Anyone Have A Filled Cupcake Recipe??
Baking By sunflowerfreak Updated 19 Sep 2007 , 8:02pm by ccr03
I am looking for a cupcake recipe that has a filling in them for a bridal shower. Anyone have one? thanks
sunflowerfreak
Ginger-Cream Filled Pumpkin Cupcakes- Marthastewart.com
30 regular cupcakes / 350 degree oven
2 cups flour, all-purpose
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup unsalted butter, melted and cooled
4 large eggs, lightly beaten
15 ounces pumpkin puree
1. Preheat oven to 350 degrees F.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
3. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin purée.
4. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool.
Ginger Whipped Cream this whipped cream is stabilized with gelatin which is optional
2 tablespoons cold water
1 teaspoon unflavored gelatin
2 cups chilled whipping cream
1 teaspoon vanilla extract
1/4 cup flavored simple syrup
1. First make the simple syrup. Heat 1/4 cup sugar, 1/4 cup water, and a 2" chunk of ginger that has been peeled and julienned until boiling and simmer for 3 to 5 minutes. Set aside to cool and strain before using. (I rolled the strained out pieces of ginger in sugar and let them dry overnight. I dipped them in orange-tinted white chocolate and used them as a garnish.)
2. In a small metal bowl, soak plain gelatin in cold water for 5 minutes.
3. Place the bowl over a small pot of simmering water and stir until dissolved. Set aside to cool.
4. In the bowl of an electric mixer, beat cream until soft and billowy.
5. Slowly drizzle in the simple syrup and vanilla, continuing to whip as you do.
6. Add the gelatin all at once and continue whipping until soft peaks form.
7. Finish beating with whisk to adjust consistency.
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Champagne Filling http://chockylit.blogspot.com/
1 cup dry champagne or other sparkling wine
3/4 cup powdered sugar
2 tablespoons cornstarch
5 large egg yolks
2 tablespoons light corn syrup
6 tablespoons chilled whipping cream
1. in large metal bowl, whisk the champagne, sugar, cornstarch, yolks and corn syrup to blend
2. set bowl over a bain marie
3. whisk constantly until mixture has tripled in volume and candy thermometer registers 160°F., about 15 minutes
4. transfer to the bowl of an electric mixer, beat until completely cool, about 5 minutes
5. in a clean bowl, beat cream to soft peaks
6. fold cream into cooled custard
7. cover and store in fridge until ready to use (can be prepared 1 day ahead)
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Lavender Cream Filling http://chockylit.blogspot.com/
1 cup heavy cream
1/4 cup granulated sugar
1/2 cup water
1 tablespoon lavender flowers
1. add sugar and water to a small saucepan set over medium high heat
2. heat the mixture until the sugar dissolves, stirring occasionally with a wooden spoon
3. stir in lavender and let the mixture sit over the heat, undisturbed for 3 minutes
4. remove from heat, strain into a small bowl, and set in a second bowl of ice to cool
5. meanwhile add heavy cream to the bowl of an electric mixer and beat with the whip attachment until soft peaks form
6. once the sugar mixture is relatively cool to the touch (it can be slightly warm) drizzle into the cream while beating on medium high
7. continue to beat on high until firm peaks form.
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This isn't really a "filling" but I use mini candy bars. Milky Way, Snickers, etc...they're yummy! 
My sister just sent me this link as my new project:
http://food.yahoo.com/recipes/kraft/66191/black-forest-stuffed-cupcakes
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