RASPBERRY FILLED CUPCAKES RECIPES

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RASPBERRY CREAM CUPCAKES RECIPE | GIADA DE LAURENTIIS ...



Raspberry Cream Cupcakes Recipe | Giada De Laurentiis ... image

Provided by Giada De Laurentiis

Categories     dessert

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 18 cupcakes

Number Of Ingredients 9

1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)
1 1/3 cups water
3 large eggs whites
2 tablespoons unsalted butter, melted
2 teaspoons almond extract
2 teaspoons vanilla extract
2 (6-ounce) containers fresh raspberries, cut in half or 1 (16-ounce) container fresh strawberries, coarsely chopped
1 cup heavy whipping cream
1/3 cup powdered sugar, plus additional for dusting

Steps:

  • Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F.
  • Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.
  • Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.
  • Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.
  • Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.

HEAVENLY CREME FILLED CUPCAKES RECIPE | REE DRUMMOND ...



Heavenly Creme Filled Cupcakes Recipe | Ree Drummond ... image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 1 hours 0 minutes

Cook Time 40 minutes

Yield 18 cupcakes

Number Of Ingredients 21

Baking spray
2 cups all-purpose flour
2 cups granulated sugar
1/4 teaspoon salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 whole eggs
2 sticks butter
4 tablespoons (heaping) cocoa powder
1 cup boiling water
1 cup heavy cream
6 tablespoons corn syrup
8 ounces bittersweet chocolate
2 teaspoons vanilla extract
1 stick butter
1/2 cup shortening, such as Crisco
4 cups powdered sugar
1/8 teaspoon salt
1/4 cup whole milk
1 1/2 teaspoons vanilla extract

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees. Thoroughly spray 18 muffin cups with baking spray.
  • To make the cake batter, combine the flour, granulated sugar and salt. Set aside.
  • In a separate container, combine the buttermilk, baking soda, vanilla and eggs. Stir to combine and set aside.
  • In a saucepan, melt the butter over medium heat. Add the cocoa powder and stir to combine. Add the boiling water, allow to bubble for a few seconds and then turn off the heat.
  • Pour the chocolate mixture over the flour mixture. Stir a few times to cool the chocolate. Pour the buttermilk mixture over the top and stir to combine.
  • Fill muffin cups just over half full (do not overfill!). Bake for 13 to 15 minutes. Allow to cool for 5 minutes in the pan, and then remove the cupcakes and allow to cool completely on a baking rack.
  • For the ganache: To make the ganache, heat the cream and corn syrup over medium heat. Chop the chocolate and add to a bowl. Add the vanilla to the cream mixture, and then pour the cream mixture over the top of the chopped chocolate. Whisk together until melted, smooth and glossy. Allow to cool slightly.
  • For the creme filling: Whip together the butter and shortening until light and fluffy.
  • Sift together the powdered sugar and salt and add it to the butter mixture in batches. Add the milk, then the vanilla, beating the whole time. Scrape the sides of the bowl, and beat until very light and fluffy. Put the filling into a pastry bag fitted with a medium tip.
  • When the cupcakes are totally cool, insert the tip of the pastry bag into the bottom of the cupcake and fill with creme filling. When cupcakes are filled, spoon ganache so that it completely coats each cupcake OR dip to coat.
  • Let them set before serving.

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