These cupcakes were not good in my book, but they were a success for two reasons: 1) I learned how not to fill cupcakes (I will try a different technique next time.) 2) I found a recipe that worked really well for the filling (for when I try these again. Which I will.)
I used Martha Stewart's recipe for Devil's Food Cupcakes, and I will definitely NEVER use that recipe again. They were chocolate-colored, but that was about it. Blah. I couldn't find the recipe I usually use, but I will try harder to find it next time. For the filling I modified the Vanilla Cream Filling from her Baking Handbook. It is supposed to be the filling for some oreo-type cookies. I added a tiny amount of corn syrup until the consistency was right, then piped it into the cupcakes. I had read of people having luck that way. I don't think I was aggressive enough though, and wound up without enough filling for many of the cupcakes. I just can't be bothered to do the cone method - too lazy. So next time I will be more aggressive with my piping, and I also may try the straw method... But at least I found a filling I liked! And it also worked for decorating the top of the cupcakes. (You may notice my clumpy ganache - it was one of those days where I couldn't get anything to work out!)
Cupcake Filling
- 1 1/2 cups powdered sugar
- 1/3 cup vegetable shortening, room temperature
- 1/3 cup butter, room temperature
- 1/4 - 1/2 tsp vanilla extract
- Pinch of salt
- 1 - 3 tsp light corn syrup
Beat together all ingredients except for corn syrup until light and fluffy. Add corn syrup in small amounts until filling is to desired consistency.
Sunday, July 1, 2007
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1 comment:
You may think they didn't turn out... they look perfect to me.
My family looks forward to the mess-ups, those are the ones they get to eat.
Yummy!
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