Birthday Cupcakes

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.