serves 10
You might need to buy:
- chopped pecans or 1 cup chopped walnuts
- cold water
- cooking oil
- amber rum or 1/2 cup 1873 rum
- Glaze
- water
- amber rum or 1/2 cup 1873 rum
24 miniature cupcakes
You might need to buy:
- packed brown sugar
- chopped pecans
serves 40
You might need to buy:
- granulated sugar
- water
- vegetable oil
- real vanilla
- almond extract
- sour cream
- large egg whites
serves 20
You might need to buy:
- flour
- milk
- vegetable oil
- vanilla extract
ready in about an hour and 15 minutes;
serves 2
You might need to buy:
- melted butter
- brown sugar OR honey
- vanilla extract
- zest of 1 orange
- whole wheat flour
- white flour
- salt
- baking soda
- baking powder
- nutmeg
- ground cinnamon
You might need to buy:
- Peaches
- Pam
- 9X13 inch pan
- Yellow Cake Mix
- Sicks of Butter
ready in about an hour and 15 minutes;
serves 1
You might need to buy:
- flour
- sugar
- baking powder
- salt
- sunflower or corn oil
- milk
- egg
- chocolate chips
ready in about an hour and 20 minutes;
serves 16
You might need to buy:
- eggs
- applesauce
- molasses
- ground cinnamon
- ground nutmeg
- ground cloves
- finely shredded orange peel
Most of the big snack companies sell some variation on a cream-filled, chocolate-covered cupcake. We love the concept, just not the artificial, bland flavors. Could we make cream-filled cupcakes from scratch at home? Here’s what we discovered:
Test Kitchen Discoveries
- Use the reverse creaming method, which means cutting the butter into the dry ingredients (as with biscuit dough), to achieve a tender, close-crumbed cupcake. A more traditional large-crumbed cake wasn’t sturdy enough to hold the cream and support the thick frosting.
- To fill the cupcake, cut a cone-shaped hole in the top of the cupcake, remove a portion of the interior, and fill the hole with cream. The frosting will cover any evidence of the hole.
- Add light corn syrup to the glaze so that it clings tightly to the cupcake and has a glossy texture.
Bake the cupcakes in a greased and floured muffin tin rather than paper cupcake liners so the chocolate glaze can run down the sides of the cooled cakes.
ready in about 50 minutes;
serves 12
You might need to buy:
- Pastry Cream
- heavy cream
- large egg yolks
- sugar
- table salt
- cornstarch plus 1 additional teaspoon
- vanilla extract
- Cupcakes
- baking powder
- table salt
- sugar
- large eggs
- milk
- vanilla extract
- Chocolate Glaze
- heavy cream
- light corn syrup
- vanilla extract
ready in about 50 minutes;
serves 10
You might need to buy:
- Sprite or 7Up
- yellow cake mix dry