I've been back "home" now for almost two months. Although I miss our families its nice to be in our swing of things.
Ive been back in the kitchen experimenting. And for Mothers day this year I really wanted cheese cake. Looking throught the kitchen reailizing I had nothing to make a crust, and also not wanting to run to the store, I came up with the next best thing! Vanilla cupcakes with Raspberry cream cheese filling and Chocolate Fudge cream cheese fristing! Oh My Yumm!! They are so easy.
*Vanilla Cupcakes
Makes 12
Ingredient:
2/3 - cup butter, softened
3/4 - cup superfine sugar
1 1/2 - cups self-rising flour
3 - eggs
1 tsp - vanilla extract
Directions:
Preheat oven to 350. Grease a 12 cup muffin pan or line with paper baking cups.
In a large bowl, mix butter and sugar with an electric mixer until light and fluffy, about 5 minutes. Stir in the eggs, one at a time, blending well after each one. Stir in the vanilla and flour just until mixed. Spoon the batter into the prepared cups, dividing evenly.
Bake until the tops spring back when lightly pressed, 18 to 20 minutes. Cool.
Cream Cheese Frosting and Filling
Ingredients:
2 - 8oz packages cream cheese, room temperature
1/2 cup - butter, room temperature
Splash of milk
1 tsp - vanilla extract
approx 3 cups confectioners’ sugar
1 package Raspberry Jello mix (or your flavor choice)
1 package Chocolate Fudge pudding mix (or your flavor choice)
Directions:
Combine all ingredients in a large bowl and beat at high speed until smooth, gradually adding the confectioners’ sugar until a thick and spreadable consistency is reached. Additional confectioners sugar may need to be added to thicken frosting.
Divide into two mixing bowls. Add a small about of Jello Mix at a time. Mixing it and tasting it as you go. Do the same with the other half using the Pudding Mix. (I wouldn't add all of it. Just till you get to a taste you want)
Transfer filling and frosting to a pastry bags or a large ziploc bags with a corner cut off before beginning to assemble cupcakes.
Take a cooled cupcake and, using a small pairing knife, cut a cone of cake (1-inch across by 1-inch deep) out of the top. Trim off the pointy end of the cone, leaving a flat circle of cake. Set aside and repeat this process for all the cupcakes.
Take the Raspberry cream cheese filling and squeeze a tablespoon or so into each cupcake, filling the hole up to the top. Top off with a flat circle of cake to plug the hole and keep the filling in place.
Take the Chocolate Fudge frosting and top each cupcake.
Enjoy!!
They were so moist and all around great!! I really hope you like these as much as we did!
I apologize the pictures are not the best.
Ashley
My One Crazy Life :)
