Now for the yumminess on top of the cupcake stand! In case you missed it, there is a video tutorial on how to make the stand HERE.
All of these recipes are from Wilton. They have a fantastic resource full of cupcake recipes and ideas. I will link you up so you can check them all out. I made all the elements-cupcakes, frosting, and filling-the night before. to allow everything to cool and set up. And I could highly recommend filling the cupcakes the day you are going to serve them, as the filling can make the cake turn to mush. (And you will eat them all right away, so no worries about left overs. :))
- 1 cup sugar
- 1/2 cup butter or margarine softened
- 2 eggs slightly beaten
- 1/4 cup milk
- 3 ounces unsweetened chocolate melted
- 3/4 teaspoon clear vanilla extract
- 1/8 teaspoon orange oil
- 2/3 cup all purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Makes: About 12 standard cupcakes. Each cupcake serves 1.
Preheat oven 350°F, fill muffin pan with baking cups. In mixer bowl, cream butter and sugar. Add eggs, milk, chocolate, vanilla, and orange oil, mixing after each addition. Add flour, baking powder and salt; mix just until blended. Fill each baking liner full. Bake 20-25 minutes or until toothpick inserted in middle comes out clean. Cool in pan on cooling rack 8 minutes. Remove cupcakes from pan. Cool completely before icing.
- 1 pkg (16 ounces) frozen raspberries packed in sugar thawed
- 1/3 cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon lemon juice
Makes: About 2 cups of filling.
Drain raspberries, reserving liquid. Add enough water to liquid to equal 1 1/4 cups. In large saucepan, combine liquid, sugar, cornstarch and lemon juice; mix well. Heat and stir until mixture boils and thickens. Cool completely. Stir thawed raspberries into cooled mixture. Fill cupcake.
To fill the cupcakes, I used a special tip, #230. It is made just for this reason. Put your filling into a pastry bag and use a standard coupling.
Put the tip into the cupcake, but not all the way to the bottom. Gently squeeze and very slowly lift up. If its your first time trying this, consider sacrificing a cupcake and cut the first one half, so you can see how it filled. (I can justify eating during baking for any reason. :))
White Chocolate Buttercream Frosting:
- 18 ounces (3 6 ounce pkgs) white baking chocolate coarsely chopped
- 1/4 cup milk
- 1 cup solid vegetable shortening
- 1 cup butter or margarine
- 2 teaspoons pure vanilla extract
- 8 cups confectioners' sugar
- 1/4 cup milk
Makes: Icing serves 6 cups.
1. Microwave chocolate with 1/4 cup milk in microwavable bowl on Medium-high for 1-2 minutes; stir chocolate halfway during cooking time. Do not overheat. Chocolate will continue to melt while being stirred.
2. Cream butter and shortening with electric mixer. Add vanilla.
3. Gradually add sugar, one cup at time, beating well on medium speed. Scrape sides and bottom of bowl often.
4. When all sugar has been mixed in, icing will appear dry.
5. Add milk and beat at medium, speed until light and fluffy.
6. Beat in chocolate.
Keep icing covered with a damp cloth until ready to use.
I would recommend putting the frosting in a sealed container until the next day. I found that it set up better and “stood up” better when I decorated.
Begin with a large cupcake frosting tip, 1M. This tip requires a large coupling end. Start at the outside edge. Squeeze gently and go around and up. You can do one loop around the bottom and then start a second, if you choose.
Honestly, the tip is so easy to use, you won’t have any need to practice. This was my first pass. Easy and cute!!
Enjoy the cupcakes and thanks for stopping by!
