Thursday, December 23, 2010

Filling for Cupcake

Chocolate filling


6 tablespoons granulated sugar
3 tablespoons all-purpose flour
1/2 teaspoon salt
1 cup half & half
5 egg yolks
2 teaspoons pure vanilla extract
1 square (2 ounces) semi-sweet chocolate, finely chopped

In small saucepan, blend sugar, flour, salt, half & half and egg yolks with wire whip. Stirring constantly, heat over medium heat until mixture is thickened, about 5 minutes. Remove from heat; stir in vanilla and chocolate. Continue stirring until chocolate is melted. Cool quickly. To prevent a skin from forming, brush surface with melted butter. Stir before using. Fill cupcake.

Strawberry Cream Filling

1 pkg (16 ounces) frozen sliced strawberries in syrup thawed

1 cup heavy cream
2 tablespoons cornstarch

Makes: 2 1/2 cups of filling.

Combine strawberries, cream and corn starch in medium saucepan. Cook over medium heat, whisking constantly until thickened, about 8-10 minutes. Remove from heat and chill before filling cupcakes or using as an icing on cupcakes

Cream Cheese filling

1 pkg (8 ounces) cream cheese softened
1/2 cup confectioners' sugar
1/4 cup milk
Makes: About 1 1/2 cups.

In large bowl, combine cream cheese, sugar, and milk. Beat with mixer until well blended. Refrigerate until ready to use

Rasberry filling

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 - Recipe Wilton

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