Creamy Center Cupcakes With Fondant Glaze Food

CREAMY CENTER CUPCAKES

Steps:

• Prepare and bake cake according to package directions for cupcakes, using paper-lined muffin cups. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile in a large bowl, cream shortening and sugar until light and fluffy. Beat in marshmallow creme and vanilla., Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with cream filling. Push the tip through the bottom of paper liner to fill each cupcake. Frost with chocolate frosting.

CREAMY CENTER CUPCAKES WITH FONDANT GLAZE

Steps:

• 1. Prepare and bake cake mix according to package directions for cupcakes, using paper-lined cups. Cool for 10 minutes before removing from pans to wire rack to cool completely.
• 2. Meanwhile in a large mixing bowl, cream shortening and sugar. Add marshmallow creme and vanilla; mix well.
• 3. Insert a very small pastry tip into a pastry or plastic bag; fill bag with cream filling. Insert tip halfway into the center of each cupcake and fill with a small amount.
• 4. Fondant: Place water and corn syrup in a medium saucepan, stir to combine, and bring to a boil over medium heat.
• 5. Remove from heat and whisk in confectioner's sugar, 1 cup at a time, until fondant is completely smooth, creamy white, and lump free. Fondant is ready to use in this liquid form, or you can follow next step to turn into chocolate fondant.
• 6. For chocolate fondant, stir in chopped chocolate. Allow to stand for a few minutes to allow residual heat to melt chocolate. If it isn't melting, or mixture is too thick, place over very low heat and gently stir until melted and smooth. Fondant is ready to use. The temperature might have to be adjusted. If the fondant glaze is too warm, it will be too runny. If is is too cool, a crust will form. Cool it just enough so that it falls from a spoon slowly, but is still liquid. Pour over cupcakes(Rewarm after storing until it reaches desired consistency.)

VANILLA CUPCAKES WITH FRUIT GLAZE

Steps:

• Preheat oven to 350 degrees, with racks in middle and lower thirds. Line 24 standard muffin cups with paper liners. In a large bowl, whisk together flour, baking powder, baking soda, and salt. In a food processor, combine beans, butter, and granulated sugar; process until smooth. With machine running, add eggs and egg whites and process until incorporated. Stir into flour mixture until well combined. Stir in buttermilk and vanilla.
• Divide batter among muffin cups and bake until puffed and set, about 17 minutes, rotating pans halfway through. Transfer cupcakes to wire racks and let cool completely. (Store in an airtight container, up to 3 days.)
• Whisk together confectioners' sugar and fruit puree until smooth. Dip top of each cupcake into glaze, letting excess drip off. Let glaze set, about 15 minutes, before serving.

CHOCOLATE CUPCAKES WITH CHEESECAKE CENTERS

Steps:

• Heat oven to 350º.
• In a large bowl combine flour, 2 cups sugar, cocoa powder, baking soda, and 1 teaspoon salt.
• Add water, oil, vinegar, and vanilla. Beat for two minutes until well combined.
• Pour batter into paper lined muffin cups about 2/3 full.
• Mix together cream cheese, egg, 1/3 cup sugar, and 1/8 teaspoon salt until well combined. Spoon 1 tablespoon of this mixture onto the center of each cupcake.
• Bake for 20 to 25 minutes.
• Cool completely.

MASCARPONE CUPCAKES WITH STRAWBERRY GLAZE

Steps:

• Preheat the oven to 350 degrees F. Line the tins with paper liners.
• In a large bowl combine the mascarpone cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and water and mix until smooth, about 3 minutes. Fill the cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.
• Meanwhile, puree the strawberries in a blender or small food processor. Place the powdered sugar in a medium bowl. Pour in the strawberry puree and whisk until smooth. Top the cooled cupcakes with the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.

BASIC CREAM CENTERS

Steps:

• Combine fondant with butter (mixes easiest with a pastry cutter).
• Cover and let set several hours or overnight.
• Kneed together until blended.
• Heat whipping cream to boiling point but DO NOT BOIL.
• Add cream to mixture.
• Cool slightly and kneed with hands until smooth.
• If centers are to soft, add more fondant; to stiff, add more butter.
• Flavor as desired using suggestions below added to 1/2 cup basic cream centers.
• Chocolate: 2 Tbl melted molding chocolateCombine and mix well.
• Mint: 1/8 tsp mint oil (pepermint, spearment, or wintergreen) Mix well.
• Peanut Butter:1 cup peanut butter6 long graham crackers, ground fine.
• Mix well.