RASPBERRY FILLED VANILLA CUPCAKES
Make and share this Raspberry Filled Vanilla Cupcakes recipe from Food.com.
Provided by Born with a whisk
Categories Dessert
Time 1h20m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 13
Steps:
- To make the cupcakes, Melt the butter in the microwave. Add cake mix, eggs and water to the butter in large bowl.Mix on low for 1 minute Then mix on high for 1 min.Pop them in the oven on 350 for 20 minutes.Let cool.
- For filling, in a medium sauce pan, combine water, sugar, flour and lemon juice and mix well.Heat and stir until mixture boils and thickens.Cool completely!Stir in raspberries. (Will make a lot!).
- To fill cupcakes, cut a small round out, fill with raspberry filling, then replace with what you cut out. Frosting will cover it up.
- For the frosting, Beat together the butter and sugar with an electric beater. Once well combined, add the vanilla and water. Beat until smooth and creamy.
FRUIT-FILLED CUPCAKES
Kids really love the fruity surprise tucked inside these sweet and tender cupcakes. And because the recipe is so easy and quick, they'd probably love to help make and frost them! -Margaret Wilson, Sun City, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cake mix, sour cream and eggs. Beat on low speed for 30 seconds; beat on medium for 2 minutes. , Place 27 paper or foil liners in heart-shaped or standard muffin tins. (If using standard tins, tuck a 1/2-in. foil ball or marble between the liner and cup to form a heart shape.) Fill cups half full with batter. Using the end of a wooden spoon handle, make an indentation in the center of each; fill with 1/2 teaspoon preserves. Top with remaining batter. , Bake at 350° for 22-27 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , If desired, place a third of the frosting in a small bowl; tint pink with red food coloring. Frost cupcakes with white frosting; if desired, pipe edges with pink frosting. Decorate with nonpareils and jimmies if desired.
Nutrition Facts : Calories 205 calories, Fat 8g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 173mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 0 fiber), Protein 2g protein.
HOLIDAY FRUIT-FILLED POUND CAKE
Unlike traditional fruitcakes, which are usually soaked in liquor and can be prepared weeks in advance, this version is best eaten within five days of baking.
Provided by Gina Marie Miraglia Eriquez
Categories Cake Liqueur Food Processor Mixer Egg Dessert Bake Christmas New Year's Day Cranberry Currant Raisin Apricot Almond Brandy Fall Winter Jam or Jelly Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 17
Steps:
- Heat brandy in a 1-quart saucepan over low heat until warm, then remove from heat and stir in dried fruit. Cover and let stand 30 minutes.
- Preheat oven to 325°F with rack in middle. Invert bottom of springform pan and lock on side. Generously butter pan and dust with flour, knocking out excess.
- Finely grind 3/4 cup almonds with 1/4 cup sugar in a food processor, then whisk together with flour, baking powder, and salt in a bowl.
- Beat butter and remaining 3/4 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add eggs 1 at a time, beating well after each addition (batter will appear curdled), then add vanilla, zest, and fruit with brandy and beat until thoroughly combined, about 2 minutes.
- At low speed, mix in flour mixture until incorporated. Spoon batter into pan, smoothing it, and top with remaining 1/3 cup almonds.
- Bake until a long wooden pick inserted into center of cake comes out clean, 1 1/2 to 1 3/4 hours. Run a thin metal spatula around side of cake, then cool in pan on a rack 10 minutes.
- Meanwhile, melt marmalade with liqueur in a small heavy saucepan over medium heat, stirring, then strain glaze through a sieve into a small bowl, discarding solids.
- Loosen side of cake with thin metal spatula again, then remove side of pan and loosen bottom of cake. Transfer cake from pan to rack and brush glaze over top of cake.
- Cool cake completely, about 3 hours.
FRUIT FILLED COFFEE CAKE
I got this recipe a long time ago from a friend at a former job. I have since taken it in to meetings at work several times, with different variations on the fruit filling (I've even split the coffee cake by using two different flavors, such as apple on one side & cherry on the other). No matter what, this coffee cake ALWAYS disappears!
Provided by Mary Scheffert
Categories Breads
Time 55m
Yield 1 coffee cake, 24 serving(s)
Number Of Ingredients 8
Steps:
- Beat together butter (or margarine) and sugar.
- Add eggs, one at a time, beating well after each addition.
- Add other ingredients (except pie filling)& combine thoroughly.
- Spread about 1/2 the batter in a 10x15x1" cookie sheet that has been lightly sprayed with cooking spray (pan must have at least 1" sides).
- Place pie filling on top of batter; top the pie filling with remaining 1/2 of batter, spreading it out so that most of the fruit is covered.
- Bake at 350 for 40-45 minutes.
- Let cool in pan on wire rack.
- Frost with powdered sugar icing, if desired.
PASSION FRUIT-FILLED CUPCAKES
Passion fruit curd is spooned into the center of these cupcakes, infusing them with a sweet surprise. Martha made this recipe on Martha Bakes episode 601.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 24 cupcakes
Number Of Ingredients 20
Steps:
- Make the passion fruit curd: In a medium saucepan, whisk together sugar and egg yolks; whisk in passion fruit puree and salt. Add butter and place pan over medium-high heat. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of the pan, about 5 minutes.
- Remove pan from heat while continuing to whisk. Strain curd through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled, at least 2 hours. Rinse and dry saucepan.
- Make the cupcakes: Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners. In a medium bowl, sift together flours, baking powder, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter, scraping down the sides as needed, until light and fluffy, 3 to 4 minutes. Beat in eggs, one at a time, then beat in vanilla. With the mixer on low speed, add flour mixture in three additions, alternating with the milk and beginning and ending with the flour mixture; beat until combined after each addition.
- Divide the batter evenly between the prepared cups, filling each about two-thirds full. Bake, rotating pans halfway through, until cupcakes are golden brown and a cake tester inserted in a center comes out clean, about 20 minutes. Transfer pans to a wire rack to cool. Invert cupcakes onto the rack; reinvert and let cool completely.
- Make the meringue buttercream: While cupcakes are baking, fill the reserved saucepan with about 2 inches water and bring to a simmer. Combine sugar, egg whites, and salt in the heatproof bowl of a standing mixer. Set bowl over (not in) simmering water, and whisk until mixture is warm to the touch and sugar dissolves, 2 to 3 minutes. (Test by rubbing between your fingers; the mixture should feel smooth.)
- Attach bowl to standing mixer fitted with whisk attachment, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff, glossy peaks form and mixture is cooled completely, about 10 minutes.
- Reduce speed to medium-low; add butter, 2 tablespoons at a time, beating to incorporate fully after each addition. (Buttercream may appear curdled at this point; it will become smooth again with continued beating.) Beat in vanilla. Switch to paddle attachment. Beat on lowest speed, 3 to 5 minutes. Transfer to a pastry bag fitted with a large star tip.
- Assemble the cupcakes: Using an apple corer, make a small hole in the top of each cupcake, reserving tops. Fill each cupcake with about 1 tablespoon chilled passion fruit curd. Replace reserved tops, then pipe frosting onto cupcakes, as desired.
EASIEST CAKE EVER!
I thought I would try this 2-ingredient cake that is making the rounds on Facebook. It takes only an Angel Food Cake Mix, and a can of fruit pie filling. It was so easy to mix up, this is one recipe you could teach your 5 year old to make: Cake Baking 101. I used peach pie filling, but any fruit filling may be used. Apple or...
Provided by Susan Feliciano
Categories Cakes
Time 30m
Number Of Ingredients 2
Steps:
- 1. Preheat oven to 350°. Grease and flour a 9 x 13" cake pan. The cake mix should be the type that you just add water to - but don't add the water. The fruit pie filling can be any flavor you like.
- 2. Stir together the cake mix and pie filling until all is totally combined. It will look really dry at first, but gets moister the more you stir. Do not add any water or liquid. Scrape the bottom and sides of bowl often to be sure you mix everything. I mixed mine by hand. If you use an electric mixer, it will cut up the fruit some, but that won't matter.
- 3. Pour and spread in prepared pan. Bake 22-27 minutes, until top springs back when lightly touched. Mine took 25 minutes.
- 4. Cool in pan 20 minutes before cutting. Serve with topping of your choice, such as ice cream, whipped cream, or more fruit topping. Or serve plain for a great coffee cake. It may also be served warm right from the oven, but will not cut into neat squares if so. But who cares, the flavor is awesome!
- 5. NUTRITION INFORMATION This cake is high in carbohydrate and sugars, so it is not really "diet" friendly; however, it is fat free. Divided into 12 servings, each serving has 200 calories, no fat or cholesterol, 360 mg sodium, 60 mg potassium, 58 g carbohydrates (including 38 g sugars), and 3 g protein.
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- In a medium saucepan, whisk together 1 cup sugar and egg yolks; whisk in passion fruit puree and 1/4 teaspoon salt. Add 10 tablespoons butter and place pan over medium-high heat.
- Remove pan from heat while continuing to whisk. Strain curd through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing directly onto the surface of the curd to prevent a skin from forming.
- Meanwhile, preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners. In a medium bowl, sift together flours, baking powder, and 1/2 teaspoon salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat 1 3/4 cups sugar and 1 cup butter, scraping down the sides as needed, until light and fluffy, 3 to 4 minutes.
- Divide the batter evenly between the prepared cups, filling each about two-thirds full. Bake, rotating pans halfway through, until cupcakes are golden brown and a cake tester inserted in a center comes out clean, about 20 minutes.
- While the cupcakes are baking, make the meringue buttercream: Fill the reserved saucepan with about 2 inches water and bring to a simmer. Combine the remaining 1 1/2 cups sugar, egg whites, and pinch of salt in the heatproof bowl of a standing mixer.
- Attach bowl to standing mixer fitted with whisk attachment, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff, glossy peaks form and mixture is cooled completely, about 10 minutes.
- Reduce speed to medium-low; add remaining 2 cups butter, 2 tablespoons at a time, beating to incorporate fully after each addition. (Buttercream may appear curdled at this point; it will become smooth again with continued beating.)
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