I love cream filled pastries. BUT...I'm a cream-filled pastry snob. It has to taste just
right. The cream in a pastry has to be thick and creamy. None of this
thin, runny stuff that some bakeries pass off as filling. I decided to
try making my own with some french vanilla instant pudding. Turns out
that if you use half & half and heavy cream, the end result is
pretty delicious! I had french vanilla in my pantry, but you could use
any flavor. I thought I had some white chocolate instant pudding which I
think would have been divine, but the french vanilla was a big
success!! Next time...chocolate!!!
Filled French Vanilla Cupcakes with French Vanilla Whipped Cream Frosting
¾ cup self rising flour
1 cup plus 2 tablespoons all-purpose flour
1 stick butter – room temp
1 cup sugar
2 large eggs – room temp
½ cup milk
½ teaspoon vanilla
Preheat oven to 350 degrees.
In a small bowl, combine flours. Set aside.
In a large mixing bowl, cream butter until smooth on medium speed. Gradually add the sugar until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition.
Combine the milk and vanilla.
Add the flours alternately with the milk mixture, beginning and ending with the flour. Scrape down the sides of the bowl.
Carefully fill prepared cupcake liners about ¾ full.
Bake 20 – 25 minutes or until done.
Cool cupcakes in the pan for 15 pans then on a cooling rack until completely cool.
When cupcakes are cooled, carve center of cupcake out with a sharp pointed knife held at an angle, making sure to leave some cake along the sides and bottom. Fill cupcakes with prepared French Vanilla mixture.
Frost with French Vanilla Frosting. Store in the fridge until ready to eat.
About 12 cupcakes
Here's the line up for the cupcakes.
Mix the flours and set aside.
Cream the butter and sugar.
Add the eggs one at a time.
Combine the milk and vanilla.
Add the milk/vanilla alternately with
the flours, beginning and ending with flour.
Fill the cups 3/4 full. I used slightly
smaller cups so I got about 20 cupcakes.
Bake 'em up and let 'em cool!
French Vanilla Cream Filling
1 cup half & half
1 3-ounce package French vanilla instant pudding using only 3 tablespoons
1/2 teaspoon vanilla
¼ cup powdered sugar
Combine all ingredients in a small bowl until smooth. Let sit to thicken. Fill hollowed cupcakes.
Here's what you need for
the filling. Plus powdered sugar!!
Don't forget it like I did for the
picture. Combine everything
and set aside to thicken.
Cut little holes in your cooled
cupcakes with a sharp knife.
I put my mixture into a squeeze
bottle which made filling the
cupcakes a snap but you could
certainly use a spoon or use a baggie
with a hole snipped in the corner.
Here they are all filled!
French Vanilla Frosting
2 cups heavy cream
Remaining French Vanilla pudding mix from filling
1 teaspoon vanilla
1/3 cup powdered sugar
Combine all ingredients in a large mixing bowl and whip until thick.
These are the frosting ingredients...again...
with no powdered sugar shown. Oops, again.
Put everything into your mixer and
whip it until thick and creamy dreamy.
Then frost away! Store these babies in
the fridge until you're ready to eat!
Filled French Vanilla Cupcakes with French Vanilla Whipped Cream Frosting
¾ cup self rising flour
1 cup plus 2 tablespoons all-purpose flour
1 stick butter – room temp
1 cup sugar
2 large eggs – room temp
½ cup milk
½ teaspoon vanilla
Preheat oven to 350 degrees.
In a small bowl, combine flours. Set aside.
In a large mixing bowl, cream butter until smooth on medium speed. Gradually add the sugar until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition.
Combine the milk and vanilla.
Add the flours alternately with the milk mixture, beginning and ending with the flour. Scrape down the sides of the bowl.
Carefully fill prepared cupcake liners about ¾ full.
Bake 20 – 25 minutes or until done.
Cool cupcakes in the pan for 15 pans then on a cooling rack until completely cool.
When cupcakes are cooled, carve center of cupcake out with a sharp pointed knife held at an angle, making sure to leave some cake along the sides and bottom. Fill cupcakes with prepared French Vanilla mixture.
Frost with French Vanilla Frosting. Store in the fridge until ready to eat.
About 12 cupcakes
Here's the line up for the cupcakes.
Mix the flours and set aside.
Cream the butter and sugar.
Add the eggs one at a time.
Combine the milk and vanilla.
Add the milk/vanilla alternately with
the flours, beginning and ending with flour.
Fill the cups 3/4 full. I used slightly
smaller cups so I got about 20 cupcakes.
Bake 'em up and let 'em cool!
French Vanilla Cream Filling
1 cup half & half
1 3-ounce package French vanilla instant pudding using only 3 tablespoons
1/2 teaspoon vanilla
¼ cup powdered sugar
Combine all ingredients in a small bowl until smooth. Let sit to thicken. Fill hollowed cupcakes.
Here's what you need for
the filling. Plus powdered sugar!!
Don't forget it like I did for the
picture. Combine everything
and set aside to thicken.
Cut little holes in your cooled
cupcakes with a sharp knife.
I put my mixture into a squeeze
bottle which made filling the
cupcakes a snap but you could
certainly use a spoon or use a baggie
with a hole snipped in the corner.
Here they are all filled!
French Vanilla Frosting
2 cups heavy cream
Remaining French Vanilla pudding mix from filling
1 teaspoon vanilla
1/3 cup powdered sugar
Combine all ingredients in a large mixing bowl and whip until thick.
These are the frosting ingredients...again...
with no powdered sugar shown. Oops, again.
Put everything into your mixer and
whip it until thick and creamy dreamy.
Then frost away! Store these babies in
the fridge until you're ready to eat!
