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Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!



Thursday, October 27, 2011

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!