FIllings to Inject Into Cupcakes?

Okay, so today I got a tip from a cupcake decorating kit, and I am wanting to make cupcakes and what not and try out this new tip. Yet, the problem is, I have no idea what type of fillings I should use.





If anyone has any ideas of fillings I can use and its recipie, please tell me!!!





Thank you!!

FIllings to Inject Into Cupcakes?
You didn't say what flavor cup cakes.....





White or yellow cup cakes..... use seedless raspberry jam and apricot jam.





Chocolate cup cakes....... just buy a creamy chocolate frosting... and add some ice cream chocolate syrup to it to thin it a bit and make it richer.
Reply:pudding, jam, peanut butter, yogurt......try stuff out
Reply:I'd use pastry cream or vanilla custard. You'll want to let the cupcakes cool first. It'll be easy to find a custard recipe (and I don't want to be one of those people who just answers by copying and pasting from recipe sites.)





If you make a big batch of plain custard, you can divide it up into different bowls and flavor it different ways- one chocolate, one with nuts, one lemon, etc.
Reply:fill them with cream cheese icing.......yummm


be careful to not fill them with something that


will spoil and needs to be refrigerated as that


will dry out your cupcakes if you have to refrigerate


them.
Reply:use a creamy filling like they do in elclares....yes!
Reply:White Chocolate Filling:


4 ounces white chocolate, chopped


1/4 cup milk


4 ounces cream cheese


1/4 teaspoon pure vanilla extract








In the top of a double boiler, combine the white chocolate and milk. Bring to a simmer and cook, stirring, until the chocolate is melted. Let it cool to room temperature.





In a bowl, beat the cream cheese, and vanilla. Gradually add the cooled chocolate and beat until smooth. Chill in the refrigerator for 2 hours before filling cupcakes. Use to fill the chocolate cupcakes as directed.





Hope this is helpful. You could also experiment with other fillings that you think will taste good.
Reply:Flavored Icing


Jam


Whipped Cream


Frosting


Melted Chocolate


Liquor


Brandy- If you're old enough


Fruit Puree
Reply:Whoopie Cup Cakes





Ingredients:


----------------------------------CUP CAKE----------------------------------


1 1/2 c Flour


1 c Sugar


1 ts Baking Soda


1 ts Salt


6 tb Cocoa


3 tb Crisco


1 c Sour Milk


- (1 T Vinegar + 1 C Milk)


1 ts Vanilla





Instructions:


----------------------------------FILL...


2 1/2 tb Flour


1/2 c Milk


1 ts Vanilla


1/2 c Sugar


1/4 c Crisco


1/4 c Butter





*** Cup Cake ***





Sift dry ingredients into a mixer bowl. Add crisco, milk and vanilla. Beat


hard for 2 minutes. Pour into paper lined muffin tins. Bake 20-25 minutes


in a preheated 350oF oven. Makes 12-16.





*** Filling ***





Mix flour and milk and cook until pasty, cool. Combine sugar, vanilla,


crisco and butter. Add to the flour mixture and beat until fluffy for 10-15


minutes. With a sharp knife, cut off the top to make a cone shape 1" in


diameter. Fill with filling and replace the top.








just inject it in the cupcake instead of cutting off the top.
Reply:Raspberry Cream Cupcakes





1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)


1 1/3 cups water


3 large eggs whites


2 tablespoons unsalted butter, melted


2 teaspoons almond extract


2 teaspoons vanilla extract


2 (6-ounce) containers fresh raspberries, cut in half or 1 (16-ounce) container fresh strawberries, coarsely chopped


1 cup heavy whipping cream


1/3 cup powdered sugar, plus additional for dusting


Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F.


Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.





Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.





Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.





Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.





Strawberry and Mascarpone Filled Cupcakes





1 box vanilla cake mix (like Duncan Hines Moist Deluxe French Vanilla cake)


1 (8-ounce) container mascarpone cheese, chilled


1/2 cup thawed and drained frozen strawberries


1/4 cup sugar, plus 1/2 cup


1 tablespoon lemon juice


1/4 cup water


1 teaspoon vanilla extract


2 cups confectioners' sugar


Special equipment: 1 muffin tin





Make the cupcakes according to package instructions. Lightly grease the muffin tin and fill the batter almost to the rim of each muffin cup. Bake according to package directions and let cool.


In a food processor combine the mascarpone cheese, strawberries, 1/4 cup sugar, and lemon juice. Process the mixture until smooth. Transfer the strawberry mixture to a pastry bag fitted with a small tip. Push the tip gently into the bottom of a cupcake and squeeze in the strawberry mixture until the cupcake plumps. Continue with the remaining cupcakes.





In a small saucepan bring the 1/2 cup sugar, water, and vanilla extract to a simmer over medium heat. Simmer until the sugar is dissolved. In a medium bowl combine the vanilla syrup with the confectioner's sugar. Stir until smooth. Working quickly, use a rubber spatula spread the icing on the top of the cupcakes. If the icing begins to firm up, place in the microwave for a few seconds to warm up again.

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