Cream Filled Cupcakes + Cream Filling!!
Cream Filled Cupcakes:
*NOT WHEAT FREE
1 1/2 cups of flour
3/4 cup of sugar
1/4 cup of unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup of water
1/4 cup of oil
1 tablespoon of vinegar
2 teaspoons vanilla extract coarse orange sugar that is optional if desired
*NOT WHEAT FREE
1 1/2 cups of flour
3/4 cup of sugar
1/4 cup of unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup of water
1/4 cup of oil
1 tablespoon of vinegar
2 teaspoons vanilla extract coarse orange sugar that is optional if desired
Start preheating your oven to 375 degrees. Get your muffin tins with paper liners. Then, set it aside for now.
Now, get your large bowl, start adding all of your ingredients but, not the colored sugar, and mixed well. Get that batter into the prepared muffin tins that you did earlier. Bake for 18 to 20 minutes or until you toothpick it and see if it is ready. Cool for 10 minutes. Then, get it out of the oven and cool it completely. Start removing the paper liners from the cupcakes.
Miss that cream filling yet you want something creamy for your holiday spirit. Don't worry got you covered.
Cream Filling:
1 1/4 cups of flour, divided
1 cup of vanilla rice beverage
1 cup milk-free, soy-free margarine, softened
1 cup of sugar
1 1/2 teaspoons of vanilla extract a dash of salt
Get that medium saucepan, combine it with 1/4 cup of flour and rice beverage. Put it in medium heat and cook it until it is thick and stir it continously. Set it aside once finished. In a medium bowl, whip the margarine and sugar until it is fluffy. Start adding the remaining flour, rice beverage mixture, vanilla extract, and salt where you beat it for 5 minutes.
Since you got that prepared of that cream filling. Pour the filling into the pastry bag fitted with small pastry tip. Insert the pastry tip into the bottom of the cupcake. Then, squeeze it just right you don't want to much on there until the cupcake starts to expand. Turn the cupcake over and use the filling to make a swirling desing on top. Sprinkly the color sugar if want.
*Tips: Want the holiday spirit to show on those great cupcakes, then add a few drops of red and green food coloring to the filling mixture. Use decorator gel to outline a christmas tree or anything you desire.
Now, get your large bowl, start adding all of your ingredients but, not the colored sugar, and mixed well. Get that batter into the prepared muffin tins that you did earlier. Bake for 18 to 20 minutes or until you toothpick it and see if it is ready. Cool for 10 minutes. Then, get it out of the oven and cool it completely. Start removing the paper liners from the cupcakes.
Miss that cream filling yet you want something creamy for your holiday spirit. Don't worry got you covered.
Cream Filling:
1 1/4 cups of flour, divided
1 cup of vanilla rice beverage
1 cup milk-free, soy-free margarine, softened
1 cup of sugar
1 1/2 teaspoons of vanilla extract a dash of salt
Get that medium saucepan, combine it with 1/4 cup of flour and rice beverage. Put it in medium heat and cook it until it is thick and stir it continously. Set it aside once finished. In a medium bowl, whip the margarine and sugar until it is fluffy. Start adding the remaining flour, rice beverage mixture, vanilla extract, and salt where you beat it for 5 minutes.
Since you got that prepared of that cream filling. Pour the filling into the pastry bag fitted with small pastry tip. Insert the pastry tip into the bottom of the cupcake. Then, squeeze it just right you don't want to much on there until the cupcake starts to expand. Turn the cupcake over and use the filling to make a swirling desing on top. Sprinkly the color sugar if want.
*Tips: Want the holiday spirit to show on those great cupcakes, then add a few drops of red and green food coloring to the filling mixture. Use decorator gel to outline a christmas tree or anything you desire.
