Cakespy: Cupcake-Stuffed Cupcakes

Name: Cakespy: Cupcake-Stuffed Cupcakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 18
Cuisine: American
Ingredients: 1 teaspoon baking powder; 128 grams cup cake flour; 1 batch (18-24) miniature cupcakes, baked, frosted, and chilled in refrigerator for at least an hour; 2 eggs; 473 milliliters buttercream frosting; 237 milliliters granulated sugar; 118 milliliters milk; 0 teaspoons salt; 12 Tbsps (1 1/2 sticks) unsalted butter, softened; 1 teaspoon vanilla

The recipe Cakespy: Cupcake-Stuffed Cupcakes could satisfy your American craving in roughly 45 minutes. This recipe serves 18. This dessert has 261 calories, 2g of protein, and 13g of fat per serving. This recipe covers 2% of your daily requirements of vitamins and minerals. 1 person found this recipe to be delicious and satisfying. A mixture of baking powder, butter, vanilla, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Adjust oven rack to middle position and preheat oven to 350°F. Line two muffin tins with standard sized cupcake liners.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Muffin Tray

Oven

Remove your chilled mini cupcakes from the fridge. If made using paper liners, remove the liners. Set aside.

Ingredients you will need

Cupcakes

Combine butter, eggs, sugar, and vanilla and beat with wooden spoon until thick and lightened in color, about 5 minutes.

Ingredients you will need

Vanilla

Butter

Sugar

Egg

Equipment you will use

Wooden Spoon

Combine flour, baking powder, and salt in separate bowl. Alternately add flour mixture and milk to butter mixture in four batches, beating with spoon until smooth to incorporate after each addition.

Ingredients you will need

Baking Powder

Butter

All Purpose Flour

Milk

Salt

Equipment you will use

Bowl

Fill cupcake cups no more than halfway full with batter. In each half-filled cup, place one mini cupcake directly in the center. Cover cupcakes with extra batter if desired (see note)

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Place in the oven with a cookie sheet underneath in case of dripping.

Ingredients you will need

Equipment you will use

Baking Sheet

Oven

Bake until light golden brown (about 25 minutes). The frosting from the mini cupcakes may have melted over the sides a bit, but you should still be able to see if the cake has browned.

Ingredients you will need

Cupcakes

Frosting

Equipment you will use

Oven

Remove from oven and let cool. Once fully cooled, top the cupcakes with frosting.

Ingredients you will need

Cupcakes

Frosting

Equipment you will use

Oven

If desired, garnish with sprinkles.

Ingredients you will need

Sprinkles

Equipment

Ingredients

Servings:

1teaspoon

baking powder 128grams

cup cake flour 1

batch (18-24) miniature cupcakes, baked, frosted, and chilled in refrigerator for at least an hour 2

eggs 473milliliters

buttercream frosting 237milliliters

granulated sugar 118milliliters

milk 0teaspoons

salt 12Tbsps

(1 1/2 sticks) unsalted butter, softened 1teaspoon

vanilla

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cupcakes on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.