5 recipes found
Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.
To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.
Prepare the pastry cream: Whisk together egg yolks, 1/4 cup sugar, 1/4 teaspoon salt, and pinch of nutmeg until combined. Add in 2 tablespoons of flour and mix until thoroughly incorporated.
Place 1 cup half-and-half in a medium saucepan over medium-low heat until just beginning to simmer, about 5 minutes, then remove from heat. While whisking constantly, carefully and slowly pour hot half-and-half into egg yolk mixture a little at a time, whisking until it is all thoroughly incorporated. Pour mixture back into the saucepan and place over medium-low heat, whisking constantly, until mixture has thickened, 2 to 3 minutes. Remove from heat and add in 1 tablespoon butter; mix until thoroughly melted and incorporated. Add in remaining 1 tablespoon butter and 1 1/2 teaspoons vanilla, and mix until thoroughly combined.
Place a fine mesh strainer over a mixing bowl. Pour pastry cream into the strainer and press through using a spatula to remove any lumps. Cover with plastic wrap, making sure the wrap is in contact with the surface of the pastry cream. Refrigerate until completely chilled, 1 to 2 hours.
Place 1/3 cup cold heavy whipping cream into a bowl, and whip until stiff peaks form. Remove pastry cream from the refrigerator; remove plastic wrap. Fold whipped cream into pastry cream until thoroughly combined. Cover and keep chilled until ready to use.
Preheat the oven to 325 degrees F (162 degrees C). Line 2 regular 12-cup cupcake pans with liners.
In a large bowl, sift together 1 1/2 cups flour, baking powder, and 3/4 teaspoon salt. Set aside.
Bring 3/4 cup half-and-half, 6 tablespoons butter, 1 1/2 teaspoons vanilla, and 1/4 teaspoon almond extract to a simmer in a small saucepan over medium low-heat. Turn off heat; keep warm.
Beat egg whites, whole eggs, and 1 1/2 cups sugar until light and airy, 5 to 7 minutes. With mixer running on low speed, slowly pour heated half-and-half mixture into the egg mixture until thoroughly combined. Add in half of the dry ingredients; mix until just combined. Add in remaining dry ingredients; mix until just combined, with very few lumps. Batter will be thin.
Working somewhat quickly, divide batter evenly between the 2 prepared cupcake pans, filling each cupcake liner just over half full.
Bake cupcakes in the preheated oven until golden and a toothpick inserted into the center of the cupcake comes out clean, 25 to 30 minutes. Allow cupcakes to cool in pan for 5 minutes, then remove to a wire rack to cool completely.
Once cupcakes are cool, use a cupcake corer or paring knife to remove the center of the cupcakes (making sure not to go all the way through the sides or bottom). Save the top of the cored pieces to use as a 'cap' for the filling, cutting away any extra cupcake as necessary.
Fill a piping bag with the pastry cream. Pipe filling into each cored cupcake. Place cupcake 'cap' over the top of the filling.
To make frosting, place chocolate chips, corn syrup, and 3/4 cup heavy cream into a microwave safe bowl. Microwave mixture at 50% power in 30 second intervals, until melted and combined, 1 1/2 to 2 minutes. Cool chocolate until thickened to a spreadable consistency, 5 to 10 minutes. Frost each filled cupcake with the chocolate frosting.
Keep cupcakes stored in the refrigerator until ready to eat. Bring back to room temperature before serving. The chocolate frosting will harden up substantially in the fridge, and is best served at room temperature.
Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper muffin liners. Divide sugar cookie dough into each muffin cup.
Bake in the preheated oven until the cookie dough softens and spreads across the bottom of each muffin cup, 8 to 10 minutes. Remove from oven and set aside.
Beat the cream cheese, sour cream, sugar, flour, and milk with an electric mixer in a large bowl until smooth. Beat the first egg into the cream cheese mixture until completely blended, then beat in the last egg. Mix in the instant pudding mix until just incorporated. Spoon about 2 tablespoons of the cream cheese filling into each muffin cup. Return muffin cups to the oven and bake until the filling is set, about 25 minutes. Cool in the pans for 30 minutes then remove the desserts.
Remove the foil cover of the prepared frosting and microwave until softened, about 30 seconds. Stir frosting until smooth, then spread about one tablespoon of frosting onto each dessert cup. Refrigerate until set, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Spray 24 mini muffin cups with cooking spray.
Stir yellow cake mix, water, eggs, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes.
Spoon cake batter into the prepared mini muffin cups, filling them about 2/3 full.
Bake in the preheated oven until cupcakes have risen and are lightly golden brown, 15 to 19 minutes. Check for doneness after 10 minutes. A toothpick inserted into the center of a cupcake should come out clean. Allow cupcakes to cool for about 20 minutes.
Whisk instant French vanilla pudding mix and milk together in a bowl for 2 minutes. Allow pudding to stand for 5 more minutes to thicken.
Pipe the vanilla pudding into each cupcake with about 1 1/4 teaspoon vanilla pudding.
Freeze filled cupcakes for at least 1 hour to make frosting them easier.
Spread a very thin coating of chocolate frosting over each cupcake; refrigerate cupcakes for 15 minutes.
Spread second, thicker layer of frosting over the first layer. Place small dollop of whipped cream into center of each frosted cupcake and top with a quarter of a maraschino cherry. Refrigerate mini cupcakes until serving time.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
Make the cake: Beat flour, sugar, baking powder, salt, milk, shortening, egg, and vanilla at low speed, scraping the bowl constantly for 30 seconds. Beat on high speed, scraping bowl occasionally for 3 minutes. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 35 minutes or until a wooden pick inserted near the center comes out clean. Remove from the pan and let cool on a wire rack.
Meanwhile, make the cream filling: In a 2-quart saucepan, mix sugar, cornstarch, and salt. Stir in milk gradually and cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir 1 minute. Stir at least 1/2 of the mixture slowly into egg yolks. Return egg yolk mixture to the saucepan and boil and stir for 1 minute. Remove from heat and stir in 2 teaspoons vanilla. Let cool to room temperature.
Make the chocolate glaze: Heat chocolate and butter over low heat until melted. Remove from the heat and stir in the confectioners' sugar, and vanilla. Stir in water, one teaspoon at a time, until glaze is of desired consistency.
Assemble the cake: Split the cooled cake in half to make 2 thin layers. Fill the layers with the filling. Then spread the chocolate glaze over the top. Refrigerate any leftover cake.