Creamy, delicious cupcakes

Another recipe i wanted to try was these White Chocolate-almond Cupcakes.  I made these last evening and they were not disappointing.  After making the cupcakes, you scoop out a melon ball size center and fill with this wonderful cream filling, and then ice with a wonderful,  cream cheese-almond icing and sprinkle some white chocolate shavings on top.  What’s not to like? 

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One bite and you won’t be disappointed!   Don’t delay in making these!  They are easy, and quick, and fun to make with the kiddos, grandkids, or by yourself! (you can lick the bowls without sharing) 

Here’s the recipe:

White Chocolate-Almond Cupcakes:

Cupcakes: – makes 2 dozen cupcakes

¾ cup butter, softened

1 ½ cups sugar

4 large eggs

2 tsp vanilla extract

3 cups all-purpose flour

1 ½ tsp baking powder

¼ tsp salt

2 cups whole milk, divided (1 ½ cup and ½  cup)

1 (3.3 oz) box instant white chocolate pudding mix

½ (8-oz) container frozen whipped topping, thawed

Cream Cheese-Almond icing (recipe follows)

Garnish:  whitel chocolate curls (optional)

Cream Cheese Almond icing

2 (8-oz) pkgs cream cheese, softened

½ cup butter, softened

4 cups confectioners’ sugar

½ tsp almond extract

 

  1.  Preheat oven to 350 degrees.  Line 2 (12-count) muffin pans with paper liners; set aside.  In a large bowl, combine butter and sugar.  Beat at medium speed with an electric mixer until fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  In a separate bowl, combine flour, baking powder and salt.  Add flour mixture to butter mixture alternately with 1 ½ cups milk, beginning and ending with flour mixture.  Spoon batter into muffin cups, filling 2/3 full.  Bake 18-20 minutes or until a wooden pick inserted into centers comes out clean.  Let cool in pans for 10 min., remove from pans, and let cool completely on wire racks.
  2. In a small bowl, whisk together pudding mix and remaining ½ cup milk until smooth.  Fold in whipped topping (1/2 of the 8 oz container) until well combined.  Using a melon baller, remove center of cupcake, leaving bottom intact.  Discard removed cake, or reserve for another use.  Pipe pudding mixture into center of cupcakes.  (see icing pred instructions below #3) Spread (or pipe) cream cheese almond icing on tops of cupcakes.  Garnish with white chocolate curls, if desired.  Store cupcakes, covered, in refrigerator.
  3. Mixing icing – In a medium bowl, combine cream cheese and ½ cup butter.  Beat at medium speed with an electric mixer until creamy.  Gradually beat in confectioners’ sugar.  Beat in almond extract.

Don’t forget to register to win the Salad Shooter on the earlier post!  

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3 responses

  1. I took a couple of bites of this cupcake, it is very, very good. (Trying to lose weight and eat healthier). I also shared with two of my friends, maybe they will comment as well.

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