Pastry Cream For Cupcakes Recipes

CREAM FILLED CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
• In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.
• Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.

CREAM FILLING FOR CUPCAKES

Steps:

• In a large bowl, beat butter and shortening together until smooth.
• Blend in confectioners' sugar and pinch of salt (if butter is unsalted).
• Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla.
• Beat until light and fluffy.
• Fill a pastry bag with a small tip.
• Push tip through top and fill each cupcake.
• Enjoy!

VANILLA PASTRY CREAM RECIPE

Steps:

• Gather the ingredients.
• In a heat-safe container large enough to hold a medium saucepan, fill with about 1 to 2 inches of ice water.
• In a medium bowl, whisk egg yolks until smooth. Gradually add milk, whisking constantly, until well blended.
• In a medium saucepan, combine sugar, cornstarch, and salt. Stir with whisk to blend thoroughly. Whisk in about 1/2 cup of the milk mixture and stir until smooth. Gradually whisk in remaining milk mixture until thoroughly blended.
• Put pan over medium-low heat and cook, stirring constantly, for about 10 to 15 minutes, or until mixture begins to thicken. Bring to a boil and cook for 1 minute, continuing to stir constantly.
• Immediately place pan in container with the ice water. Stir frequently as mixture cools. Stir in vanilla extract or vanilla bean paste.
• Press a sheet of plastic wrap onto surface of custard to prevent a skin from forming. Transfer bowl to refrigerator to chill thoroughly.

HEAVENLY CREME FILLED CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees. Thoroughly spray 18 muffin cups with baking spray.
• To make the cake batter, combine the flour, granulated sugar and salt. Set aside.
• In a separate container, combine the buttermilk, baking soda, vanilla and eggs. Stir to combine and set aside.
• In a saucepan, melt the butter over medium heat. Add the cocoa powder and stir to combine. Add the boiling water, allow to bubble for a few seconds and then turn off the heat.
• Pour the chocolate mixture over the flour mixture. Stir a few times to cool the chocolate. Pour the buttermilk mixture over the top and stir to combine.
• Fill muffin cups just over half full (do not overfill!). Bake for 13 to 15 minutes. Allow to cool for 5 minutes in the pan, and then remove the cupcakes and allow to cool completely on a baking rack.
• For the ganache: To make the ganache, heat the cream and corn syrup over medium heat. Chop the chocolate and add to a bowl. Add the vanilla to the cream mixture, and then pour the cream mixture over the top of the chopped chocolate. Whisk together until melted, smooth and glossy. Allow to cool slightly.
• For the creme filling: Whip together the butter and shortening until light and fluffy.
• Sift together the powdered sugar and salt and add it to the butter mixture in batches. Add the milk, then the vanilla, beating the whole time. Scrape the sides of the bowl, and beat until very light and fluffy. Put the filling into a pastry bag fitted with a medium tip.
• When the cupcakes are totally cool, insert the tip of the pastry bag into the bottom of the cupcake and fill with creme filling. When cupcakes are filled, spoon ganache so that it completely coats each cupcake OR dip to coat.
• Let them set before serving.

PASTRY CREAM FOR CUPCAKES

Steps:

• Whisk egg yolks until smooth in a large bowl. Combine sugar, cornstarch, and salt in a medium saucepan, and heat over medium. Stirring constantly, gradually add milk in a slow, steady stream, and cook until mixture thickens and begins to bubble, about 5 minutes.
• Whisking constantly, slowly pour one third of the milk mixture into egg yolks (this step is called tempering, which keeps the yolks from curdling). Pour mixture into remaining milk mixture in saucepan. Cook over medium heat, whisking constantly, until mixture comes to a full boil and is thick enough to hold its shape when lifted with a spoon, 2 to 4 minutes. Remove from heat; stir in vanilla.
• Strain mixture through a fine sieve into a heatproof bowl. Cover with parchment paper or plastic wrap, pressing it directly on surface to prevent a skin from forming. Refrigerate until chilled and firm, at least 2 hours (or up to 2 days).

PASTRY CREAM

Steps:

• In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
• In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
• When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

PRINSESSTåRTA (PRINCESS CAKE)

Steps:

• Preheat the oven to 350°F. Prepare 3 baking sheets, greased and lined with baking parchment.
• Beat together the eggs and sugar on high speed in a stand mixer or using a hand-held electric whisk. Beat until the mixture reaches ribbon stage-you will be able to see the traces of the mixture when you move the whisk.
• Use a 8-inch diameter plate to draw three circles on baking parchment. Cut these out and place one parchment circle on each of the three baking sheets. Set aside.
• Combine the flour, salt and vanilla in a separate bowl. Sift into the egg mixture, bit by bit, carefully folding using a figure-of-eight movement until incorporated. Pour the cooled melted butter down the side of the bowl and fold carefully again, trying not to knock out air.
• Divide the mixture evenly between the parchment circles on the baking sheets spreading right to the edges of each circle with the back of a spoon. If they go over a bit, don't worry, you can cut these bits off afterwards.
• Bake in the preheated oven for 5-7 minutes or until light golden brown.
• Remove from the oven and allow to cool completely before removing the baking parchment. If the parchment sticks, slightly dampen the paper side with cold water and the paper will come off easily. Trim any untidy edges using a sharp knife.
• In a saucepan, heat the milk with the scraped out seeds from the vanilla bean.
• In a separate bowl, whisk together the eggs and sugar and add the cornstarch.
• When the milk has just reached boiling point, take off the heat and pour one third into the egg mixture while whisking continuously.
• Once whisked through, pour the egg mixture back into the remaining hot milk. Return to the stove and bring to the boil, carefully. Whisk continuously as the mixture thickens, for just under a minute, then remove from the heat and stir in the salt and butter.
• Pour into a cold bowl and place a sheet of baking parchment on top to prevent the cream from forming a crust as it cools. The mixture will keep well in the refrigerator for a few days.
• If using homemade marzipan instead of store-bought, blend the ingredients together in a food processor until you have a smooth marzipan.
• Roll the mixture into a log and wrap tightly in plastic wrap. Chill in the refrigerator for at least 1 hour before using.
• Whip the cream with the confectioners' sugar until stiff. Spoon two thirds into a separate bowl. Mix the remaining one third of the whipped cream with the prepared pastry cream.
• Make sure your prepared layer cake bases are completely even in size. If not, trim to fit. Place the bottom layer on your chosen serving plate; you won't be able to move the cake once assembled.
• Spread the raspberry jam/jelly evenly onto the base layer of the cake, then add half of the pastry cream mixture. Top with the second cake layer. Repeat with the remaining jam/jelly and second helping of the pastry cream mixture. Add the top cake layer.
• Using a cake spatula, spread three quarters of the remaining stiffly whipped cream in a thick layer on the top and the sides of the cake. Make sure the cake is covered evenly all over to prevent jam/jelly from seeping out. Some people prefer to shape the cream into a dome; I quite like more of a level top on my princess cake, but it is up to you.
• Next, roll out the green marzipan on a surface lightly dusted with confectioners' sugar or over the top of baking parchment (to prevent sticking). Roll out into a large, even circle, big enough to cover the top and sides of the cake (around 14 inches in diameter).
• Carefully drape the marzipan on top of the cake and peel back the baking parchment, if using. Pull gently around the edges to bring the marzipan down to cover the cake, taking care not to overstretch. Once the marzipan is smoothed over and touching the base all the way around, trim away the excess. Press the edges gently in at the base.
• To make the rose decorations, mold the pink royal icing or marzipan into ¾-inch tall teardrop shapes for the inside buds. Then roll out small round petal-shaped pieces of icing around ¾ x ¾-inch and wrap each one around the bud in layers. Cut the base off and fix the roses on top of the cake. Lastly, roll out the green royal icing or marzipan and cut out leaf shapes to fix by the sides of the rose. Dust with confectioners' sugar before serving.

BOSTON CREAM CUPCAKES

Steps:

• To make cupcakes: Preheat oven to 350°F.
• Cream butter and sugar together with an electric mixer; add vanilla and eggs.
• Sift dry ingredients together and add in 3 stages, alternating with the buttermilk.
• Line muffin pans with paper liners.
• Fill each about three-quarters full with batter.
• Bake 15-20 minutes.
• To make pastry cream: Bring milk just to boil in medium saucepan.
• Whisk egg yolks, sugar and cornstarch together in a bowl.
• Stir just a little of the hot milk into the egg mixture to equalize the temperatures.
• Add a little more hot milk to the egg mixture and stir well again.
• Then add all of the hot milk and stir.
• Return mixture to saucepan; whisk over low heat constantly until mixture becomes thick.
• Pour pastry cream into clean bowl and whisk in vanilla.
• Whisk in butter 1 ounce at a time until smooth.
• Cover surface with plastic wrap and chill until cool.
• Fold whipped cream into chilled pastry cream.
• To make chocolate glaze: Bring cream and corn syrup to boil.
• Pour hot cream over chopped chocolate in a medium bowl.
• Let hot cream sit on the chocolate for about 5 minutes.
• Stir until chocolate is dissolved and smooth.
• Stir in butter.
• To assemble: Fill pastry bag with pastry cream; poke tip of pastry bag into top of each cupcake and inject each with some pastry cream.
• OR slice each cupcake in half horizontally and spread some pastry cream in between layers.
• OR remove a cone-shaped section from center of cupcake, fill hole with pastry cream and then replace cake piece.
• Drizzle chocolate glaze over top of each cupcake.