cooking

Everything is Better Homemade, Including Cream-Filled Cupcakes

I used to like commercial-made cream-filled cupcakes. Now I don’t because they taste artificial. There are, like, so many chemicals in them. I won’t even eat Twinkies anymore because of that.

Anyway, I have baked homemade cream-filled cupcakes in the past. They didn’t turn out as well as the most recent time. That was when I went to a New Years Eve party this past winter. That is why the cupcakes say 19 or 2019.

The writing there was done with commercial icing. However, the ganache on the tops was cooked from scratch. Some of the cakes were made from scratch too. But the others came from a boxed mix. Why, you may ask? I ran out of the homemade batter. So, I bought a boxed mix.

Regardless of what I said in the title, the boxed mix kind of tasted better. Don’t worry, the filling was also created from scratch. It had marshmallow crème. That was probably a crucial ingredient for the texture.

These cupcakes turned out to be popular at the party. Not like crazy, but people enjoyed them, including myself.

Now how did I fill them? Well, technically, you’re supposed to squeeze them into the bottoms from a pastry bag. But I didn’t have that patience. So, I scooped up the tops, spooned the filling in, removed the bottom halves of the parts I pulled out, and put the tops back on. Then I frosted them with the ganache and wrote on them with the icing.

There you have it. Do you love cream-filled cupcakes? I do!

cooking

Chocolate Cupcakes: Delicious (Yet Dry) Without Dairy

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This picture was taken from the public domain image site, Pixabay. However, it does look similar to the dairy-free chocolate cupcakes I once made (but hadn’t photographed).

I substituted almond or coconut milk for dairy. I also used oil in place of butter. All other ingredients were the same (flour, baking powder, salt, sugar, etc.).

While the cupcakes came out a bit dry, they still tasted good, especially with a dairy-free chocolate frosting. That icing called for coconut oil, dairy-free chocolate, sugar, and vanilla extract. It also tasted delicious, although it ended up being produced in large quantities. I probably should’ve reduced the recipe in half.

Nevertheless, it’s a recipe that I would love to use again. I made it because of lactose and dairy issues earlier this year. I’m mildly lactose intolerant, but can still handle dairy now.

You can still enjoy it, no matter what. To make the cupcakes more moist, try using more liquid, such as oil. Bake it at a lower temperature and check often. One trick I was taught was to set the timer for a few minutes and check. This can prevent overcooking, thus dry desserts, which not many people like. You may differ, however. No one is right or wrong with their dessert textures or preferences.