Saturday, March 19, 2011

Task - Baby Shower Cupcakes

You might have read my post about the new addition in our extended family, no, read here.
He really is a doll!

To mark such a special occasion my MIL is hosting a small dinner shower with some close friends (28 of us)this evening up at the cottage (or the "summer home" as we like to call it).  We will be having a larger shower with many friends and family members at the end of the month however so if you're reading this please comment on some other treat ideas you may have used.

For this event we will be having Oreo pudding stuffed cupcakes!
I find that cupcakes are much more desirable that a big ole piece of cake slathered in oodles of icing.
You can grab it in your hand and don't need to be dainty about shoving it into your mouth - it's expected!
Now, my son's chocolate cupcake recipe (listed in the blog list) is fantastic but we wanted something a little different. 
Like finding a pot of gold at the end of a rainbow, the stuffed cupcake really "takes the cake".
In a few short steps you have a wonderfully unique treat that can be made with different fillings, toppings or flavors.
Oreo Cream Stuffed Cupcakes
makes about 18-24

1 french vanilla cake mix (eek I know - time restraints)
1 box Oreo instant pudding mix
3/4 c. milk
3/4 c. whipping cream

Buttercream Icing:
1 c. softened butter
2 1/2 c. icing sugar
2 tsp. vanilla
tinting color of your choice - in our case, sky blue

Make the cupcakes as directed on the box (I am still cringing that I didn't make them from scratch!)
Let them cool completely.  With a serrated knife cut a hole in the top of the cupcake and save the top.
I remove the excess cake from the top and save those for samples.  The lid fits on better when you do.
In a bowl add the milk, cream and pudding.  With an electric mixer beat for about 2 minutes on high (start slow so you don't splash!) or until the pudding mixture is thick and smooth.
Spoon the filling into the holes you've dug by teaspoon - you can always add more.

Place the tops back on and you're ready to frost!

For the frosting:
Beat the butter with an electric mixer until soft and fluffy.  Add in the icing sugar a cup at a time.  Next add in your vanilla and beat until smooth.  I like a thicker consistency to pipe with so I do not add milk to my mixture as some do.  Add in your colouring and mix again.
Place in a piping bag with the tip of your choice (I used a star tip) and let your creative juices flow!

You will want to refrigerate when not in use to keep the filling proper ;)
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  1. Question - when you say I remove the excess cake from the top and save those for samples. - what does that mean?? Samples?

  2. since you try to cut them in a cone shape for optimal filling capacity, I cut part of the cone so that the top fits nicely back on the filling and I eat the rest!! :)

  3. LOL Ok thanks - would you suggest doing the cupcakes from scratch or did you find the cake mix worked just fine?

  4. I made the mix because of time constraints and felt that it worked perfectly - I do prefer homemade meals but for time and simplicity sake box is great!

  5. I suspect the samples are for tasting herself you must sample everything.
    Now if you ha posted random cupcake recipe nobody would have known these came from a box. Aren't you the honest blogger LOL

  6. ha Mike, we all use shortcuts every now and then - and when you have to make miriads of them for free why not? ;)