Okay, so this weekend I had a craving to create a Cadbury Creme Cupcake. I adapted a recipe for the filling (mostly corn syrup and icing sugar), rolled it into balls and pushed them into the center of a chocolate cupcake before baking. Then I thinned the filling into a more icing like consistency and pipped the remainder into the open holes when it was finished baking.
Now the recipe turned out delicious, but technically speaking there must be a better way to create a hollow cupcake? In these a bunch of the felling melted and left a caramelized film of sugar on the bottom. Luckily it made the cupcakes extra gooey, but happy accidents aside, how would you do this properly?
(The recipe I made is http://www.dailyunadventuresincooking... if you are interested.)
Updated 2 years ago | 6
Updated 2 years ago | 13
Updated 1 month ago | 1
Updated 2 years ago | 2
Updated 4 months ago | 1