These elegant cupcakes, perfect for a birthday or anniversary celebration, start with a simple, moist vanilla cake batter, baked in lined muffin tins. You scoop a bit out of the center of each, and fill with a vanilla-flavored custard. Top with luscious, softly-whipped cream, and—for the ultimate in easy glamour—sprinkle each with a little gold leaf or edible gold dust.
Make-ahead note: You can make the filling up to 2 days ahead, and bake the cupcakes the day before you plan to fill and frost them. See how to open a Champagne bottle too.
For more, check out our Strawberry-Filled Cardamom Cupcakes,Vanilla Bean Cupcakes, and Chocolate Cupcakes with Toasted Marshmallow Frosting.
The classic KitchenAid mixer makes whipping up cupcakes, cookies, or any other dessert you please quick and easy.See It ›
To make the filling:
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...