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Chocolate Cupcakes with Yema (custard) filling in Buttercream frosting
1 lb package "Devil Food" chocolate cake mix.
1 1/4 cups milk
1/3 cup vegetable oil
4 large egg yolks
1/2 cup condensed milk
1/2 teaspoon lemon, rind
1/4 cup butter, cubed
2 cups confectioner's sugar (sifted)
1/2 cup unsalted butter (room temp)
1 tsp pure vanilla extract
2 tbsp milk
Beat cake mix, egg, vegetable and milk.
Combine yema ingredients in a pan.
Cook in low heat until thick.
Transfer the cake mix into the prepared cup cakes (1/2 full). Drop 1 tbsp of yema at the center.
Pour the rest of the cake batter until 2/3 full.
Bake at 325 deg F for 18-25 minutes.
Cream the butter until smooth and well blended.
Frosting is light and fluffy.
HOW TO PREPARE CHOCOCOLATE CUPCAKES:
Combine yema ingredients in a pan. Cook until thick.
Preheat oven to 325 deg F.
Combine the cake ingredients. Beat until well combined. (batter will be lumpy).
Pour into the cupcake molds or pan with baking paper cups up to 1/2 full.
Drop one tbsp of yema filling then pour more cake batter until 2/3 full.
Bake for 18-25 minutes or until toothpick inserted at the center of the cake comes out clean.
Remove from the oven. Cool on wire rack.
Prepare the buttercream frosting.
In an electric mixer or a hand mixer, cream the butter until smooth and well blended.
Add the vanilla extract.
Gradually beat in the sugar. Scrape down the sides of the bowl.
Add the milk and beat on high speed until frosting is light and fluffy
Add a little more milk or sugar, if needed.
Decorate your cupcakes like I did on the picture.
Enjoy your yummy cupcakes!
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