Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 package instant vanilla pudding mix
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Special equipment needed:
- Cupcake pan
- Piping bag
- Large round piping tip
- Small round piping tip
Step-by-step instructions:
1. Preheat the oven to 350°F. Line a cupcake pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk and vanilla extract. Mix until just combined.
5. Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.
7. In a medium bowl, whisk together the instant pudding mix and heavy cream until thickened. Add the powdered sugar and vanilla extract and whisk until well combined.
8. Using a small round piping tip, make a small hole in the center of each cupcake.
9. Fill a piping bag fitted with a large round piping tip with the Bavarian cream filling. Pipe the filling into the hole in each cupcake.
10. Serve immediately or store in an airtight container in the refrigerator.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
350°F
Serving size:
12 cupcakes
Nutritional information:
Calories: 320
Fat: 16g
Saturated Fat: 10g
Cholesterol: 80mg
Sodium: 200mg
Carbohydrates: 41g
Fiber: 0g
Sugar: 28g
Protein: 3g
Substitutions for ingredients:
- Whole milk can be substituted with almond milk or soy milk.
- Instant vanilla pudding mix can be substituted with instant chocolate pudding mix or instant butterscotch pudding mix.
- Heavy cream can be substituted with whipped cream or coconut cream.
Variations:
- Add chopped nuts or chocolate chips to the batter for added texture.
- Top the cupcakes with whipped cream or chocolate ganache instead of frosting.
- Use different flavors of pudding mix for the filling, such as chocolate or banana.
Tips and tricks:
- Make sure the cupcakes are completely cooled before filling them with the Bavarian cream.
- Use a piping bag and tip for easy and precise filling.
- Store the cupcakes in the refrigerator to keep the filling fresh.
Storage instructions:
Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Allow the cupcakes to come to room temperature before serving.
Presentation ideas:
Arrange the cupcakes on a platter and dust with powdered sugar or cocoa powder.
Garnishes:
Top the cupcakes with fresh berries or chocolate shavings.
Pairings:
Serve the cupcakes with a cup of coffee or tea.
Suggested side dishes:
Serve the cupcakes as a dessert after a meal.
Troubleshooting advice:
- If the cupcakes are too dry, try adding more milk to the batter.
- If the cupcakes are too dense, try reducing the amount of flour in the recipe.
- If the filling is too thick, try adding more heavy cream.
Food safety advice:
Make sure to store the cupcakes in the refrigerator to prevent spoilage.
Food history:
Bavarian cream is a classic dessert that originated in Bavaria, Germany. It is a rich and creamy custard that is often used as a filling for pastries and cakes.
Flavor profiles:
The cupcakes are sweet and vanilla-flavored, while the Bavarian cream filling is rich and creamy.
Serving suggestions:
Serve the cupcakes as a dessert after a meal or as a sweet treat with coffee or tea.
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