Ingredients with Measurements:
-1/2 cup butter
-1 cup water
-1 cup all-purpose flour
-4 eggs
-1/4 teaspoon salt
-1/2 teaspoon vanilla extract
-2 (3.4 ounce) packages instant vanilla pudding mix
-3 cups cold milk
-1 (8 ounce) container frozen whipped topping, thawed
-1/2 cup chocolate syrup
Special Equipment Needed:
-Cupcake tin
-Cupcake liners
-Mixing bowl
-Electric mixer
-Whisk
-Spatula
-Measuring cups and spoons
Step-by-Step Instructions:
1. Preheat oven to 400 degrees F (200 degrees C). Line cupcake tin with cupcake liners.
2. In a medium saucepan, melt butter in water over medium heat. Add flour and stir until mixture forms a ball. Remove from heat and let cool.
3. In a large bowl, beat eggs with electric mixer. Add cooled flour mixture and salt. Beat until smooth.
4. Spoon batter into cupcake liners, filling each about 2/3 full. Bake for 20 minutes, or until golden brown. Let cool.
5. In a medium bowl, whisk together pudding mix and cold milk. Let stand for 5 minutes.
6. Spread pudding over cooled cupcakes.
7. In a medium bowl, beat together whipped topping and vanilla extract until light and fluffy. Spread over pudding layer.
8. Drizzle with chocolate syrup.
Time:
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Temperature: 400 degrees F (200 degrees C)
Serving Size: 12 cupcakes
Nutritional Information: Calories: 250; Fat: 10g; Cholesterol: 70mg; Sodium: 250mg; Carbohydrates: 35g; Protein: 5g
Substitutions for Ingredients:
-Butter: Margarine
-All-purpose flour: Whole wheat flour
-Eggs: Egg whites
-Frozen whipped topping: Greek yogurt
-Chocolate syrup: Caramel sauce
Variations:
-Add 1/2 cup of chopped nuts to the batter before baking
-Swap out the vanilla pudding mix for chocolate pudding mix
-Swap out the chocolate syrup for peanut butter
Tips and Tricks:
-For a richer flavor, use half-and-half instead of milk
-For a lighter texture, use egg whites instead of whole eggs
Storage Instructions:
Store in an airtight container in the refrigerator for up to 4 days.
Reheating Instructions:
Reheat in the microwave for 30 seconds.
Presentation Ideas:
-Top with a dollop of whipped cream
-Garnish with chocolate shavings
-Top with a sprinkle of chopped nuts
Garnishes:
-Whipped cream
-Chocolate shavings
-Chopped nuts
Pairings:
-Fresh fruit
-Ice cream
-Coffee or tea
Suggested Side Dishes:
-Fruit salad
-Green salad
-Roasted vegetables
Troubleshooting Advice:
-If the cupcakes are too dry, add a tablespoon of milk to the batter before baking.
-If the cupcakes are too moist, bake for an additional 5 minutes.
Food Safety Advice:
-Always wash your hands before handling food.
-Keep all ingredients and surfaces clean.
-Refrigerate leftovers promptly.
Food History:
Eclair cupcakes are a modern twist on the classic French pastry, the eclair. The eclair is a choux pastry filled with custard or cream and topped with chocolate.
Flavor Profiles:
These cupcakes have a sweet, creamy flavor with hints of vanilla and chocolate.
Serving Suggestions:
Serve these cupcakes as a dessert or a snack. They also make a great addition to a brunch or tea party.
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