August 27, 2014

Cupcake Corer

I have a little secret for you and I'm about to spill the beans. There is a lovely new blogger named Bex that you just have to check out. She blogs over at the Butcher's niche and she's talking about all life's most fabulous features food, fashion and everything in between. 

Today Bex is sharing one of her favorite baking secrets with you and since she's being so kind, I highly recommend you repay the favor and hop on over to her blog and say "hi!"

Hey new friends! I'm Bex and I blog over at Butcher's niche. I'm so excited to be here with Brittany today to share my new favorite cooking tool - a cupcake corer! just so you know no one asked me to write this post, it is most definitely not sponsored I just really love this cupcake corer and want to share my new trick with EVERYONE
I love it when I'm able to cook something that is SO delicious but is secretly SO easy - and filled cupcakes are one of the most delicious and easiest thanks to my gadget! I also love how this recipe can be tweaked to make it with your favorite flavors or whatever you have at home! 

Let's get to the details . . .
photo 1 (26)
Start with your favorite white or yellow cupcake recipe, Martha's is my personal favorite for homemade cupcakes because if you'd like a little extra flavor like white chocolate or key lime . . . just add a package of pudding. If you like to go the box route (which I do when I'm pressed for time or find them on sale) you can add the pudding there also.

For this recipe I added some white chocolate so my exact ingredients are:
  • 1 1/2 teaspoons baking powder
  • 3 cups flour
  • 3/4 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups milk
  • 1 small package white chocolate jello pudding
Preheat your oven to 350 . . . then mix flour, baking powder, salt, sugar, pudding together . . . in a separate bowl mix the butter, eggs, vanilla, and milk together . . . then put the liquids on top of the dry ingredients and mix until smooth.

Spray a cupcake pan down with pam, olive oil, butter . . . which ever you prefer . . . and fill each spot 2/3 full.

Bake for about 20 minutes or until a fork comes out clean.

Let them cool for at least 10 minutes . . . I like to let them cool a little longer just to be sure they are not warm to the touch.

Now for the fun part . . . using the corer . . . just sit on top, in the middle, push the circle down, and gently pull it out . . .
photo 3 (22)
Fill each hole with whatever you want . . . I chose some raspberry jam this time, but I'm really exciting to make some with nutella or chocolate batter with whipped peanut butter!

photo (26)

Finally, ice them and decorate all pretty like with some vanilla icing . . . and yes I try to use Martha's recipe . . . icing and I have a love/hate relationship. It usually ends up too runny for me so sometimes (about 75% of the time) I get store bought . . . I will master icing one day.

photo 2 (24)

That's it! I served the cupcakes I made to show you at work for my boss's birthday and he said they were the best cupcakes he ever had . . . thanks Martha and thanks cupcake corer ;)

What's your favorite cupcake recipe?

See I told you she was amazing! I mean, just look at those cupcakes. They might appear on my game-day menu for college football kickoff next week! 

 Be Blessed,
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