To be honest, my professional procrastination has caught up to me, and school has taken precedence. :/
BUT! I will bake cupcakes this weekend, if it means using a textbook as a place to rest my batter-covered spatula.
Anyway....
My family had a get together for Easter, and I got put in charge of baking cupcakes.
I wanted to do something fresh, fun, and not 'Easter-y.'
My (awesome) roommate got me this Wilton cupcake book to further expand my knowledge, so I decided it was only fitting to choose my recipe from there. :)
As per usual, I couldn't just follow the recipe. I made my own little tweaks to make what I thought would be a great cupcake.
Fruit Tart Cupcakes Oven Temp: 350°
Prep Time: 30 minutes
Bake Time: 18-20 minutes
Total Time: ~ 1.5 Hours
Cupcake Ingredients:
- 1 Box Betty Crocker French Vanilla Cake Mix
- Eggs, Water & Oil to prepare mix
- Cupcake Liners
- Cupcake Pan
Pastry Cream Ingredients:
- 6 T granulated sugar
- 1/4 c. flour
- 1/2 tsp salt
- 1 c. milk
- 4 Egg Yolks
- 1 tsp. Vanilla Extract
- 2 T. unsalted butter.
- Pastry Bag
Topping Ingredients:
- Strawberries, sliced
- Blueberries
- Kiwi, sliced & peeled
- Whip Cream
- Pastry bag
Cupcake Corer:
This was an impulse buy at Walmart. I don't think it was more than a couple bucks.
It is perfect for a filled cupcake like this. Otherwise, you can just cut a hole with a knife.
Anyway... on to the baking...
Cupcakes:
Prepare the cake mix according to the box. Bake until a toothpick comes out clean, and let cool completely.
Once the cupcakes are cooled, you can cut your holes out for your filling.
Pastry Cream:
In a small saucepan, combine sugar, flour, and salt. Whisk in egg yolks and milk until combined. Cook over medium heat, stirring constantly with a spoon until mixture is thickened. Remove from heat and stir in vanilla and butter.
Pour mixture into a bowl, and press plastic wrap down onto the surface of the pastry cream to prevent it from forming a skin.
Place in fridge until chilled, or ready to use.
Toppings:
Slice strawberries & kiwis. Keep refrigerated until used.
Assembly:
Using a pastry bag, fill the 'holes' in your cupcakes, plus a little extra. Spread the 'extra' around on the top of the cupcake, making sure it is even.
Place a kiwi slice on each cupcake. Then, with a pastry bag, put a little bit of whip cream on top of the kiwi. Then arrange the strawberries and blueberries as you like.
Keep refrigerated until ready to serve.
There you have it!
Again, I apologize for the very late post, and will be back at the baking this weekend!
