Ever since I made strawberry shortcake filled cupcakes and key lime pie filled cupcakes (my greatest cupcake to date) I’ve been kind of obsessed with cupcakes with gooey delicious centers. Over the weekend I came up with the idea to try to make carrot cake filled cupcakes! I started with my already tested, and deemed delicious, Carrot Cake with Toasted Coconut Cream Cheese Frosting recipe. After asking for some advice on twitter, I decreased the baking time by 10 minutes to compensate for the fact that I was making cupcakes and not a whole cake. They turned out moist and delicious, but I think I would make a few changes if I do this again. First, I would double the recipe. As is, the recipe only made about 16 cupcakes. To make a good filled cupcake, you need the right cake to filling ratio. I usually overfill the cupcake wrappers a bit since I end up cutting the centers out. These were kind of shorties. I would also probably increase the leaveners (baking soda and baking powder) a bit for the same reason. To ensure the cupcakes rise enough, so there is a good cake to filling ratio.
Next step, find a filling recipe. I googled around and found that most filling recipes were pretty much the same.
- 1 1/2 cups sugar
- 1/4 cup all-purpose flour
- 3/4 teaspoon salt
- 1 1/2 cups heavy cream
- 5/8 cup unsalted butter
- 2 tsp. vanilla extract
A day before you make the cake, blend the sugar, flour and salt in a heavy saucepan. Gradually stir in the cream. Add the butter. Cook and stir the mixture over low heat until the butter has melted; then let simmer 20 to 30 minutes until golden brown, stirring occasionally. Cool to lukewarm. Stir in the vanilla. Let the mixture cool completely and refrigerate overnight.
Next I followed my usual cut out the center and fill them up routine
After doing this step, I think I would leave the raisins out of the recipe or finely chop them. If you are going to fill them like this, the holes may become a bit uneven if a whole raisin gets pulled out during this process.
Top it off with the delicious cream cheese frosting from the original recipe, and a heaping mound of toasted coconut! Oh so good!!!! I love filled cupcakes but even more so, I love spending time experimenting in the kitchen. Although these cupcakes turned out a little short, and didn’t quite have the right cake to filling ratio, they still tasted GREAT! I’m always trying new things, and often when I eat them I think, “I already know what I’ll do differently next time” Unlike my day job, cooking doesn’t really have right and wrong answers, which I love. If you’re looking for a creative way to spend a few hours, think about one of your favorite recipes and come up with (or google) ways to improve on it!