Sunday, May 12, 2013

Vanilla Creme-filled Vanilla Muffins

Take it from me when I say that 6 days in Vegas might be about 3 days too many.  I went with my boyfriend, my sister and her boyfriend and while we all had fun, we were deeeeefinitely ready to leave by day 3.  I think maybe I'm an old lady who just likes peace and quiet most of the time?  And I forgot that Vegas's slogan is not "Ssshh, a place for peace and quiet."

 Anyway, a vacation is a vacation and sometimes, it's tough to get back in the groove.  Baking is usually my escape and a chance for me to get lost in my thoughts but after coming back from vacation, I'd prefer to get lost in my thoughts while staring at a television.  So this recipe was something I whipped up shortly before leaving for Vegas.

I am reluctantly calling this a muffin on the basis that the original recipe refers to it as a muffin.  It's really just a cupcake in disguise because the frosting is just "filling" now.  NBD, I'll eat frosting any time of day so I ain't complaining.  But if you're looking for a nutritious breakfast, this will not meet your needs. 

However, if you're looking for a "muffin" that maybe sorta resembles a Twinkie?  Well, I've got you covered.  The base for this muffin is a mild vanilla and it's really delightful.  It's not quite as delicate as a cake so I imagine it would hold up well to all sorts of fillings.  A fruit compote perhaps?  And the "filling" is a quick and easy buttercream. 

These will be a breeze to whip up if you're not like me and you don't forget to check how much powdered sugar you have before you start creaming the butter and then realize you don't have enough powdered sugar and then try to make your own in the food processer and then give up about half way between granulated sugar and powdered sugar and then have a slightly grainy buttercream.  So don't be like me.  

So have at it people.  I'm gonna stare at the TV a liittlllle while longer.  

Here's the recipe!

Vanilla Creme-filled Vanilla Muffins
makes 12-14 muffins

1 cup sugar
1 egg
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup whole milk
1/4 cup butter, melted and cooled slightly
1 tablespoon vanilla extract

1/2 cup vegetable shortening
1/2 cup unsalted butter, room temperature
2 1/2 cups powdered sugar
1-2 tablespoons milk, if needed
1 tsp vanilla extract

1.  Preheat oven to 375 degrees and line a muffin tin(s).  Set aside. 
2.  In a stand mixer, mix sugar and egg until combined.  Add flour, baking powder, and salt.  Mix to combine.  Mixture will look like coarse sand. 
3.  With the mixer on low, add milk, vanilla, and butter, mixing until incorporated.  Fill muffins liners about 2/3 full and bake about 18-20 mins until the top springs bake when touched and a toothpick inserted in the center comes out clean.  Allow to cool completely before filling. 
4.  For the filling:  Beat butter and shortening in the bowl of a stand mixer until fully incorporated and smooth.  With the mixer on low, slowly add the powdered sugar and then mix until smooth.  If needed, add milk to help lighten and smooth the creme.  Add vanilla and mix to combine.  Put creme in a piping bag fitted with a star attachment. 
5.  To fill:  Plunge the tip of the pastry bag into the center of the muffin and begin squeezing and slowly pulling the tip out until the muffin feels full and begins to bulge a little.  Fill all muffins and serve! 


Recipe from Cookies and Cups


  1. The cupcakes/ muffins look very pretty!! And the star on top looks perfect....!!

    1. Thank you Malvecka! A piping tip makes anything look fancy :)

  2. These look gorgeous, I really love the way you've done the cream filling!

    1. Thanks Rosie! it was so fun filling them! I think I may fill every muffin from now on.....