Baking ( For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

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Old 02-04-2009, 11:19 PM posted to
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Default Cream Filled Cupcakes

From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
These cupcakes are fancy enough for Christmas or New Years Eve, or
make them for a shower or Valentine's Day.

4 eggs
1/4 teaspoon salt
3/4 cup granulated sugar, divided
2 teaspoons grated lemon or orange zest
1 teaspoon vanilla extract
1 cup all-purpose flour
Sour Cream Filling
1 tablespoon all-purpose flour
1 tablespoon granulated sugar
dash salt
1 egg, beaten
1 cup sour cream
1/2 teaspoon vanilla extract
Chocolate Icing
1 ounce unsweetened chocolate
1 tablespoon butter
1/4 cup water
2 1/2 cups powdered sugar
30 maraschino cherries, optional
In a mixing bowl, beat the egg whites and salt until foamy. A few
tablespoons at a time, beat in 1/2 cup of the sugar, beating until
soft peaks form. Set egg whites aside.
Beat egg yolks in another mixing bowl until thicken and lemon
Gradually beat in remaining 1/4 cup sugar. Blend in lemon or orange
zest and vanilla. Fold the egg yolk mixture into the egg white
mixture. Sprinkle flour over all and then fold in gently with a rubber
spatula or wooden spoon. Drop batter by rounded tablespoonfuls into
greased 2-inch muffin cups. Bake in a preheated 375 oven for 10 to 12
minutes, oruntil cakes spring back when lightly touched with finger.
Loosen sides and remove from the muffin cups. Cool.
Make Sour Cream Filling:
Blend the flour, sugar, and salt in top of double boiler. Stir in the
egg. Gradually stir in sour cream, blending until smooth. Cook over
hot water for 8 to 10 minutes, until thickened. Stir in vanilla then
let cool.
With a sharp knife, cut a cone-shaped piece (about 1-inch in diameter
and 3/4-inch thick) from the center of each cupcake. Fill centers with
the sour cream filling.
Make Chocolate Glaze:
Combine the chocolate, butter, and water in top of double boiler. Cook
over hot water until chocolate and butter are melted and mixture is
blended. Stir in powdered sugar, blending well. If necessary, thin
with a few drops of hot water. Drip chocolate glaze over the filling
in cakes, then garnish with cherries, if desired.

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