Fancy Cream Cupcakes Recipe

5 2 2
Fancy Cream Cupcakes Recipe
Fancy Cream Cupcakes Recipe photo by Taste of Home
Publisher Photo

Fancy Cream Cupcakes Recipe

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5 2 2
Publisher Photo
These cute, tender cupcakes are creamy and not too sweet. They look fancy but are quick to fix...and even a big platter of these timeless treats disappears in no time. I've been making desserts since I was a youngster, the oldest of several sisters.
MAKES:
22 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min. + cooling
MAKES:
22 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min. + cooling

Ingredients

  • 1/2 cup shortening
  • 1-1/2 cups sugar
  • 4 egg whites
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 4 to 5 drops red food coloring, optional
  • 1/4 teaspoon almond extract

Directions

In a mixing bowl, cream shortening and sugar. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; add to creamed mixture alternately with milk. Fill paper-or foil-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. For filling, in a mixing bowl, beat cream until soft peaks form. Gradually beat in confectioners' sugar and food coloring if desired until stiff peaks form. Beat in almond extract. Cut a 1-in. cone shape from the center of each cupcake; set cone aside. Fill indentation with filling. Cut each cone in half from top to bottom; place two halves on filling for butterfly wings. If desired, pipe a thin strip of filling between wings for butterfly body. Yield: 22 cupcakes.
Originally published as Fancy Cream Cupcakes in Taste of Home February/March 2000, p25

Nutritional Facts

1 each: 185 calories, 9g fat (4g saturated fat), 16mg cholesterol, 191mg sodium, 24g carbohydrate (15g sugars, 0 fiber), 2g protein.

  • 1/2 cup shortening
  • 1-1/2 cups sugar
  • 4 egg whites
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 4 to 5 drops red food coloring, optional
  • 1/4 teaspoon almond extract
  1. In a mixing bowl, cream shortening and sugar. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; add to creamed mixture alternately with milk. Fill paper-or foil-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. For filling, in a mixing bowl, beat cream until soft peaks form. Gradually beat in confectioners' sugar and food coloring if desired until stiff peaks form. Beat in almond extract. Cut a 1-in. cone shape from the center of each cupcake; set cone aside. Fill indentation with filling. Cut each cone in half from top to bottom; place two halves on filling for butterfly wings. If desired, pipe a thin strip of filling between wings for butterfly body. Yield: 22 cupcakes.
Originally published as Fancy Cream Cupcakes in Taste of Home February/March 2000, p25

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Reviews forFancy Cream Cupcakes

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sstetzel User ID: 158954 251955
Reviewed Jul. 28, 2016

"Hi Meches,

You can replace the shortening with canola oil cup for cup."

MY REVIEW
meches User ID: 8492474 251931
Reviewed Jul. 27, 2016

"Hi,

I have a question, can I use canola oil instead of shortening??? how this will affect the recipe?
Thnks
Mercedes"

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