Tuesday, September 7, 2010

Homemade Cream Filled Cakesters

The cake recipe is the same as my cup cake batter. Click on Cake mix and it will take you to that recipe. Still bake at same temp as cake recipe. Then make cupcakes.. the little mini cupcake pans would be cute for these as well. Bake cupcakes 5 minutes and check. Don't over bake!! Since every one's ovens are different you are really going to have to keep a close eye on your first batch. Then, repeat what ever time cooked in. So remember if your toothpick comes out clean, your cake is done. You really only want to put about 1 Tbsp. full of cake batter in your cupcake cups, or smaller amount if using the mini cupcake, then bake.

When cupcake's cool. Cut in half and fill with cream. Put top back on and keep refrigerated. It will taste better after an hour of chilling in the fridge. - Lyndsie

Cream Filling:

1/2 stick of butter

1/4 c. shortening

1/2c. of agave or grind coconut crystals

2 tsp. pure vanilla extract

Add a few drops of mint extract for a mint cakester.

Throw in some homemade chocolate chunks for a double chocolate flavor

or use different flavor stevia extracts like, berry, chocolate raspberry...the sky is the limit on these.


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