I know it is almost mid-March but I still wanted to share these because they were DELICIOUS. I baked them for Andy for Valentine’s Day and I had a few extra so I froze them and whenever I want to enjoy a yummy treat I just pull one out of the freezer and wait a few minutes for it to thaw. No frosting required! They’re all vanilla cupcakes with homemade vanilla creme inside. After filling the cupcakes with creme I topped them off with some strawberry preserves my mom canned this summer. Mmm!!
After the pictures I’ve included the recipe for my vanilla filling so you can enjoy it, too!!
Vanilla Creme Filling
*2 tbsp flour
*1/2 cup milk
*1/2 c butter
*1/2 c sugar
*1 tsp vanilla extract (it doesn’t even have to be vanilla–do almond or mint or whatever!)
~Whisk together the flour and milk and cook it in a small saucepan over medium heat until thick. This will only take a couple of minutes but stir it continuously to prevent clumping and do not bring it all the way to a boil. This is very important!! It will burn easily and clump beyond repair so watch carefully! When it has thickened to the consistency of a thin pudding, strain with a mesh strainer into a small bowl. Cover with plastic wrap and let it cool completely to room temperature.
~When the milk mixture is cool, cream the butter and sugar together until light and fluffy. Add in the milk mixture and vanilla extract. Beat at high speed with a mixer for 7 minutes, until the mixture is light and fluffy. Scrape into a pasty bag or ziploc bag with one corner cut off. Set aside.
~I filled my cupcakes by cooling after baking and then cutting a cone out of the top with a small knife. The cone should be about 1″ across and 1″ deep. Cut the tip off of the cone. Squeeze about a tablespoon of the filling into the cupcake. Replace the top and frost. Now eat and enjoy!!