Frosting Filled Cupcakes

I was recently asked to provide a snack for my daughter's church children's choir rehearsal. I decided to make mini cupcakes with a filling inside.

This idea came from my friend, Judy.

I used the DeMarle mini muffin to bake these cake mix cupcakes. I then used a cake decorator tip to inject the inside of the muffin with homemade icing. I will share the icing recipe I used, but any filling can be used.


After injecting the cupcakes, I changed the decorator tip to a flower, and decorated the tops with a single flower. Because of the Easter season approaching, I used pastel colored icing.

Frosting recipe:

¼ c. meringue powder (dried egg whites)

· 2/3 cups water

· 12 cups sifted confectioners' sugar (approx. 3 lb.)

· 1¼ cup solid vegetable shortening

· 1 teaspoon Clear Vanilla Extract

· 1 teaspoon Clear Butter Flavor

· ½ teaspoon Clear Almond Extract

· ¼ to ½ cup milk

In large bowl, whisk meringue powder and water until peaks form. Add about 4 cups of the powdered sugar; whisk into meringue.

Add about half of the shortening and cream in electric mixer. Add vanilla, butter flavor and almond flavor.

Add another 4 cups of powdered sugar; mix, beating well on medium speed. Add remaining shortening; mix.

Add final 4 cups powdered sugar and ¼ cup milk; mix.

Scrape sides and bottom of bowl often. To reach desired consistency, add remaining milk gradually and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using. YIELD: Makes about 8 cups

My thanks to Kelley for the frosting recipe!