Cream Filled Cupcakes by Shireen Anwer

Ingredients:

• Flour 1-1/4 cup
• Baking powder 1 tsp
• Baking soda 1/4 tsp
• Salt 1/4 tsp
• White sugar 3/4 cup
• Egg 1
• Egg white 1
• Butter 4 tbsp
• Buttermilk 1/3 cup
• Vanilla bean paste 2 tsp

Method:

1. First preheat oven on 175 degrees C.
2. Now line 12 cups with muffin butter paper.
3. Put flour, baking powder, baking soda and salt in medium bowl and whisk until it blend nicely.
4. Take another small bowl, put cream, butter and sugar and mix it until it is mix nicely and light color comes.
5. Now put egg in mixture and whisk it until it is completely mix.
6. Then put dry ingredients in bowl, add moisture (Nam) ingredients and whisk well.
7. Now put scoop of mixture in baking pan and bake for 18-22 minutes.
8. Then chill cake for 5 minutes and then chill more on wire rack.
9. When cakes is completely chill, then make 1 inch deep cross design with knife in center of cakes.
10. Then fill cake design with filling with pastry bag as mush as it comes out of hole.
11. Before frosting, clean layer of cakes.
12. For making frosting: Whisk Swiss butter cream and vanilla bean paste nicely.
13. In end, put as required frosting on cakes and serve.