Cream Puff Cupcakes [My 500th Post!]
Oven Love
Oven Love
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Ingredients

  • 16 cupcakes
  • 1 batch Vanilla Cupcakes, baked and cooled
  • 1 cup Vanilla Pastry Cream (in addition to the pastry cream used to fill the cream puffs, if you are making them from scratch)
  • 1 batch Vanilla Swiss Meringue Buttercream
  • 2 batches Chocolate Ganache Glaze, cooled slightly (2 batches is an estimate, you made need more/less)
  • 16 Cream Puffs (purchased or made with the Cream Puff Dough and Pastry Cream below)
  • powdered sugar, for dusting
  • 1 3/4 cups (175 grams) cake flour, not self-rising
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (225 grams) granulated sugar
  • 1/4 cup (57 grams) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1/3 cup (75 grams) full-fat sour cream
  • 1/4 cup canola oil or vegetable oil (60 ml)
  • 1 tablespoon pure (not imitation) vanilla extract
  • 2/3 cup (160 ml) whole milk
  • 16 large egg whites (30g each–total 450g, or 2 cups)
  • 4 cups granulated sugar (800g)
  • 5 cups (2.5 lbs, 10 sticks) of unsalted butter, softened but cool, cut into cubes
  • 30 ml (2 tablespoons) pure vanilla extract
  • 1/4 tsp salt
  • 1/2 cup whole milk
  • 1/2 cup water
  • 8 tablespoons unsalted butter, cut into 4 pieces 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs at room temperature
  • 2 cups whole milk
  • 6 large egg yolks
  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • 1 1/2 teaspoons pure vanilla extract
  • 3 1/2 tablespoons unsalted butter, cut into bits, at room temperature
  • 4 oz bittersweet chocolate, finely chopped
  • 1/2 cup heavy cream
  • 2 tablespoons sugar
  • 2 tablespoons water

Instructions

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