Festive Vanilla Creme-Filled Cupcakes

Let's hear it for the Red, White and Blue! Wahoo! I hope all of you enjoyed celebrating our County's Birthday yesterday! My holiday was a wonderful one. I enjoyed spending time with my little family, neighbors and friends and enjoyed indulging in some scrumptious American Barbeque! I can't think of a better way to  celebrate the 4th. My little family was invited to two BBQ's this weekend and I could not go empty handed. I spent most of my Holiday morning customizing and baking up these little gems to take to the celebrations. Anyone that knows me, knows that I don't like to go empty handed to any holiday festivities with out yummy food in tow. These festive cupcakes were a hit with both the little kids and  "BIG Kids" alike. In fact, after arriving at our last get together with friends, these little gems were gone in a matter of 2.9 seconds. I am not joking! I didn't have time to even place them on the table without friends stealing them off my cupcake holder. :D

These cupcakes are refreshing with hints of coconut, almond and vanilla extracts in the batter and fresh whipped cream frosting. These little cakes make a great dessert for the Fourth of July Barebeque or any gathering during the summer time months! Enjoy!

Festive Vanilla Creme Filled Cupcakes

From the Kitchen Of Ashlee Frisbey

These are my own creations so if you share this recipe with others, please give credit where credit is due. Thank you!

Ingredients For Cupcakes:

1 box French Vanilla Cake mix

3 eggs

1 teas. Coconut Extract or Vanilla Extract

1 c. Milk

Directions:

Mix together the cake mix, eggs, milk, and extract of your choice. Pour the batter into cupcake liners. Fill 3/4 of the way full.

Bake at 350 degrees for 15-18 minutes or until cakes are light golden brown. Remove from oven and cool completely on a wire rack.Once cupcakes are cool, hollow out centers of cupcakes using a a knife or spoon or cupcake corer. Meanwhile, make pudding according to directions. Let set until firm. Then fill each cupcake center with 2 to 3 teaspoons of pudding.

Filling:

1 box French Vanilla Pudding

Make according to directions for pudding.

Frosting:

2 c. Whipping Cream

1/4-1/2 c. Powdered Sugar

1/8 tea. Coconut, Almond and Vanilla Extracts

Pour Cream into Large mixing bowl and start mixing at a low speed. Gradually increase speed until cream thickens and soft peaks form. Turn off mixer and add the powdered sugar. Start mixer slowly again-no messy counters!  Beat until stiff peaks form.

* The stiffer the cream, the easier it is to frost the cupcakes. Keep refrigerated!

Frost generously and spoon fresh or frozen berries over the top just before serving!

I

Ashlee, The Culinary Queen