Vanilla Cream Filled Muffins
Vanilla Cream Filled Muffins could be just the lacto ovo vegetarian recipe you've been looking for. One portion of this dish contains roughly 3g of protein, 21g of fat, and a total of 438 calories. For 48 cents per serving, you get a breakfast that serves 12. Plenty of people made this recipe, and 263 would say it hit the spot. This recipe from Cookies and Cups requires milk, baking powder, powdered sugar, and salt. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 20%, this dish is rather bad. Vanilla Cream-Filled Doughnuts, Vanilla Cream–Filled Doughnuts, and Chocolate Cream Filled Vanilla Bean Cupcakes with Vanilla Bean Frosting are very similar to this recipe.
Servings: 12
Ingredients:
2 cups all purpose flour
2 tsp baking powder
¼ cup butter, melted
½ cup butter, room temperature
1 egg
1-2 Tbsp milk
2½ cups powdered sugar
½ tsp salt
1 cup sugar
*optional 1 tsp vanilla
1 Tbsp vanilla extract
½ cup vegetable shortening
1 cup whole milk
Equipment:
stand mixer
muffin tray
bowl
oven
Cooking instruction summary:
Preheat oven to 375Line muffin tin with liners.In bowl of stand mixer mix sugar and egg together until combined. Then add in flour, baking powder and salt until mixture looks like a coarse sand.On low speed slowly add in milk and vanilla mixing until incorporated.Fill liners full and bake for 18-20 minutes, until muffin springs back to touch.Cool completely before filling.Beat butter and shortening together until smooth. Slowly add in powdered sugar.Add in milk 1 tablespoon at a time until desired consistency is reached.Fill piping bag fitted with a large tip with filling.Plunge tip directly into muffin and squeeze 1-2 Tbsp of filling in. You will see the muffin bulge slightly. Continue until all muffins are filled.Sift with powdered sugar and serve.
Step by step:
1. Preheat oven to 375Line muffin tin with liners.In bowl of stand mixer mix sugar and egg together until combined. Then add in flour, baking powder and salt until mixture looks like a coarse sand.On low speed slowly add in milk and vanilla mixing until incorporated.Fill liners full and bake for 18-20 minutes, until muffin springs back to touch.Cool completely before filling.Beat butter and shortening together until smooth. Slowly add in powdered sugar.
2. Add in milk 1 tablespoon at a time until desired consistency is reached.Fill piping bag fitted with a large tip with filling.Plunge tip directly into muffin and squeeze 1-2 Tbsp of filling in. You will see the muffin bulge slightly. Continue until all muffins are filled.Sift with powdered sugar and serve.
Nutrition Information:
covered percent of daily need
