Cream Filling

Ingredients:

• 2 tsp very hot water
• 1/4 tsp salt
• 1 (7 oz) jar marshmallow cream
• 1/2 cup shortening
• 1/3 cup powdered sugar
• 1/2 tsp vanilla

Directions:

1. Dissolve the salt in the hot water and allow to cool.
2. Whip the marshmallow cream, shortening, powdered sugar, and vanilla until it begins to get fluffy.
3. Add the water and whip well.

Makes enough to fill 24 cupcakes.

I found this recipe on the Evil Shenanigans blog. It reminds me of the Hostess cupcakes I loved growing up.

Pastry Cream Filling

Ingredients:

• 3 Tbsp. all-purpose flour
• 1/8 tsp. salt
• 6 Tbsp. sugar
• 1 cup half & half (or 1/2 c. heavy whipping cream plus 1/2 c. whole milk)
• 4 egg yolks
• 1 tsp. pure vanilla extract
  

Directions:

1. In saucepan, blend all ingredients except vanilla. Cook on medium heat, stirring constantly until the mixture reaches the consistency of medium cream sauce. (Seriously, stir constantly. It lumps quickly if you don't keep stirring.)
   
2. Remove from heat, add vanilla and cool quickly. To prevent a skin from forming, brush with melted butter.
   
3. Stir before using.

Makes: About 1 1/3 cups of filling.

Chocolate Buttercream Frosting

Ingredients:

• 1/2 cup solid vegetable shortening
• 1/2 cup butter, softened
  
• 3/4 cup cocoa
• 1 tsp. clear vanilla extract
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 3 to 4 Tbsp. milk
  

Directions:

Stiff Consistency (for decorating/piping):

1. In large bowl, cream shortening and butter with electric mixer.
   
2. Add cocoa and vanilla.
   
3. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
   
4. Add milk 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. Makes: About 3 cups of icing.

Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.

Darker Chocolate Icing: Add an additional 1/4 cup cocoa and 1 additional tablespoon milk to Chocolate Buttercream Icing.

For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.

(This recipe was originally from the Wilton Co.)

Coconut Buttercream Frosting

Ingredients:

• 2 sticks of butter, softened
• 4 cups of powdered sugar
• 2 tbsps of coconut milk
• 1 tsp of coconut extract
• 1/4 cup flaked coconut (or to taste)
  

Directions:

1. Beat the butter.
2. Add the powdered sugar one cup at a time
3. Add the milk and the coconut extract. (Add a little more or less depending on your taste and piping consistency.
4. Add coconut. Be careful not to add too much, and that you incorporate it evenly into the frosting. Otherwise it will clump and clog up your piping tip!
   

(I used this frosting with a basic chocolate cupcake that I had filled with a cream cheese filling. Yummy! Recipe was adapted from Galexi Cupcakes and Sweets.)