Recipe by Robo-Bo
A fun way to announce the gender of your baby to family, friends and coworkers! I wanted to make sure they not only looked cute, but tasted great too! I've been told by several people that they have never eaten a cupcake that tasted this good. :-)
FOR THE CAKE PART OF THE CUPCAKES
- 2 (1020.58 g) box white cake mix or 2 (1020.58 g) box butter recipe cake mix, use required ingredients as stated on the box
- 3 eggs (use amount specified in cake mix directions)
- 295.73 ml water (use amount specified in cake mix directions)
- 78.07 ml oil (use amount specified in cake mix directions)
FOR THE WHITE CHOCOLATE BUTTERCREAM ICING
- 473.18 ml butter (room temp)
- 2129.31 ml powdered sugar
- 226.79 g bakers white chocolate
- 9.85 ml vanilla
- 44.37 ml heavy whipping cream
FOR THE SURPRISE FILLING
- red food coloring or blue food coloring
- 946.0 ml heavy whipping cream (put the container of whipping cream and a bowl in your freezer 20 minutes before you use it to have )
- 2 (198.44 g) box vanilla instant pudding mix (my fav is cheesecake!!, my fav is cheesecake!!) or 2 (198.44 g) box white chocolate pudding mix (my fav is cheesecake!!, my fav is cheesecake!!)
- 283.49 g strawberry preserves (girl) or 283.49 g blackberry preserves (boy)
Directions See How It's Made
- Bake the cupcakes as per the instructions on the cake mix box.
- I suggest doing this the night before as I did -- being pregnant saps my energy and dividing the work makes it easier for me! I also cooled the cupcakes and put them in the freezer to make them easier to work with and ice the next day.
- Set the Butter out so it gets to be room temperature. Next take the 8 oz of white bakers chocolate and chop it up and put it into a microwaveable bowl. Microwave it in 15-20 sec increments, stirring in between, until melted. Whip the Butter and white chocolate together (first I squished the butter with a fork and then used a mixer). Add the Vanilla and Heavy whipping cream and mix well. Keep using your mixer and gradually add the 9 cups of powdered sugar. Set Aside.
- Surprise Filling:.
- Take the heavy whipping cream out of the freezer (you put it in there 20 minutes ago, right?) and dump it in your bowl. Using cool or cold beaters on your mixer, beat the whipping cream on medium-high until it starts to get thick. Add the Jello pudding mix and keep mixing until it gets really thick and somewhat stiff. Fold in your desired amount of preserves (I used about 2/3 of a small jar) and add food coloring. Beat the mixture until it's a even color.
- Filling the Cupcakes:.
- Take the cupcakes out of the freezer immediately after finishing the filling. Cut a upside down triangular cylinder out of the top of the cupcake. (That makes sense, right?) Cut the point off the triangular cylinder so it leaves lots of room for filling and it will be like a lid.
- Using a regular spoon, fill the cupcakes with the colored surprise filling and put their "tops" back on carefully.
- Icing the cupcakes:.
- take your icing and either just slather it on the top, covering any hint of blue or pink filling -- or be all fancy-like and use an icing bag and tips and swirl on a beautiful top. Add blue and pink sprinkles or whatever you like on top of that.
- Store Cupcakes in the refrigerator! They can last a few days, just make sure to store in the fridge!
- You may have left over filling -- which my pregnant self and my small children had no problem eating out of the bowl with a spoon!