We gathered together last week to celebrate my mother’s 88th birthday. Here we all are: Jason, Katie, Grandma Shirley, Blake held by "Papa" Jack and me—all four generations of my family.
All of us went out for dinner and then back to my mom’s place for dessert. I baked a batch of Cream-Filled Cupcakes for this occasion. If you are wondering why I didn’t make a fancier layer cake for my mother, it’s because I had to have a sturdy dessert that I could leave in the trunk of my car all day while I was at work and one that would hold up under freezing temps (when I left my house at 6:00am to go to work) in the morning until after dinner.
To make these retro cupcakes, I baked chocolate cupcakes using a mix and then scooped out part of the center of each, using a melon baller after they had cooled. Next I made a vanilla-marshmallow filling and used a pastry bag and tip to fill the cupcakes. Then, I put the tops (that I’d removed with the melon baller) back on top of the filling.
The frosting was easy to make and spread on top of each filled cupcake. I didn’t dip them as our recipe suggests but rather spooned some over the top of each and let it run to the edges.
Here is Jason’s after he had taken a bite out of it. Look at the creamy, gooey center! Yum!
Grandma Shirley and Blake get along just fine even though there are 86 years difference in age between them.
Here is a cupcakes stand for serving up to 38 cupcakes!