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:

Quickview
438k Calories
3g Protein
21g Total Fat
59g Carbs
1% Health Score
Limit These
Calories
438k
22%

Fat
21g
33%

  Saturated Fat
9g
62%

Carbohydrates
59g
20%

  Sugar
42g
47%

Cholesterol
46mg
15%

Sodium
214mg
9%

Alcohol
0.49g
3%

Get Enough Of These
Protein
3g
7%

Selenium
9µg
13%

Vitamin B1
0.18mg
12%

Phosphorus
108mg
11%

Folate
41µg
10%

Vitamin B2
0.17mg
10%

Vitamin A
409IU
8%

Manganese
0.15mg
8%

Calcium
69mg
7%

Iron
1mg
6%

Vitamin B3
1mg
6%

Vitamin E
0.92mg
6%

Vitamin K
5µg
5%

Potassium
146mg
4%

Vitamin D
0.57µg
4%

Vitamin B5
0.3mg
3%

Vitamin B12
0.15µg
3%

Fiber
0.58g
2%

Copper
0.04mg
2%

Zinc
0.3mg
2%

Magnesium
7mg
2%

Vitamin B6
0.02mg
1%

covered percent of daily need
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