Devil’s Delight

Devil’s Delight

(Makes roughly 82)

Equipment:

Mini muffin tray
Piping Bag with tip or Piping injector

Mixer

Ingredients:

Devils Food Cake Mix (and the required ingredients - eggs, oil, water)

Strawberries (UK strawberries are small, so you will probably only need 1 strawberry for ever 6 muffins if you get normal US sized strawberries)

2/3 c. sugar

2 8 oz. packages of cream cheese, softened

1 tsp. vanilla

2 egg

8 tablespoons butter, at room temperature (1/2 cup butter)

3 3/4 cups confectioner’s sugar, sifted

3 to 4 tablespoons milk

3 teaspoons pure vanilla extract

Start with the Sweet Cream Cheese filling.

Sweet Cream Cheese Filling

2/3 c. sugar

2 8 oz. packages of cream cheese, softened

1 tsp. vanilla

2 egg

In a bowl, beat 2/3 cup sugar, cream cheese, 1 teaspoon vanilla and egg until fluffy. Put aside until ready for piping. Then work on the frosting.

Butter Cream Frosting

8 tablespoons butter, at room temperature (1/2 cup butter)

3 3/4 cups confectioner’s sugar, sifted

3 to 4 tablespoons milk

3 teaspoons pure vanilla extract

Place butter in large mixing bowl. Blend on low speed until fluffy, 30 seconds. Stop mixer and add next ingredients (use only 3 tablespoons of milk to start). Blend on low for about 1 minute and then scrape sides. Blend on medium speed for another 1 minute until light and fluffy. If the frosting seems too stiff, add the other tablespoon of milk. (Before I was done, I beat it on high until smooth, light, and fluffy for 30 seconds.) Do not refrigerate, else it will be difficult to spread.

Mix your cake mix and fill your mini muffin cups halfway up (grease tin before filling). Have your oven preheated to the directions on the box. And put your tray into the oven.

Watch the cupcakes very closely and when they are starting to get a little firm, but are still soft (maybe 5 minutes in the oven) pull them out. They can still have a somewhat liquid appearance, so don't fret. You don't want them fully cooked when injecting the filling, because you want the filling to cook into them.

Fill your piping bag or piping injector with the cream cheese filling and use a small round tip. In the middle of the muffins, going about halfway up the tip but not to the bottom of the muffin, inject filling until right before it feels like the muffin will explode. At a slow pressure, you’re adding filling for about 3/1,000 seconds. You can count with Mississippi if you prefer. You will get the hang of it as you go and don’t worry if the cupcake sticks to the tip of your piping, just wipe it off and keep going. They’ll cook over and then you’ll frost them anyways.

Once you are finished piping, put them back in the oven until they are finished cooking (again consult your box directions… maybe 10 minutes). If the cream cheese is browning, its too long.

Take the muffins out and put them on a cooling rack and continue with your next batch until all the cupcake batter is gone.

When you are finished you can frost the cupcakes either using a piping tool again or you can carefully frost the top, but you really only want a thin layer of frosting so that you can still taste the middle.

Cut up your strawberries and place 1/6 of the strawberry on top, or whatever you prefer. Arrange how you like. It worked better with just one nice slice, instead of these smaller slices.

These cupcakes are best enjoyed within 12 hours of making, but are still delicious later. Store your leftover frosting in the refrigerator, but if you are going to use it again, let it sit a little before spreading after refrigeration. The same with the cream cheese filling (it’s a good dip for leftover strawberries).

I recommend only frosting and presenting enough for the group you are making them for and storing your leftovers disassembled, but either way, make sure your muffins are either in ziplock baggies or Tupperware and the same with the other ingredients.