Cream Filled Cupcakes
|1 cupsalad oil|
|2 teaspoonsbaking soda|
|1 cuphot water|
|1 FILLING RECIPE|
|0.666666666666667 cupshortening; (I use Crisco)|
|0.333333333333333 cupmilk *|
|0.5 cuppowdered sugar|
Cream Filled Cupcakes Preparation
Combine flour, sugar, cocoa and salt. Add eggs, vanilla, buttermilk and oil.
Dissolve soda in hot water and add to batter. Bake in a 350° oven for 15 to
20 minutes. Cool before filling. Makes 36 cupcakes.
OR use your favorite boxed cake mix for cupcakes (most box mixes make
only about 24 cupcakes).
In glass measuring cup, combine milk, salt and sugar. Heat in microwave just
until warm enough to dissolve the sugar. Cool. When milk mixture is cold, put
in bowl and add shortening; beat for about 5 minutes until nice and creamy.
Add powdered sugar and vanilla; beat until smooth. Using decorating tube,
squeeze filling into cake from the top. They will begin to crack if too full. Then
frost with your favorite frosting.
*For the milk you can use regular milk or canned evaporated (not Eagle Brand)
milk. Since we use skim milk, I like to use the canned milk as it makes a creamier
This filling keeps well for several months in the refrigerator. Actually it is
easier to use if it is cold.
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Cream Filled Cupcakes Reviews
NOTES : I usually make one and a half times the filling recipe to fill 24 cupcakes since everyone likes the cupcakes really full of filling. [I posted this recipe.]
3 years, 5 months, 1 weeks, 4 days, 7 hours, 13 minutes ago
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