Cupcakes:

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).

Filling:

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

filling.

This filling keeps well for several months in the refrigerator. Actually it is

easier to use if it is cold.