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    Cream-Filled Cupcakes


    Source of Recipe


    Web
    Cream Filled Cupcakes

    Makes: 36

    3 cups flour
    2 cups sugar
    1/3 cup cocoa
    2 teaspoons baking soda
    1 teaspoon salt
    2 eggs
    1 cup milk
    1 cup water
    1 cup oil
    1 teaspoon vanilla extract
    Filling:
    1/4 cup butter
    1/4 cup shortening
    2 cups powdered sugar
    1 pinch salt
    3 tablespoons milk
    1 teaspoon vanilla extract

    Heat oven to 375°F. Line 36 muffin cups with paper liners. Mix together flour, sugar, cocoa, baking soda and salt. Make a well in the center and pour in eggs, milk, water, oil and vanilla. Mix well. Fill each muffin cup half-full of batter. Bake for 15-20 minutes till a toothpick inserted into the center of the cakes comes out clean. Allow to cool.
    Filling
    Beat butter and shortening together till smooth. Blend in powdered sugar and salt. Gradually beat in milk and vanilla. Beat till light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake. Frost if desired.
 

 

 

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