Creme-Filled Cupcakes...?

FILLED CUPCAKES

2 1/2 c. flour

2 c. sugar

5 tbsp. cocoa

1/4 tsp. salt

2 eggs

1 tsp. vanilla

1 c. salad oil

1 c. buttermilk

2 tsp. soda

Sift and mix together the flour, sugar, cocoa and salt. Beat together the eggs, vanilla, salad oil and buttermilk and blend with first mixture. Dissolve the 2 teaspoons soda in 1 cup hot water and add to this mixture. Put into cupcakes and bake 15 minutes at 350 degrees. Makes 36 cupcakes. When cakes are cool, fill with:

FRENCH CREME FILLING:

Mix:

4 tbsp. flour

1 c. milk

Cook over medium heat until thick. Add 2 teaspoons vanilla and let cool.

Beat together:

1 c. sugar

1 c. Crisco

1/2 c. powdered sugar

Beat until granulated texture is gone (about 15 minutes). Add cooled milk mixture and beat 10 minutes more. Fill cupcakes using cake decorator. Cakes must be cooled before inserting cake decorator. Frost with:

CHOCOLATE FROSTING:

1 1/2 c. sugar

6 tbsp. butter

6 tbsp. milk

Cook one minute. Add:

1/2 c. chocolate chips

5 lg. marshmallows

Beat.

MM

Cream Filled Cupcakes

Ingredients

* 3 cups all-purpose flour

* 2 cups white sugar

* 1/3 cup unsweetened cocoa powder

* 2 teaspoons baking soda

* 1 teaspoon salt

* 2 eggs

* 1 cup milk

* 1 cup water

* 1 cup vegetable oil

* 1 teaspoon vanilla extract

* 1/4 cup butter

* 1/4 cup shortening

* 2 cups confectioners' sugar

* 1 pinch salt

* 3 tablespoons milk

* 1 teaspoon vanilla extract

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.

2. In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.

3. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

4. Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.

:)HUGS(:

you are able to make some thing like a cream cheese frosting blend and fill the cupcakes with that...that could desire to be so good! right here is my recipe for cream cheese frosting a million 8oz kit of cream cheese a million sixteen oz..field of powdered/confectioners sugar 1tsp vanilla 1tsp lemon juice a million stick of butter buttermilk make valuable the cream cheese and the butter at at room temperature and then cream them which incorporate a mixer, one that is blended jointly, upload the powdered sugar slowly. Then upload the vanilla and lemon juice, then on the tip you upload adequate buttermilk to get it to the strategies-blowing texture, you do no longer p.c. it to be watery yet you do no longer p.c. it too thick the two, you p.c. it to be valuable and soft and the buttermilk supplies it a large style. you are able to continuously double this recipe counting on what proportion cupcakes you're making.

After the cupcakes come out of the oven use a melon baller to scoop out the middle, you can also use an apple corer.