Cream Filled Cupcakes Recipe

Ingredients
<br>- 3 cups all-purpose flour
<br>- 2 cups white sugar
<br>- ⅓ cup unsweetened cocoa powder
<br>- 2 teaspoons baking soda
<br>- 1 teaspoon salt
<br>- 2  eggs
<br>- 1 cup milk
<br>- 1 cup water
<br>- 1 cup vegetable oil
<br>- 1 teaspoon vanilla extract
<br>- ¼ cup butter
<br>- ¼ cup shortening
<br>- 2 cups confectioners' sugar
<br>- 1 pinch salt
<br>- 3 tablespoons milk
<br>- 1 teaspoon vanilla extract
<br><p></p>Directions
<br>step 1: Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
<br>step 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.
<br>step 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.
<br>step 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.
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Ingredients
- 3 cups all-purpose flour
- 2 cups white sugar
- ⅓ 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
- ¼ cup butter
- ¼ cup shortening
- 2 cups confectioners' sugar
- 1 pinch salt
- 3 tablespoons milk
- 1 teaspoon vanilla extract

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

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