Cream Filled Cupcakes recipe
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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
Nutrition Info
- 195.9 caloriescarbohydrate: 26.9 gcholesterol: 14.4 mgfat: 9.4 gfiber: 0.5 gprotein: 1.9 gsaturatedFat: 2.4 gservingSize: -sodium: 151.4 mgsugar: 18.4 gtransFat: : -unsaturatedFat: : -
Directions Cream Filled Cupcakes
Directions
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Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
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.
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.
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.