food Cream Filled Cupcakes recipe
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Cream Filled Cupcakes recipe
    36 servings

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

    Instructions:

  • 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.



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