Cream-Filled Pumpkin Cupcakes |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 3 |
|
Ingredients:
2 cups sugar |
3/4 cup vegetable oil |
1 (15 ounce) can solid-pack pumpkin |
4 eggs |
2 cups all-purpose flour |
2 teaspoons baking soda |
1 teaspoon salt |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
1 tablespoon cornstarch |
1 cup milk |
1/2 cup shortening |
1/4 cup butter, softened |
2 cups confectioners' sugar |
1/2 teaspoon vanilla extract (optional) |
Directions:
1. In a large mixing bowl, combine the sugar, oil, pumpkin and eggs.
2. Combine the flour, baking soda, salt, baking powder and cinnamon; add to pumpkin mixture and beat until well mixed.
3. Fill paper-lined muffin cups two-thirds full.
4. Bake at 350° for 18-22 minutes or until a toothpick comes out clean.
5. Cool for 10 minutes before removing from pans to wire racks to cool completely.
6. For filling, combine cornstarch and milk in a small saucepan until smooth.
7. Bring to a boil, stirring constantly.
8. Remove from the heat; cool to room temperature.
9. In a large mixing bowl, cream shortening, butter and confectioners' sugar.
10. Beat in vanilla if desired.
11. Gradually add the cornstarch mixture, beating until light and fluffy.
12. Using a sharp knife, cut a 1-in. circle 1 inches deep in the top of each cupcake.
13. Carefully remove tops and set aside.
14. Spoon or pipe filling into cupcakes.
15. Replace tops.
|
|