Heavenly Surprise Cupcakes |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 18 |
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The recipe for these filled and frosted cupcakes was handed down by my mother-in-law, who taught this fledgling cook what to do in the kitchen. She's no longer with us, but baking these treats reminds me of our good times together. Ingredients:
2 eggs |
1-1/4 cups sugar |
1 cup buttermilk |
2/3 cup canola oil |
1 teaspoon vanilla extract |
1-1/2 cups king arthur unbleached all-purpose flour |
1/2 cup baking cocoa |
1-1/4 teaspoons baking soda |
1 teaspoon salt |
frosting: |
2/3 cup butter-flavored shortening |
2/3 cup butter, softened |
1 cup sugar |
1 can (5 ounces) evaporated milk |
1 tablespoon water |
1/2 teaspoon vanilla extract |
2 cups confectioners' sugar |
Directions:
1. In a large bowl, beat the eggs, sugar, buttermilk, oil and vanilla until blended. Combine the flour, cocoa, baking soda and salt; gradually add to egg mixture until blended.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a large bowl, cream the shortening, butter and sugar until light and fluffy. Stir in the milk, water and vanilla. Gradually beat in confectioners' sugar until smooth.
4. Cut a small hole in the corner of a pastry or resealable plastic bag; insert a small star tip. Fill bag with frosting. Push tip 1 in. into center of cupcake and fill with frosting just until top of cake begins to crack. Pipe frosting over the tops. Yield: 1-1/2 dozen.
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