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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 24 |
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Catch your honey red-handed this Valentine's Day with a batch of Betty Claycomb's confections. âOur family loves these filled cupcakes,â she adds from Alverton, Pennsylvania. âThey disappear in a day.â Ingredients:
2 cups sugar, divided |
3 tablespoons plus 2 cups king arthur unbleached all-purpose flour, divided |
1/2 cup milk |
1/2 cup plus 1/3 cup shortening, divided |
2 eggs |
1 bottle (1 ounce) red food coloring |
1 tablespoon white vinegar |
2 teaspoons vanilla extract, divided |
3 tablespoons baking cocoa |
1 teaspoon baking soda |
1 cup buttermilk |
1/2 cup butter, softened |
3 tablespoons confectioners' sugar |
frosting: |
1 cup (6 ounces) semisweet chocolate chips |
1/3 cup plus 1 to 3 teaspoons evaporated milk, divided |
1-1/2 cups confectioners' sugar |
Directions:
1. In a heavy saucepan, combine 1/2 cup sugar, 3 tablespoons flour and milk until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool.
2. In a large bowl, cream 1/2 cup shortening and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the food coloring, vinegar and 1 teaspoon vanilla. Combine the cocoa, baking soda and remaining flour; gradually add to creamed mixture alternately with buttermilk, beating well after each addition.
3. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick insert near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. In a small bowl, beat butter and remaining shortening until smooth. Beat in the confectioners' sugar, cooled sugar mixture and remaining vanilla until light and fluffy, about 3 minutes. Insert a large round tip into a pastry or plastic bag; fill with filling. Insert the tip halfway into the center of each cupcake and fill with a small amount of filling.
5. For frosting, in a heavy saucepan, melt chips with 1/3 cup evaporated milk over low heat; stir until smooth. Remove from the heat. Beat in confectioners' sugar. Add enough remaining milk to achieve spreading consistency. Frost cupcakes. Yield: 2 dozen.
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