Side Pannel
Cream Filled Cupcakes
Cream Filled Cupcakes
- Recipe Submitted by Rosemary on 11/22/2014
Category: Holiday, Kids, Cakes
Ingredients List
- 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 buffer
- 1/4 cup shortening
- 2 cups confectioner's sugar
- 1 pinch salt
- 3 tablespoons milk
- 1 teaspoon vanilla extract
Directions
1. Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
2. 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.
3. 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.
4. Make filling: In a large bowl, beat buffer and shortening together until smooth. Blend in confectioner's sugar and pinch of salt.
5. 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.
2. 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.
3. 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.
4. Make filling: In a large bowl, beat buffer and shortening together until smooth. Blend in confectioner's sugar and pinch of salt.
5. 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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