Cream Filled Cupcakes

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

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 buffer and shortening together until smooth. Blend in confectioner's 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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