Cupcakes with Cream Filling

Cupcakes with Cream Filling

2 cups sugar

1 cup 2% milk

1 cup canola oil

1 cup water

2 eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1/3 cup baking cocoa

2 teaspoons baking soda

1 teaspoon salt

FILLING:

1/4 cup butter, softened

1/4 cup shortening

2 cups confectioners' sugar

3 tablespoons 2% milk

1 teaspoon vanilla extract

Pinch salt

Chocolate frosting

1 In a large bowl, beat the sugar, milk, oil, water, eggs and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended.

2 Fill paper-lined muffin cups half full. Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Remove from pans to wire racks to cool completely.

3 In a small bowl, beat the butter, shortening, confectioners' sugar, milk, vanilla and salt until fluffy, about 5 minutes. Insert a very small tip into a pastry or plastic bag; fill with cream filling. Push the tip through the bottom of paper liner to fill each cupcake. Frost cupcakes. Yield: 3 dozen.

For Mango Cream Filling: (Use for Yellow-cake mix Cupcakes)

1 cup mango juice

1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding

 

eat pudding mix and mango juice in large bowl with whisk 2 min. (Pudding will be thick.) Refrigerate until ready to use.

Use small sharp knife to cut 1-1/4-inch-wide hole in top of each cupcake, being careful to not cut through to bottom of cupcake. Fill holes with pudding; cover with removed cupcake pieces.

 

Done