cream filled cupcakes
These cupcakes are light and airy delicious with or without cream. An absolute family hit
prep time
15 Min
cook time
15 Min
method
Bake
yield
Ingredients
- 1/3 cup unsweetened cocoa powder
- 3 cups all purpose flour
- 2 cups white sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 2 cups confectioners sugar
- 1 pinch salt
- 3 tablespoons milk
- 1 cup milk
- 1 cup water
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/4 cup butter
- 1/4 cup shortening
How To Make cream filled cupcakes
-
Step 1Preheat oven to 375 degrees Prepare 36 muffin cups with paper liners
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Step 2Mix all-purpose flour, white sugar, cocoa powder, baking soda & 1 tsp salt in a large bowl. Make a Well in the center and pour in eggs, oil, 1 cup milk& 1teaspoon vanilla. Mix.
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Step 3Fill 36 muffin cups half full.
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Step 4Bake for 15 minutes. Use a toothpick to test for doneness. Let cool
-
Step 5Mix butter&shortening until smooth in a bowl. Add confectioners sugar & pinch of salt. Mix well. Beat in 3 tbsps milk & 1 tsp vanilla extract till fluffy
-
Step 6Fill a pastry bag with a small tip & push the tip through the bottom of paper liner to fill cupcakes Or use the cream to frost the cupcakes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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