Cream Filled Cupcakes

Cream Filled Cupcakes

SUBMITTED BY: Grace W. PHOTO BY: GRANNYLOOHOO

PREP TIME 15 Min COOK TIME 20 Min READY IN 50 Min

INGREDIENTS 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 butter 1/4 cup shortening 2 cups confectioners' sugar 1 pinch salt 3 tablespoons milk 1 teaspoon vanilla extract DIRECTIONS 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 butter and shortening together until smooth. Blend in confectioners' 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.