Cream-Filled Cupcakes

Name: Cream-Filled Cupcakes
Ingredients: 3/4 c. shortening; 1 1/4 c. sugar; 2 eggs; 1 tsp. vanilla; 1 3/4 c. unsifted all-purpose flour; 1/2 c. Hershey's cocoa; 1 tsp. baking soda; 1/2 tsp. salt; 1 c. milk; Vanilla Cream (recipe follows)

10 ingredients

13 steps

Ingredients

3/4 c. shortening
1 1/4 c. sugar
2 eggs
1 tsp. vanilla
1 3/4 c. unsifted all-purpose flour
1/2 c. Hershey's cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. milk
Vanilla Cream (recipe follows)

Directions

1

Cream shortening and sugar in large mixer bowl.
2

Add eggs and vanilla; blend well.
3

Combine dry ingredients and add alternately with milk to creamed mixture.
4

Fill 24 paper lined muffin cups (2 1/2 inches in diameter) 2/3 full with batter.
5

Bake at 375° for 20 to 25 minutes, or until cake tester comes out clean.
6

Cool completely.
7

Prepare Vanilla Cream.
8

Spoon into pastry tube with open star tip.
9

Insert tip into center of top of cupcake.
10

Squeeze gently until cupcake begins to peak.
11

Cover top with swirl of Filling (Or cut a 1 1/2-inch cone from top of cupcake.
12

Fill; replace cone.
13

Swirl filling over top.)