Surprise Red Cupcakes

Name: Surprise Red Cupcakes
Ingredients: 2 cups sugar, divided; 3 tablespoons plus 2 cups all-purpose flour, divided; 1/2 cup milk; 1/2 cup plus 1/3 cup shortening, divided; 2 eggs; 1 bottle (1 ounce) red food coloring; 1 tablespoon white vinegar; 2 teaspoons vanilla extract, divided; 3 tablespoons baking cocoa; 1 teaspoon baking soda; 1 cup buttermilk; 1/2 cup butter, softened; 3 tablespoons confectioners' sugar; 1 cup (6 ounces) semisweet chocolate chips; 1/3 cup plus 1 to 3 teaspoons evaporated milk, divided; 1-1/2 cups confectioners' sugar

16 ingredients

5 steps

Ingredients

2 cups sugar, divided
3 tablespoons plus 2 cups all-purpose flour, divided
1/2 cup milk
1/2 cup plus 1/3 cup shortening, divided
2 eggs
1 bottle (1 ounce) red food coloring
1 tablespoon white vinegar
2 teaspoons vanilla extract, divided
3 tablespoons baking cocoa
1 teaspoon baking soda
1 cup buttermilk
1/2 cup butter, softened
3 tablespoons confectioners' sugar
1 cup (6 ounces) semisweet chocolate chips
1/3 cup plus 1 to 3 teaspoons evaporated milk, divided
1-1/2 cups confectioners' sugar

Directions

1

In a heavy saucepan, combine 1/2 cup sugar, 3 tablespoons flour and milk until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool.
2

In a large bowl, cream 1/2 cup shortening and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the food coloring, vinegar and 1 teaspoon vanilla. Combine the cocoa, baking soda and remaining flour; gradually add to creamed mixture alternately with buttermilk, beating well after each addition.
3

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4

In a small bowl, beat butter and remaining shortening until smooth. Beat in the confectioners' sugar, cooled sugar mixture and remaining vanilla until light and fluffy, about 3 minutes. Insert a large round tip into a pastry or plastic bag; fill with filling. Insert the tip halfway into the center of each cupcake and fill with a small amount of filling.
5

For frosting, in a heavy saucepan, melt chips with 1/3 cup evaporated milk over low heat; stir until smooth. Remove from the heat. Beat in confectioners' sugar. Add enough remaining milk to achieve spreading consistency. Frost cupcakes.