The lowly little cupcake has taken on a life of its own. But you don't have to buy them at the bakery. Make your own at home with this old fashion cream-filled chocolate cupcake recipe topped with Karen's Buttercream Frosting. The kids will love them; they make a great after school snack. They are perfect for pitch-ins, reunions, etc. This is an old Iowa cupcake recipe.
CREAM FILLED CUPCAKES
2 1/2 cups unsifted flour2 cups sugar1 tsp baking powder1/3 cup cocoa1/4 tsp salt2 eggs1 cup vegetable oil1 cup buttermilk1 tsp vanilla2 tsp baking soda1 cup hot water
Preheat oven to 350 degrees.
Sift flour, sugar, baking powder, cocoa, and salt together into a large mixing bowl. Add eggs, oil, buttermilk vanilla, and baking soda that has been dissolved in the cup of hot water. Mix thoroughly. Line 36 muffin baking tins with cupcake liners. Fill each liner about 2/3 full. Bake in the 350 degree oven for 20 minutes or until done. Remove from oven and cool for 15 minutes. Fill with the filling below using a pastry bag with a large rosette tip attached. Force the cream into the center of the cakes. Frost with the following buttercream icing or sprinkle tops with powdered sugar, if desired.
CREAM FILLING:
1/2 cup sugar1/3 cup milk2/3 cup shortening1/4 tsp salt1 tbsp water1/2 tsp vanilla1/2 cup powdered sugar
Combine sugar, milk, shortening, salt, water, and vanilla in a mixing bowl and beat on high speed of electric hand mixer for 7 minutes. Add powdered sugar and continue to beat for another 5 minutes.
KAREN'S BUTTERCREAM FROSTING
1 cup shortening1 1/2 cups powdered sugar1/4 cup evaporated milkpinch of salt1/4 cup almond flavoring
In a medium mixing bowl, mix together the shortening, powdered sugar, milk and salt. When mixture is well blended, add the almond (or vanilla, if you prefer) flavoring. Beat at high speed for 5 minutes. This will frost a layer cake, sheet cake or 24 to 36 cupcakes. Add food coloring, if desired.
Enjoy!
Image taken on 2008-01-31 07:28:12 by clevercupcakes.
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