Heavenly Surprise Cupcakes
Country Woman
- try a FREE ISSUE today!
The recipe for these filled and frosted cup cakes was handed down by my mother-in-law, who taught this fledging cook what to do in the kitchen. She's no longer with us—but baking these treats reminds me of our good times together.
SERVINGS: 18
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 min. Bake: 20 min. + cooling
Ingredients:
- 2 eggs
- 1-1/4 cups sugar
- 1 cup buttermilk
- 2/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1/2 cup baking cocoa
- 1-1/4 teaspoons baking soda
- 1 teaspoon salt
- FROSTING:
- 2/3 cup butter-flavored shortening
- 2/3 cup butter, softened
- 1 cup sugar
- 1 can (5 ounces) evaporated milk
- 1 tablespoon water
- 1/2 teaspoon vanilla extract
- 2 cups confectioners' sugar
Directions:
In a mixing bowl, beat eggs, sugar, buttermilk, oil and vanilla until blended. Combine the flour, cocoa, baking soda and salt; gradually add to egg mixture.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large mixing bowl, cream the shortening, butter and sugar. Stir in the milk, water and vanilla. Gradually beat in confectioners' sugar.
Cut a small hole in the corner of a pastry or resealable plastic bag; insert a small star tip. Fill bag with frosting. Push tip 1 in. into center of cupcake and fill with frosting just until tip of cake begins to crack. Pipe frosting in a spiral pattern over the top, beginning near the edge of the cupcake. Yield: 1-1/2 dozen. Editor's Note: The texture of this frosting is typical of one made with granulated sugar.