Heavenly Surprise Cupcakes Recipe

Ingredients

• 2 eggs
• 1-1/4 cups sugar
• 1 cup buttermilk
• 2/3 cup canola 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 large bowl, beat the eggs, sugar, buttermilk, oil and vanilla until blended. Combine the flour, cocoa, baking soda and salt; gradually add to egg mixture until blended.
• 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 bowl, cream the shortening, butter and sugar until light and fluffy. Stir in the milk, water and vanilla. Gradually beat in confectioners' sugar until smooth.
• 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 top 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.

Heavenly Surprise Cupcakes published in Country Woman January/February 2003, p29