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Surprise Red Cupcakes

Catch your honey red-handed this Valentine's Day with a batch of these confections. Our family loves these filled cupcakes. They disappear in a day. —Betty B. Claycomb, Alverton, Pennsylvania
  • Total Time
    Prep: 1 hour Bake: 20 min. + cooling
  • Makes
    2 dozen

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 large 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
  • FROSTING:
  • 1 cup semisweet chocolate chips
  • 1/3 cup plus 1 to 3 teaspoons evaporated milk, divided
  • 1-1/2 cups confectioners' sugar

Directions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
Nutrition Facts
1 each: 288 calories, 14g fat (6g saturated fat), 30mg cholesterol, 114mg sodium, 40g carbohydrate (29g sugars, 1g fiber), 3g protein.

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