¾ c shortening
1-1/4 c sugar
2 eggs
1 t vanilla
1-3/4 c flour
½ c cocoa
1 t baking soda
½ t salt
1 c milk
Vanilla Crème
¼ c flour
½ c milk
¼ c softened butter
¼ c. shortening
2 t vanilla
¼ t salt
4 c powdered sugar
Cream shortening and sugar in large bowl. Add eggs and vanilla blend well. Combine flour, cocoa, baking soda and salt. Add alternately with milk to creamed mixture. Fill paper-lined muffin cups 2/3 full. Bake at 375 for 20-25mintes. Cool completely.
Prepare vanilla crème: Combine flour and milk in small saucepan, cook over low heat stirring constantly with whisk until mixture thickens and just begins to boil. Remove from heat and chill. Cream butter and shortening in large bowl, add vanilla, salt, and chilled flour mixture. Gradually add powdered sugar and beat to spreading consistency.
Spoon crème into pastry bag with open star tip. Insert tip into center of top of cupcake, gently squeeze until cupcakes begins to peak. Cover top with swirls of frosting.
Comments