3/4 c Shortening
2 lg Eggs
1 3/4 c Flour
1 ts Baking soda
1 c Milk
1 1/4 c Sugar
1 ts Vanilla
1/2 c Cocoa powder
1/2 ts Salt
MMMMM-----------------------VANILLA CREME----------------------------
1/4 c Flour
1/2 c Milk
1/4 c Butter
1/4 c Shortening
2 ts Vanilla
1/4 ts Salt
4 c Powdered sugar
Baking time: 20-25 minutes
Preheat oven to 375°F/190°C
Cream shortening and sugar in large bowl; Add eggs and
vanilla; blend well.
Combine dry ingredients; add alternately with milk to
creamed mixture.
Fill 24 cupcake cups 2/3 full with batter. Bake for the
20-25 minutes. Cool completely.
PREPARE VANILLA CREME: Combine flour and milk in sauce
pan. Cook over low heat. Stirring constantly with wire
whisk until mixture thickens and begins to boil. Remove
from heat and chill. Cream butter and shortening in large
bowl; blend in vanilla, salt and chilled flour mixture.
Gradually add the 4 cups of powdered sugar; beat to
spreading consistency.
FILL CUPCAKES Cut a 1 1/2" cone from the top of cupcake.
Fill; replace cone. Swirl filling over top if desired. You
can use a pastry tube with an open star tip, insert into
center of cupcake and squeeze gently til cupcake peaks.
