Yankee Doodle Cupcakes
These buttery and moist yankee doodle cupcakes are absolutely delicious. They are filled with vanilla creme that gives you some yummy surprise in every bite.
Ingredients
| ¾ | cup |
vegetable shortening
|
* |
| 2 | large |
eggs
|
|
| 1 ¾ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | cup |
milk
|
|
| 1 ¼ | cups |
sugar
|
|
| 1 | teaspoon |
vanilla extract
pure |
|
| ½ | cup |
cocoa powder
|
|
| ½ | teaspoon |
salt
|
|
| Vanilla creme | |||
| ¼ | cup |
all-purpose flour
|
|
| ½ | cup |
milk
|
|
| ¼ | cup |
butter
or margarine |
|
| ¼ | cup |
vegetable shortening
|
* |
| 2 | teaspoons |
vanilla extract
pure |
|
| ¼ | teaspoon |
salt
|
|
| 4 | cups |
powdered sugar
|
|
Directions
Preheat oven to 375℉ (190℃).
Cream shortening and sugar in a large bowl. Add eggs and vanilla, blend well.
Combine dry ingredients, add alternately with milk to creamed mixture.
Fill 24 cupcake cups ⅔ full with batter. Bake for 20 to 25 minutes. Cool completely.
Prepare Vanilla Creme:
Cut a 1½ inch cone from the top of the cupcake.
Fill, replace cone.
Swirl filling over the top if desired.
You can use a pastry tube with an open star tip, insert it into the center of the cupcake and squeeze it gently until the cupcake peaks.
VANILLA CREME:
Combine flour and milk in a saucepan.
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 a large bowl; blend in vanilla, salt, and chilled flour mixture.
Gradually add the 4 cups of powdered sugar, beat to spreading consistency.
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Nutrition Facts
Serving Size 65g (2.3 oz)
