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.
YIELD
24 servingsPREP
40 minCOOK
20 minREADY
60 minIngredients
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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