Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Yankee Doodle Cupcakes

StarStarStarStarEmpty star

Your rating

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.

 

Yield

24 servings

Prep

40 min

Cook

20 min

Ready

60 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
¾ cup vegetable shortening
* Camera
2 large eggs
Camera
1 ¾ cups all-purpose flour
Camera
1 teaspoon baking soda
Camera
1 cup milk
Camera
1 ¼ cups sugar
Camera
1 teaspoon vanilla extract
pure
Camera
½ cup cocoa powder
Camera
½ teaspoon salt
Camera
Vanilla creme
¼ cup all-purpose flour
Camera
½ cup milk
Camera
¼ cup butter
or margarine
Camera
¼ cup vegetable shortening
* Camera
2 teaspoons vanilla extract
pure
Camera
¼ teaspoon salt
Camera
4 cups powdered sugar
Camera

Ingredients

Amount Measure Ingredient Features
177 ml vegetable shortening
* Camera
2 large eggs
Camera
414 ml all-purpose flour
Camera
5 ml baking soda
Camera
237 ml milk
Camera
296 ml sugar
Camera
5 ml vanilla extract
pure
Camera
118 ml cocoa powder
Camera
2.5 ml salt
Camera
Vanilla creme
59 ml all-purpose flour
Camera
118 ml milk
Camera
59 ml butter
or margarine
Camera
59 ml vegetable shortening
* Camera
1E+1 ml vanilla extract
pure
Camera
1.3 ml salt
Camera
946 ml powdered sugar
Camera

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 65g (2.3 oz)
Amount per Serving
Calories 19214% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 123mg 5%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 4%
Sugars g
Protein 5g
Vitamin A 2% Vitamin C 0%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe