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Creme Filling for Cupcakes
Makes Great Hostess Cupcakes! |
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Filling:
1/2 cup sugar
1/3 cup milk
2/3 cup crisco (Scant)
1/4 tsp. salt
1 tsp. vanilla
1 Tbls. water
1/2 cup powdered sugar
Frosting:
1 cup brown sugar
4 Tbls. milk
4 Tbls. margarine
3/4 cup chocolate chips
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I use a Milk Chocolate cake mix to bake the cupcakes. Follow the package directions and bake the cupcakes accordingly.
Filling:
Beat all ingredients, EXCEPT powdered sugar, for 7 minutes. Do not cheat on the beating time or you're filling will be watery.
Add 1/2 cup powdered sugar and beat 5 minutes. Again do not cheat on the beating time.
Put some filling in a pastry bag with a straight tip and poke into the top of each cupcake. Gently squeeze some filling into the middle of each cupcake, turning as its being filled. Be careful not to put too much filling in or the cupcake top will split. Save the rest of the creme filling to decorate the frosted cupcakes with a squiggly line across the top when finished.
When all the cupcakes are filled, make the frosting.
Frosting:
Bring the first 3 ingredients to a rolling boil for 45 seconds. Remove from the heat and add 3/4 cup chocolate subjects. Beat until frosting is smooth. Pick each cupcake up one at a time and dip the top right into the frosting. Spin a little to keep the sides from dripping. The frosting will set and dry while you do the remaining cupcakes.
Now take the remaining creme filling in the pastry bag and draw a squiggle line across the top of each cupcake just like the ones you buy at the store!
These are delicious treats!!
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Preparation Time: |
Serves: |
| Recipe Origin: United States |
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Submitted by: |
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Joy
North Dakota
United States |
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| This recipe has been viewed 25429 times. |
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