Cream-Filled Pumpkin Cupcakes - cooking recipe
Ingredients
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CUPCAKES
2 cups sugar
3/4 cup vegetable oil
1 (15 ounce) can solid-pack pumpkin
4 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
FILLING
1 tablespoon cornstarch
1 cup milk
1/2 cup shortening
1/4 cup butter, softened
2 cups confectioners' sugar
1/2 teaspoon vanilla extract (optional)
Preparation
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In a large mixing bowl, combine the sugar, oil, pumpkin and eggs.
Combine the flour, baking soda, salt, baking powder and cinnamon; add to pumpkin mixture and beat until well mixed.
Fill paper-lined muffin cups two-thirds full.
Bake at 350\u00b0 for 18-22 minutes or until a toothpick comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
For filling, combine cornstarch and milk in a small saucepan until smooth.
Bring to a boil, stirring constantly.
Remove from the heat; cool to room temperature.
In a large mixing bowl, cream shortening, butter and confectioners' sugar.
Beat in vanilla if desired.
Gradually add the cornstarch mixture, beating until light and fluffy.
Using a sharp knife, cut a 1-in. circle 1 inches deep in the top of each cupcake.
Carefully remove tops and set aside.
Spoon or pipe filling into cupcakes.
Replace tops.
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