Cream-Filled Pumpkin Cupcakes - cooking recipe

Ingredients
    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
    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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