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2 to 3 dozen cupcakes2-1/2 cups sifted cake flour 1-2/3 cups sugar 1 tablespoon baking powder 1 teaspoon salt 1-1/4 cups milk 2/3 cup CRISCO shortening 3 eggs 1 teaspoon vanilla extract Filling: 1/4 cup butter or margarine 2 cups sifted confectioners' sugar 2 tablespoons water Preheat oven to 350ºF. Combine cake flour, sugar, baking powder, and salt in a large mixer bowl. Add 3/4 cup milk and Crisco. Beat for 2 minutes at medium speed (or beat vigorously by hand about 300 strokes). Add eggs, 1/2 cup milk, and extract. Beat for 2 minutes. Pour batter into paper-lined muffin cups, filling each two-thirds full. Bake at 350ºF for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool for 15 minutes in pans on racks. Remove cupcakes from pans and peel off paper liners. For Filling, beat butter until softened in a small mixer bowl. Add confectioners' sugar and beat until blended. Add water; beat until smooth. Cut a thin slice from bottom of each cupcake. Carefully hollow out center and spoon 2 teaspoons of Filling into cupcake. Replace bottom slice. |
