Spooktacular Choc Cupcakes W/ Creamy Peanut Butter Fillin Recipe
Yield: 3 dozenRecipe by luhu.jp
Ingredients:
FILLING
3 ounce: (2 pkg) cream cheese,
1/4 cup: Vanilla Extact,
-softened,
3 cup: Powdered sugar,
2/3 cup: Creamy peanut Butter,
CUPCAKES
2 cup: All-Purpose flour,
3/4 cup: Buttermilk,
2 cup: Sugar,
-=OR=-,
3/4 cup: Cocoa,
3/4 cup: Sour milk,
1 tsp: Baking soda,
3/4 cup: Water,
1 tsp: Salt,
2: Eggs,
1/2 tsp: Baking powder,
1 tsp: Vanilla extract,
3/4 cup: Shortening,
Assorted candies, (optional)
Directions:
Heat oven to 350 degrees. Line Muffins cups (2 1/2" in diameter) with
paper bake cups. TO MAKING FILLING: Beat cream cheese and peanut
butter in large bowl until blended. Add milk and vanilla; beat well.
Gradually add powdered sugar, beating until smooth. Add additional
milk, 1 ts at time, until desired consistency is reached. TO MAKE
CUPCAKES: Stir together dry ingredients in a large bowl. Add
shortening, buttermilk, water, eggs and vanilla. Beat a low speed
with an electric mixer 30 seconds, scraping bowl occasionally. Fill
muffin cups 1/2 full with batter. Bake in a 350 degree oven for 20
minutes. Remove from wire rack. Cook completely. Place peanut butter
cream filling into a pastry bag fitted with large star tip. Insert
the tip into the center of the on the top of the cupcakes; pipe
filling into cake. Remove tip from cake; garnish top with swirl or
filling. Decorate with candies, if desired. Cover; refrigerate
liftover cupcakes. NOTE: To sour milk, use 2 1/2 teaspoon white
vinegar plus enough milk to make 3/4 cup. Source: The San Diego
Union-Tribune Food Section, Oct. 13, 1994 Brought to you and yours
via Nancy OBrion and her Meal-Master. Submitted By NANCY OBRION
On 10-13-94
Source from luhu.jp
paper bake cups. TO MAKING FILLING: Beat cream cheese and peanut
butter in large bowl until blended. Add milk and vanilla; beat well.
Gradually add powdered sugar, beating until smooth. Add additional
milk, 1 ts at time, until desired consistency is reached. TO MAKE
CUPCAKES: Stir together dry ingredients in a large bowl. Add
shortening, buttermilk, water, eggs and vanilla. Beat a low speed
with an electric mixer 30 seconds, scraping bowl occasionally. Fill
muffin cups 1/2 full with batter. Bake in a 350 degree oven for 20
minutes. Remove from wire rack. Cook completely. Place peanut butter
cream filling into a pastry bag fitted with large star tip. Insert
the tip into the center of the on the top of the cupcakes; pipe
filling into cake. Remove tip from cake; garnish top with swirl or
filling. Decorate with candies, if desired. Cover; refrigerate
liftover cupcakes. NOTE: To sour milk, use 2 1/2 teaspoon white
vinegar plus enough milk to make 3/4 cup. Source: The San Diego
Union-Tribune Food Section, Oct. 13, 1994 Brought to you and yours
via Nancy OBrion and her Meal-Master. Submitted By NANCY OBRION
On 10-13-94
Source from luhu.jp