Spooktacular Cupcakes Recipe
Yield: 36 servingsRecipe by luhu.jp
Ingredients:
CUPCAKES
2 cup: Flour, all-purpose
3/4 cup: Buttermilk,
2 cup: Sugar,
3/4 cup: Water,
3/4 cup: Cocoa,
2 each: Eggs,
1 t: Baking soda,
1 t: Vanilla extract,
1 t: Salt,
Peanut Butter Cream,
1/2 t: Baking powder,
-Filling, see Below
3/4 cup: Shortening,
Assorted candies, optional
PEANUT BUTTER CREAM FILLING
6 ounce: Cream cheese, softened
1 t: Vanilla extract,
2/3 cup: Creamy peanut butter,
3 cup: Powdered Sugar,
1/4 cup: Milk,
Directions:
Heat oven to 350 degrees. Line muffin cups with paper liners. Stir
together dry ingredients in a large bowl. Add shortening, buttermilk,
water, eggs and vanilla. Beat on low speed of electric mixer for 30
seconds, scraping bowl constantly. Beat on high speed 3 minutes,
scraping bowl occasionally. Fill muffin cups one-half full with
batter. Bake in a 350 degree oven for 20 minutes, or until wooden
toothpick inserted in center comes out clean. Remove from pan to
wire rack. Cook completely. For 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 teaspoon at a time, until filling is desired
consistency. Place peanut butter cream filling into pastry bag
fitted with large star tip. Insert tip into center of cupcakes; pipe
filling into cake. Remove tip from cake; garnish top with swirl of
filling. Decorate with candies, if desired. Cover and refrigerate
leftover cupcakes.
Calories per serving: Number of Servings: 36 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:
Submitted By MARY SMITH On 11-29-94
Source from luhu.jp
together dry ingredients in a large bowl. Add shortening, buttermilk,
water, eggs and vanilla. Beat on low speed of electric mixer for 30
seconds, scraping bowl constantly. Beat on high speed 3 minutes,
scraping bowl occasionally. Fill muffin cups one-half full with
batter. Bake in a 350 degree oven for 20 minutes, or until wooden
toothpick inserted in center comes out clean. Remove from pan to
wire rack. Cook completely. For 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 teaspoon at a time, until filling is desired
consistency. Place peanut butter cream filling into pastry bag
fitted with large star tip. Insert tip into center of cupcakes; pipe
filling into cake. Remove tip from cake; garnish top with swirl of
filling. Decorate with candies, if desired. Cover and refrigerate
leftover cupcakes.
Calories per serving: Number of Servings: 36 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:
Submitted By MARY SMITH On 11-29-94
Source from luhu.jp