- 3 cups all-purpose flour
- 2 cups white sugar
- 1/3 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1 cup water
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup butter
- 1/4 cup shortening
- 2 cups confectioners' sugar
- 1 pinch salt
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
- In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.
- Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.
03/02/2017
recipepes.com
Cream Filled Cupcakes, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
