| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Halloween | 6 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 2 | c | Sugar |
| 3/4 | c | Cocoa |
| 1 | ts | Baking soda |
| 1 | ts | Salt |
| 1/2 | ts | Baking powder |
| 3/4 | c | Shortening |
| 3/4 | c | Buttermilk |
| 3/4 | c | Water |
| 2 | Eggs | |
| 1 | ts | Vanilla extract |
| Assorted candies (optional) | ||
| 2 | 3 Oz Package cream cheese; sofrened | |
| 2/3 | c | Creamy peanut butter |
| 1/4 | c | Milk |
| 1 | ts | Vanilla extract |
| 3 | c | Powdered sugar |
INSTRUCTIONS
PEANUT BUTTER CREAM FILLING Heat oven to 350 degrees. Line muffin cups which are 2 1/2" in diameter with paper baking cups. Stir together dry ingredients in a large bowl. Add shortening, buttermilk, water, eggs and vanilla. Beat on low speed of electric mixer 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Fill muffin cups 1/3 full with batter. Bake for 20 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely. Prepare Peanut Butter Cream Filling: Beat cream cheese and peanut butter in a large bowl until well blended. Add milk and vanilla; beat well. Gradually add powdered sugar, beating until smooth. Add additional milk, 1 tsp. at a time, until desired consistency. Place peanut butter cream filling into a pastry bag, fitted with a large star tip. Insert tip into center of cupcakes; pipe filling into cupcake. Remove tip from cake; garnish top with swirl of filling. Decorate with candies if desired. Cover; refrigerate leftover cupcakes. Yields about 3 dozen cupcakes. Source: Daily Breeze Food Section - October 26, 1994 Posted to MC-Recipe Digest V1 #252 Date: Sun, 20 Oct 1996 07:13:09 -0700 From: Greg Leonhardt <gregl@ix.netcom.com>
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