| 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>
A Message from our Provider:
“Read the Bible — It will scare the hell out of you.”