| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cakes, Pies |
16 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Flour |
| 1 |
c |
Sugar |
| 1 |
ts |
Baking Soda |
| 1 |
ts |
Salt |
| 6 |
tb |
Cocoa |
| 3 |
tb |
Crisco |
| 1 |
c |
Sour Milk (1 T Vinegar + 1 C Milk) |
| 1 |
ts |
Vanilla |
| 2 1/2 |
tb |
Flour |
| 1/2 |
c |
Milk |
| 1 |
ts |
Vanilla |
| 1/2 |
c |
Sugar |
| 1/4 |
c |
Crisco |
| 1/4 |
c |
Butter |
INSTRUCTIONS
CUP CAKE
FILLING
*** Cup Cake ***
Sift dry ingredients into a mixer bowl. Add crisco, milk and vanilla. Beat
hard for 2 minutes. Pour into paper lined muffin tins. Bake 20-25 minutes
in a preheated 350oF oven. Makes 12-16.
*** Filling ***
Mix flour and milk and cook until pasty, cool. Combine sugar, vanilla,
crisco and butter. Add to the flour mixture and beat until fluffy for 10-15
minutes. With a sharp knife, cut off the top to make a cone shape 1" in
diameter. Fill with filling and replace the top.
Source: "The Yankee Kitchen" 04-08-93 [#3] Stella
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