Taste of Home Annual Recipes 2000 Copyright 1999
2 cups sugar
1 cup milk
1 cup vegetable oil
1 cup water
1 teaspoon vanilla extract
3 cups all-purpose flour
1/3 cup baking cocoa I used mostly natural cocoa but I ran out and had to finish off with Dutch process cocoa
2 teaspoons baking soda
1 teaspoon salt
1/4 cup butter, softened
1/4 cup shortening
2 cups confectioners' sugar
3 tablespoons milk
1 teaspoon vanilla extract
In a large bowl, beat the sugar, milk, oil, water, eggs and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended.
Fill paper-lined muffin cups half full. Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Remove from pans to wire racks to cool completely.
In a small bowl, beat the butter, shortening, confectioners' sugar, milk, vanilla and salt until fluffy, about 5 minutes. Insert a very small tip into a pastry or plastic bag; fill with cream filling. Push the tip through the bottom of paper liner to fill each cupcake. I went in from the top. Frost cupcakes. Yield: 3 dozen.
Nutrition Facts: 1 serving (1 each) equals 195 calories, 9 g fat (2 g saturated fat), 16 mg cholesterol, 160 mg sodium, 27 g carbohydrate, trace fiber, 2 g protein.
My house was getting out of control so I told myself that my day off yesterday would be strictly for housework - no cooking or cookbooks. Yet, around mid-day I found myself making these cupcakes. For a while when I was in grammar school, my mom had one day off from work during the week and that was the only day I might expect to find some kind of dessert when I got home. Since my older son had school yesterday, I thought it would be nice to have something waiting for him when he got home since I know how much I used to enjoy that.
They didn't take long. I only made a half batch (18 cupcakes). I was a little short on the 'cream' so 2-3 cupcakes got short-changed. It was super-simple to fill these using my Pampered Chef Easy Accent Decorator. I love that thing. I do not work for Pampered Chef.
The cupcakes themselves were very good. I did have to use some Dutch process cocoa since I ran out of the regular stuff. It doesn't act the same as regular cocoa powder but it seemed to work. My cupcakes were a bit more rounded on top than usual and that might have been caused by using the Dutch-process cocoa since it has a different pH had reacts with baking soda differently (I still haven't figured that out completely). The flavor was great and I managed not to overbake these cupcakes (for a change) so they weren't dry.
I think I would have preferred something other than a buttercream in the middle. Something something a bit marshmallow-y maybe. The buttercream is good but it wasn't much of a contrast from the frosting which I made basically the same as the filling except I added cocoa. Alternatively I could have used a different type of frosting for a contrast.
Now that I've discovered how easy it is to fill cupcakes, no cupcake will be safe around here.
I bought this cookbook for 25 cents at a yard sale! Great deal. There are a ton of great recipes in it.
Question of the Day: What are some of your favorite kitchen gadgets?