Wednesday, April 22, 2009

Heavenly Surprise Cupcakes

Heavenly Surprise Cupcakes

Source: TOH prize winning recipes

* 2 eggs
* 1-1/4 cups Sugar
* 1 cup buttermilk
* 2/3 cup canola oil
* 1 teaspoon vanilla extract
* 1-1/2 cups all-purpose flour
* 1/2 cup baking cocoa
* 1-1/4 teaspoons baking soda
* 1 teaspoon salt
* 2/3 cup butter-flavored shortening
* 2/3 cup butter, softened
* 1 cup Sugar
* 1 can (5 ounces) evaporated milk
* 1 tablespoon water
* 1/2 teaspoon vanilla extract
* 2 cups Powdered Sugar

In a large bowl, beat the eggs, sugar, buttermilk, oil and vanilla until blended. Combine the flour, cocoa, baking soda and salt; gradually add to egg mixture until blended.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, cream the shortening, butter and sugar until light and fluffy. Stir in the milk, water and vanilla. Gradually beat in confectioners' sugar until smooth.
Cut a small hole in the corner of a pastry or resealable plastic bag; insert a small star tip. Fill bag with frosting. Push tip 1 in. into center of cupcake and fill with frosting just until tip of cake begins to crack. Pipe frosting in a spiral pattern over the top, beginning near the edge of the cupcake. Yield: 1-1/2 dozen. Editor's Note: The texture of this frosting is typical of one made with granulated sugar.

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