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Vanilla Cream Filled Cupcakes
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
35
-36
Author
Puja
Ingredients
All-purpose flour
maida - 3 cups
White sugar - 2 cups
Unsweetened cocoa powder - 1/3 cup
Baking soda - 2 tsp
Salt - 1 tsp
Eggs - 2 eggs
Milk - 1 cup
Water - 1 cup
Vegetable oil - 1 cup
Vanilla extract - 1 tsp
Butter - 1/4 cup
Shortening - 1/4 cup
Confectioners
sugar - 2 cups
Salt - 1 pinch
Milk - 3 tbsp
Vanilla extract - 1 tsp
Instructions
Preheat oven to 375 degrees F (190 degrees C).
Line muffin cups with paper liners.
In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt.
Now pour in the eggs, 1 cup milk, water, oil and 1 tsp vanilla. Mix well.
Fill each muffin cup half-full of batter.
Bake in the preheated oven for 15 to 20 minutes, or until you see that a toothpick inserted into the center of the cake comes out clean. Let it cool.
To make filling:
In a large bowl, beat butter and shortening together until smooth.
Blend it in confectioners' sugar and pinch of salt.
Gradually beat in 3 tbsp of milk and 1 tsp vanilla.
Now beat until light and fluffy.
Fill a pastry bag with a small tip.
Fill each cupcake by pushing tip to the bottom of paper liner.
That's it your cupcake is ready.