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Filled Cup Cakes Recipe

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This recipe for Filled Cup Cakes, by , is from The Weeks Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Harriett Weeks
Added: Saturday, May 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Filling: 8 oz. cream cheese,1 egg,1/3 c.sugar, dash salt, 6 oz chocolate chips, and 1/2 c.chopped nuts. Cake: 2 1/4 c. flour, 1 1/2 c. sugar, 1/4 c. cocoa, 1 1/2 tsp. baking soda, 1/2 tsp. salt, 1 1/2 c. water, 3/4 c. oil, 1 1/2 T. vinegar and 1 1/2 tsp. vanilla. Frosting: 1 c. milk, 2 T. corn starch, 1 stick butter (oleo), 1 c. crisco, 1-3 T. custard, and 1 box powdered sugar.

Directions:
Directions:
Mix all filling ingredients together and set aside.
Mix all cake ingredients together until batter is thin. Fill paper cups 1/2 full or pour all into a 9x13 pan.For cup cakes put 1 tsp. filling to each cup, for pan spoon all ovaer the top. Bake cup cakes 20 minutes. Bake cake 30-35 minutes at 350. Frost with bakers frosting.
Bakers Frosting: Cook 1 c. of milk and 2 T. of corn starch. Cool. Beat 1 stick of oleo, 1 c. of crisco and a dash of salt until fluffy. Add 1 T. custard at a time, continue beating. Then add 1 box of powdered sugar and spread on cup cakes.

Number Of Servings:
Number Of Servings:
24 cup cakes/12 cake
Personal Notes:
Personal Notes:
1/2 rec for cake.ipe will make 24 cup cakes. Complete recipe

 

 

 

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