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Cream Filled Cupcakes Recipe

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This recipe for Cream Filled Cupcakes, by , is from Hansens in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jennifer Hansen


3c flour
2c sugar
1/2c cocoa
2tsp baking soda
1tsp salt
1c oil
2 eggs
1c sour milk or buttermilk
1c boiling water

Twinkie Filling:
5Tbsp flour
5Tbsp sugar
1c milk
1/2c margarine
1/4c shortening
3/4c sugar
1T vanilla
dash of salt

1/4c margarine
3/4c chocolate chips
powdered sugar

Mix in order listed and bake at 350 for 20-25 minutes. When cool, poke a hole in the top with a tip of pastry bag and squirt in a little filling. Frost to cover the hole.

Filling: In a saucepan, cook flour, sugar and milk until thick. Let cool thoroughly. To this mixture, add margarine and shortening; cream together. Add sugar and beat 5 minutes until very fluffy. Stir in vanilla and salt.

Frosting: Melt margarine and chocolate chips. add milk and powdered sugar to spreading consistency.

Personal Notes:
Personal Notes:
This combination is Jane Calaway's chocolate cake and Vicki Sabin's Twinkie filling.




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