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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cupcake Cream Filling Recipe

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This recipe for Cupcake Cream Filling is from Derwood Ward Cookbook 2020, 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 cake mixes
5 T. sugar
5 T. flour
1 c. milk
½ c. butter
½ c. shortening
1 tsp. vanilla
Directions:
Directions:
1. Bake cupcakes as usual.

2. Mix the 5 T. sugar, flour, and milk together in a sauce pan and bring to a boil. (It will be quite thick.) Cool completely (scorches easily).

3. Beat together the butter, shortening, and ¾ c. sugar, and vanilla for five minutes.

4. Combine with the flour mixture and beat until creamy and smooth. Cool.

5. When the cupcakes are cooled completely, fill an icing bag with the cream filling. Using a large writing tip, insert the tip into center of cupcake and squeeze in the filling. (Watch the top of the cupcake so you don't crack the top.)

6. Frost the cupcakes and serve.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
90 minutes
Personal Notes:
Personal Notes:
Like the filling in Ding Dongs

 

 

 

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