Whoopie cup cakes
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Flour |
| 1 | cup | Sugar |
| 1 | teaspoon | Baking Soda |
| 1 | teaspoon | Salt |
| 6 | tablespoons | Cocoa |
| 3 | tablespoons | Crisco |
| 1 | cup | Sour Milk (1 T Vinegar + 1 C Milk) |
| 1 | teaspoon | Vanilla |
| 2½ | tablespoon | Flour |
| ½ | cup | Milk |
| 1 | teaspoon | Vanilla |
| ½ | cup | Sugar |
| ¼ | cup | Crisco |
| ¼ | cup | Butter |
Directions
CUP CAKE
FILLING
*** Cup Cake ***
Sift dry ingredients into a mixer bowl. Add crisco, milk and vanilla.
Beat hard for 2 minutes. Pour into paper lined muffin tins. Bake 20-25 minutes in a preheated 350oF oven. Makes 12-16.
*** Filling ***
Mix flour and milk and cook until pasty, cool. Combine sugar, vanilla, crisco and butter. Add to the flour mixture and beat until fluffy for 10-15 minutes. With a sharp knife, cut off the top to make a cone shape 1" in diameter. Fill with filling and replace the top.
Source: "The Yankee Kitchen" 04-08-93 [#3] Stella