Buttery Cupcakes with Twinkie Filling

Buttery Cake Cupcakes

1 ¼ cups cake flour
1 tsp. baking powder
1/8 tsp. salt
½ cup unsalted butter at room temp (1 stick)
1 cup sugar
2 large eggs
1 tsp. vanilla extract
½ cup whole milk

Preheat oven to 350 degrees. Line 12 to 15 muffin cups with liners.
Sift flour, baking powder and salt. Set aside.

Beat butter and sugar until smoothly blended and creamy, about 2 minutes. Add eggs one at a time. Add the vanilla and beat for 2 more minutes. On low speed add 1/3 of the flour, then ½ of the milk, 1/3 of the flour, the remaining milk and finally the last flour mixture. Mix until just incorporated and the batter looks smooth.

Fill the liners with about ¼ cup of batter. Bake just until the tops feel firm and a toothpick inserted in center comes out clean, about 22 minutes. Cool for 10 minutes in pan and then remove them to cool completely.

Fill and frost as desired.


Twinkie Filling
Ingredients
1 cup milk
5 tablespoons flour
1 cup sugar
1/2 teaspoon salt
1/2 cup Crisco
1/2 cup butter , softened
1 teaspoon vanilla

Directions
1 Mix flour with milk and boil until thick.
2 (It will be very thick) Cool.
3 Add remaining ingredients and beat until fluffy.
Use a pastry bag to fill cupcakes or use as filling between a layer cake.

This makes enough filling for about 2 1/2 dozen cupcakes so you can either half the recipe or double the cupcake recipe. This filling is also good in chocolate cupcakes.
Also, you can replace the vanilla for a flavoring like raspberry and tint it pink. I did that for Ava's birthday cake one year and it was yummy!

Posted by: Joanna Falk