Red Velvet N Oreo Filling Cupcakes

• 1 box red velvet cake mix
• 1 stick salted butter
• 1 stick margarine
• 1 cup vegetable shortening
• 1 1/2 teaspoons vanilla extract clear
• 1 teaspoon granulated white sugar
• 4 pounds cane sugar bag of confectioners
• 1/2 cup water
• 3 large eggs
• 1/2 cup canola oil

1. oreo cookie cream filling - Combine the following ingredients in a 1 quart bowl:
2. 1/2 cup shortening,n/2 tsp. clear vanilla extract,n tsp. granulated, white sugar,n 1/2 cups confectioners cane sugar,n Tbsp. hot water
3. Beat with an electric mixer for two minutes.nsing a spatula, spoon the oreo cookie filling into a pastry bag with a #8 or larger piping tip.nhe filling is ready to be piped into the completely cooled, cupcakes. nlace in refrigerator until ready to use.
4. silky smooth vanilla buttercream frosting - Combine the following ingredients in a large mixing bowl:
5. 1 stick of salted butter and 1 stick of margarine cut into one tablespoon size pieces, and 1/2 cup of vegetable shortening.nith an electric mixer on low speed, cream the butter, margarine, and vegetable shortening together for 2-3 minutes.
6. Add 1/3 of a 2 lb. bag of confectioners cane sugar and 1 tsp. clear vanilla extract to the creamed mixture.neat with the mixer on low speed until the sugar and vanilla are blended.ndd about 1/3 of the remaining confectioners sugar and continue to mix at low speed until the frosting is well blended.ndd 6 Tbsp. of water and half of the remaining confectioners sugar..neat until well blended.ndd remaining confectioners sugar and beat until frosting is smooth and creamy. Frosting will be thick and will hold its shape well.nlace plastic wrap across top of frosting bowl and place into refrigerator until ready to use.
7. Prepare and bake 24 red velvet cupcakes according to the cake mix package directions. nool the cupcakes completely.nsing a coring tool, or knife, remove the center from each cupcake.
8. Remove oreo cookie cream filling from the refrigerator and pipe filling into the center of each cupcake using a pastry bag and #8 piping tip.ntore any remaining filling in the refrigerator for up to a week.
9. Remove butter cream frosting from the refrigerator. Stir with a spoon to "fluff" the frosting. Spoon frosting into a pastry bag that has been fitted with a 1M decorating tip.
10. Hold the piping bag perpendicular to the cupcake while piping the vanilla butter cream from the center of the cupcake to the outside edge in a smooth, slightly overlapping, spiral. On the outside edge, gently release pressure on the pastry bag and try to taper the frosting into and under the last row. This method creates a rose. Add sprinkles, or decors as desired.
11. Your cupcakes are ready to eat!no view more pictures visit: www.bonhambusiness.blogspot.com and check out the February 18, 2015 post.

red velvet cake mix, butter, margarine, vegetable shortening, vanilla, white sugar, cane sugar, water, eggs, canola oil

Taken from www.yummly.com/recipe/Red-Velvet-n-Oreo-Filling-Cupcakes-1016168 (may not work)