PUMPKIN CUPCAKES WITH CREAM FILLING
- 1 cup milk
- 1 tsp vanilla
- 1/2 cup shortening
- 1/4 cup softened butter
- 1 1/2 tbsp cornstarch
- 2 cup powdered sugar
- 20 whole cloves...optional, for little stems on top of muffins
- 2 cup all purpose flour
- 2 cup sugar
- 1 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp all spice
- 1/2 tsp nutmeg
- 4 eggs
- 3/4 cup vegetable oil
- 1 (15 oz) can pumpkin
- ***FOR FILLING***
- in a small saucepan, combine cornstarch and milk, bring to a boil over medium heat stirring constantly, remove from heat, cool to room temperature
- in a large bowl cream shortening, powdered sugar, and butter until light and fluffy about 4 minutes, add vanilla, gradually add cornstarch mixture beat until smooth
- ***FOR CUPCAKES***
- preheat oven 350F and line muffin pan with paper liners
- in a bowl mix together...flour, baking powder and soda, salt, and spices
- in a large bowl beat sugar and eggs 2minutes until light and creamy, add oil and pumpkin beating another 2 minutes until well blended
- gradually beat flour mixture into pumpkin mixture blend well
- fill muffin cups and bake 18 - 22 min or until toothpick inserted in center comes out clean cool cupcakes completely
- ***ASSEMBLE***
- with the point of a paring knife cut circles about 1" deep out of the tops of each cupcake
- put filling into a zip lock bag, cut a small piece of the corner off, pipe filling into each cupcake, replace tops and add a clove for a cute little 'pumpkin stem'
milk, vanilla, shortening, butter, cornstarch, powdered sugar, flour, sugar, baking powder, baking soda, salt, cinnamon, spice, nutmeg, eggs, vegetable oil, pumpkin
Taken from cookpad.com/us/recipes/339311-pumpkin-cupcakes-with-cream-filling (may not work)