Little Bowl

Cream Filled Cupcakes

Ingredients:
185 g all-purpose flour
200 g white sugar
40 g unsweetened cocoa powder
5 g baking soda
3 g salt
1 egg
120 ml milk
120 ml water
120 ml vegetable oil
3 ml vanilla extract

cream filling
30 g butter
25 g shortening
125 g confectioners’ sugar
1 g salt
20 ml milk
3 ml vanilla extract

How to make:
1. In a large bowl, sif the flour, sugar, cocoa, baking soda together and add in salt. Make a well in the center and pour in the eggs, milk, water, oil and vanilla essence. Mix welland fill each muffin cup half-full of batter.
2. Bake in the preheated oven of 190deg C for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
3. For the filling, beat butter and shortening together until smooth. Blend in confectioners’ sugar and salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake. You can pipe it from the top and frost it with your favourite frosting or decorate it with buttercream.
4. Served chilled ( lagi sedap )

Especially delicious served time minum ptg, time tgh minum teh or kopi.. or if ur a sweets kinda person, this cupcake is also great as desserts and also, a will be a big hit in parties ( as claimed in the reviews )

recipe courtesy of AllRecipes.com’s Cream Filled Cupcakes