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Cream-Filled Cupcakes






  1. In a mixing bowl, combine the first five ingredients.
  2. Add eggs, milk, oil, water and vanilla extract. Beat until smooth, about 2 minutes.
  3. Fill paper-lined muffin cups half full.
  4. Bake at 375 degrees F for 15 to 20 minutes or until a wooden pick inserted near the center comes out clean.
  5. Remove from pans to wire racks to cool completely.
  6. Filling: In a mixing bowl, combine butter, shortening, confectioners' sugar, milk, vanilla extract and salt; beat until fluffy, about 5 minutes.
  7. Insert a very small tip into a pastry or plastic bag; fill with cream filling. Push the tip through the bottom of paper liner to fill each cupcake. Frost tops with chocolate frosting.

Yield: 3 dozen


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