Cream Filling (for cupcakes)

Part 1
5 T. flour
5 T. sugar
1 c. milk

Part 2
1/2 c. butter
1/2 c. shortening
3/4 c. sugar
1 t. vanilla

For Part 1, in a heavy saucepan mix sugar and flour. Add gradually and stir together milk. Cook over medium heat, stirring fast and constantly until thick. Refrigerate until very cold.
For Part 2, beat margarine and shortening together. Add remaining ingredients; mix. Add Part 1 and beat on high speed for several minutes. Fill frosting bag. Use a long, narrow tip with a large opening (#230). Insert tip into top of cupcake. Pipe filling into cupcake center carefully. Do not overfill. Frost cupcake.

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