Cream-Filled Pumpkin Cupcakes
2 cups sugar
3/4 cup vegetable oil
1 can (15 ounces) solid-pack pumpkin
4 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
FILLING:
1 tablespoon cornstarch
1 cup milk
1/2 cup shortening
1/4 cup butter, softened
2 cups confectioners’ sugar
1/2 teaspoon vanilla extract, optional
In a large mixing bowl, combine the sugar, oil, pumpkin and eggs. Combine
the flour, baking soda, salt, baking powder and cinnamon; add to pumpkin
mixture and beat until well mixed.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes
or until a toothpick comes out clean. Cool for 10 minutes before removing
from pans to wire racks to cool completely.
For filling, combine cornstarch and milk in a small saucepan until smooth.
Bring to a boil, stirring constantly. Remove from the heat; cool to room
temperature.
In a large mixing bowl, cream shortening, butter and confectioners’ sugar.
Beat in vanilla if desired. Gradually add the cornstarch mixture, beating
until light and fluffy. Using a sharp knife, cut a 1-in. circle 1 in. deep
in the top of each cupcake. Carefully remove tops and set aside. Spoon or
pipe filling into cupcakes. Replace tops.
Yield: about 1-3/4 dozen.