Catch your honey red-handed this Valentine's Day with a batch of these confections. Our family loves these filled cupcakes. They disappear in a day. -Betty B. Claycomb, Alverton, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 2 dozen.
Number Of Ingredients 17
Steps:
- In a heavy saucepan, combine 1/2 cup sugar, 3 tablespoons flour and milk until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool., In a large bowl, cream 1/2 cup shortening and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the food coloring, vinegar and 1 teaspoon vanilla. Combine the cocoa, baking soda and remaining flour; gradually add to creamed mixture alternately with buttermilk, beating well after each addition. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat butter and remaining shortening until smooth. Beat in the confectioners' sugar, cooled sugar mixture and remaining vanilla until light and fluffy, about 3 minutes. Insert a large round tip into a pastry or plastic bag; fill with filling. Insert the tip halfway into the center of each cupcake and fill with a small amount of filling. , For frosting, in a heavy saucepan, melt chips with 1/3 cup evaporated milk over low heat; stir until smooth. Remove from the heat. Beat in confectioners' sugar. Add enough remaining milk to achieve spreading consistency. Frost cupcakes.
Nutrition Facts : Calories 288 calories, Fat 14g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 114mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
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Cathleen Neil
[email protected]I'm not sure what I did wrong, but my cupcakes turned out dry and crumbly.
Anas Maxamed
[email protected]These cupcakes are perfect for a special occasion. They're so pretty and festive.
Mochan Mandal
[email protected]I had some trouble getting the cupcakes to rise properly. I think I might have overmixed the batter.
Sabha Tabassum
[email protected]These cupcakes are a bit too sweet for my taste, but they're still good.
Sameer Sangat
[email protected]I love how moist and fluffy these cupcakes are. The red velvet flavor is amazing.
shajar shajar
[email protected]These cupcakes are so easy to make, and they're always a crowd-pleaser.
from dusk till DAWN
[email protected]I'm not sure what I did wrong, but my cupcakes turned out dry and crumbly.
Esther Nyambura
[email protected]These cupcakes are perfect for a special occasion. They're so pretty and festive.
Saleem Meo
[email protected]I had some trouble getting the cupcakes to rise properly. I think I might have overmixed the batter.
Sphile Sbewu
[email protected]These cupcakes were a bit too sweet for my taste, but my kids loved them.
Muteeb ur Rehman
[email protected]I'm not a big fan of red velvet cake, but these cupcakes changed my mind. They're so moist and flavorful.
Ghji Fhj
[email protected]These cupcakes are delicious! The cream cheese frosting is the perfect complement to the red velvet cake.
Mareng Smart
[email protected]I love how easy these cupcakes are to make. I didn't have any red food coloring, so I used beet juice instead. They turned out great!
Levi gaming
[email protected]These cupcakes were a hit at my daughter's birthday party! They were so moist and fluffy, and the red velvet flavor was perfect. I'll definitely be making these again.