Heavenly Surprise Cupcakes
If you have approximately 40 minutes to spend in the kitchen, Heavenly Surprise Cupcakes might be a great lacto ovo vegetarian recipe to try. For 34 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 3g of protein, 25g of fat, and a total of 353 calories. This recipe serves 18. 116 people were impressed by this recipe. Many people really liked this American dish. It is brought to you by Taste of Home. It works well as a very budget friendly dessert. A mixture of evaporated milk, buttermilk, butter flavored shortening, and a handful of other ingredients are all it takes to make this recipe so tasty. Taking all factors into account, this recipe earns a spoonacular score of 17%, which is rather bad. Try Heavenly Surprise Mini Cupcakes, Snickerdoodle Cupcakes: Cupcakes with a Surprise Inside, and Heavenly Creme Filled Cupcakes for similar recipes.
Servings: 18
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
1/2 cup baking cocoa
1-1/4 teaspoons baking soda
2/3 cup butter, softened
2/3 cup butter-flavored shortening
1 cup buttermilk
2/3 cup canola oil
2 cups confectioners' sugar
2 eggs
1 can (5 ounces) evaporated milk
1-1/2 cups all-purpose flour
1 teaspoon salt
1 cup sugar
1/2 teaspoon vanilla extract
1 tablespoon water
Equipment:
bowl
muffin liners
toothpicks
ziploc bags
Cooking instruction summary:
Directions In a large bowl, beat the eggs, sugar, buttermilk, oil and vanilla until blended. Combine the flour, cocoa, baking soda and salt; gradually add to egg mixture until blended. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a large bowl, cream the shortening, butter and sugar until light and fluffy. Stir in the milk, water and vanilla. Gradually beat in confectioners' sugar until smooth. Cut a small hole in the corner of a pastry or resealable plastic bag; insert a small star tip. Fill bag with frosting. Push tip 1 in. into center of cupcake and fill with frosting just until top of cake begins to crack. Pipe frosting over the tops. Yield: 1-1/2 dozen. Editor's Note: The texture of this frosting is typical of one made with granulated sugar. Originally published as Heavenly Surprise Cupcakes in Country WomanJanuary/February 2003, p29 Nutritional Facts 1 cupcake equals 414 calories, 23 g fat (8 g saturated fat), 45 mg cholesterol, 316 mg sodium, 49 g carbohydrate, 1 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, beat the eggs, sugar, buttermilk, oil and vanilla until blended.
2. Combine the flour, cocoa, baking soda and salt; gradually add to egg mixture until blended.
3. Fill paper-lined muffin cups two-thirds full.
4. Bake at 350° for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
5. For frosting, in a large bowl, cream the shortening, butter and sugar until light and fluffy. Stir in the milk, water and vanilla. Gradually beat in confectioners' sugar until smooth.
6. Cut a small hole in the corner of a pastry or resealable plastic bag; insert a small star tip. Fill bag with frosting. Push tip 1 in. into center of cupcake and fill with frosting just until top of cake begins to crack. Pipe frosting over the tops.
Nutrition Information:
covered percent of daily need
