Recipe for Whoopie Cupcakes


    Whoopie Cupcakes

    Yield: 16

    1 1/2 cups all-purpose flour
    1 cup granulated sugar
    1 teaspoon baking soda
    1 teaspoon salt
    6 tablespoons cocoa powder
    3 tablespoons Crisco
    1 cup sour milk (1 teaspoon vinegar plus 1 cup milk)
    1 teaspoon vanilla extract

    2 1/2 tablespoons flour
    1/2 cup milk
    1 teaspoon vanilla extract
    1/2 cup granulated sugar
    1/4 cup Crisco
    1/4 cup butter

    Preheat oven to 350 degrees F. Place paper muffin cups into muffin tins.

    Cupcakes: Sift dry ingredients into a mixer bowl. Add Crisco, milk and vanilla extract. Beat hard for 2 minutes. Pour into paper lined muffin tins. Bake for 20 to 25 minutes.

    Makes 12 to 16.

    Filling: Mix flour and milk and cook until pasty; cool.

    Combine sugar, vanilla extract, Crisco and butter. Add to the flour mixture and beat until fluffy - 10 to 15 minutes. With a sharp knife, cut off the top of each muffin to make a cone shape 1 inch in diameter. Fill with filling and replace the top.