CUPCAKES FROM CAKE RECIPE RECIPES

CREAM FILLED CUPCAKES RECIPE | ALLRECIPES

Cream Filled Cupcakes Recipe | Allrecipes image

Delicious and simple to make, a creamy filling is piped into chocolate cupcakes with a pastry bag. Frost with your favorite chocolate frosting.

Provided by Grace W.

Categories Holiday Cakes

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 36 cupcakes

Number Of Ingredients 16

Ingredients

3 cups all-purpose flour
2 cups white sugar
⅓ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1 cup water
1 cup vegetable oil
1 teaspoon vanilla extract
¼ cup butter
¼ cup shortening
2 cups confectioners' sugar
1 pinch salt
3 tablespoons milk
1 teaspoon vanilla extract

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.
Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.

Nutrition Facts : Calories 195.9 calories, CarbohydrateContent 26.9 g, CholesterolContent 14.4 mg, FatContent 9.4 g, FiberContent 0.5 g, ProteinContent 1.9 g, SaturatedFatContent 2.4 g, SodiumContent 151.4 mg, SugarContent 18.4 g

CARROT CAKE III RECIPE | ALLRECIPES

Carrot Cake III Recipe | Allrecipes image

I've tried many carrot cakes, and this is my favorite recipe. If you don't like pecans, feel free to leave them out.

Provided by Allrecipes Member

Categories Carrot Cake

Total Time 2 hours 0 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield 1 - 9x13 inch cake

Number Of Ingredients 16

Ingredients

4 eggs
1 ¼ cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
½ cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Nutrition Facts : Calories 574.6 calories, CarbohydrateContent 63.7 g, CholesterolContent 68.8 mg, FatContent 34.8 g, FiberContent 2.2 g, ProteinContent 5.1 g, SaturatedFatContent 9.1 g, SodiumContent 347.2 mg, SugarContent 49.9 g

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