3/4 c Shortening
2 x Eggs
1 3/4 c Flour
1 ts Baking soda
1 c Milk
1 1/4 c Sugar
1 ts Vanilla
1/2 c Cocoa powder
1/2 ts Salt
——————————-VANILLA CREME——————————- 1/4 c Flour
1/2 c Milk
1/4 c Butter or margarine
1/4 c Shortening
2 ts Vanilla
1/4 ts Salt
4 c Powdered sugar
Preheat oven to 375 degrees Cooking time: 20-25 minutes Cream shortening and sugar in large bowl; Add eggs and vanilla; blend well. Combine dry ingredients; add alternately with milk to creamed mixture. Fill 24 cupcake cups 2/3 full with batter. Bake for the 20-25 minutes. Cool
completely. Prepare Vanilla Creme. Cut a 1 1/2 inch cone from the top of cupcake. Fill; replace cone. Swirl filling over top if desired. you can use a pastry tube with an open star tip, insert into center of cupcake and squeeze gently til cupcake peaks. VANILLA CREME: Combine flour and milk in sauce pan. Cook over low heat. Stirring constantly with wire whisk until mixture thickens and begins to boil. Remove from heat and chill. Cream butter and shortening in large bowl; blend in vanilla, salt and chilled flour mixture. Gradually add the 4 cups of powdered sugar; beat to spreading consistency. —–