Stuffed Cupcakes

By SAEGERMA

Recipe courtesy Paula Deen, 2008

Ingredients

• 1 cup butter, room temperature
• 2 cups sugar
• 4 eggs
• 3 cups sifted self-rising flour
• 1 cup milk
• 1 teaspoon vanilla extract
• 2 tablespoons vegetable shortening
• 4 tablespoons butter, room temperature
• 1/2 cup confectioners' sugar
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 cup light corn syrup
• 1 1/2 sticks butter, room temperature
• 1 cup peanut butter
• 1 cup granulated sugar
• Pinch salt
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream
• 3 cups confectioners' sugar

Details

Servings 24
Adapted from foodnetwork.com

Preparation

Step 1

Preheat oven to 350 degrees F.

Line 2 standard 12-cup muffin/cupcake pans with papers.

Using an electric mixer, cream the butter and sugar together until light and fluffy, about 5 minutes. Add the eggs 1 at a time, beating well after each addition. Add the flour and milk, alternately, into the creamed mixture, beginning and ending with the flour. Add the vanilla and continue to beat until well mixed. Divide the batter equally among the papers, filling them about 34 of the way up. Level the batter by dropping muffin pan on counter top to release the air bubbles.

Bake for about 18 to 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool in pan for 5 to 10 minutes and then remove the cupcakes to a wire rack to cool completely.