Cupcakes 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
Filling 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.
