Peanut butter cream filling
Assorted candies (optional)
Peanut butter cream filling:
Cream cheese, softened
Creamy peanut butter
Heat oven to 350 degrees. Line muffin cups with paper liners. Stir
together dry ingredients in a large bowl. Add shortening, buttermilk,
water, eggs and vanilla. Beat on low speed of electric mixer for 30
seconds, scraping bowl constantly. Beat on high speed 3 minutes,
scraping bowl occasionally. Fill muffin cups one-half full with
batter. Bake in a 350 degree oven for 20 minutes, or until wooden
toothpick inserted in center comes out clean. Remove from pan to
wire rack. Cook completely. For filling: Beat cream cheese and
peanut butter in large bowl until blended. Add milk and vanilla; beat
well. Gradually add powdered sugar, beating until smooth. Add
additional milk, 1 teaspoon at a time, until filling is desired
consistency. Place peanut butter cream filling into pastry bag fitted
with large star tip. Insert tip into center of cupcakes; pipe filling
into cake. Remove tip from cake; garnish top with swirl of filling.
Decorate with candies, if desired.
Cover and refrigerate leftover cupcakes.