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HOMEMADE YANKEE DOODLES

SERVINGS
Serves 15 Servings
RATE THIS RECIPE
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SERVINGS
Serves 15 Servings
RATE THIS RECIPE
(0)

Ingredients

Chocolate cake ingredients:
  • 24 ounce butter
  • 32 ounce sugar
  • 9 ounce eggs
  • 2 tablespoon vanilla extract
  • 25 ounce sifted cake flour
  • 3 tablespoon baking powder
  • 7 ounce cocoa powder
  • 3 cup boiling water
Cream filling:
  • 24 ounce butter
  • 32 ounce sugar
  • 9 ounce eggs
  • 2 tablespoon vanilla extract
  • 25 ounce sifted cake flour
  • 3 tablespoon baking powder
  • 7 ounce cocoa powder
  • 3 cup boiling water
  • 1/4 cup plus 1 tablespoon all purpose flour
  • 2 cup milk
  • 12 ounce butter
  • 4 ounce vegetable shortening
  • 2 cup powdered sugar
  • 2 teaspoon vanilla extract

Preparation

Baking Directions:

Chocolate cake: Cream butter and sugar then add eggs and vanilla.

Add flour and baking powder.

Mix together cocoa and boiling water, then add to mixture.

Pour batter into muffin tins lined with paper muffin cups and bake at 350 for 20-25 minutes, or until center of cupcakes springs back lightly when touched.

Let cool.

Syrup: Combine 1 cup granulated sugar and 1 cup of water and bring to a boil.

Cream filling: Whisk flour and milk together in saucepan.

Cook, stirring constantly, until thick (about 5 minutes).

Cook completely.

Beat butter, shortening and sugar until fluffy.

Add vanilla and slowly beat in milk mixture.

To assemble: Brush cupcakes with hot syrup to moisten the tops.

Cool completely.

With a dowel, poke a hole in the top of each one, and using a pastry bag, fill them with cream filling.