Vanilla Cupcake-pudding filling

Ingredients:Yields: 14 Cupcakes

1 ¼ cups cake flour

1 teaspoon baking soda
2 teaspoons baking powder

½ teaspoon salt

2 eggs

¾ cup sugar

1 ½ teaspoons vanilla extract

½ cup oil

½ cup buttermilk

(if you don’t have buttermilk, you can use ½ cup
milk plus ½ teaspoon white vinegar or lemon juice. Mix and set aside for 5 minutes
before using)

Directions:

1.
Preheat
oven to 350

2.
In
a medium bowl, add cake flour, baking powder, baking soda and salt. Stir with
whisk and set aside.

3.
In
a bowl mix eggs for 10-20 seconds. Add sugar and continue to beat on medium
speed about 30 seconds. Add vanilla and oil, beat.

4.
Reduce
mixer speed to low and slowly add about half of the flour mixture. Add half of
the milk, then the rest of the flour and the rest of the milk. Beat until
combined. Scrap sides of the bowl to make sure you get everything mixed.

5.
The
batter will be thin. Pour batter into a muffin tin with paper liners. Fill the
liners to 2/3 full.

6.
Bake
cupcakes for 12-14 minutes. Check with a toothpick to make sure nothing sticks.

7.
Cool
in pan 1-2 minutes, then removes cupcakes from pan and finish cooling.

We prepared chocolate
pudding and made holes into each cupcake, then filled with the pudding. The topping
was cool whip piped onto the top and garnished with crushed Skor bar.