TWINKETTE CUPCAKES 1 box lemon cake mix 1 box yellow cake mix 1 box pineapple cake mix
(If pineapple cake mix is unavailable in your area a white cake mix can be substituted and pineapple juice substituted for the liquid.) Combine cake mixes and ingredients according to directions. Bake in greased cupcake pans or pans lined with cupcake papers for 15 minutes at 350 degrees F. When cool fill with the following: FRENCH VANILLA FILLING: 5 tbsp. flour 5 tbsp. sugar 1 c. milk 1/2 c. butter 1/2 c. shortening 1 c. sugar 1 tsp. vanilla Dash of salt Combine flour and sugar in small saucepan. Add milk and stir until the lumps are gone. Cook and stir over medium heat until thick. Cool. Cream together other ingredients. Add cooled milk mixture and beat for 5 minutes. Put filling mixture into Tupperware Mayo Dispenser. Insert Dispenser way down into the cupcake and squirt filling into cupcake 5-6 times. This makes approximately 80 cupcakes. They freeze well in Tupperware containers. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
