Cupcake Fillings

Cupcakes have once again become so popular.  Here are a few ways to make them extra special.

This is similar to the filling in Hostess Cupcakes, only better.
CUPCAKE FILLING
2/3 c. Crisco
1/2 c. sugar
1/3 c. evaporated milk
1/4 t. salt
1 t. vanilla (clear or brown)
1/3 c. powdered sugar
Beat all ingredients (except powdered sugar) with electric mixer for 10 minutes. Add powdered sugar and beat one minute longer. Cupcake must be completely cooled before filling or the filling will melt and separate.
Place filling in a cake decorating bag using a #230 tip.  Poke the end of the tip into the center of the top of the cupcake and squeeze slowly filling the cupcake with the filling.  Don't over fill.  Frost the cupcake with your favorite frosting to cover up the hole in the top of the cupcake.

If you don't want the extra step of filling the cupcakes here is a self filling cupcake recipe.
SELF FILLING CREAM CHEESE CUPCAKES
1 pkg. devil's food cake mix or any flavor you like
Ingredients to make the cake as directed on the box
1-8 oz. pkg. cream cheese, softened
1 egg
1/3 c. sugar
6 oz. chocolate chips
Make cup mix as directed on box.  Place cupcake papers in cupcake pans and then spray them with cooking spray.  Fill each cupcake half full with batter.  To make the filling mix together the cream cheese, egg and sugar with mixer until creamy and then mix in chocolate chips. Drop 1 tablespoon filling onto cupcake batter (a cookie scoop works nicely). Bake at 350 for 15 to 20 minutes. Makes 24 cupcakes.

Another easy cupcake filling I make is:
EASY FILLING
8 oz. cream cheese
1 c. powdered sugar
8 oz. Cool Whip
Beat together the cream cheese and powdered sugar.  Mix in the Cool Whip. 
You may adjust the amount of the ingredients according to how thick you want it to be or the flavor you want.  I sometimes add a little vanilla.