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Taste of Home - Cupcake of the Week

Dear $$firstname$$,
Greetings from the "Cupcake Crew" at Taste of Home! We're sure you'll like this week's cupcake recipe. Do you have friends who would enjoy receiving a delicious cupcake recipe every week? Feel free to forward this newsletter to them! If this newsletter was forwarded to you, please use this link to sign up to have the Cupcake of the Week newsletter e-mailed to you.

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Surprise Cupcakes
SERVINGS 36
CATEGORY Dessert
METHOD Baked
PREP 20 min.
COOK 15 min.
TOTAL 35 min
Tips & Ideas:
Here’s a variation on this recipe e-mailed to us from Diane Selich of Vassar, Michigan. Fill batter into the paper liners as directed, add a teaspoon of raspberry jelly in white or chocolate batter and bake as directed. Then top with whipped cream cheese followed by your favorite frosting.
Surprise Cupcakes

Edith Holliday shares the secret behind her cute cupcakes. "My mother taught me this simple way to fill cupcakes with fruit jelly," shares the Flushing, Michigan baker. Take these tender treats to your next get-together and watch faces light up after just one bite.

INGREDIENTS:

1 cup shortening
2 cups sugar
2 eggs
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
5 teaspoons baking powder
1 teaspoon salt
1-1/2 cups milk
3/4 cup strawberry or grape jelly
Frosting of your choice
Colored sprinkles, optional


DIRECTIONS:

In a large mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.

Fill 36 paper-lined muffin cups half full. Spoon 1 teaspoon jelly in the center of each. Bake at 375° for 15-20 minutes or until a toothpick inserted 1 in. from the edge comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely. Frost and decorate with sprinkles if desired. Yield: 3 dozen.

Send us your cupcake tips & hints!

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