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Country Kitchen
October 1, 2012 Previous Recipe | Next Recipe
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Mack’s Choco-Peanut Butter Cupcakes
Red Velvet Cupcakes
Chocolate Cream Filled Cupcakes
Lemon Pineapple Cupcakes
Plum Cupcakes
Carrot Cupcakes
Carnival Cupcakes
Third Place - Key Lime Cupcakes
Second Place - Chocolate Key Lime Cheese Cupcakes
First Place Blueberry Delight Cupcakes
Chocolate Cream Filled Cupcakes

1 box Swiss chocolate cake mix
Cream:
1 cup milk
4 tablespoons flour
½ cup Crisco
1 stick margarine, softened
½ cup sugar
1 teaspoon vanilla
Chocolate icing:
1 (8-ounce) cream cheese, softened
1 teaspoon vanilla
1 box powdered sugar
½ cup cocoa
2 tablespoons milk

Mix and bake cupcakes by the directions on the box.
Cream: Cook milk and flour on medium heat until thick. Let cool. Mix Crisco, margarine, sugar and vanilla until creamy then mix in milk and flour mixture. Blend until real creamy. When cupcakes are cool, take a tablespoon and dip out the center of cupcake, put in a spoonful of cream. Put top back on and ice.
Chocolate icing: Mix well and spread on top of cupcakes. Garnish with 1 cup chopped pecans.





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