Crème Filled Cupcakes

¾ cup Crisco® shortening
1¼ cups sugar
2 eggs
1 tsp. vanilla
1-3/4 cups flour
½ cup Hershey’s® Cocoa
1 tsp. baking soda
½ tsp. salt
1 cup milk

Vanilla Crème
¼ cup flour
½ cup milk
¼ cup margarine, softened
¼ cup Crisco® shortening
2 tsp. vanilla
4 cups powdered sugar

Paper line muffin cups. In large bowl, beat shortening and sugar until light and fluffy. Add eggs and vanilla; blend well.

Stir together flour cocoa, baking soda and salt; add to shortening mixture alternately with milk. Fill prepared pans 2/3 full with batter. Bake
for 20 to 25 minutes at 375° or until wooden pick inserted in center comes out clean. Remove to wire rack; cool completely.

Prepare Vanilla Cream: in small saucepan, blend flour and milk. Cook over low heat, stirring constantly with wire whisk until mixtures thickens just begin to boil. Remove form heat, cover and refrigerate to cool.

In large bowl, beat margarine and shortening until creamy; blend in vanilla and refrigerated flour mixture. Gradually beat in powdered sugar to spreading consistency.

Spoon Vanilla Crème into pastry tube with open star tip. Insert tip into center of top of cupcake; gently squeeze until cupcake begins to peak. Cover top with swirl of filling.

About 2 dozen cupcakes.