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Ande in June 3 Newsletter requested filling for cupcakes (like the Hostess cupcakes). This is the filling I've been making for years. Each child, spouse of child, grandchild gets 2 dozen for birthdays. They can't wait to get one year older (^_^).

Hostess Style Creme Filled Cupcakes Filling
1/2 c. sugar
2/3 c. shortening
1/3 c. milk *
1/4 tsp. salt
1-1/2 tsp. vanilla
1/2 c. powered sugar
Combine sugar, shortening, milk, salt and vanilla; beat for 5 min. Add powdered sugar; beat until smooth.
I use my cookie press to fill the cupcakes before frosting them. Just fill the barrel of the press with filling, insert pointed tip in top of cupcake and fill.
They will begin to crack if too full.
Then frost with chocolate frosting.
I usually make one and a half times the filling recipe for 24 cupcakes since we like the cupcakes really full of filling.

*For the milk you can use regular milk or canned condensed milk. Since we use skim milk, I like to use the canned milk as it makes a creamier filling. Also if using milk from the fridge, heat the milk in the microwave to lukewarm, then add the sugar and stir it until the sugar is dissolved. Before adding the shortening and remaining ingredients be sure to chill the milk mixture or the shortening will melt. Some granulated sugar does not dissolve well and remains grainy but heating the milk helps to dissolve it.

This filling keeps well for several months in the refrigerator. Actually it is easier to use if it is cold.

On page 2 of this Newsletter, Joan, San Antonio, Texas, submitted her recipe for stuffed peppers.

I, too, cut my peppers in half before filling. You can get more filling in them this way.

ALSO: I use the meat loaf mix from my local supermarket instead of just ground beef. It's already seasoned and makes delicious stuffed peppers.
Mary Alyce, WI

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