Cream Filling
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¼ cup unsalted butter, room temperature
¼ cup Crisco shortening
Pinch of salt
1 teaspoon vanilla extract
2 cups confectioner's sugar
3 Tablespoons milk or half and half
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In a medium mixing bowl, cream butter and shortening until light and fluffy. Add salt and vanilla extract; mix well. Add confectioner's sugar, and continue creaming until well blended. Add milk. Beat on low speed until well blended. Add additional milk if necessary to achieve desired consistency. Fill pastry bag with a small tip. Push through top of cupcake to fill each cupcake. Yield: Enough cream filling for 24 cupcakes.
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