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["oreo cookie cream filling - Combine the following ingredients in a 1 quart bowl:", "1/2 cup shortening,
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1/2 tsp. clear vanilla extract,
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1 tsp. granulated, white sugar,
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3 1/2 cups confectioners cane sugar,
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3 Tbsp. hot water", "Beat with an electric mixer for two minutes.
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Using a spatula, spoon the oreo cookie filling into a pastry bag with a #8 or larger piping tip.
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The filling is ready to be piped into the completely cooled, cupcakes.
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Place in refrigerator until ready to use.", "silky smooth vanilla buttercream frosting - Combine the following ingredients in a large mixing bowl:", "1 stick of salted butter and 1 stick of margarine cut into one tablespoon size pieces, and 1/2 cup of vegetable shortening.
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With an electric mixer on low speed, cream the butter, margarine, and vegetable shortening together for 2-3 minutes.", "Add 1/3 of a 2 lb. bag of confectioners cane sugar and 1 tsp. clear vanilla extract to the creamed mixture.
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Beat with the mixer on low speed until the sugar and vanilla are blended.
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Add about 1/3 of the remaining confectioners sugar and continue to mix at low speed until the frosting is well blended.
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Add 6 Tbsp. of water and half of the remaining confectioners sugar..
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Beat until well blended.
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Add remaining confectioners sugar and beat until frosting is smooth and creamy. Frosting will be thick and will hold its shape well.
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Place plastic wrap across top of frosting bowl and place into refrigerator until ready to use.", "Prepare and bake 24 red velvet cupcakes according to the cake mix package directions.
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Cool the cupcakes completely.
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Using a coring tool, or knife, remove the center from each cupcake.", "Remove oreo cookie cream filling from the refrigerator and pipe filling into the center of each cupcake using a pastry bag and #8 piping tip.
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Store any remaining filling in the refrigerator for up to a week.", "Remove butter cream frosting from the refrigerator. Stir with a spoon to ""fluff"" the frosting. Spoon frosting into a pastry bag that has been fitted with a 1M decorating tip.", "Hold the piping bag perpendicular to the cupcake while piping the vanilla butter cream from the center of the cupcake to the outside edge in a smooth, slightly overlapping, spiral. On the outside edge, gently release pressure on the pastry bag and try to taper the frosting into and under the last row. This method creates a rose. Add sprinkles, or decors as desired.", "Your cupcakes are ready to eat!
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To view more pictures visit: www.bonhambusiness.blogspot.com and check out the February 18, 2015 post."]
