Cream Filled Pumpkin Cupcakes - eggs

Method

• In a mixing bowl, combine the eggs, sugar, oil and pumpkin.
• In another bowl, combine the flour, baking soda, salt, baking powder and cinnamon; add to pumpkin mixture and beat until well mixed.
• Fill paper lined muffin cups two-thirds full.
• Bake at 350F for 18-22 minutes or until a toothpick comes out clean.
• Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For filling, combine cornstarch and milk in a small saucepan until smooth.
• Bring to a boil; cook and stir constantly for 2 minutes or until thickened.
• Remove from the heat; cool to room temperature.
• In a mixing bowl, cream shortening, butter and sugar and vanilla.
• Gradually add the cornstarch mixture beating until light and fluffy.
• Using a sharp knife, cut a 1 inch circle 1 inch deep in the top of each cupcake.
• Carefully remove tops and set aside.
• Spoon or pipe filling into cupcakes.
• Replace tops.