Cupcake Cream Filling

Lesli Dustin

5 T. flour
5 T. sugar
1 cup milk
1/2 cup butter
1/2 cup shortening
3/4 cup sugar
1 T. vanilla
dash salt

Cook flour, sugar, and milk in small saucepan, stirring occasionally until thick. Cool. Combine remaining ingredients and beat for 5 minutes on high. Add milk mixture and beat 5 more minutes on high. Fill decorators' bag with filling and use a large star tip. Poke tip into top of cooled cupcake and give a little squeeze. Frost as usual to cover the hole.