Depression Era Vanilla Cupcakes with Pineapple Filling
I love making recipes that have been passed down through the generations in our family. My grandmother was born in 1900 and though she passed away when I was a little girl, many of her recipes lived on with my mother and my aunt who passed them on to me. This recipe for the vanilla cupcakes comes from my grandmother and the filling was an addition from my mom. These were a favorite for decades of Church events and sales and family events. I hope your family loves these as much as ours and they can become a traditional recipe you pass on to the next generation as well.
Equipment
- 1 large mixing bowl
- 1 mixing spoon
- 1 set measuring cups and spoons
- 1 Large measuring cup at least 3 cup size
- 1 Pastry Cutter or Fork optional for blending ingredients
- 1 Sifter for flour
- 1 cupcake tin
- 18 cupcake liners optional
- 1 medium sauce pan
- 1 paring knife
Ingredients
Cupcakes
- ½ cup Shortening
- 1 cup Sugar
- 3 Eggs
- ½ cup Milk
- 1 tsp Vanilla
- 1¾ cups Flour (all purpose flour)
- 2 tsp Baking Powder
- ½ tsp Salt
Pineapple Filling
- 1 can Crushed Pineapple (20 0unce can)
- ½ cup Sugar
- 3 Tbsp Flour
- 2 tsp Lemon Juice
- ¼ tsp Cinnamon optional
- 2 Tbsp Confectionary Sugar optional
Instructions
- Preheat oven to 375℉ (190.5 ℃)
Cupcakes
- Cream shortening and sugar until thoroughly blended
- Blend eggs into shortening and sugar mix
- Mix in milk and vanilla
- Sift flour to total 1¾ cups into measuring cup and add baking powder and salt
- Slowly add flour mix to your bowl of shortening, sugar, eggs, milk and vanilla until thoroughly mixed
- Pour into lined cupcake tins until approximately 1/2 to 2/3 full
- Put pans in preheated oven for 15 to 20 minutes. (Check with a toothpick until it comes out clean)
Pineapple Filling
- Combine all ingredients in a medium sauce pan and bring to a boil, cooking until mix becomes clear
- Allow to cool slightly before putting in cup cakes
Preparing Cupcakes and Adding Filling
- Use a knife to cut out a cone shaped piece of the top of the cupcake, set aside to use after filling is inserted
- Spoon filling into cone shaped hole in the top of the cupcake
- Cut the removed cone of cupcake in half and place back on the filling on top of the cupcake.
- Sprinkle with confectionary sugar if desired just before serving
Notes
If you don't like the idea of the pineapple filling the cupcakes are delicious with a traditional frosting in the flavor of your choice!