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***FOR FILLING*** in a small saucepan, combine cornstarch and milk, bring to a boil over medium heat stirring constantly, remove from heat, cool to room temperature in a large bowl cream shortening, powdered sugar, and butter until light and fluffy about 4 minutes, add vanilla, gradually add cornstarch mixture beat until smooth ***FOR CUPCAKES*** preheat oven 350F and line muffin pan with paper liners in a bowl mix together...flour, baking powder and soda, salt, and spices in a large bowl beat sugar and eggs 2minutes until light and creamy, add oil and pumpkin beating another 2 minutes until well blended gradually beat flour mixture into pumpkin mixture blend well fill muffin cups and bake 18 - 22 min or until toothpick inserted in center comes out clean cool cupcakes completely ***ASSEMBLE*** with the point of a paring knife cut circles about 1" deep out of the tops of each cupcake put filling into a zip lock bag, cut a small piece of the corner off, pipe filling into each cupcake, replace tops and add a clove for a cute little 'pumpkin stem'
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Achievable elevated desserts — laminated doughs, cakes, custards
Italian cream cheese — tiramisu, pasta, risotto finishing
Argentinian milk caramel — alfajores, churros, ice cream, filling
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers