2/3 cup milk
1 egg
1 1/2 cups vegetable oil
1 cup white sugar
1 teaspoon vanilla extract
2 teaspoons vanilla extract
1 1/2 cups whipping cream
2 tablespoons margarine
2 cups frozen whipped topping, thawed
2 tablespoons cream cheese
2 tablespoons yellow mustard
Melt milk in small saucepan over low heat. Stir in egg and oil; return to low heat. Mix well. Return mixture to medium heat. Stir in sugar and vanilla. Bring to a slow simmer.
Stir cream cheese and yellow mustard into milk mixture; mix thoroughly. Pour mixture into prepared muffin cups.
Bake in preheated oven for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool before removing from pan. Cool completely before removing cupcakes. Serve warm.
⭐ ⭐ ⭐ ⭐ ⭐