3/4 c. shortening
1 c. white sugar
1 1/4 c. brown sugar
3 eggs
3 c. cake flour
1 1/2 tsp. baking soda
3/4 tsp. nutmeg
1 tsp. salt
1 1/2 c. buttermilk
1 c. chopped black walnuts
1 tsp. black walnut flavoring
1 tsp. vanilla

Cream together shortening and sugars until fluffy. Beat in eggs thoroughly. Sift together cake flour, soda, nutmeg and salt. Stir dry ingredients in alternately with buttermilk, chopped black walnuts and black walnut flavoring. Mix thoroughly and put in paper-lined muffin pan, partly filling each cup and then put in 1 teaspoon Filling and finish filling cup. Bake at 350 degrees for 30 minutes. When cupcakes are cool, remove from pan and top with Frosting. Yield: 3 dozen cupcakes.

FILLING:

1/4 c. sugar
8 oz. cream cheese, softened
1/2 c. flaked coconut
1 tsp. black walnut flavoring
1 egg

In a small mixing bowl, beat the above ingredients until smooth.

FROSTING:

1 c. evaporated milk
1 c. sugar
3 egg yolks
1/2 c. butter
1 tsp. black walnut flavoring
1 c. black walnuts

Combine above ingredients. Cook and stir over medium heat until thickened, about 12 minutes. Stir in black walnuts and beat until thick enough to spread. Instead of this filling and frosting you can use this frosting and topping below. Both ways are good.

FROSTING:

3/4 c. vegetable shortening
2 c. confectioners' sugar
1/4 c. water
2 tsp. black walnut flavoring
1 tsp. vanilla
Dash of salt

Cream shortening. Add remaining ingredients and beat until fluffy. Pipe ring of frosting around edge of each cupcake and top with 1 teaspoon of topping.

NOTE: This recipe will also bake 2 (9 inch) layer cakes. The topping is spread between the layers and on top of the cake and the sides are frosted.

TOPPING:

1/3 c. soft butter
2/3 c. brown sugar
1/4 c. cream
1/2 tsp. black walnut flavoring
1 c. black walnuts, finely chopped

Mix ingredients together and cook on top of range until brown and bubbly. After frosting, top each cupcake with 1 teaspoon of topping.