Description
This recipe goes back over 20 years, i like the simplicity of this recipe and for a one bowl cupcake they are pretty darn good, 1-1/2 teaspoons almond extract may be used in place of the vanilla, using butter in place of shortening will alter the texture it is best to only use shortening — if you don't have paper liners grease the tins generously or see my recipe#78579
Ingredients
- All-purpose Flour
- Sugar
- Baking Powder
- Salt
- Shortening
- Milk
- Vanilla
- Eggs
Instructions
- Set oven to 350 degrees f
- In a large bowl, mix together the flour with sugar, baking powder and salt until combined
- Add in the shortening cream or milk, vanilla and eggs
- Beat on medium speed of an electric mixer scraping the bowl constantly until just blended
- Pour into paper-lined regular size muffin tins filling under just three-quarters full
- Bake for 20-22 minutes or until the cupcakes test done
- Immediately remove from pans
- Cool completely before frosting