Basic White Cake Cupcakes

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 2 1/2 tsp Baking powder
  • 1/2 tsp Salt
  • 1/2 cup Shortening
  • 1 cup Sugar
  • 1/2 tsp Vanilla

• Dairy

  • 1 cup Lactaid milk

Found on sweetopia.net

Ingredients

• 1 3/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 cup sugar
• 1/2 teaspoon vanilla
• 2 large eggs
• 1 cup LACTAID® milk

Directions

• Preaheat oven to 350 degrees Fahrenheit and line your muffin tin with cupcake liners.
• Sift flour, baking powder and salt onto parchment paper. Stir thoroughly to blend.
• Cream shortening until fluffy; gradually add sugar mixing until creamy.
• Add vanilla and then eggs, one at a time, beating well after each addition.
• Add dry ingredients alternately with LACTAID® milk, starting and ending with dry ingredients and mixing until well blended after each addition.
• Use a 1/4 inch cup or ice cream scoop to add cupcake batter to liners.
• Bake for approximately 15 minutes or until an inserted toothpick comes out clean.
• Let cupcakes cool and ice with frosting.