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Featherweight Cupcakes

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Ingredients
  Sifted cake flour 2 Cup (32 tbs) (Swans Down Brand)
  Calumet baking powder 2 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Shortening 1⁄2 Cup (8 tbs)
  Sugar 1 1⁄4 Cup (20 tbs)
  Eggs 2 , unbeaten
  Milk 1 Cup (16 tbs)
  Vanilla 1 Teaspoon
Directions

Sift flour, baking powder, and salt together.
Cream shortening thoroughly.
Add sugar gradually and cream together until light and fluffy.
Add eggs and beat thoroughly.
Add flour alternately with milk, mixing after each addition just until blended.
Stir in vanilla.
Fill muffin pans, which have been lined with paper cupcake liners, one-half full.
Bake in a moderate oven (375°F.) for 20 to 25 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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