Starlight Cupcakes

This old-school recipe uses vegetable shortening for structure and butter for flavor, giving you cupcakes that dome perfectly without any fuss.

The three-minute high-speed beating incorporates just enough air for a light, springy texture that won’t collapse when you frost them.

Bake them for exactly 20 minutes and no more, or you’ll end up with dry, crumbly tops instead of that soft, tender bite.

Baking Tips

• Fill cupcake liners only halfway or they’ll overflow and create muffin tops
• Use room temperature eggs and milk so the batter emulsifies smoothly without lumps
• Let cupcakes cool completely before frosting, about 30 minutes, or the icing will slide right off