Starlight Cupcakes
Yield
1 batchPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 ½ | cups |
sugar
|
|
| 3 ½ | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
vegetable shortening
(half margarine or butter, if desired) softened |
*
|
| 1 | cup |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 355 | ml |
sugar
|
|
| 18 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 118 | ml |
vegetable shortening
(half margarine or butter, if desired) softened |
*
|
| 237 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 3 | large |
eggs
|
|
Directions
Heat oven to 350℉ (180℃) degrees.
Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly for 30 seconds.
Beat on high speed, scraping bowl frequently for 3 minutes.
Pour batter into paper-lined medium muffin cups, filling each about half full.
Bake 20 minutes.
