Classic White Cupcakes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
INGREDIENTS:

 

3 cups sifted Cake Flour                                             1 tsp. Vanilla

3 tsps. Baking Powder                                                1 cup Milk

½ tsp. Salt                                                                ¼ cup (about 4) Egg Whites

½ cup Vegetable Shortening

1 ½ cups Sugar

 

DIRECTIONS:

 

• Line two cupcake pans with paper cups;     adjust the oven racks to the 2^nd & 4^th positions and  turn the oven on to 350 degrees.
• Sift the Flour, Baking Powder and Salt together.
• Cream the Shortening together with the Sugar and Vanilla until light and fluffy.
•  Add the sifted dry ingredients in small amounts, alternately with the Milk.  Beat well after each addition.
• Use an electric mixer to beat the Egg Whites until they form soft peaks; gently fold the beaten Whites into the Cake Batter.
• Fill the cups a little more than half full; tap the filled pans gently on the counter to eliminate air bubbles.
• Bake for 20 – 25 minutes or until a toothpick inserted in the middle comes out clean.
• Remove from the oven and cool on wire racks.
• After the Cupcakes have cooled for about 10 minutes, carefully remove them from the pans and place on a cooling rack.
• Frost with Butter Cream or Chocolate Frosting and decorate as desired.

 

 

 

 

 

 

        Yield:  Approx. 24 Cupcakes