Classic White Cupcakes


















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




  • Line two cupcake pans with paper cups;     adjust the oven racks to the 2nd & 4th 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.


Vanilla Cupcakes with Choc. Frosting






        Yield:  Approx. 24 Cupcakes







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