Featherweight Cupcakes Recipe
This Featherweight Cupcakes recipe tastes soo superb that I have been trying to find where exactly the secret lies. I prefer to make Featherweight Cupcakes as a Dessert for all my family get-togethers. In my estimation, if one calls oneself a good cook, one ought to have a personal recipe of Featherweight Cupcakes, just like I do.
Ingredients
2 cups sifted Swans Down Cake Flour
2 1/2 teaspoons Calumet Baking Powder
1/2 teaspoon salt
1/2 cup shortening
1 1/4 cups sugar
2 eggs, unbeaten
1 cup milk
1 teaspoon vanilla
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.
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.
