• Preparation Time 15 minutes
  • Baking Time 20 minutes
  • Makes 24 cupcakes
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 2 1/4 cups Robin Hood® Original All Purpose Flour
  • 1 1/2 cups granulated sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2/3 cup milk
  • 1 tsp vanilla extract
  • 1/3 cup milk
  • 4 egg whites, unbeaten
  • 1/2 cup All Vegetable Shortening

Serving Size: 24 cupcakes


Serving Size: 24 cupcakes

  • Preheat oven 350°F (180°C). Line 24 muffin cups with paper liners.
  • Blend flour, sugar, baking powder and salt together in large mixing bowl.
  • Add shortening, 2/3 cup (150 mL) milk and vanilla.
  • Beat 2 minutes using an electric mixer on medium speed, scraping sides and bottom of bowl constantly.
  • Add remaining milk and unbeaten egg whites.
  • Beat 2 minutes more, scraping bowl frequently.
  • Fill prepared muffin cups 3/4 full.
  • Bake in preheated oven for 15 to 20 minutes or until toothpick inserted in centre comes out clean.
  • Remove from pans; cool on wire rack.
  • Frost and decorate as desired. See Basic Vanilla Butter Icing recipe.


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