Spring Cupcakes

Name: Spring Cupcakes
Prep time: 25 min
Cook time: 25 min
Yield: 24
Ingredients: Cupcakes:; 2 1/2 cups Robin Hood® All Purpose Flour; 2 cups granulated sugar; 5 tsp baking powder; 1 tsp salt; 1 can Carnation® Regular, 2% or Fat Free Evaporated Skim Milk Evaporated Milk; 3/4 cup butter, softened; 1 tbsp vanilla extract; 3 eggs; Fluffy White Frosting:; 2/3 cup All Vegetable Shortening, softened; 2 tbsp Carnation® Regular, 2% or Fat Free Evaporated Skim Milk Evaporated Milk; 2/3 cup butter, softened; 2 tsp vanilla extract; 4 cups icing sugar

Prep Time 25 mins

Cook Time 25 mins

Serves 24

Difficulty N/A

Ingredients

Cupcakes:
2 1/2 cups Robin Hood^® All Purpose Flour
2 cups granulated sugar
5 tsp baking powder
1 tsp salt
1 can Carnation^® Regular, 2% or Fat Free Evaporated Skim Milk
3/4 cup butter, softened
1 tbsp vanilla extract
3 eggs
Fluffy White Frosting:
2/3 cup All Vegetable Shortening, softened
2 tbsp Carnation^® Regular, 2% or Fat Free Evaporated Skim Milk
2/3 cup butter, softened
2 tsp vanilla extract
4 cups icing sugar

Evaporated Milk

Directions

Step 1:

Preheat oven to 350°F (180°C). Line two, 12-cup muffin pans with paper liners and lightly grease pan tops.

Cupcakes

Step 2:

Whisk flour, sugar, baking powder and salt until combined.

Step 3:

Add evaporated milk, butter, vanilla and eggs to flour mixture. Beat on medium speed, using an electric mixer, or whisk until smooth.

Step 4:

Divide batter evenly between muffin cups, filling three-quarters full. Bake for 20 to 25 minutes or until a toothpick inserted into centre of cupcake comes out clean. Transfer cupcakes to wire rack; cool completely before frosting, 20 to 30 minutes.

Frosting

Step 5:

Beat shortening, evaporated milk, butter and vanilla until fluffy. Add sugar, one cup at a time, beating until light and fluffy in texture. Frost cupcakes when cooled.