White Cupcakes
Prep Time 15 mins
Cook Time 20 mins
Serves 24
Difficulty N/A
Ingredients
- 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
Directions
Step 1:
Preheat oven 350°F (180°C). Line 24 muffin cups with paper liners.
Step 2:
Blend flour, sugar, baking powder and salt together in large mixing bowl.
Step 3:
Add shortening, 2/3 cup (150 mL) milk and vanilla.
Step 4:
Beat 2 minutes using an electric mixer on medium speed, scraping sides and bottom of bowl constantly.
Step 5:
Add remaining milk and unbeaten egg whites.
Step 6:
Beat 2 minutes more, scraping bowl frequently.
Step 7:
Fill prepared muffin cups 3/4 full.
Step 8:
Bake in preheated oven for 15 to 20 minutes or until toothpick inserted in centre comes out clean.
Step 9:
Remove from pans; cool on wire rack.
Step 10:
Frost and decorate as desired. See Basic Vanilla Butter Icing recipe.