White Cupcakes

By LoriCaputo

Ingredients

• 2 1/4 cups ROBIN HOOD® All Purpose Flour 550 mL
• 1 1/2 cups sugar 375 mL
• 1 tbsp baking powder 15 mL
• 1 tsp salt 5 mL
• 1/2 cup CRISCO® shortening (All-Vegetable or Golden) 125 mL
• 2/3 cup milk 150 mL
• 1 tsp vanilla 5 mL
• 1/3 cup milk 75 mL
• 4 egg whites , unbeaten 4

Preparation

Step 1

BLEND flour, sugar, baking powder and salt together in large mixer bowl.

ADD shortening, 2/3 cup (150 mL) milk and vanilla.

BEAT 2 minutes 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 greased muffin cups 3/4 full and bake at 350°F (180°C) for 15 to 20 minutes or until toothpick inserted in centre comes out clean.

REMOVE from pans; cool.

FROST and decorate as desired. See Basic Vanilla Butter Icing recipe link above.