- 3
Ingredients
- 1 cup shortening
- 2 cups sugar
- 4 large eggs
- 3 cups cake flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 tsp almond extract
- 1 tsp vanilla extract
- Brown Sugar Frosting
- 1/2 cup butter or margarine
- 1 cup firmly packed dark brown sugar
- 1/4 cup dark corn syrup
- 2 tsp cream of tartar
- 3 cups sifted powdered sugar
- 3 tbs whipping cream
- 2 tsp vanilla extract
Preparation
Step 1
Beat shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, I at a time, beating well after each addition.
Combine flour, baking powder, and salt; add to shortening mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in extracts. Spoon batter into paperlined muffin pans, filling them half full.
Bake at 375° for 20 minutes. Remove and cool on wire racks. Spread with Brown Sugar Frosting.
Brown Sugar Frosting:
Melt butter in a heavy saucepan over medium-high heat. Stir in brown sugar, com syrup, and cream of tartar; bring to a boil. Boil 5 minutes. (Do not stir.) Remove from heat; stir in powdered sugar, whipping cream, and vanilla.
Beat at medium speed with an electric mixer 2 minutes. Spread on cupcakes immediately.