Spring Cupcakes
Prep time:
Baking time:
Makes:
24 cupcakes
Freezing:
excellent
Cupcakes
2 ⅓ cups
(575 mL)
Five Roses® All Purpose Bleached White Flour
2 cups
(500 mL)
granulated sugar
5 tsp
(25 mL)
baking powder
1 tsp
(5 mL)
salt
1 can
(354 mL)
Carnation® Regular, 2% or Fat Free Evaporated Skim Milk
¾ cup
(175 mL)
butter, softened
1 tbsp
(15 mL)
vanilla extract
3
eggs
Fluffy White Frosting
⅔ cup
(150 mL)
All Vegetable Shortening, softened
2 tbsp
(30 mL)
Carnation Regular, 2% or Fat Free Evaporated Skim Milk
⅔ cup
(150 mL)
butter, softened
2 tsp
(10 mL)
vanilla extract
4 cups
(1 L)
icing sugar
- Preheat oven to 350°F (180°C). Line two, 12-cup muffin pans with paper liners and lightly grease pan tops.
- Cupcakes: Whisk flour, sugar, baking powder and salt until combined.
- Add evaporated milk, butter, vanilla and eggs to flour mixture. Beat on medium speed, using an electric mixer, or whisk until smooth.
- 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: 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.
- Add a few drops of food colouring to the icing for a rainbow of colours.