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Makes:
48 mini cupcakesFreezes:
excellentPreparation Time:
15 minutesCooking Time:
17 minutes
Ingredients :
48mini cupcake paper liners
Cupcakes
½ cup125 mLCrisco® All-Vegetable Shortening
1 cup250 mLsugar
2eggs
1 tsp5 mLvanilla extract
2 cups500 mLRobin Hood® Original All Purpose Flour
1½ tsp7 mLbaking powder
¼ tsp1 mLsalt
¾ cup175 mLCarnation® Regular, 2% or Fat Free Evaporated Milk
¼ cup50 mLmulti-coloured sprinkles
Icing
½ cup125 mLbutter, softened
6 cups1.5 Licing sugar
½ cup125 mLCarnation Regular, 2% or Fat Free Evaporated Milk
1 tsp5 mLvanilla extract
Directions :
1 : Preheat oven to 350ºF (180ºC). Line mini muffin pans with paper liners.
2 : Cupcakes: Beat shortening and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla.
3 : Combine dry ingredients in a separate bowl. Add half of dry mixture to wet ingredients. Add milk and then remaining dry mixture. Fold in sprinkles. Place batter in prepared pans.
4 : Bake in preheated oven for 15 to 17 minutes. Cool. Repeat process with second pan.
5 : Icing: Beat butter, 3 cups icing sugar, milk and vanilla for 5 minutes. Add remaining icing sugar 1 cup (250 mL) at a time, beating for 1 minute after each addition. Ice cupcakes once cool.
Tip(s)
Use a small ice cream scoop to place the batter into prepared pans.
Have the kids help decorate the cupcakes.
Add a few drops of food colouring to the icing.
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