Spring Cupcakes

• 2 13 cups all-purpose flour
• 2 cups granulated sugar
• 5 teaspoons baking powder
• 1 teaspoon salt
• 1 (371 ml) cancarnation fat-free evaporated milk
• 34 cup butter, softened
• 1 tablespoon vanilla
• 3 eggs
• 23 cup all-vegetable shortening, softened
• 2 tablespoons fat tree carnation evaporated skim milk
• 23 cup butter, softened
• 2 teaspoons vanilla, extract
• 4 cups icing sugar

1. Preheat oven to 350F LIne two 12-cup muffin pans with paper liners and lightly grease the pan on top.
2. CUPCAKES: Whisk flour, sugar, baking powder and salt until combined.
3. Measure out and reserve 2 tablespoons milk and reserve to use in frosting.
4. Add remaining milk, butter, vanilla and eggs to flour mixture.
5. Beat on medium or whisk untl smooth.
6. Divide evenly among muffin cups, filling 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Transfer cupcakes to a wire rack; cool completely before frosting.
9. FROSTING: Beat shortening, reserved milk, butter, and vanilla until light and fluffy.
10. Add sugar, 1 cup at a time, beating unitl light and fluffy.
11. TIP: Add a few drops of food coloring to small amounts of icing for a rainbow of colors!

flour, sugar, baking powder, salt, butter, vanilla, eggs, allvegetable shortening, carnation, butter, vanilla, icing sugar

Taken from www.food.com/recipe/spring-cupcakes-417277 (may not work)