Standard Vanilla Cupcakes

A plain cake is often the hardest to master because it has nowhere to hide. This recipe produces a cupcake that is tender but structural enough to hold a high crown of frosting. It relies on the creaming method where shortening and sugar are beaten until they lose their grit and become airy. This mechanical aeration provides the lift and texture that defines a good crumb.

These cakes are mild and milky which makes them the perfect vessel for a sweet finish. They are best paired with our Classic Vanilla Frosting to create a treat that remembers birthdays past. It is a high-yield recipe that fills enough tins for a school function or a crowded Sunday afternoon tea.

The Recipe Yields: 26 to 36 cupcakes | Prep time: 15 minutes | Cook time: 20 minutes

Ingredients

• 3/4 cup shortening
• 1 1/2 cups sugar
• 3 eggs
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 1 1/2 teaspoons vanilla extract

Instructions

1. Cream the Base In a large bowl, beat the shortening at medium speed with an electric mixer until smooth. Gradually add the sugar and continue beating well until the mixture is light and aerated. Add the eggs one at a time. Beat well after each addition to ensure the yolk is fully emulsified into the fat.
2. Combine In a separate vessel, combine the flour, baking powder, and salt. Add this dry mixture to the creamed mixture alternately with the milk. Begin and end with the flour mixture. Mix after each addition but be careful not to overwork the batter once the flour is added. Stir in the vanilla extract just until blended.
3. Bake Spoon the batter into paper or foil-lined muffin pans. Fill each cup two-thirds full to allow room for the rise. Bake at 350°F for 18 to 20 minutes. Test for doneness by inserting a wooden pick into the center. If it comes out clean, the cakes are ready. Remove from the pans immediately and let cool completely on wire racks before frosting.

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