Brown Sugar-Frosted Cupcakes
We generously frosted 2 dozen cupcakes with Brown Sugar Frosting. Freeze any extra unfrosted cupcakes.
Yield: 3 dozen
- 1 cup shortening
- 2 cups sugar
- 4 large eggs
- 3 cups cake flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- Brown Sugar Frosting
- Beat shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 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 paper-lined muffin pans, filling them half full.
- Bake at 375° for 20 minutes. Remove and cool on wire racks. Spread with Brown Sugar Frosting.
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