Cupcakes for any Occassion

Vanilla Cupcakes

Ingredients

• 2 cups all purpose flour

• 1 1/2 cups sugar

• 3 teaspoons baking powder

• 1/2 teaspoon salt

• 4 egg whites from large eggs

• 1/2 cup shortening

• 1 cup 2% milk

• 2 large eggs

• 1 1/2 teaspoon vanilla

Vanilla Recipe Directions

Preheat oven to 350 degrees. Line pans with paper liners. Combine flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl. Mix at low speed for 2 minutes. Scrape bowl. Add egg whites and mix at high speed until fluffy and smooth, approximately 2 minutes. Fill liners 1/2 to 2/3 full of batter. Do not overfill. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely. Frost and decorate as desired.

Chocolate Cupcake Recipe

Ingredients

• 2 cups all purpose flour

• 2 cups sugar

• 1/2 teaspoon baking powder

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1/2 cup shortening

• 3/4 cup water

• 2 large eggs

• 3/4 cup milk

• 1 teaspoon vanilla

• 4 ounces melted unsweetened baking chocolate

Chocolate Recipe Directions

Preheat oven to 350 degrees. Line pans with paper liners. Combine all ingredients into large mixing bowl. Mix at low speed for 30 seconds, and scrape bowl. Mix at high speed for 3 minutes. Fill liners 1/2 to 2/3 full of batter. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely. Frost when completely cool.

Peanut Butter and Chocolate Recipe

Ingredients

• 2 1/4 cups all purpose flour

• 1 1/2 cups sugar

• 1/2 cup creamy peanut butter

• 3 1/2 teaspoon baking powder

• 1 teaspoon salt

• 1/8 teaspoon baking soda

• 3 tablespoons baking cocoa

• 1 1/4 cups 2% milk

• 1 teaspoon vanilla

• 3 large eggs

Chocolate and Peanut Butter Recipe Directions

Preheat oven to 350 degrees. If desired, line pans with paper liners. Combine all ingredients in a large mixing bowl. Mix at low speed for 30 seconds while scraping bowl. Mix at high speed for 3 minutes, scraping bowl every minute. Spoon batter into liners until they are 1/2 to 2/3 full. You should have enough batter for 24-36 cupcakes. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans then move to wire rack to cool completely. Frost any way you want. Just spreading peanut butter on top works great!

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