Yellow Cupcakes

1/2 c. vegetable shortening
1/2 c. (1 stick) unsalted butter
2 c. sugar
4 large eggs, separated
3 c. all-purpose flour, sifted before measuring
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1/2 c. buttermilk
1/4 c. cream
1 Tbl. vanilla

3/4 batch of this yummy Strawberry Frosting

Preheat oven to 350 degrees.  Line muffin tin with paper liners and spray with cooking spray.  In a large bowl of an electric mixer, beat the shortening, butter and sugar, blending until fluffy.  Scrape down the sides and bottom of the bowl.  Add the egg yolks, one at a time, mixing well after each addition.  In a separate large bowl, sift together the flour, baking powder and salt.  Set aside.

In a medium bowl, combine the milk, buttermilk, cream and vanilla.  In four additions, add the flour mixture alternately with the milk mixture to the creamed mixture.  Begin with flour and end with flour, scraping down the bottom and sides of the bowl after each addition.  Blend evenly, but do no overmix.  Using a whisk attachment on the mixer, whip the egg whites until they will hold a peak. Using a rubber spatula, gently fold the whipped egg whites into the cake batter in three additions.  Divide the cake batter among the prepared muffin cups.  Gently tap the pan on the counter or tabletop to level out the batter in the pan.  Bake for 18-20 minutes or until top springs back when lightly touched.  Brush the tops of the cupcakes with *simple syrup.    Pipe on strawberry frosting.  Yield: about 28-30 cupcakes.    

*For the simple syrup: In a small heavy saucepan, combine 1 cup sugar and 1 cup of water.  Bring to a boil, stirring constantly.  Reduce the heat and simmer for three minutes.  Allow syrup to cool.  With a pastry brush, apply a light coating of the simple syrup on the top of each cupcake. Any leftover syrup will keep in the refrigerator for up to two weeks for future use.                

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