Source: gwendomama
Ingredients:
- 1/2 cup soft butter
- 1 1/4 cups vanilla sugar*
- 2 1/4 c. cake flour (sift before measuring)
- 3 tsp. baking powder, sifted
- 1 c. milk combined with 1 tsp vanilla
- 4 egg whites, beaten to stiff peaks
Directions:
Cream shortening and sugar. Then add milk alternately with flour. Fold in the beaten egg whites. Fill lined cupcake pans 2/3-3/4 full. makes 18-24 cupcakes
Bake in lined cupcake pans at 325 for 18-20 minutes, when top is just solidified.
Do NOT overbake.
Best if matched with: Vanilla bean butter cream Frosting
