| 48 | | mini cupcake paper liners |  |
CUPCAKES
| ½ cup | [125 mL] | Crisco® All Vegetable Shortening | |
| 1 cup | [250 mL] | granulated sugar | |
| 2 | | eggs | |
| 1 tsp | [5 mL] | vanilla | |
| 2 cups | [500 mL] | Robin Hood® All Purpose Flour | |
| 1 ½ tsp | [7 mL] | baking powder | |
| ¼ tsp | [1 mL] | salt | |
| ¾ cup | [175 mL] | Regular, 2% or Fat Free Carnation® Evaporated Milk | |
| ¼ cup | [50 mL] | multi-coloured sprinkles | |
ICING
| ½ cup | [125 mL] | butter, softened | |
| 6 cups | [1.5 L] | icing sugar | |
| ½ cup | [125 mL] | Regular, 2% or Fat Free Carnation® Evaporated Milk | |
| 1 tsp | [5 mL] | vanilla | |
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Preheat oven to 350ºF (180ºC). Line mini muffin pans with paper liners.
CUPCAKES:
Beat shortening and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla.
Combine dry ingredients in a separate bowl. Add half of dry mixture to wet ingredients. Add milk and then remaining dry mixture. Fold in sprinkles. Place batter in prepared pans.
Bake in preheated oven 15-17 minutes. Cool. Repeat process with second pan.
ICING:
Beat butter, 3 cups icing sugar, milk and vanilla for 5 minutes. Add remaining icing sugar 1 cup (250 mL) at a time, beating for 1 minute after each addition. Ice cupcakes once cool.
TIPS:
• Use a small ice cream scoop to place the batter into prepared pans.
• Have the kids help decorate the cupcakes.
• Add a few drops of food colouring to the icing.
Makes 48 mini cupcakes
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