Ingredients
1/2 cup shortening
1 cup sugar
2 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3 egg yolks, beaten
3/4 cup milk
1 teaspoon vanilla extract
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Stand mixer for bread dough, pastry, meringues, butter churning
Grade A bourbon vanilla beans for custards, ice cream, extracts
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Cream shortening; gradually add sugar, beating well. Sift together flour, baking powder, and salt. Combine egg yolks, milk, and vanilla. Add flour mixture to creamed mixture alternately with egg yolk mixture, beginning and ending with flour mixture; beat on medium speed of electric mixer for 3 minutes. Spoon batter into greased muffin pans, filling half full. Bake at 375° for 20 minutes or until cupcakes test done. Cool in pans 10 minutes; remove from pans, and cool completely. If desired, spread any frosting over tops of cupcakes.