Ingredients
- 3/4 cup butter (very soft but not melted, do not use margarine, the flavor and texture will be decreased)
- 1/4 cup shortening (white, room temperature)
- 2 cups confectioners' sugar (icing sugar)
- 1/2 cup granulated sugar (white)
- 4 large eggs (room temperature)
- 3 teaspoons pure vanilla extract
- 1/8 teaspoon almond extract (or lemon extract)
- 1/4 teaspoon salt
- 2 3/4 cups all-purpose flour (I use half each all-purpose mixed with cake and pasty flour)
- 1 tablespoon baking powder
- 1 cup half and half (must be warmed but not hot -- or full-fat milk)
How to Make
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Step 1: Preheat oven to 350 degrees F.
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Step 2: Set oven rack to second-lowest position)
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Step 3: Line 24 muffin pans with paper cupcake liners.
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Step 4: In a large bowl using an electric mixer at medium speed cream butter and shortening until fluffy.
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Step 5: Add in the eggs one at a time and the extracts and beat about 3-4 minutes on high speed (the mixture will seem to be a bit lumpy but will smooth out when you add in the sugar).
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Step 6: Add in both sugars and beat another 3 minutes (scraping down the sides of the bowl occasionally) or until sugar is completely blended (no sugar granules should remain).
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Step 7: In a bowl sift flour, salt and baking powder.
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Step 8: Blend into the creamed ingredients along with the light cream or warm milk beating on low speed until smooth (about 3 minutes).
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Step 9: Fill the prepared pans about two-thirds full.
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Step 10: Bake for about 12-15 minutes or until the cupcakes test done.
We hope you enjoy this recipe!
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