Kittencal's Easy One-Bowl Vanilla Cupcakes

This recipe goes back over 20 years, I like the simplicity of this recipe and for a one bowl cupcake they are pretty darn good, 1-1/2 teaspoons almond extract may be used in place of the vanilla, using butter in place of shortening will alter the texture it is best to only use shortening --- if you don't have paper liners grease the tins generously or see my Pan Release, Professional Pan Coating (Better Than Pam Spray!)

• Ready In: 30 mins
• Yields: 18 cupcakes

Ingredients

• 2  cups all-purpose flour
• 1 1⁄2 cups sugar (can use 1-1/4 cup for a less sweeter taste ,or can use 3/4 cup Splenda)
• 2 1⁄2 teaspoons baking powder
• 1  teaspoon salt
• 1⁄2 cup shortening (very soft but not melted, Crisco is best)
• 3⁄4 cup milk (or half and half cream)
• 1  tablespoon vanilla (or use 1-1/2 teaspoons almond extract)
• 2  large eggs

Directions

1. Set oven to 350 degrees F.
2. In a large bowl, mix together the flour with sugar, baking powder and salt until combined.
3. Add in the shortening cream or milk, vanilla and eggs; beat on medium speed of an electric mixer scraping the bowl constantly until just blended (the batter will be thick, if desired you may add in a few more tablespoons cream or milk).
4. Pour into paper-lined regular size muffin tins filling under just three-quarters full.
5. Bake for 20-22 minutes or until the cupcakes test done (do not overbake as they will be dry).
6. Immediately remove from pans.
7. Cool completely before frosting.
8. *Note* if desired 1-1/2 tsp almond extract may be used instead of vanilla, for a almond flavor.