1. Preheat over to 325°F. Line your cupcake pans.

2. Dry Ingredients: Sift together first 4 ingredients in a bowl, set aside.

3. Wet Ingredients: Combine the next 4 ingredients in a bowl, set aside.

4. In the bowl of a Kitchen Aid equipped with a paddle attachment, add shortening and blend with dry ingredients and half of your wet ingredients. Mix on medium speed, scraping the bowl periodically until smooth.

5. Add remaining ingredients in 3 additions alternation dry with wet.

6. Scoop batter into your lined cupcake pans using an ice-cream scoop.

7. Bake 18-20 mins or until a toothpick inserted into the center comes out clean 

Buttercream:

• ​Use either our our Swiss Meringue Buttercream or our American Buttercream recipe.

• Place the icing into a piping bag fitted with a 1M tip or a round tip and pipe a swirl.

• Decorate with fun sugar Decons from Lucks.

For jumbo size cupcakes bake 28-30 mins at 350°F