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Two Egg Cupcakes Recipe

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This recipe for Two Egg Cupcakes, by , is from The Shaughnessey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup shortening
1 cup sugar
2 eggs, beaten
1/2 cup milk
1 2/3 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon lemon extract
1 teaspoon vanilla

Directions:
Directions:
1. Cream shortening; add sugar gradually and cream well.
2. Add well beaten eggs.
3. Add sifted dry ingredients and milk alternately to creamed mixture. Add flavoring extract.
4. Pour into a greased MIRRO Aluminum muffin pan, filling about 2/3 full. Bake for 20-25 min. at 375.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Makes closer to 15 to 16 cupcakes

 

 

 

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