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Spring Cupcakes

Ingredients

  • Cupcakes:
  • 2 - 1/3 cups (575 mL) Robin Hood all-purpose flour
  • 2 cups (500 mL) granulated sugar
  • 5 tsp (25 mL) baking powder
  • 1 tsp (5 mL) salt
  • 1 can (370 mL) Carnation Fat Free Evaporated Skim Milk
  • 3/4 cup (175 mL) butter, softened
  • 1 tbsp (15 mL) vanilla extract
  • 3 eggs
  • Fluffy White Frosting:
  • 2/3 cup (150 mL) Crisco All-Vegetable Shortening, softened
  • 2 tbsp (30 mL) Carnation Fat Free Evaporated Skim Milk
  • 2/3 cup (150 mL) butter, softened
  • 2 tsp (10 mL) vanilla extract
  • 4 cups (1 L) icing sugar

Directions

  1. Preheat oven to 350°F (180°C). Line two, 12-cup muffin pans with paper liners and lightly grease pan tops.
  2. Cupcakes: Whisk flour, sugar, baking powder and salt until combined.
  3. Measure out and reserve 2 tbsp (30mL) of evaporated milk to use in frosting. Add remaining evaporated milk, butter, vanilla and eggs to flour mixture. Beat on medium or whisk until smooth.
  4. Divide batter evenly between muffin cups, filling three-quarters full. Bake for 20-25 minutes or until a toothpick inserted into centre of cupcake comes out clean. Transfer cupcakes to wire rack; cool completely before frosting, 20-30 minutes.
  5. Frosting: Beat shortening, reserved evaporated milk, butter and vanilla until fluffy. Add sugar, one cup at a time, beating until light and fluffy.
    Tip: Add a few drops of food colouring to the icing for a rainbow of colours.
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Spring Cupcakes

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Ingredients

  • Cupcakes:
  • 2 - 1/3 cups (575 mL) Robin Hood all-purpose flour
  • 2 cups (500 mL) granulated sugar
  • 5 tsp (25 mL) baking powder
  • 1 tsp (5 mL) salt
  • 1 can (370 mL) Carnation Fat Free Evaporated Skim Milk
  • 3/4 cup (175 mL) butter, softened
  • 1 tbsp (15 mL) vanilla extract
  • 3 eggs
  • Fluffy White Frosting:
  • 2/3 cup (150 mL) Crisco All-Vegetable Shortening, softened
  • 2 tbsp (30 mL) Carnation Fat Free Evaporated Skim Milk
  • 2/3 cup (150 mL) butter, softened
  • 2 tsp (10 mL) vanilla extract
  • 4 cups (1 L) icing sugar

Directions

  1. Preheat oven to 350°F (180°C). Line two, 12-cup muffin pans with paper liners and lightly grease pan tops.
  2. Cupcakes: Whisk flour, sugar, baking powder and salt until combined.
  3. Measure out and reserve 2 tbsp (30mL) of evaporated milk to use in frosting. Add remaining evaporated milk, butter, vanilla and eggs to flour mixture. Beat on medium or whisk until smooth.
  4. Divide batter evenly between muffin cups, filling three-quarters full. Bake for 20-25 minutes or until a toothpick inserted into centre of cupcake comes out clean. Transfer cupcakes to wire rack; cool completely before frosting, 20-30 minutes.
  5. Frosting: Beat shortening, reserved evaporated milk, butter and vanilla until fluffy. Add sugar, one cup at a time, beating until light and fluffy.
    Tip: Add a few drops of food colouring to the icing for a rainbow of colours.