St. Therese Cupcakes

Well, even with a last minute pediatrician appointment and a run to the grocery for cupcake papers, I managed to bake and decorate the St. Therese cupcakes. My kitchen was warm from baking cupcakes, then bread, and then putting the scalloped potatoes in, but the roses melted only a little. The cupcakes were very yummy. The cake is a traditional white cake batter and tastes exactly the way I love wedding cake to taste. I might be making these for the bridal shower I'm planning in November.

White Cupcakes

1 cup white sugar
1/2 cup shortening
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
3/4 cup milk

Preheat oven to 350 degrees F.
Line a 12-cup muffin pan and a 6-cup muffin pan with paper liners.
In a medium bowl, cream together the shortening and sugar.
Beat in the eggs, one at a time, then stir in the vanilla.
Combine flour and baking powder, add to the creamed mixture and mix well.
Finally stir in the milk and beat until batter is smooth.
Pour or spoon batter into the liners (I like to use an ice cream scoop filled about 2/3).
Bake 15-20 minutes or until they test done with a toothpick.
Cool and frost with desired frosting.

For the St. Therese cupcakes I used a traditional decorator frosting
to frost the cupcakes and then make the roses.


Makes 18 cupcakes..