Chocolate Cake
makes 18 cupcakes
preheat oven 350*F
line muffin tin with paper liners
1/2 cup shortening
2 cups granulated sugar
2 extra-large eggs
1 teaspoon pure vanilla extract
2 2/3 cups all-purpose flour
1/2 cup best quality cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups sour whole milk
Sift flour, cocoa, baking soda and salt together and set aside.
Beat sugar with shortening until it is light and fluffy.
Beat in eggs one at a time…add vanilla…beat well.
Fold the milk with the flour mixture alternatively in thirds into the butter mixture…blend well
Fill paper liners 2/3 full
Check at 25 minutes by inserting a wooden toothpick in the centre of a cupcake. They are done when the toothpick comes out clean.
When done remove from oven and take out of muffin tin. Allow cupcakes to cool on a wire rack.
Frost when completely cool.
These cupcakes should be stored in the refrigerator or can be frozen, well wrapped, up to 4 months.
Happy Father’s Day!
Thanks for reading.
