Chocolate Cupcakes for Father’s Day

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.