½ cup shortening (very soft but not melted, Crisco is best)
¾ cup milk (or half and half cream)
1 tablespoon vanilla (or use 1- ½ teaspoons almond extract)
2 large eggs
Set oven to 350 degrees F.
In a large bowl, mix together the flour with sugar, baking powder and salt until combined.
Add in the shortening cream or milk, vanilla and eggs; beat on medium speed of an electric mixer scraping the bowl constantly until just blended (the batter will be thick, if desired you may add in a few more tablespoons cream or milk).
Pour into paper-lined regular size muffin tins filling under just three-quarters full.
Bake for 20-22 minutes or until the cupcakes test done (do not overbake as they will be dry).
Immediately remove from pans.
Cool completely before frosting.
*Note* if desired 1- ½ tsp almond extract may be used instead of vanilla, for a almond flavor
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