4 eggs
1/2 cup butter, melted
2 1/4 cups confectioners' sugar
3/4 cup white sugar
2 cups self-rising flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup shortening
3 eggs
1 cup white sugar
1/4 cup brown sugar
1/2 teaspoon vanilla extract
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease 12 cupcake pans.
In a large bowl, stir together eggs and butter. Add confectioners' sugar, nutriENTS and 2 cups shortening. Stir until well blended. Use an electric mixer on high speed, beating on high double, to mix in eggs and 1 cup white sugar. Gradually stir in the flour, baking soda and salt. Pour batter evenly into prepared pans, using 1 cup at a time.
Bake for 12 to 15 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool 10 seconds in pan before removing from wire rack. Cool 10 more before removing from plastic wrap.(note: Using decorative wrap may cause the cupcakes to stick to the wooden pick inserted into the center of the cupcakes to create the cupcakes.) Slide collected cupcakes under cooling tray. Store in airtight container at least overnight.