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For the Cupcake:
1 cup vegetable shortening
1 3/4 cups sugar
2 1/2 cups cake flour
1 1/4 teaspoons salt
2 large eggs
1 cup buttermilk
2 1/2 teaspoons vanilla extract
1 teaspoon baking soda
1 1/2 teaspoons vinegar
For the Icing:
1 stick butter, softened
8 ounces cream cheese, softened
4 sifted cups powdered sugar
1/4 teaspoon salt
3 teaspoons vanilla extract
- See more at: http://www.foodfanatic.com/recipes/pioneer-woman-v...
Preheat oven to 350 and line 18 muffin cups with cupcake papers.
Cream shortening and sugar until fluffy and set aside.
Sift together flour and salt and set aside.
In a bowl, mix eggs, buttermilk, vanilla, baking soda and vinegar.
Alternate adding flour mixture and buttermilk mixture to the shortening mixture, mixing after each addition until fully combined.
Pour batter into cupcake liners. Bake for around 20 minute.
Remove from oven and then remove cupcakes from pan and let them cool completely. Ice when cooled and decorate with sugar sprinkles, berries, candied ginger, etc.
FOR THE ICING:
Mix all ingredients in a mixing bowl until fully combined
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