Ingredients
- 2 cup cake flour
- 11/3 cup granulated sugar
- 1 tsp salt
- 3 tsp baking powder
- 1/2 cup Crisco® all-vegetable shortening
- 11/2 cup milk
- 2 eggs
- 21/2 tsp vanilla extract
- 4 cup confectioners' sugar
- 1/3 cup Crisco® butter-flavor all-vegetable shortening
- orange food coloring
- black food coloring
Directions
Heat the oven to 350°F. Place paper liners into 24 (2 1/2-inch) muffin-pan cups.
Stir the flour, granulated sugar, salt and baking powder in a large bowl. Add the shortening and 2/3 cup milk and beat with an electric mixer on medium speed for 2 minutes. Add the eggs and 1 teaspoon vanilla extract and beat for 2 minutes. Pour the batter into the muffin-pan cups.
Bake for 15 minutes or until a toothpick inserted into a cupcake comes out clean. Let the cupcakes cool in the pan on a wire rack for 10 minutes. Remove the cupcakes from the pan and let cool completely on a wire rack.
Beat the confectioners' sugar, butter-flavored shortening, the remaining vanilla extract and half the remaining milk in a medium bowl with an electric mixer on high speed. Gradually beat in the remaining milk until the frosting is desired consistency.
Reserve 1/2 cup frosting. Tint the remaining frosting orange with the food coloring. Frost the cupcakes with the orange frosting. Tint the reserved frosting black. Using a pastry bag, pipe the black frosting in a spider web pattern on the cupcakes.
