Everyday Cupcakes

Thanks to a VERY old Better Homes and Gardens Cookbook my dad gave me a few months ago, I found this recipie and made these moist and delish cupcakes that aren't too sweet and balance out frosting quite well.

I made some of these on Friday when our friend Rachael was over. She desperately wanted some cupcakes and freaked out when I started making these from scratch. They are super easy and I made a double batch because, contrary to popular belief, 12 cupcakes just isn't enough! We used both strawberry and chocolate frosting...and the combo was very nice...but use whatever frosting is your favorite and I promise, you won't be disappointed.

Everyday Cupcakes
1/2 cup shortening (I used butter)
1 3/4 cups sifted  flour (I use whole wheat flour, but really whatever you have around)
1 cup sugar
2 1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1 teaspoon vanilla

Place shortening (or butter) in mixing bowl. Sift in dry ingredients. Add egg and half the milk; mix till flour is moistened. Beat 2 minutes at low speed. Add remaining milk and vanilla; beat 1 minute longer. Fill paper bake cups in muffin pans half full. bake at 375 degrees (f) for 18 to 20 minutes or until a toothpick comes out clean. Cool and frost.