Frosted Vanilla Cupcakes

Light, fluffy, moist cupcakes.  Perfect for any event and pairs well with your favorite frostings by Lacey Johnston.
Makes 12 - 24 cupcakes.

• 2 cups All-Purpose Flour
• 1 1/2 cups Sugar
• 3 tsp Baking Powder
• 1/2 tsp Kosher Salt
• 4 Egg Whites
• 1/2 cup Shortening
• 1 cup 2% Milk
• 1 1/2 tsp Vanilla Extract

Vanilla Frosting:

• 5 tbsp Unsalted Butter, softened
• 4 tsp Milk
• 1 lb. Powdered Sugar
• 2 tsp Vanilla Extract
• 1 - 3 drops Food Coloring (if desired)

1. Preheat oven to 350* degrees F, line cupcake pan with paper liners, set aside.
2. Combine flour, sugar, baking powder, salt, butter, milk and vanilla in large mixing bowl.
3. Mix at low speed with electric mixer for 2 minutes, scrape bowl.
4. Add egg whites and mix at high speed until fluffy and smooth, approximately 2 minutes.
5. Fill liners 1/2 - 2/3 full, do not overfill.
6. Bake 20 - 25 minutes or until golden and toothpick comes out clean.
7. Cool 10 minutes in pan, remove and set on wire rack to cool completely.
8. To make frosting, mix all ingredients with an electric mixer in a large bowl on low - medium speed.  If it is too thin, add more powdered sugar, too sugary add more butter, too thick, add more milk or vanilla.
9. Frost cupcakes once completely cool.  Store covered on counter for up to 5 days.