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Lactose Free White Cake Cupcakes

Ingredients

  • 1 3/4 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup shortening
  • 1 cup sugar
  • 1/2 tsp vanilla
  • 2 large eggs
  • 1 cup LACTAID® milk

Instructions

  • Preaheat oven to 350 degrees Fahrenheit and line your muffin tin with cupcake liners.
  • Sift flour, baking powder and salt onto parchment paper. Stir thoroughly to blend.
  • Cream shortening until fluffy; gradually add sugar mixing until creamy.
  • Add vanilla and then eggs, one at a time, beating well after each addition.
  • Add dry ingredients alternately with LACTAID® milk, starting and ending with dry ingredients and mixing until well blended after each addition.
  • Use a 1/4 inch cup or ice cream scoop to add cupcake batter to liners.
  • Bake for approximately 15 minutes or until an inserted toothpick comes out clean.
  • Let cupcakes cool and ice with frosting.