Whole Wheat Cupcake Recipe

This Whole Wheat Cupcake Recipe uses hearty grains that are nutritious and makes for a tasty dessert at the end of any meal.


| January/February 1971


Try this Whole Wheat Cupcake Recipe as an appetizing dessert perfect to end any meal.

Whole Wheat Cupcakes Recipe

1 3/4 cup whole wheat flour (stirred before measuring)
2 tsp. baking powder
1/2 cup milk
2 eggs, separated
1/2 cup shortening
1 cup sugar
1/2 tsp. vanilla extract

Cream shortening; gradually adding sugar. Beat until light and fluffy. Add vanilla and egg yolks, one at a time beating well after each. Sift together dry ingredients (return the chaff to the sifted ingredients) and add to creamed mixture alternately with milk, beginning and ending with dry ingredients. Beat egg whites until stiff but not dry and carefully fold into batter. Pour into two greased 8 inch layer pans or into cupcake tins. Bake in preheated moderate oven (375 degrees) for about 25 minutes; cool on rack for 5 minutes; remove from pan.


Read more about whole wheat recipes: Cooking With Whole Wheat: 7 Simple Recipes.





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