Creamy Vanilla Custard Cupcakes

Instructions

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1. - Preheat oven to 350°F. Prepare muffin pans with baking cups.
2. - In large bowl, combine flour, baking powder and salt.
3. - In second large bowl, beat butter and granulated sugar with electric mixer until light and fluffy. Add eggs and Creamy Vanilla Custard Flavor; mix well. Add flour mixture alternately with milk, beating well after each addition. Continue beating one minute. Pour into prepared cups.
4. - Bake 18-20 minutes or until toothpick inserted into center of cupcake comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely on grid.
5. - For icing, beat shortening and butter in large bowl with electric mixer until light and fluffy. Beat in Creamy Vanilla Custard Flavor. Gradually add confectioners' sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. Gradually add milk; beat at medium speed until light and fluffy. Pipe or spread icing onto cooled cupcakes.