1 cup shortening
2 cup sugar
2 tsp vanilla extract
3-1/2 c all-purpose flour
5 tsp baking powder
1 tsp salt
1-1/2 c milk
3/4 cup strawberry jelly
In a large mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition.
Beat in vanilla.
Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
Fill 36 paper-lined muffin cups half full.
Spoon 1 tsp jelly in the center of each.
Bake at 375 degrees for 15-20 minutes or until a toothpick inserted 1 inch from the edge comes out clean.
Cool for 5 minutes; remove from pans to wire racks to cool completely.
Frost cupcakes and decorate with sprinkles if desired.
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