• Servings: 36
• 1 cup shortening
• 2 cup sugar
• 2 eggs
• 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

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

Another great recipe from taste of home.