pictureimperfect:

Mile High Pound Cake Cupcakes

Ingredients

1/2 pound (2 sticks) butter, plus more for pan
1/2 cup vegetable shortening
3 cups sugar
5 eggs
3 cups all-purpose flour, plus more for pan
1/2 teaspoon fine salt
1/2 teaspoon baking powder
1 cup milk 1 cup of heavy cream (which will give the top a cookie crunch top)
1 teaspoon vanilla extract

Bake at 180c for 45-90 minutes, what I’ve noticed, is I can get a really high, fluffy cake/cupcake or one of those mile high cupcakes by cooking it at a lower temp at say, 165c for an hour.  Cream your butter and sugar , and oil at room temperature on high speed, until it becomes a pale-like yellow in color.  Add two eggs to the mixture, and beat on high until fluffy, add the remaining three eggs, and beat on high until it becomes fluffy.  Add your flours, along with the 1 cup of cream and beat on high, you’ll soon notice how much volume the batter gets as you’ve beaten in your eggs.