b'1 CupGranulated Sugar1/2 CupCrisco Shortening3/4 Cup All-Purpose FlourPREHEAT OVEN TO 350 DEGREES. 1/2 CupSoft -A- SilkIN A LARGE BOWL COMBINE SUGAR, SHORTENING, ALL-Cake FlourPURPOSE FLOUR, CAKE FLOUR,SALT, MILK POWDER,CINNAMON, BAKING POWDER, BAKING SODA, AND 1 CUP 3/4TeaspoonSaltOF DICED APPLES.MIX FOR 3 MINUTES ON MEDIUMSPEED. SCRAPE DOWN BOWL. 2 1/2 TablespoonsMilk PowderADD VANILLA, EGGS, AND 1/4 CUP OF DICED APPLES. MIXFOR 1 1/2 MINUTES ON MEDIUM SPEED. 1/4 TeaspoonCinnamonPOUR BATTER INTO WELL GREASED CUP CAKE PAN, 1 3/4 TeaspoonBakingFILLING THE CUPS TO THE TOP. PLACE PAN IN OVEN ANDPowderBAKE FOR 15 TO 25 MINUTES OR UNTIL YOU CAN INSERTA TOOTHPICK IN THE CENTER OF ACUP CAKE AND IT 1/2 TeaspoonBakingCOMES OUT CLEAN. REMOVE THE PAN FROM OVEN ANDSodaCOOL ON A WIRE RACK. 1 1/4 CupDiced Apples,PREPARE BUTTERSCOTCH FUDGE ICING FOUND ON PAGEDivided108. 2 TeaspoonsVanillaONCE COOLED, INVERT CUPCAKES ONTO A COOKIE SHEETAND POUR WARM BUTTERSCOTCH FUDGE ICING OVER 2 Whole EggsEACH CAKE. Butterscotch Fudge IcingMAKES 12 APPLE DAPPLES. ( recipe found on pageRASPBERRY JAM BAR 108 )127 128'