1
: Preheat oven to 350ºF (180ºC). Line mini muffin pans with paper liners.
2
: Cupcakes: Beat shortening and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla.
3
: Combine dry ingredients in a separate bowl. Add half of dry mixture to wet ingredients. Add milk and then remaining dry mixture. Fold in sprinkles. Place batter in prepared pans.
4
: Bake in preheated oven for 15 to 17 minutes. Cool. Repeat process with second pan.
5
: Icing: Beat butter, 3 cups icing sugar, milk and vanilla for 5 minutes. Add remaining icing sugar 1 cup (250 mL) at a time, beating for 1 minute after each addition. Ice cupcakes once cool.