Hopefully, the photo I took of the cupcakes I made from this gets accepted so that you can all see the lovely results. The only changes I made to the recipe were a stick of unsalted butter (instead of shortening), 1/4 tsp salt, evaporated milk (instead of reg. milk) and 1 tsp of baking soda (as I used all-purpose flour instead of self-rising). I baked these for just 20 min; they are glistening and moist and have a gorgeous color. Not sure what everyone else has been doing wrong, but perhaps they should stay away from baking.
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