1/2 c. shortening
3/4 c. brown sugar
3/4 c. white sugar
2 eggs
1 3/4 c. sifted flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. salt
1 c. sour milk

To make sour milk: To 1 cup milk, add 1 tablespoon vinegar or 1 tablespoon lemon juice. Let stand 5 minutes.

Preheat oven to 400 degrees. Line 20 muffin cups with cupcake liners. Cream together shortening, brown and white sugars until fluffy. Thoroughly beat eggs into creamed mixture. Sift together flour, soda, cinnamon, nutmeg, cloves and salt. Beat into creamed mixture. Stir in sour milk. Pour into cupcake liners 1/2 to 2/3 full. Bake for 18-20 minutes. Makes 20 cupcakes.