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Watkins Cup Cakes

1/2 Cup Butter, softened
1 Cup Sugar
3 Eggs, separated
2 Cups All-Purpose Flour (sifted)
2 1/2 teas. Watkins Baking Powder
2/3 Cup Milk
1 teas. Watkins Vanilla, Original Double-Strength, Lemon, or Almond Extract

Cream butter; slowly add sugar. Lightly beat egg yolks and add to sugar mixture. Combine the flour and the baking powder and add alternately with the milk to the creamed mixture. Beat egg whites and fold into creamed mixture. Stir in extract of your choice. Pour into greased muffin tins and bake at 375 degrees for 25 minutes. Frost with your favorite icing (made with Watkins Vanilla) and if desired sprinkle with shredded coconut. Makes about 2 dozen. (You can also flavor icings with other extracts you like!)

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