• Preheat the oven to 350 degrees F.
• In a large mixing bowl, cream together the shortening, milk, vanilla, and eggs until fully combined with an electric mixer.
• In a separate bowl, mix together the flour, baking powder, and salt.
• Add half of the flour mixture to the shortening mixture and mix until combine. Mix in milk and the the remaining flour mixture and beat until combined.
• Place paper cupcake liners in the muffin tin and fill them half full with the cupcake batter. Bake for 18-20 minutes or until toothpick inserted comes out clean. Let the cupcakes cool for 5 minutes in the muffin tin and then remove and let cool on wire rack.

Frosting

• In a large mixing bowl, beat together the butter, powdered sugar, and vanilla extract. Beat in the milk one tablespoon at a time until desired consistency. Mix in food coloring if using. (Thick and resembles ice cream.)
• Use an ice cream scoop and scoop approximately 2 tablespoons of frosting onto each cupcake.
• Top with about ½ teaspoon of chocolate sauce. Top with sprinkles and a cherry.