bowl. then, add half of the buttermilk, then the rest of the flour and the rest of the buttermilk. beat until just combined. scrap down the side of the bowl.
the batter will be thin. pour batter into a muffin pan prepared with paper liners. fill liners about 2/3 full. bake for about 13-15 minutes or until tops spring back when lightly touched in the center. cool in pan for 2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.
in large bowl, beat shortening and butter with electric mixer until light and fluffy. gradually add sugar, one cup at a time, beating well on medium speed. 