Candy Corn Cupcakes
These moist tender white cupcakes are perfect for any occasion. For fast yet fabulous results anytime of year, choose candy decorations appropriate to the season.
1/2 cup shortening
1 1/2 cups granulated (white) sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
4 egg whites
frosting of your choice
candy corn or other decorations
Preheat oven to 350°F (177°C). Prepare the muffin pans by placing 24 baking cups in the cavities or by coating the cavities with Pan Release or baking spray with flour.
In a large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Beat in the egg whites. Fill paper-lined muffin cups half full.
Bake for 18 to 22 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire cooling racks to cool completely. Frost cooled cupcakes; decorate as desired.
Preparation Time: 15 minutes
Bake Time: 20 minutes + cooling
1 serving (1 each) equals 132 calories, 4 g fat (1 g saturated fat), 1 mg cholesterol, 171 mg sodium, 21 g carbohydrate, trace fiber, 2 g protein.