Blooming Candy Corn Cupcakes |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 24 |
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These moist, tender white cupcakes are perfect for a spring celebration. If you have a little extra chocolate frosting left over from another dessert, save it to form the flower's eyes.âRenee Schwebach, Dumont, Minnesota Ingredients:
1/2 cup shortening |
1-1/2 cups sugar |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
3-1/2 teaspoons baking powder |
1 teaspoon salt |
1 cup milk |
4 egg whites |
frosting of your choice |
colored candy corn, jimmies, nonpareils, colored sugar or other decorations |
Directions:
1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine the lour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Beat in the egg whites.
2. Fill paper-lined muffin cups half full. Bake at 350° for 18-22 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cooled cupcakes; decorate as desired. Yield: 2 dozen.
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