 |
Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 22 |
|
These cute, tender cupcakes are creamy and not too sweet. They look fancy but are quick to fix...and even a big platter of these timeless treats disappears in no time. I've been making desserts since I was a youngster, the oldest of several sisters. Ingredients:
1/2 cup shortening |
1-1/2 cups sugar |
4 egg whites |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
3-1/2 teaspoons baking powder |
1 teaspoon salt |
1 cup 2% milk |
1 cup heavy whipping cream |
2 tablespoons confectioners' sugar |
4 to 5 drops red food coloring, optional |
1/4 teaspoon almond extract |
Directions:
1. In a large bowl, cream shortening and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
2. Fill paper or foil-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.
3. For filling, beat cream in a chilled small bowl until it begins to thicken. Gradually beat in confectioners' sugar and food coloring if desired until stiff peaks form. Beat in almond extract.
4. Cut a 1-in. cone shape from the center of each cupcake; set cone aside. Fill indentation with filling. Cut each cone in half from top to bottom; place two halves on filling for butterfly wings. If desired, pipe a thin strip of filling between wings for butterfly body if desired. Yield: 22 cupcakes.
|
|