Candy Corn Cupcakes

Simple, quick vanilla based cupcake ready for decoration. Sugar and shortening combined with flour, baking powder, salt, egg whites and milk. Baked, cooled and frosted with the flavor of your choice and topped with candy corn.

Ingredients -

1/2 cup Shortening
1-1/2 cups 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

Preparation:

1. Preheat oven to 350 F.

2. Cream shortening and sugar in mixing bowl. Beat in vanilla.

3. Combine all-purpose flour, baking powder and salt.

4. Add flour mixture to creamed shortening alternately with milk.

5. Beat in egg whites.

6. Fill paper lined muffin tin cups half full.

7. Bake 18-20 minutes or until toothpick inserted near center comes out clean.

8. Cool 10 minutes before removing from muffin to wire rack.

9. Frost and decorate.

Cooking Tip

Vanilla Extract

For best tasting results use a pure or natural vanilla extract and avoid imitation.

Cupcake Baking Tip

Title

Never fill cupcake liners or tins to the top. Fill liners 1/2-2/3 full of batter. As the cakes rise they will spread out above the edges of the tin or liner.