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Saturday, 15 June 2013

Candy Corn Cupcakes Recipe


  • Prep: 15 min. Bake: 20 min. + cooling





    Yield:24 servings

    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 or other decorations

    Method

    • 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.
    • 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.

    20
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