Candy Corn Cupcakes                 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 In a mixing bowl, cream shortening and sugar. Beat in vanilla. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Beat in the egg whites. Fill greased or 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. Frost cooled cupcakes; decorate as desired. Yield: 2 dozen. Back To Cakes and Bakery Delights Recipes Feel Free To Email Me Anytime Back To The Index Page