BLOOMING CANDY CORN CUPCAKES

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Blooming Candy Corn Cupcakes image

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.-Renee Schwebach, Dumont, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 10

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
Colored candy corn, jimmies, nonpareils, colored sugar or other decorations

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine the flour, 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 in 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.

Nutrition Facts :

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