CANDY CORN CUPCAKES

Candy Corn Cupcakes image

These moist tender white cupcakes from Renee Schwebach of Dumont, Minnesota are perfect for any occasion. For fast yet fabulous results anytime of year, choose candy decorations appropriate to the season.

Provided by Taste of Home

Time 35m

Yield 2 dozen.

Number Of Ingredients 10

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

Steps:

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 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 : Calories 132 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 171mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.