FANCY CREAM CUPCAKES

Fancy Cream Cupcakes image

These cute, tender cupcakes are creamy and not too sweet. They look fancy but are quick to fix...and even a big platter of these timeless treats disappears in no time. I've been making desserts since I was a youngster, the oldest of several sisters.

Provided by Taste of Home

Time 40m

Yield 22 cupcakes.

Number Of Ingredients 12

Ingredients

1/2 cup shortening
1-1/2 cups sugar
4 egg whites
1 teaspoon vanilla extract
2 cups all-purpose flour
3-1/2 teaspoons baking powder
1 teaspoon salt
1 cup 2% milk
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
4 to 5 drops red food coloring, optional
1/4 teaspoon almond extract

Steps:

In a large bowl, cream shortening and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Fill paper or foil-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , For filling, beat cream in a chilled small bowl until it begins to thicken. Gradually beat in confectioners' sugar and food coloring if desired until stiff peaks form. Beat in almond extract. , Cut a 1-in. cone shape from the center of each cupcake; set cone aside. Fill indentation with filling. Cut each cone in half from top to bottom; place two halves on filling for butterfly wings. If desired, pipe a thin strip of filling between wings for butterfly body if desired.

Nutrition Facts : Calories 185 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 191mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 0 fiber), Protein 2g protein.