Candy Corn Cupcakes
- Ready In:
- 35mins
- Ingredients:
- 10
- Yields:
-
24 cupcakes
- Serves:
- 24
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
directions
- 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.
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RECIPE SUBMITTED BY
I like recipes that use ingredients that are already in my pantry. I won't bother with recipes that include ingredients that I have to hunt down.