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Baseball Cupcakes

I like this simple recipe because it can be mixed up by hand. I have worked and reworked it and finally was successful in coming up with just the right measurements to yield four to six cupcakes.

4 ServingsPrep: 15 min. Bake: 20 min. + cooling

Ingredients

2 tablespoons shortening
1/4 cup sugar
1/4 cup 2% milk
1 egg white
1/4 teaspoon vanilla extract
2/3 cup cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
FROSTING:
2 tablespoons butter
1/2 cup confectioners' sugar
2 teaspoons 2% milk
Red shoestring licorice

Directions

In a small bowl, cream shortening and sugar until crumbly, about 2
minutes. Beat in the milk, egg white and vanilla. Combine the flour,
baking powder and salt; gradually add to creamed mixture and mix
well.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for
16-20 minutes or until a toothpick inserted near the center comes
out clean. Cool for 10 minutes before removing from pan to a wire
rack to cool completely.
In a small bowl, beat the butter, confectioners’ sugar and milk until

2 of 2

Baseball Cupcakes (continued)

Directions (continued)

smooth. Frost cupcakes. Decorate with licorice pieces to form
lacing. Yield: 4 cupcakes.

Nutrition Facts: 1 cupcake (calculated without licorice) equals 308 calories, 12 g fat (5 g saturated fat), 16 mg cholesterol, 286 mg sodium, 46 g carbohydrate, trace fiber, 3 g protein.