Fancy Cream Cupcakes Recipe

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 milk
• 1 cup heavy whipping cream
• 2 tablespoons confectioners' sugar
• 4 to 5 drops red food coloring, optional
• 1/4 teaspoon almond extract

Directions

• 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 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 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. Yield: 22 cupcakes.

Fancy Cream Cupcakes published in Taste of Home February/March 2000, p25