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Blooming Candy Corn Cupcakes

These moist, tender white cupcakes are perfect for a spring celebration. If you have a little extra chocolate frosting left over from another dessert, save it to form the flower's eyes.—Renee Schwebach, Dumont, Minnesota
  • Total Time
    Prep: 15 min. Bake: 20 min. + cooling
  • Makes
    2 dozen

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
  • Colored candy corn, jimmies, nonpareils, colored sugar or other decorations

Directions

  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine the flour, 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.
Editor's Note: The heart-shaped candy shown is available at www.wilton.com.

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