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Nutrition Facts
Serving Size 1 (43g) Recipe makes 24 servings
Calories 134
Calories from Fat 42		(31%)
Amount Per Serving		%DV
	Total Fat 4.7g	7%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 1mg		0%
Sodium 164mg		6%
Potassium 36mg		1%
Total Carbohydrate 21.1g		7%
	Dietary Fiber 0.3g	1%
	Sugars 12.6g
Protein 2.0g		4%
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Candy Corn Cupcakes

Recipe #396817 | 35 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: The Daycare Lady
Oct 28, 2009

These moist tender white cupcakes from Renee Schwebach of Dumont, Minnesota are perfect for any occasion. For fast yet fabulous results anytime of year, choose candy decorations appropriate to the season. From Quick Cooking 2000

SERVES 24 , 24 cupcakes (change servings and units)

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

1
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.
2
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.