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 or other decorations
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.
(I separated the batter in half and mixed some yellow and orange food coloring in each half.. filling the liners with yellow then orange)
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.
24 Servings Prep: 15 min. Bake: 20 min.
Nutrition Facts: 1 serving (1 each) equals 132 calories, 4 g fat (1 g saturated fat), 1 mg cholesterol, 171 mg sodium, 21 g carbohydrate, trace fiber, 2 g protein.
This is my neighbors garage.. his yard is a little bit of a mess, but that is not why I am showing you this.
I took this photo last night (with the flash on) while the moon was high over my house.
and this photo was taken with the flash off..
Do you see what I see?