Fancy Cream Cupcakes

12 ingredients
4 steps

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

Directions

  1. 1
    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 the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
  2. 2
    Fill paper or foil-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.
  3. 3
    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.
  4. 4
    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.

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