2 cups all purpose flour
1 1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
4 egg whites from large eggs
1/2 cup shortening
1 cup whole milk
2 large eggs (add egg whites for a white cake; yolks, for a yellow cake)
1 1/2 teaspoon vanilla
Buttercream: icing
1/2 cup solid vegetable shortening
1/2 cup butter or margarine (1 stick) softened
1 teaspoon clear vanilla extract
4 cups confectioners' sugar, sifted (approximately 1 lb.)
2 tablespoons milk
Makes: About 3 cups of icing.
Preheat oven to 350 degrees.
Line cupcake pans with paper liners.
Combine flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl. Mix at low speed for 2 minutes. Scrape bowl. Add egg whites and mix at high speed until fluffy and smooth, approximately 2 minutes.
Fill liners 1/2 to 2/3 full of batter. Do not overfill. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes in pans then remove
from pan, and place on wire racks to cool completely.
Buttercream: icing
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape
sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep
bowl covered with a damp cloth until ready to use.
To decorate:
Add a thin layer of blue icing gel over the butter cream frosting once set to add the look of water. Then, lightly sprinkle brown sugar on half of the cupcake
to add the "beach." Decorate with beach-themed sugar topping or add a small paper umbrella to finish the look.