Fancy cream cupcakes these cute, tender cupcakes are creamy and not too sweet. They look fancy but are quick to fix. From Merrilee Chambers of Haines Junction Yukon.

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 milk

1 cup heavy whipping cream

2 tablespoons confectioners’ sugar

4 to 5 drops red food coloring, optional

1/4 teaspoon almond extract

Method 

In a 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 flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.

Fill paper or foil-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean.

Cool for 10 minutes before removing to wire racks to cool completely.

For filling, beat cream in a chilled bowl until it begins to thicken. Gradually beat in confectioners’ sugar and food coloring if desired until stiff peaks form. Beat in extract.

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. Yield: 22 cupcakes.