Heat oven to 350ºF. Place paper baking cup in each of 24 regular-size muffins.
2.
In a medium bowl, mix flour, baking powder and salt: set aside
3.
In a large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/3 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about 1/3 of mixture at a time, and milk, about 1/2 at a time, beating until just blended.
4.
Divide batter evenly among muffin cups, filling each about 2/3 full.
5.
Bake 18 to 20 minutes or until toothpick inserted comes out clean. Cool in plans 5 minutes. Remove cupcakes from pans: place on cooling racks to cool. Frost with desired frosting.
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By
Taylor
