White Cupcakes

Yield: 24 cupcakes

4 egg whites, room temperature

2 c. cake flour

1 tsp. baking powder

½ teaspoon baking soda

1/8 tsp. salt

½ c. shortening (or softened butter)

1 ¾ c. sugar

1 tsp. vanilla

1 1/3 c. buttermilk or sour milk

1. Preheat oven. Prepare muffin tin with cupcake liners.

In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.

2. In a large mixing bowl beat shortening with mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites 1 at a time beating well after each addition. Alternately add flour mixture and buttermilk to shortening mixture, beating on low speed after each addition just until combined.

3. Fill muffin cups until half full. And bake for 20 minutes. Cool in pan for ten minutes. Remove from pan and cool completely before icing.