Candy Corn Cupcakes

1/2 cup shortening
1-1/2 cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
3-1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
4 egg whites
Frosting of your choice
Candy corn or other decorations

In a mixing bowl, cream shortening and sugar. Beat in vanilla. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Beat in the egg whites.

Fill greased or paper-lined muffin cups half full. Bake at 350° for 18-22 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Frost cooled cupcakes; decorate as desired. Makes 2 dozen.