Baseball Cupcakes

• 2 tablespoons shortening
• 1/4 cup sugar
• 1/4 cup 2% milk
• 1 egg white
• 1/4 teaspoon vanilla extract
• 2/3 cup cake flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons butter
• 1/2 cup confectioners' sugar
• 2 teaspoons 2% milk
• Red shoestring licorice

1. In a small bowl, cream shortening and sugar until crumbly, about 2 minutes. Beat in the milk, egg white and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350u0b0 for 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. In a small bowl, beat the butter, confectioners' sugar and milk until smooth. Frost cupcakes. Decorate with licorice pieces to form lacing.

shortening, sugar, milk, egg, vanilla, cake flour, baking powder, salt, butter, sugar, milk, red shoestring licorice

Taken from www.tasteofhome.com/recipes/baseball-cupcakes/ (may not work)