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In bowl combine flour, sugar, baking powder and salt. Using electric mixer at low speed, blend in butter, milk, eggs and vanilla; beat for 2 minutes at medium speed. Spoon batter in 16 large greased or paper lined muffin cups. Bake at 375F for 12 to 16 minutes or till tester inserted in centre comes out clean. Transfer to rack and cool. Easy Fluffy Icing: In saucepan over high heat, heat corn syrup (or microwave at High for 1 1/2 - 2 minutes) till boiling. In bowl, beat egg white with lemon juice till frothy; gradually blend in boiling corn syrup and beat till stiff peaks forms, about 4 minutes. Dip tops of cooled cupcakes in icing. MAKES: 16 Cupcake FOR EASTER BUNNY CUPCAKES: Use Smarties or M&Ms for eyes, licorice or sliced fruit roll ups for whiskers. Cut pink marshmallows into quarters for ears. FOR FLOWERPOT CUPCAKES: Sprinkle tops with flaked coconut that has been shaken in a jar with 4 drops green food colouring. Arrange cut up gumdrops to form petals. from Canadian Living magazine
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|Serving Size: 1 Serving (1656g)|
|Recipe Makes: 1|
|Calories from Fat: 1305 (26%)|
|Amt Per Serving||% DV|
|Total Fat 145g||193 %|
|Saturated Fat 74.6g||373 %|
|Monounsaturated Fat 43.3g|
|Polyunsanturated Fat 11.3g|
|Cholesterol 2361.5mg||727 %|
|Sodium 2232.8mg||77 %|
|Potassium 1107.9mg||29 %|
|Total Carbohydrate 880.9g||259 %|
|Dietary Fiber 6.9g||28 %|
|Sugars, other 874g|
|Protein 92.1g||132 %|
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Calories per serving: 5090
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