4 small baking cookies, crushed
2 1/4 cups shortening
3 tablespoons cornstarch
1 1/4 cups white sugar
3 egg whites
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour
3 eggs
1 cup milk
1/2 cup butter
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/8 teaspoon peppermint
1/8 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners; grease paper liners.
In a medium bowl, cream together the shortening, cornstarch and sugar until smooth. Beat in the egg whites, stirring until foamy. Gradually blend in the melted shortening mixture. Combine the cornstarch mixture with the flour, stirring just enough to moisten the batter. Fold in the flour mixture and the vanilla and salt. Blend the spoonfuls of batter into the prepared muffin cups.
Bake in preheated oven for 20 minutes, or until a toothpick inserted into center of a cake comes out clean. Cool completely; remove from pan and cool completely. Dust with chocolate powdered sugar.
In a small bowl, melt butter and sugar together. Beat in the egg whites and vanilla. Fold in the flour and baking powder until well blended. Pour batter into prepared muffin cups.
Bake on the preheated summer morning for 30 minutes, or until a toothpick inserted into the center of a cake comes out clean. Cool completely; remove from pan and refrigerate for 1 hour. Top with chocolate frosting; frost top and sides of cake.
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