Brown Sugar Cupcakes-No Egg Yolk

1 1/4 cup brown sugar
1 stick of margarine
1 egg white
1/5-1/4 cup salad dressing like miracle whip
1 tsp. vanilla
1/2 tsp salt
1 tsp baking powder
1 cup water 1 1/4 cup self rising flour


cream sugar, butter, egg white, salad dressing, vanilla and salt
add baking powder with one third of each of the flour and water
mix well, add another third of the flour and water
mix, add final third of flour and water

Chips, any kind you like--white, toll house, caramel etc. (optional)

Spoon the batter over three or four candy chips, or, spoon the batter in the baking cups in the cupcake tin and add chips in at this point by putting on top of each cake and shoving under the batter a little, they should be shoved into the cake to avoid scorching, this makes a chocolate chip mini cake where the first technique makes a candy crust (fancier).

Or, omit the candy.

Bake about 9-13 minutes or until done.

Cool and frost with frosting below.

Refrigerate or freeze until time to eat. Refrigerate leftovers.

Makes around twenty cakes or 68 gem cakes. If the pan is bigger fill the extra tins halfway with water so nothing burns.