Cinnamon Cupcakes 

2 1/4 cups sifted cake flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup shortening
1 tsp. vanilla
1 1/2 cups sugar
3/4 cup milk
4 egg whites
2 tbsp. sugar
1/2 tsp. cinnamon 

Preheat oven to 350 f. Combine flour, baking powder, and salt; set aside. Cream shortening and vanilla. Add 1 1/2 cups sugar, gradually, creaming until fluffy. Alternately add dry ingredients in fourths and milk in thirds, beating only until smooth after each addition. Add unbeaten egg whites to batter and mix until blended. Spoon into paper lined muffin cups, filling each 2/3 full. Combine 2 tbsp. Sugar and cinnamon. Sprinkle 1/4 teasp. Of mixture over each cupcake. Lightly swirl with knife. Bake 20 to 25 minutes, or until golden brown, and toothpick inserted in center comes out clean. Frost with cinnamon frosting.