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| Halloween: Ghostly Cupcakes
1 cup of Cake-and-pastry flour, sift
2/3 cup of granulated sugar
1 1/4 teaspoons of baking powder
1/2 teaspoon of salt
1/3 cup of butter, softened
1/3 cup of milk
1 Egg
1 teaspoon of vanilla
Pallor Icing
1 cup of granulated sugar
3 tablespoons of water
1 Egg white
pinch Cream of tartar
pinch Salt
1/2 teaspoon of vanilla
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Bake as ghost shapes or as cupcakes, then cover in a ghostly white shroud of icing. Pallor Icing: In top of double boiler over boiling water, combine sugar, water, egg white, cream of tartar and salt. With electric mixer, beat at high speed for 7 minutes or until still glossy peaks form. fold in vanilla. Cover and refrigerate for 1 hour or until thickened. [Icing can be stored for up to 3 days.] [Makes 2 cups.] In bowl, stir together flour, sugar, baking powder and salt. Using electric mixer on low speed, mix in butter, milk, egg and vanilla until combined. Beat on high for 2 minutes. Spoon into 6 well greased 5-inch long ghost-shape pans or 12 small paper-lined muffin cups; bake in 350ºF. 180ºC. oven for 20 minutes for ghosts, 17 minutes for cupcakes, or until tester comes out clean. Let cool in pan on rack for 10 minutes; remove from pan and let cool completely on rack. Spread with Pallor icing. Makes 6 ghosts or 12 small cupcakes. Source: Canadian Living magazine, Nov 95 Presented in article "Kids & Fun: Happy Halloween" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini |
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