Halloween: Ghostly Cupcakes Recipe
Yield: 6 ghostsRecipe by luhu.jp
Ingredients:
1 cup: cake-and-pastry flour, sift,
2/3 cup: granulated sugar,
1 1/4 teaspoon: baking powder,
1/2 teaspoon: salt,
1/3 cup: butter, softened,
1/3 cup: milk,
1: egg,
1 teaspoon: vanilla,
PALLOR ICING
1 cup: granulated sugar,
3 tablespoon: water,
1: egg white,
1 pinch: cream of tartar,
1 pinch: salt,
1/2 teaspoon: vanilla,
Directions:
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 350F 180C 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
Yield: 6 ghosts
Source from luhu.jp
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 350F 180C 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
Yield: 6 ghosts
Source from luhu.jp