Halloween: ghostly cupcakes
6 Ghosts
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cake-and-pastry flour, sift |
| ⅔ | cup | Granulated sugar |
| 1¼ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| ⅓ | cup | Butter, softened |
| ⅓ | cup | Milk |
| 1 | Egg | |
| 1 | teaspoon | Vanilla |
| 1 | cup | Granulated sugar |
| 3 | tablespoons | Water |
| 1 | Egg white | |
| pinch | Cream of tartar | |
| pinch | Salt | |
| ½ | teaspoon | Vanilla |
Directions
PALLOR ICING
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@...