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Halloween: Ghostly Cupcakes

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Cake Halloween

Ingredients:

  • 1 c Cake-and-pastry flour, sift
  • 2/3 c Granulated sugar
  • 1 1/4 ts Baking powder
  • 1/2 ts Salt
  • 1/3 c Butter, softened
  • 1/3 c Milk
  • 1 Egg
  • 1 ts Vanilla
PALLOR ICING
  • 1 c Granulated sugar
  • 3 tb Water
  • 1 Egg white
  • pn Cream of tartar
  • pn Salt
  • 1/2 ts 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
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini