Thursday, March 27, 2014

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Tuesday, March 18, 2014

Recipe Marketing March 2014 Monthly Newsletter


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Are Included In March 2014 Newsletter

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McCall’s Best White Cupcakes With Chocolate Glaze

McCall’s Best White Cupcakes With Chocolate Glaze

Makes 12


¼ cup egg whites (about 2)
1¼ cup sifted cake flour
¾ cup sugar
1½ teaspoon baking powder
½ teaspoon salt
⅓ cup shortening
1 teaspoon vanilla extract, or ½ teaspoon almond extract
½ cup milk


1.                  In small bowl, let egg whites warm to room temperature – about 1 hour.
2.                  Preheat oven to 375F.  Grease and flour bottoms of 12 (2 ½ inch) cupcake cups; or place paper liners in cupcake cups.
3.                  Into large bowl of electric mixer, sift flour with sugar, baking powder, and salt.
4.                  Add shortening, vanilla, and milk.
5.                  At low speed, beat 30 seconds, scraping side of bowl with rubber scraper.
6.                  At medium speed, beat 2 minutes.  Add unbeaten egg whites; continue beating 1 minute longer.
7.                  Spoon batter evenly into prepared cupcake cups, filling half full.
8.                  Bake about 20 minutes, or until surface springs back when gently pressed with fingertip.
9.                   Remove to wire rack, cool completely.  Frost as desired.

McCall’s Best White Cupcakes were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on “Cupcakes and Other Finger Cakes”, page 140 an edition of between 1950 – 1960s. 

Chocolate Glaze
Make about ½ cup
2 tablespoons butter or margarine
1 square unsweetened chocolate
1 cup sifted confectioners’ sugar
2 tablespoons boiling water

1.                  Melt butter and chocolate over hot water.  Remove from heat; let cool.
2.                  In small bowl, combine chocolate mixture with remaining ingredients.
3.                  With rotary beater, beat just until mixture is smooth and well combined.  (Glaze seems thin, but will thicken on standing.)

Recipe was taken from McCall CookBook, the chapter on “Cake Frostings And Fillings” “Glazes”, page 131 an edition of between 1950 – 1960s

PDF Version of  Sugar Cookies With Chocolate Glaze

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Thank You!

Shirley-Ann Pearman

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