McCall’s Best White Cupcakes With Chocolate Glaze
Makes
12
Ingredients
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
Method
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
Ingredients
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
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