HALLOWEEN CUPCAKES WITH CANDY ICING
Pound
Cake
Ingredients
⅔
cup butter
1½
cups sugar
⅔ cup
milk
1
teaspoon lemon extract
2
cups flour
1
teaspoon salt
½
teaspoon double active baking powder
3
eggs
Icing:
1
cup confectioner sugar
¼ teaspoon
lemon extract
1 –
2 tablespoons water
1
package of candy corns
Method
1.
Prepare cupcake pans by greasing each
cup or by using cupcake linings
.
.
2.
Cream shortening and sugar until light
and fluffy.
3.
Add milk and extract; blend.
4.
Stir in dry ingredients, to creamed
mixture. Beat until smooth.
5.
Add eggs one at a time and beat well
after each addition.
6.
Beat entire mixture well before pouring
into greased cupcake pans with mixed fruit and syrup.
7.
Bake at 300° oven for 25 to 30 minutes.
8.
Serve accordingly.
Halloween
Cupcakes was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe derived from this recipe herewith:-
THANK
YOU!
ShirleyAnn
Pearman
Recipe
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