McCall’s
Best White Cupcakes – Coconut-Jelly Cupcakes
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 Coconut Jelly 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.
Coconut-Jelly
Cupcakes
Remove paper liners. Spread tops and
sides of cupcakes with tart red jelly.
Sprinkle with flaked coconut.
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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