Happy Valentine's Day! All week I'll be sharing favorite pink (and red) foods to celebrate. As for today--why use a mix when you can whip these little cupcakes up from scratch? These came from my Grandma's recipe collection.
Sweetheart Cupcakes
2 1/4 cups sifted cake flour
1 cup milk
1 1/2 cups sugar
2 eggs
3 teaspoons baking powder
1 teaspoon almond extract
1/2 cup soft shortening
Fluffy Frosting (see below)
1. Sift cake flour, sugar, baking powder and salt into a large bowl.
2. Blend in shortening and 3/4 cup milk, then beat at medium speed on mixer 2 minutes. Blend in eggs, almond extract and remaining 1/4 cup milk; beat 1 minute, or 150 strokes. Pour into 2 greased and waxed paper lined muffin tins.
3. Bake in moderate (350 degrees) oven 20-25 minutes. Cool 5 minutes, remove from pan.
Fluffy Frosting
1 1/2 cups sugar
1 teaspoon vanilla
1/4 cup water
1/2 teaspoon almond extract
2 egg whites, unbeaten
Red food coloring
2 tablespoons light corn syrup
1. Blend all ingredients, except food coloring, in top of a large double boiler. Cook, beating constantly, over simmering water 5 minutes, or until volume triples. Tint pale pink with a drop of food coloring.
2. Top each cooled cupcake with a dollop of frosting and decorate with red candy hearts or pink sprinkles if you wish.
No comments:
Post a Comment