Ghostly Cupcakes
Bake these treats in the shape of ghosts or as cupcakes, then cover in a ghostly white shroud of icing.
Servings: 6 large or 12 small
Ingredients:
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1 cup (250 mL) sifted cake-and-pastry flour
2/3 cup (150 mL) granulated sugar
1-1/4 tsp (6 mL) baking powder
1/4 tsp (1 mL) salt
1/3 cup (75 mL) butter, softened
1/3 cup (75 mL) milk
1 egg
1 tsp (5 mL) vanilla
Pallor Icing
Preparation:
In bowl, stir together flour, sugar, baking powder and salt. Using electric mixer on low speed, mix in butter, milk, egg and vanilla until combined. Beat on high speed for 2 minutes.
Spoon into 6 well-greased 5-inch (12 cm) long ghost-shape pans or 12 small paper-lined muffin cups; bake in 350°F (180°C) oven for 20 minutes for ghosts, 17 minutes for cupcakes, or until tester comes out clean. Let cool in pan on rack for 10 minutes; remove from pan and let cool completely on rack. Spread with Pallor Icing.
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