Cupcakes are great for holidays such as Valentine's Day or birthday treats. We serve them when family comes over for a late or early birthday celebration with the kids instead of a decorated cake.First though, I have a neat vintage recipe for you to try: Fairy Dessert: Soften slices of dry bread (from which the crusts have been cut) in milk. Put a little honey on each slice, then dip in beaten egg and fry in a little butter. Serve hot with cream. Cream Cheese Cupcakes 2 (8 ounce) blocks cream cheese, softened 3/4 cup sugar 1 1/2 teaspoons vanilla extract 2 eggs vanilla wafers (one for each cupcake) 1 can any fruit pie filling Combine cream cheese, sugar, eggs, and vanilla. Beat until smooth. Place one vanilla wafer on the bottom of each cupcake liner. Fill with cheese mixture 3/4 full. Bake at 375 degrees for about 20 mins.Top with a spoonful of the pie filling and chill. Note: for picnics you can top with mini chocolate chips or add before baking to make them less messy. = Angel Cupcakes 1 cup granulated sugar 1/2 cup flour 1/4 cup unsweetened cocoa powder 6 large egg whites at room temp 1/2 tablespoon cream of tartar 1 tsp. vanilla extract 1 tablespoon confectioners' sugar Preheat oven to 375. Place paper baking cups in fourteen standard muffin pan cups. Sift sugar, flour, and cocoa powder into a small bowl and set aside. Place egg whites and cream of tartar in a large mixer bowl. Beat on high until stiff but not dry. Slowly add vanilla and fold in cocoa mixture, half at a time until no streaks remain. Spoon about 1/4 cup mixture into each cup. Bake 18-22 min. or until tops spring back when touched. Remove cupcakes from muffin pan and cool on rack. Frost as you wish or sprinkle with confectioner's sugar instead.Note: I also sheet and fill the cups a little fuller and make just 12 cupcakes. = Orange Tea Cakes 2 cups cake flour 2 tsp. baking powder 1/4 tsp. salt 1 tablespoon grated orange rind 2 tablespoons butter 1 cup sugar 1 egg, unbeaten 1/4 cup milk 1/2 cup orange juice Sift flour once, measure, then add baking powder, and salt, sift three more times. Add orange rind to the butter and cream. Add the sugar slowly and cream again. Add the egg and beat until light and fluffy. Add the flour, alternately with the milk and orange juice, using a small amount at a time. Beat after each addition till smooth. Pour into buttered cupcake tins, filling 2/3 full. Bake at 375 degrees for 20 mins or until they test done. Makes 12 large or 20 small cupcakes. Frost or glaze as desired. = Blueberry Tea Cake 5 tablespoons shortening 1 cup granulated sugar 2 eggs, beaten 2/3 cup milk 1 3/4 cups flour 3 tsp. baking powder 1 1/2 cup blueberries Cream shortening; add sugar, beaten eggs and the milk. Sift together the flour and baking powder. Add to the wet ingredients, mixing well. Roll the blueberries in a small amount of flour mixed with sugar. Stir them in the to the batter. Bake in a cake pan or cupcakes tins at 375 for 25 mins or until they test done. Serve with butter. blueberries.
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