White Cakes (cupcakes) and White Mountain Cream Icing
CUP CAKES
1/3 cup butter
1 cup sugar
2/3 cup milk
2 cups sifted flour
3 teaspoons baking powder
1/2 teaspoon lemon extract
1/2 teaspoon vanilla
3 egg whites, stiffly beaten
Cream the butter, add the sugar and continue creaming. Alternately add the dry ingredients. Add the milk. Beat well and add flavorings. Fold in stiffly beaten egg whites. Fill well greased muffin tins 2/3 full or use muffin papers*. Bake 15-18 minutes at 350 degrees. Remove from oven to cooling rack for 5 minutes before removing cakes. Carefully remove and cool completely.
ICING
1 cup granulated sugar
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla
1/4 cup water
1 egg water
In a saucepan pour the water, sugar and cream of tartar without stirring! Remove from heat as soon as syrup forms strings when dropped from a spoon. Pour very slowly onto the stiffly beaten egg white. Beat vigorously until cool. Add vanilla and blend in. Spread immediately. If icing gets too hard to spread add a little war water and beat again.
*The original recipe calls for baking the entire mix in a 13 x 9 pan on wax paper and then cutting into decorative shapes with fancy cutters after the cake is cooled.
Recipe (page 24) adapted from ‘A Thousand Ways to Please a Husband’ by Louise Bennett Weaver and Helen Cowles LeCron
That sounds really yummy!
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