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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I like this simple recipe because it can be mixed up by hand. I have worked and reworked it and finally was successful in coming up with just the right measurements to yield four to six cupcakes. Ingredients:
2 tablespoons shortening |
1/4 cup sugar |
1/4 cup 2% milk |
1 egg white |
1/4 teaspoon vanilla extract |
2/3 cup cake flour |
3/4 teaspoon baking powder |
1/4 teaspoon salt |
frosting: |
2 tablespoons butter |
1/2 cup confectioners' sugar |
2 teaspoons 2% milk |
red shoestring licorice |
Directions:
1. In a small bowl, cream shortening and sugar until crumbly, about 2 minutes. Beat in the milk, egg white and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. In a small bowl, beat the butter, confectionersâ sugar and milk until smooth. Frost cupcakes. Decorate with licorice pieces to form lacing. Yield: 4 cupcakes.
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