1 c Cake-and-pastry flour, sift
2/3 c Granulated sugar
1 1/4 ts Baking powder
1/2 ts Salt
1/3 c Butter, softened
1/3 c Milk
1 Egg
1 ts Vanilla
-PALLOR ICING-
1 c Granulated sugar
3 tb Water
1 Egg white
pn Cream of tartar
pn Salt
1/2 ts Vanilla
Bake as ghost shapes or as cupcakes, then cover in a ghostly white shroud
of icing.
Pallor Icing: In top of double boiler over boiling water, combine sugar,
water, egg white, cream of tartar and salt. With electric mixer, beat at
high speed for 7 minutes or until still glossy peaks form. fold in vanilla.
Cover and refrigerate for 1 hour or until thickened. [Icing can be stored
for up to 3 days.][Makes 2 cups.] 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 for 2 minutes. Spoon
into 6 well greased 5-inch long ghost-shape pans or 12 small paper-lined
muffin cups; bake in 350F 180C 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.
Makes 6 ghosts or 12 small cupcakes.
Yields
6 Ghosts
