SANS RIVAL CUPCAKES


Ingredients:

Cucpake

2-2/3 cups BARON ALL PURPOSE FLOUR
2 cups sugar
1 tsp salt
1-1/2 tsp baking powder
1 cup MAGNOLIA GOLD BUTTER UNSALTED, softened
2 tsp vanilla
1 cup MAGNOLIA FRESH MILK
4 pc MAGNOLIA BROWN EGGS

Meringue

1/2 (4 pc) cup MAGNOLIA BROWN EGGS, use egg whites only
1/2 cup sugar
1/4 tsp cream of tartar
1/4 cup finely chopped roasted cashew nuts
1/4 cup dry bread crumbs

Butter Icing

3/4 cup MAGNOLIA GOLD BUTTER SALTED
1/4 cup PRIMEX SHORTENING
3/4 cup sifted confectioner’s sugar
3/4 cup MAGNOLIA ALL PURPOSE CREAM

Procedure:

  1. To make cupcakes: in a bowl, mix together flour, sugar, salt, and baking powder.
  2. Using the paddle attachment of the mixer, blend in butter and vanilla until it resembles streusel crumbs. Add in milk and eggs. Blend until mixture is smooth.
  3. Line muffin pans with 24 baking cups and pour mixture. Bake at 350°F for 25-30 minutes. Let cool and unmold. 
  4. To make meringue: heat together egg whites and sugar in a water bath until mixture is warm and sugar is dissolved. Transfer to a mixer.
  5. Add cream of tartar and beat until stiff peaks form. Remove from mixer.
  6. Fold in nuts and bread crumbs. Bake at 275°F for 30 minutes.
  7. To make butter icing, cream butter and shortening until soft. Add in sugar until smooth. Beat in cream.
  8. To assemble cupcakes, ice top of each cupcake with icing. Top with a meringue disc. Keep cool.

Makes 24 servings.


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