Tzane at 02:09, 21 November 2021

2021-11-21T02:09:01Z

← Older revision		Revision as of 20:09, 20 November 2021
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	1-1/2 c. cake flour, sifted 1 tsp. vanilla		1-1/2 c. cake flour, sifted 1 tsp. vanilla
			2 tsp. baking powder 2/3 c. sugar
	2 tsp. baking powder 2/3 c. sugar		1/4 tsp. salt     2 egg yolks
			6 tbsp. butter or shortening 1/4 c. canned milk, diluted with
	1/4 tsp. salt 2 egg yolks		1-1/2 c. shredded coconut  1/4 c. water

	6 tbsp. butter or shortening 1/4 c. canned milk, diluted with

	1-1/2 c. shredded coconut 1/4 c. water


	Preheat oven to 350 deg. Grease 18 2” muffin tins. Sift flour before measuring. Resift with baking powder and salt. In separate bowl, cream together shortening and vanilla. Add sugar gradually and cream. Beat in egg yolks one at a time. Blend well. Add flour mixture alternately with milk and water mixture, beginning and ending with flour mixture. Bake 20 minutes, or until cakes shrink from sides of tins. Remove from oven and turn out of tins. Cool on racks.		Preheat oven to 350 deg. Grease 18 2” muffin tins. Sift flour before measuring. Resift with baking powder and salt. In separate bowl, cream together shortening and vanilla. Add sugar gradually and cream. Beat in egg yolks one at a time. Blend well. Add flour mixture alternately with milk and water mixture, beginning and ending with flour mixture. Bake 20 minutes, or until cakes shrink from sides of tins. Remove from oven and turn out of tins. Cool on racks.


	Reduce oven heat to 250 deg. Spread meringue (see recipe below) on bottom and sides of cool cupcakes. Sprinkle with 1-1/2 c. shredded coconut (1/4 lb.). Put on baking sheet, upside down, with meringue sides up. Return to oven and bake 10 minutes, or until coconut is very lightly browned.		Reduce oven heat to 250 deg. Spread meringue (see recipe below) on bottom and sides of cool cupcakes. Sprinkle with 1-1/2 c. shredded coconut (1/4 lb.). Put on baking sheet, upside down, with meringue sides up. Return to oven and bake 10 minutes, or until coconut is very lightly browned.

			<center><u>MERINGUE</u></center>

	MERINGUE


	2 egg whites 6 tbsp. sugar		2 egg whites 6 tbsp. sugar


	Beat egg whites until stiff, but not dry. Continue beating while adding sugar, a little at a time.		Beat egg whites until stiff, but not dry. Continue beating while adding sugar, a little at a time.
			</poem>

Tzane: Created page with "1-1/2 c. cake flour, sifted 1 tsp. vanilla 2 tsp. baking powder 2/3 c. sugar 1/4 tsp. salt ..."

2021-11-21T01:06:19Z

Created page with "1-1/2 c. cake flour, sifted 1 tsp. vanilla 2 tsp. baking powder 2/3 c. sugar 1/4 tsp. salt ..."

New page

1-1/2 c. cake flour, sifted 1 tsp. vanilla

2 tsp. baking powder 2/3 c. sugar

1/4 tsp. salt 2 egg yolks

6 tbsp. butter or shortening 1/4 c. canned milk, diluted with

1-1/2 c. shredded coconut 1/4 c. water

Preheat oven to 350 deg. Grease 18 2” muffin tins. Sift flour before measuring. Resift with baking powder and salt. In separate bowl, cream together shortening and vanilla. Add sugar gradually and cream. Beat in egg yolks one at a time. Blend well. Add flour mixture alternately with milk and water mixture, beginning and ending with flour mixture. Bake 20 minutes, or until cakes shrink from sides of tins. Remove from oven and turn out of tins. Cool on racks.

Reduce oven heat to 250 deg. Spread meringue (see recipe below) on bottom and sides of cool cupcakes. Sprinkle with 1-1/2 c. shredded coconut (1/4 lb.). Put on baking sheet, upside down, with meringue sides up. Return to oven and bake 10 minutes, or until coconut is very lightly browned.

MERINGUE

2 egg whites 6 tbsp. sugar

Beat egg whites until stiff, but not dry. Continue beating while adding sugar, a little at a time.

Coconut Cup Cakes - Revision history

Tzane at 02:09, 21 November 2021

Tzane: Created page with "1-1/2 c. cake flour, sifted 1 tsp. vanilla 2 tsp. baking powder 2/3 c. sugar 1/4 tsp. salt ..."