Combine all ingredients, mixing until smooth and fluffy. Makes 2/3c.
MCCALL'S BEST CHOCOLATE CUPCAKES (pg 137) 1c sifted all purpose flour 1/4c sifted unsweetened cocoa 3/4c sugar 3/4tsp baking soda 1tsp salt 1/3c shortening 1/2c buttermilk or sour milk* 1tsp vanilla extract 1 egg
1. Preheat oven to 375. Grease and flour bottoms of cupcake cups or place paper liners in cupcake pan. 2. Into large bowl, sift flour with cocoa, sugar, soda, and salt. 3. add shortening, buttermilk, and vanilla. 4. At low speed, beat 30 seconds, scraping side of bowl with rubber spatula. At medium speed, beat 2 minutes. 5. Add egg; continue beating 1 minute longer 6. Spoon batter evenly into prepared cupcake cups, filling about half full 7. Bake about 20 minutes, or until surface springs back with gently pressed with fingertip. 8. Remove to wire rack; cool thoroughly. Frost as desired. * To sour milk: Place 1 1/2tsp vinegar or lemon juice in measuring cup. Add milk to measure 1/2c. Let stand a few minutes before using.
VANILLA BUTTER-CREAM FROSTING (pg. 144) 1/3c soft butter or margarine 3 1/2c sifted confectioners' sugar 3 to 4Tbsp cream or milk 1 1/2tsp vanilla extract, or 1 tsp vanilla extract and 1/4tsp almond extract
1. In medium bowl, with mixer at medium speed, or wooden spoon, beat butter with sugar, cream and vanilla until smooth and fluffy. If frosting seems too thick to spread, gradually beat in a little more cream. 2. Makes enough to fill and frost an 8" or 9" layer cake; or frost a 13 x 9 x 2" cake.
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TIMESTAMPS 0:00 Intro 0:58 Herb Dip 2:33 Deviled Egg Sandwiches 4:26 Nut-Pineapple Cream Cheese Filling 5:51 Thanks to Factor for sponsoring this video! 7:29 Sandwich Assembly 9:57 Herb Dip and Sandwich Taste Test 15:09 McCall's Best Chocolate Cupcakes 18:59 Vanilla Butter-Cream Frosting 22:07 Cupcake Taste Test 23:25 Cookbook Chat - McCall's Cook Book (1963)
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