60 KATE AITKEN’S CANADIAN COOK BOOK

CINNAMON CUP CAKES

Temperature: 375°F. Time: 10-12 minutes
lg cup shortening 2 eggs. unbeaten
34 cup brown sugar 11% cups sifted pastry flour
1 teaspoon cinnamon 2 teaspoons baking powder
1 tablespoon grated orange lg teaspoon salt
rind 24 cup orange juice

Cream together the shortening, brown sugar, cinnamon and
orange rind; add the unbeaten eggs, one at a time; beat till light
and fluffy. Add the flour, baking powder and salt alternately with
the orange juice. Fill oiled muffin pans two-thirds full; bake in a
moderate oven. Frost with quick icing made by combining icing
sugar and boiling water. Yield: about 28 cup cakes.

DARK CUP CAKES

Temperature: 375°F. Time: 10-12 minutes

¥% cup brown sugar 14 teaspoon salt
14 cup shortening V4 cup cocoa

1 egg, well beaten 14 teaspoon cinnamon or
1% cups sifted cake flour allspice

2 teaspoons baking powder V4 cup milk

Cream together the sugar and shortening; beat till fluffy.
Add the well beaten egg. Add the sifted dry ingredients alter-
nately with the milk; beat till smooth. Fill oiled muffin tins 24
full. Bake in a moderate oven till done. Ice with a thin icing
made by combining 2 tablespoons icing sugar with 14 tablespoon
boiling water. Pour a little icing on the top of each cake. Yield:
about 28 cup cakes.

CUP CAKES
Temperature: 375°F. Time: 10-12 minutes
l4 cup shortening 1 cup plus 2 tablespoons sifted
lg cup white sugar pastry flour
V4 teaspoon vanilla 184 teaspoons baking powder
1 egg, well beaten \4 teaspoon salt

V6 cup milk

Cream together the shortening and sugar; beat till fluffy.
Add the vanilla and well beaten egg. Add the sifted dry ingre-
dients alternately with the milk. Rub small muffin tins with salt,
then brush with melted shortening; fill 24 full of cake mixture.
Bake in a moderate oven. When cool, coat lightly with peanut
butter, cover with fluffy Seven Minute icing. Yield: 18-114" cakes.