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Show "Deck The Hall . . I 1 . . . with boughs of holly!" Light the candles plump, jolly red ones; tall, dignified white ones; cute, tiny green ones like the ones that be-deck these little coconut-chocolate cupcakes. Surrounding a shimmering, silver Christmas tree, set on a mirror, they make as charming a center-piece as ever graced a party table! Christmas Candle Cupcakes IVi cups lifted cake (lour IV) teaspoons double-acting baking powder Vi teaspoon salt 'j cup butter or other shortening 1 cup sugar 1 turn, ell beaten 2 squares unsweetened chocolate, melted Vj cup milk I teaspoon vanilla Sift flour once, measure, add baking powder and salt, and sift together three times. Cream shortening, add sugar gradually, and cream together until light . and fluffy. Add eggs and beat well; then add chocolate and blend. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Turn into greased cupcake pans, filling them about 3 full. Bake in moderate oven (350 F.) 20 to 25 minutes, or until done. Dip cupcakes in Seven Minute Frosting. Then roll in shredded coconut. Insert tiny candle in top of each cake and light candles just before servinp. Seven-Minute Frosting 2 cm whites, unbeaten I !, cups sugar Dash of silt Vi cup water 2 teaspoons light corn syrup I teaspoon vanilla Combine egg whites, sugar, salt, water, and corn syrup in top of double boiler. Beat with rotary egg beater or electric beater about 1 minute, or until thoroughly mixed. Cook over rapidly boiling water, beating constantly with rotary egg beater (or at high speed of electric mixer) 7 min-utes, min-utes, or until frosting will stand up in stiff peaks. (Stir frosting up from bottom and sides of pan occasionally with rubber scraper, spatula, or spoon.) Remove from boiling water. Add vanilla and beat 1 minute, or until thick enough to spread. v, Notei For a smoother frosting, wipe down sides of pan with a fork wrapped in a damp Cloth before and during cooking and heating, to prevent crystallization. |