Tuesday, October 30, 2007


Consider this your early Halloween present. These cupcakes are a white cake called Snow Cake and they are topped with orange icing (orange flavor, not just color). The Snow Cake recipe is very light and airy thanks to whipped egg whites, and would do really well layered with raspberry preserves and fluffy white icing, or maybe a milk chocolate frosting.

The icing is very simple and has a more subtle orange flavor than I wanted, but is still very good. Now look away Mom, because I am going to let you in on a little secret about this icing...it has egg white in it. Ack! If you are willing to risk salmonella you will find it sets up quite nicely.

I had big plans for this little cupcake. It was supposed to be topped with candied orange dipped in chocolate for a grown up Halloween look. We have dozens of mandarin oranges on our counter but there they will sit as school work interfered with my plans. Priorities, people. So these cupcakes just got a little sprinkle of black sugar and I called it a day.

Snow Cake
Adapted from the Boston Cooking-School Cook Book, 1948.

3 egg whites
1 cup sugar
1/2 cup butter
1/2 cup milk
1 1/2 cups flour
2 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla

Heat oven to 350. Beat egg whites until stiff. Add 1/2 the sugar and set aside. Cream butter and add remaining sugar gradually, beating constantly. Mix and sift dry ingredients and add alternately with milk. Add vanilla. Fold in egg whites. For cupcakes, bake about 30 minutes.

Orange Frosting
Grated rind 1 orange
1/2 tsp lemon juice
1 Tbs orange juice
1 egg white
confectioner's sugar

Add rind to fruit juice and let stand 15 minutes. Strain. Add gradually to egg yolk while beating it. Stir in sugar until right consistency to spread. Beat until very smooth.


Megan said...

Love the cupcakes. Just cruizing and wanted to say Hi. Nice blog.

Classic cook said...

Thanks, Megan.

Lisa Kendrick said...

"Snow Cake" sounds so magical! I'd love to try these cupcakes!

And don't be scared when something says "3 minutes EXACTLY", if you can handle raw egg whites then you can handle this. =)

Classic cook said...

Thanks for the support, Lisa. I can be such a wimp sometimes about that stuff ;-)