I’m a little late getting this recipe posted for Valentine’s Day, but I was a little under the weather and was not able to post it until now.  It doesn’t have to be Valentine’s Day to use this recipe, it can be used any time of year!

This cake recipe that has to be at least 100 years old, if not older.  It’s been handed down through generations so there is not way to really know for sure how old it is, but I can assure you, it’s older than me, older than my mother and older than my grandmother!  I’ve only made this recipe as a cake but never cupcakes.  Since it was going to be Valentine’s Day, I thought this recipe would be perfect topped off with a light mint icing. 

Happy Valentines’s Day!

 

 

Ingredients:

1 cup butter
3 cups sugar
5 eggs
4 cups flour
4 teaspoons baking powder
1 teaspoon baking soda
Pinch of salt
1/4 pound of Pink Lozengers
1-1/2 cups milk

 

Instructions:

1. Dissolve Pink Lozengers very lowly 1-1/2 cups milk 24 hours ahead of time in the refrigerator.
2. Sift together flour, baking powder, baking soda and pinch of salt and set aside until ready to use.
2. Cream butter until light yellow and slowly add sugar and cream well.
3. Add eggs one at a time and beat well.
4. Alternately add flour mixture and Pink Lozenger mixture to creamed mixture.
5. Add vanilla.

Place cupcake papers in cupcake pan and fill 2/3 full.   Bake cupcakes at 350 for 16-18 minutes or until a toothpick inserted in the center comes out clean.

Cool on a cooling rack and ice when completely cooled.

Fluffy Peppermint Icing

2  egg whites at room temp (beat until stiff)

4  Tablespoons heavy whipping cream (or 4 Tablespoons milk)  

 2 teaspoons vanilla

1 teaspoon peppermint extract

4 cups sifted confectioner sugar

1 and 1/2 cups shortening (Crisco)

Wilton’s pink gel coloring

Instructions:

Beat egg whites until stiff.

Mix egg whites with heavy whipping cream (or milk),  vanilla extract, peppermint extract and  2 cups sifted confectioner sugar. 

Then beat in shortening (Crisco).

Add remaining 2 cups confectioner sugar

1/8 teaspoon pink food coloring

Mix all ingredients’ together and mix until smooth and creamy.

Divide into three parts, tint one part dark pink, another part light pink and leave one part white.  Ice cupcakes using a pastry bag with 21 tip, or use a zip lock bag and cut the corner off and pipe on top of each cupcake. Decorate as desired.