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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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A sweet little morsel from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 cup flour |
1 cup sugar |
1 teaspoon baking powder |
1/4 teaspoon salt |
1 egg, unbeaten |
3/4 cup light cream |
1 teaspoon vanilla |
1 pint ice cream |
9 marshmallows, cut in half crosswise |
Directions:
1. Preheat oven to 375F and grease muffin pan.
2. Sift dry ingredients together.
3. Beat the egg and cream together; add vanilla.
4. Pour into the dry ingredients, beating thoroughly.
5. Bake until cakes test done (approximately 20 minutes) and remove to a cooling rack.
6. When cupcakes are cold, hollow out center and fill with ice cream; level off with the back of spoon and completely blanket the top with halves of marshmallows.
7. Preheat broiler.
8. Place cake under hot broiler for 30 seconds, or until marshmallows are puffed and brown.
9. Serve at once.
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