One Egg Gold Cupcakes

Some little cupcakes from the August 1945 issue of "Better Homes and Gardens" Magazine, using the wartime one egg method... which rose nicely and had a lovely flavour. The recipe calls for a Fluffy Frosting but if you are saving eggs in the cakes why would you crack two open for the frosting? So Ive gone for a simple orange drizzle.. to save eggs and syrup and to use up the last of my orange juice.

½ cup shortening
3/4 cup sugar
1 tablespoon grated orange peel 

1 well-beaten egg 

1½ cups cake flour 1/4 teaspoon salt
2 teaspoons baking powder 

½ cup orange juice 

3 tablespoons milk

• Thoroly cream shortening, sugar, and peel.
• Add egg; beat well.
• Add sifted dry ingredients alternately with liquids.
• Fill greased cupcake pans two-thirds full.
• Bake in moderately hot oven (375°) 20 to 25 minutes.
• Makes approx 1½ dozen small cupcakes.

 
Frost with Fluffy Frosting: Beat 2 egg whites, dash of salt, 1 cup corn sirup, and 1 teaspoon vanilla extract until of fluffy spreading consistency

Better Homes and Gardens Magazine
August 1945