Baked Alaska-Ettes Recipe #228597
A sweet little morsel from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
by Molly53
45 min | 15 min prep
SERVES 8 -10
- 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
- Preheat oven to 375F and grease muffin pan.
- Sift dry ingredients together.
- Beat the egg and cream together; add vanilla.
- Pour into the dry ingredients, beating thoroughly.
- Bake until cakes test done (approximately 20 minutes) and remove to a cooling rack.
- 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.
- Preheat broiler.
- Place cake under hot broiler for 30 seconds, or until marshmallows are puffed and brown.
- Serve at once.
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5 stars