[7] Diced candied pineapple can replace cherries.
[8] For the coconut, use the bulk kind or that which comes in cans but not the frozen.
Mincemeat Cup Cakes
| DIRECTIONS | INGREDIENTS | For 12 cup cakes | For 18 cup cakes | |||
| 1. Turn on oven; set at moderately slow (350° F.). | ||||||
| 2. Grease 12 or 18 two and one-half in. muffin cups holding about ½ cup each. | ||||||
| 3. Sift together into bowl |  | sifted, all purpose FLOUR | | 1¾ cups | | 2⅔ cups |
| BAKING POWDER | 2 teasp. | 3 teasp. | ||||
| SUGAR | ¾ cup | 1⅛ cups[9] | ||||
| SALT | ¼ teasp. | ½ teasp. | ||||
| 4. Add all at once | | soft SHORTENING | | ⅓ cup | | ½ cup |
| unbeaten EGG | 1 | 2 | ||||
| VANILLA | 1 teasp. | 1½ teasp. | ||||
| MINCEMEAT[10] | 1 cup | 1½ cup | ||||
| PET MILK | ¼ cup | 6 tablesp. | ||||
| WATER | ¼ cup | 6 tablesp. | ||||
5. Beat vigorously 2 minutes with spoon or electric beater at medium speed.
6. Fill muffin cups only ⅔ full. Bake on oven shelf slightly above center 30 minutes, or until cakes shrink from sides of cups. If desired, spread while warm with Pet Glaze (see index).
[9] 1⅛ cups equal 1 cup plus 2 tablespoons.
[10] Use bulk or packaged mincemeat, cooked as directed on package.
Note: You’ll have perfect success with this recipe in any altitude up to 3,000 feet. If you live in a higher altitude, write for specially adjusted recipe, stating altitude at which you live and name of recipe.
