Bake as ghost shapes or as cupcakes, then cover in a ghostly white shroud of icing.

Pallor Icing: In top of double boiler over boiling water, combine sugar, water, egg white, cream of tartar and salt. With electric mixer, beat at high speed for 7 minutes or until still glossy peaks form. Fold in vanilla. Cover and refrigerate for 1 hour or until thickened. [Icing can be stored for up to 3 days.][Makes 2 cups.] In bowl, stir together flour, sugar, baking powder and salt. Using electric mixer on low speed, mix in butter, milk, egg and vanilla until combined. Beat on high for 2 minutes. Spoon into 6 well greased 5-inch long ghost-shape pans or 12 small paper-lined muffin cups; bake in 350F 180 °C oven for 20 minutes for ghosts, 17 minutes for cupcakes, or until tester comes out clean. Let cool in pan on rack for 10 minutes; remove from pan and let cool completely on rack. Spread with Pallor icing.

Makes 6 ghosts or 12 small cupcakes.

Happy Halloween" Recipe by Canadian Living Test Kitchen

[-=Pam=-] PA_Meadows@msn. Com