1 cup butter, softened
1 cup milk
1 peel of 1/4 cup walnut
4 eggs
3/4 cup pineapple juice
1 (12 ounce) package mixer-ready-to-spread frosting
1 1/3 cups all-purpose flour
1 cup milk
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups or line with paper liners.
Create 9 mason jar pastry shells and line with paper liners.
Combine butter, milk and 1/4 cup of this finely chopped walnut paste in a medium bowl. Beat egg whites until soft peaks lightly form. Gradually add a cup of milk. Sift together flour, salt, cinnamon and nutmeg. Measure 1 cup of milk and add half of milk to egg whites. Fold in remaining milk, and set aside.
Bake on a baking sheet in preheated oven for 10 minutes, or until set. Remove from oven and let cool completely. Frost with frosting at once, or as desired or store in freezer for a couple of days.
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