Bourbon Street Sherry Cakes recipe

Ingredients:
INGREDIENTS for Cake: <br>
1 egg, separated <br>
3/4 cup sugar
<br>
1-1/8 cups self-rising flour <br>
1/4 cup corn oil <br>
1/2
cup milk <br>
3/4 teaspoon vanilla extract<br>
INGREDIENTS for Sauce:
<br>
1 cup sugar <br>
1/2 cup water <br>
1/2 cup dry sherry <br>

1/4 cup anisette <br>
whipped cream <br>

Procedures:
Preheat oven to
350 degrees. Combine egg yolk and sugar, beating until light yellow in
color. Add remaining cake ingredients except egg white, mixing well. Beat
egg white until stiff but not dry; fold into batter. Pour into greased
muffin tins. Bake about 15 minutes or until golden. Remove cakes while
still warm. Arrange in a flat dish with sides. To make sauce, combine
sugar and water; boil until sugar dissolves. Remove from heat and stir in
sherry and anisette. Pour over warm cakes. Chill overnight. Serve with
whipped cream.
<br>
YIELDS: 24 cupcakes