lumicero/recipes-ing2inst huggingface dataset:
Title: Simple Carrot Cake With Cream Cheese Frosting(Cook's Illustrated
Ingredients:
- 2 1/2 unbleached all-purpose flour
- 1 1/4 baking powder
- 1 baking soda
- 1 1/4 ground cinnamon
- 1/2 ground nutmeg
- 1/8 ground cloves
- 1/2 table salt
- 1 carrot
- 1 1/2 granulated sugar
- 1/2 light brown sugar
- 4 eggs
- 1 1/2 canola oil
- 8 cream cheese
- 5 unsalted butter
- 1 sour cream
- 1/2 vanilla extract
- 1 1/4 confectioners' sugar
Instructions:
1. For the cake: Adjust oven rack to middle position; heat oven to 350 degrees. Spray 13 by 9-inch baking pan (or 2, 9" round cake pans) with nonstick cooking spray. Line bottom of pan with parchment and spray parchment.
2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside.
3. In food processor fitted with large shredding disk, shred carrots; transfer carrots to bowl and set aside. Wipe out food processor work bowl and fit with metal blade. Process granulated and brown sugars and eggs until frothy and thoroughly combined, about 20 seconds. With machine running, add oil through feed tube in steady stream. Process until mixture is light in color and well emulsified, about 20 seconds longer. Scrape mixture into medium bowl. Stir in carrots and dry ingredients until incorporated and no streaks of flour remain. Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, 35 to 40 minutes, rotating pan halfway through baking time. Cool cake to room temperature in pan on wire rack, about 2 hours.
4. For the frosting: When cake is cool, process cream cheese, butter, sour cream, and vanilla in clean food processor work-bowl until combined, about 5 seconds, scraping down bowl with rubber spatula as needed. Add confectioners' sugar and process until smooth, about 10 seconds.
5. Run paring knife around edge of cake to loosen from pan. Invert cake onto wire rack, peel off parchment, then invert again onto serving platter. Using icing spatula, spread frosting evenly over surface of cake. Cut into squares and serve. (Cover leftovers and refrigerate for up to 3 days.).
Title: Apricot Frosting
Ingredients:
- 2 unsalted butter
- 2 confectioners' sugar
- 2 vanilla extract
- 1/4 Apricot Whip
Instructions:
1. Cream butter (until lightened in color and fluffy) in a stand mixer (or with a hand mixer) on medium high speed.
2. Reduce speed to medium, and add sugar in 1/2 cup at a time.
3. Mix in vanilla and Apricot Whip.
4. Use immediately or refrigerate airtight up to 3 days and stir before using.
Title: Lemon Cream Cake
Ingredients:
- 5 eggs
- 1 3/4 sugar
- 1 salt
- 2 flour
- 3 baking powder
- 2/3 heavy cream
- 6 butter
- 3 lemons, zest of
- 2 fresh lemon juice
Instructions:
1. Heat oven to 375°.
2. Butter and flour a 9x5x3-inch loaf pan.
3. In the bowl of an electric mixer, combine the eggs, sugar, and salt and beat until thick and lemon colored.
4. In another bowl, sift together the flour and baking powder.
5. Gently stir the flour mixture into the egg and sugar mixture a little at a time and blend well.
6. Blend in the cream and melted butter and then stir in the lemon zest and lemon juice.
7. Pour the batter into the prepared loaf pan.
8. Bake for 40 to 45 minutes, or until golden brown around the edges.
9. Remove to a rack to cool for about 5 minutes, then turn the cake out onto the rack and cool completely.
Title: Amaranth Pie Crust - Gluten Free
Ingredients:
- 1/2 arrowroot
- 1/4 flour
- 3/4 amaranth flour
- 1/4 sea salt
- 1/2 cinnamon
- 3 water
- 3 -4
Instructions:
1. Preheat oven to 400F and lightly oil a 9-inch pie pan; set aside.
2. Combine dry ingredients and blend well.
3. Combine oil and 3 tablespoons water and blend with fork; add all at once to flour.
4. Stir only until a ball forms.
5. If ball appears dry and crumbly, add a little more water, one teaspoon at a time, until ball hangs together. (Moisture content of flour varies.).
6. Pat or roll crust to fit into pie pan.
7. Dough tears easily, but mends easily using extra bits to patch.
8. Prick with fork.
9. Bake 3 minutes at 400F, fill pie and finish baking the time required for filling or bake about 15 minutes until brown and crisp.
10. Cool and fill.
Title: Iced Pumpkin Cookies
Ingredients:
- 2 shortening
- 2 eggs
- 1 salt
- 2 vanilla
- 4 baking powder
- 2 pumpkin
- 5 flour
- 2 sugar
- 2 baking soda
- 2 cinnamon
- 6 brown sugar
- 6 milk
- 1 powdered sugar
- 2 butter
Instructions:
1. Preheat oven to 350°F.
2. Combine all cookie ingredients, mixing well.
3. Drop by spoonfuls on greased cookie sheets.
4. Bake for 12-15 minutes, or until they test done to the poke test.
5. While the first batch is baking, combine the icing ingredients and mix well.
6. As each batch comes out, let rest for a few minutes until set and then move to a drying rack.
7. Ice while still warm.
Title: Wacky Cake!
Ingredients:
- 3 flour
- 2 sugar
- 7 cocoa powder
- 2 baking soda
- 1 salt
- 2 vanilla
- 2 white vinegar
- 1/2 canola oil
- 3 canola oil
- 2 cold water
Instructions:
1. Preheat oven to 350 degrees.
2. Stir all ingredients together in a large bowl; combine well.
3. Pour into greased and floured 9x13x2 inch pan.
4. Bake for 20-25 minutes.
5. Cake is done when toothpick inserted in center comes out clean.
6. Cool completely before frosting.
Title: Oreo Cake (Chocolate)
Ingredients:
- 1 butter
- 3/8 cream cheese
- 8 powdered sugar
- 1 instant chocolate pudding mix
- 2
- 1
Instructions:
1. Mix crushed oreos and butter.
2. Spread into 13 x 9 pan, press firmly.
3. Blend one container whipped topping with cheese and sugar.
4. Spread mixture over cookie crust.
5. Spread prepared pudding over cheese mixture.
6. Spread remaining whipped topping over pudding.
7. Garnish with a few reserved cookie crumbs OR chocolate shavings, if desired Refrigerate.
Title: Rice Pudding -- Mexican Style, Arroz Con Leche
Ingredients:
- 1 long-grain white rice
- 3 water
- 3 cinnamon sticks
- 1 ground cinnamon
- 1 lime peel
- 4 salt
- 1 milk
- 1 1/2 egg
- 1/3 sugar
- 1 raisins
- vanilla extract
Instructions:
1. Place the rice in a large saucepan with the water, cinnamon, lime peel and salt.
2. Bring to a boil; lower the heat and cook, covered, until most of the water has been absorbed.
3. Beat an egg into the milk.
4. Stir in the milk, egg mixture and sugar, stirring constantly, over low heat until the mixture thickens.
5. Add the raisins and vanilla and cook for 2 minutes.
6. Remove from the heat and let cool for 10 to 20 minutes.
7. Transfer to a platter or individual bowls and refrigerate.
8. Garnish with ground cinnamon if desired.
Title: Sheep Cupcakes
Ingredients:
- 225 self-raising flour
- 175 caster sugar
- 175 butter
- 3 eggs
- 1 1/2 milk
- 250 butter
- 500 icing sugar
- 1 hot water
- 1 vanilla essence
- 2 mini marshmallows
- 12 marshmallows
- 12 chocolate chips
- 24
- 12
Instructions:
1. Baking:
2. Preheat oven to 180 degrees celcius/350 degrees fahrenheit.
3. Sift the flour.
4. Mix all ingredients slowly, then fast, for 1 minute, until pale and creamy.
5. Spoon into muffin-sized paper cases and bake for 15-20 minutes.
6. Decorating:
7. Mix first 4 ingredients and beat until pale and creamy.
8. Pipe or spread a quantity of icing onto each cupcake, to cover the top, keeping back a small quantity to do the eyes.
9. Place 1 chocolate-covered brazil nut onto each cupcake where you would like the head to be.
10. Snap a chocolate button or coin in half and place on either side of the head as ears.
11. Snap the chocolate sticks into 4 pieces and insert each piece into the cupcake where you would like the legs to be.
12. Place marshmallows all over the rest of the icing.
13. Place 2 blobs of icing onto each brazil nut for the eyes (Or use ready-made white icing squeezy writing tubes).
14. Place a tiny chocolate chip(or a blob of black icing) onto each white eye.
Title: Chocolate Angel Food Cake With Marshmallow Frosting
Ingredients:
- 1 cake flour
- 1/2 salt
- 1/3 cream of tartar
- 1/4 sugar
- 8 cream of tartar
- 1/2 vanilla extract
- 3
- 3/4
- 1/4
- 1
Instructions:
1. Make the angel food cake: Set the oven rack in bottom third of oven and preheat the oven to 350F.
2. Sift 2/3 cup of the superfine sugar onto a piece of wax paper; set aside.
3. Sift the remaining 1/3 cup superfine sugar with the cocoa powder, cake flour and salt; set aside.
4. In the large bowl of a standing mixer, beat the egg whites at medium speed until foamy.
5. Add the cream of tartar and beat until the foam is white and holds the lines of the beater.
6. Increase the speed to medium-high and add the sifted, superfine sugar, 1 tblsp at a time, until completely incorporated.
7. Beat for 30 seconds longer until soft peaks form.
8. Remove the bowl from the mixer.
9. Sift and fold the dry ingredients into the beaten whites, folding them in with a rubber spatula.
10. Pour the batter into a 10-cup angel food cake pan or bundt pan and gently smooth the top without deflating the mixture.
11. Bang the pan once (not too hard) on the counter to release any large air pockets.
12. Bake for about 35 minutes, or until a tester comes out clean.
13. Invert the cake pan over a narrow-necked bottle.
14. Let the cake cool completely in the pan, about 1 hour.
15. Run a thin knife between the cake and sides and center tube of the pan to loosen (you may need to jiggle the pan to completely release the cake).
16. Invert the cake onto a serving platter.
17. Make the marshmallow frosting: Put the egg whites in the large bowl of a standing mixer.
18. In a small saucepan, stir together the granulated sugar and 1/3 cup of water.
19. Bring to a boil over medium-high heat.
20. When the sugar syrup comes to a boil, begin beating the egg whites (with clean beaters!) at medium-high speed.
21. When they become foamy, add the cream of tartar and beat at medium speed until stiff peaks form.
22. Insert a candy thermometer into the sugar syrup (be sure the bulb is completely submerged).
23. Cook until the syrup reaches 242F.
24. Remove from the heat.
25. With the mixer still on, beat the sugar syrup into the egg whites in a slow stream until completely incorporated.
26. Increase the speed to high and beat for 5 minutes, scraping down the sides of the bowl once with a rubber spatula.
27. Add the vanilla and beat for 1 more minute.
28. The frosting will still be a little warm.
29. Frost the cake: Spread a thin layer of frosting all over the cake, including the inside of the center opening, to glue down the crumbs.
30. Then coat the cake all over with the remaining frosting.
31. Decorate the top of the cake with the chocolate shavings.
32. To serve: Gently slice the cake with a serrated knife or an angel food comb.
Title: Devil's Food Cake
Ingredients:
- 1 1/2 water
- 2 sugar
- 3/4 butter
- 2 eggs
- 1 vanilla
- 2 flour
- 1/2 baking soda
- 2 salt
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Bring water to a boil then remove from heat.
3. Add sugar and butter to hot water and stir until butter is melted.
4. Add eggs and vanilla and mix well.
5. In a separate bowl, combine flour, cocoa, baking soda and salt and mix well.
6. Add butter mixture to dry ingredients and mix thoroughly.
7. Pour into a 9 by 13 baking pan and bake at 350 for 30 to 35 minutes or until tester comes out clean.
8. Cool completely on wire rack.
Title: Amanda's Bread Pudding
Ingredients:
- 1 milk
- 1 half-and-half
- 1/4 butter
- 1/2 sugar
- 4 raisins
- 3/4 pecans
- 3 eggs
- 1 vanilla
- 1/2 nutmeg
- 1/4 cinnamon
- 1/2 butter
- 1 sugar
- 5 evaporated milk
- 1
- 3/4
Instructions:
1. Grease a 9 x 13-inch pan. Scald the milk and the half and half. Add the 1/2 stick butter and the 1/2 cup sugar. Pour over the four cups of French bread, raisins and pecans. Let sit for 15 minutes.
2. Whisk together eggs, vanilla nutmeg and cinnamon. Pour over bread mixture. Bake for 350 degree for 45 minutes.
3. To make the whiskey sauce over medium heat the 1 stick of butter, 1 cup sugar, evaporated milk and egg yolk. Remove from heat and then stir in 3/4 cup of whiskey.
Title: Old-Fashioned Short Cake With Strawberries
Ingredients:
- 1 strawberry
- 1/4 - 1/2 sugar
- 1/2 butter
- 2 flour
- 4 baking powder
- 1/4 salt
- 1/8 nutmeg
- 1/2 milk
- 2 eggs
- 1/4 sugar
- 1 powdered sugar
- 1/4
Instructions:
1. Butter two 9" round pans with 1/2 tablespoon butter each.
2. Combine flour, baking powder, salt, 1/4 cup sugar, and nutmeg.
3. Cut in remaining butter.
4. Mix together milk and egg yolks in a small bowl.
5. Stir into dry ingredients with a fork till a soft dough forms.
6. Pat dough evenly in the two pans (wet fingers, if too sticky).
7. Beat egg whites until stiff but not dry.
8. Brush surface of dough with egg whites and sprinkle evenly with 1/4 cup sugar.
9. Bake at 450 for 8-10 minutes or until golden brown.
10. Remove from pans to wire racks and let cool completely. (Layers will be thin.).
11. Arrange on serving plate as cake, cream (whipped with powdered sugar) and strawberries. Repeat the layers to form a beautiful 2 layer shortcake.
Title: Halloween Monster of a Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/3 water
- 3 eggs
- 1 instant pudding mix
- 1 1/4 heavy whipping cream
- 1/3 sour cream
- 3 powdered sugar
- 1 bittersweet chocolate
- 2 heavy whipping cream
- 1 unsalted butter
- 1/2 unsalted butter
- 1/2 Kahlua
- 12 vanilla extract
- 6 vanilla
- 1 pistachios
- 2
- 1
- 2
- 1/4
- 1
- 1 1/2 - 2
Instructions:
1. Cake:
2. Preheat oven to 350.
3. Spray 4, 8-9" round cake pans with nonstick spray and flour.
4. Line bottom of pans with parchment paper, spray parchment; set aside.
5. Prepare devil's food cake mix according to package directions (I listed the ing. for Betty Crocker cake mix, not sure if all brands use the same ing.)Divide between 2 pans and bake according to package directions.
6. Cool COMPLETELY.
7. Prepare white cake mix according to package directions, add green food coloring.
8. Divide batter between 2 remaining pans and bake according to package directions.
9. Cool COMPLETELY.
10. *Tips* I cut off the rounded tops of cakes to even them out and then put in freezer so when I frost the crumbles will not get in frosting. Put a sheet of wax paper on cake stand or plate then put cake layers on, when you are done just pull out the wax paper and your plate will be clean. Put the top of cakes facing down so you have a nice flat area to spread filling and frost top layer.
11. Spread Pistachio filling evenly between layers (about 1 1/8-1/4c each).
12. Spread Chocolate Ganache Icing evenly over top and sides of cake, if icing sets up on cake before you can blend it all put cake in oven on WARM setting for a bit to soften then blend top and sides well.
13. Garnish with chopped pistachios.
14. Pistachio Filling:
15. In a lg bowl, combine pudding mix, cream, sour cream, milk and powdered sugar.
16. Beat at med speed with an electric mixer until stiff peaks form, refrigerate at least one hour or until ready to use.
17. Chocolate Ganache Icing:
18. In a lg bowl, place chocolate; in a lg saucepan combine cream, butter, liquer and vanilla.
19. Bring to a boil over med-high heat; pour over chocolate whisking until chocolate is melted and smooth.
20. Refrigerate for 45 min to an hour until spreading consistency is reached.
Title: Pumpkin Pie Cake
Ingredients:
- 1 pumpkin puree
- 4 eggs
- 1 1/2 sugar
- 1 salt
- 2 ground cinnamon
- 1 ground ginger
- 1/4 ground cloves
- 2 evaporated milk
- 1 butter
- 1/2
Instructions:
1. Pre-Heat oven to 350°F.
2. In a large bowl, whisk together all filling ingredients until well combined.
3. Pour into buttered 9" x 13" baking Dish.
4. In a second bowl, cut butter into cake mix and rub between fingers until combined.
5. Sprinkle cake mixture over top of pie filling (some may in a bit and that's ok, but most should stay on top).
6. Bake at 350°F until knife comes out clean, about 55 minutes.
7. Cool and refrigerate.
Title: Rhubarb Strawberry Jello Cake
Ingredients:
- 1 flour
- 1 1/2 baking powder
- 1/2 salt
- 2 sugar
- 1/3 butter
- 1 egg
- 1/4 milk
- 4 rhubarb
- 1 strawberry Jell-O gelatin dessert
- 1/2 flour
- 1 sugar
- 1/4 butter
Instructions:
1. Preheat oven to 375°F.
2. Lightly grease a 9x13-inch baking pan.
3. In a small bowl, sift together 1 cup flour, the baking powder. salt and 2 Tablespoons sugar.
4. Cut in 1/3 cup butter/margarine.
5. Stir in the beaten egg and milk; mix well.
6. Spread the mixture in the prepared pan.
7. In a small bowl combine the 1/2 cup flour, 1 cup sugar and 1/4 cup butter to make a crumb-like struesel.
8. Distribute the rhubarb evenly over the cake mixture.
9. Sprinkle the strawberry jello evenly over the rhubarb and cake.
10. Sprinkle the stuesel crumbs evenly over all.
11. Bake for 40 minutes or until a toothpick comes out clean.
Title: Sugar Cookie Guillotine
Ingredients:
- 1/4 salt
- 1 butter
- 1 sugar
- 1 egg
- 1 milk
- 3 all-purpose flour
- 4 powdered sugar
- 3 flour
- vodka
- chocolate
- confectioners' sugar
Instructions:
1. In a stand mixer beat butter, sugar, salt, egg and milk. Slowly incorporate flour until dough ball forms. Split into two balls and chill until ready to use.
2. Heat oven to 375 degrees fahrenheit and roll out dough onto a parchment lined baking sheet using powdered sugar to prevent sticking. Cut out shapes using stencils and save scraps for the next batch. Bake 9 to 11 minutes until edges just begin to brown. Remove from oven and smooth by placing parchment paper over the top of freshly baked cookies and press down flat with a slightly smaller baking sheet. Once cool place on paper towel to absorb any butter before assembling.
3. ROYAL ICING:
4. Once all your components are ready, assemble using royal icing as the 'glue'. This cookie is very delicate so be gentle. Once assembled and dried, you can paint however you like! I was inspired by early 20th century handcrafted German toys.
Title: Chocolate Truffle Cake Filling
Ingredients:
- 4 butter
- 6 powdered sugar
- 6
- 2 1/2
Instructions:
1. Microwave chocolate and butter at High for 1 minute or until melted, stirring once. (My microwave died so I did it on the stove in a double boiler, it works just as good).
2. Stir in whipping cream.
3. Gradually add powdered sugar, stirring until blended and smooth.
4. Cool. (Dont refrigerate too long because this will get too stiff -- trust me.just use your judgment.I left it in overnight -- uh oh!.).
Title: Peanutty Chocolate Frosting
Ingredients:
- 2 peanut butter
- 1 margarine
- 2 icing sugar
- 1 1/2 milk
- 3
Instructions:
1. Cream together peanut butter and margarine.
2. Blend in cocoa and gradually add the icing sugar and milk to the mix, alternating between in two in small amounts.
3. Blend until smooth and apply to cooled cake.
Title: Peanut Butter Balls
Ingredients:
- 1 granola cereal
- 1/2 brown sugar
- 1 skim milk powder
- 1 raisins
- 2 peanut butter
- coconut flakes
Instructions:
1. Mix together in a large bowl Granola/Rice Crispy cereal, brown sugar, skim milk powder, and raisins (if desired). Mix till it makes a white mix.
2. Add peanut butter.
3. Mix all ingredients till blended well.
4. Make into small balls. Roll in coconut shavings or chopped nuts, or leave plain.
5. Refrigerate 1-2 hours till firm.
Title: Berry Delicious Dessert Bars
Ingredients:
- 2 flour
- 1/2 brown sugar
- 1 butter
- 1/2 cream cheese
- 16 powdered sugar
- 1 vanilla
- 1 berries
- 8 cold water
- 10
- 1
- 1 3/4
Instructions:
1. For crust: Mix all ingredients together in a mixing bowl
2. Pat into a 9X13 pan like you would pie dough.
3. Bake at 275 degrees for 15 minutes.
4. For cream cheese layer: Cream together cream cheese, powdered sugar and vanilla with an electric mixer.
5. fold in whipped topping.
6. spread onto cooled crust.
7. For fruit layer:
8. Bring water and danish dessert mix to a boil for one minute.
9. Remove from heat and add in berries of your choice.
10. Spread on top of cream cheese layer.
11. Refrigerate until ready to eat!
Title: Apricot Peach Berry Buckle
Ingredients:
- 3 -4 sugar
- 1/4 all-purpose flour
- 1 baking powder
- 1 salt
- 1/4 unsalted butter
- 4 sugar
- 1/3 egg
- 1 milk
- 1/4 brown sugar
- 2 ground cinnamon
- 1/4 unsalted butter
- 1
Instructions:
1. In bowl mix one cup of flour, baking powder, and salt. In second bowl, beat 4 tbsp butter and sugar. Beat in egg. On low, alternately beat in flour mix and milk.
2. In bowl mix 2 tbsp flour, brown sugar and cinnamon. Rub in cold butter until crumbly. Spoon batter over filling; top with brown sugar mixture.
3. Bake in a 350 oven until nicely browned and fruit is bubbling.
Title: Professional Cream Cheese Buttercream Frosting
Ingredients:
- 1 salted butter
- 1/2 shortening
- 16 cream cheese
- 4 confectioners' sugar
- 1 1/2 vanilla extract
- salt
Instructions:
1. In a large bowl (or KA Mixer) cream together shortening and butter.
2. Stop and scrape down, start again till creamy.
3. Add cut-up cream cheese and cream again, scraping down sides till fluffy on high.
4. Add vanilla extract and blend.
5. Add at time confectioner's sugar, starting on low speed as to not spray sugar all over, then increase speed till blended each time and scrape down each time.
6. You may add salt if you need to.
7. Turn on high speed for 15 minutes to make frosting blended, smooth and fluffy.
8. Also you may have to chill frosting after completed.
Title: Cannoli Pie
Ingredients:
- 2 ricotta cheese
- 1/2 confectioners' sugar
- 1 Cool Whip Topping
- 1 vanilla
- 1/3 cinnamon
- 1/2 maraschino cherry
- 1/2 orange zest
- 1/2 butter
- 2
- 1
Instructions:
1. Brush the pie crust lightly with the melted butter and place the crust into freezer while preparing the filling.
2. Place all the other ingredients into a large bowl and mix well.
3. Fill the pie crust with the ricotta filling.
4. Cover lightly with plastic wrap and place in freezer.
5. Chill for at least 8 hours.
6. Before serving, remove from freezer for 15 to 20 minutes.
7. I usually pour some hot fudge sauce on each plate and place a slice of pie in the middle of the sauce.
Title: Healthy Vegetarian Carrot Snack Cake
Ingredients:
- 2 whole wheat flour
- 2 carrots
- 1 coconut flakes
- 1/2 raisins
- 1/2 baking soda
- 1 bananas
- 1/2 brown sugar
- 2
- 1/2
Instructions:
1. Turn on the oven, set to 350.
2. Mix flour, carrots, nuts, coconut, raisins and baking soda in a big bowl.
3. Mix anise, bananas, oil and brown sugar in a smaller bowl.
4. Add wet ingredient mixture to dry ingredient mixture, and stir gently but thoroughly. Add some milk, a bit at a time, if the batter is too thick to stir comfortably (it should be thick, though, not runny!).
5. Pour into large buttered cake pan.
6. Bake 35-40 minutes, until toothpick or knife inserted in the middle comes out clean.
7. Allow to cool in pan, and cut into squares. Refrigerate if you want it to last longer. Enjoy!
Title: Vanilla Bean Cupcakes
Ingredients:
- 3 sugar
- 3 eggs
- 3 all-purpose flour
- 3 3/4 milk
- 1 1/2 baking powder
- 1 salt
- 3 1/4 vanilla extract
- 1/2 vanilla bean
- 2
- 1
Instructions:
1. Preheat oven to 325 degrees. Line muffin tins with baking cups.
2. In a large mixing bowl, beat sugar and eggs/whites together with an electric mixer until slightly thickened, about 2 minutes. Sift together the flour, baking powder and salt into a medium mixing bowl. Add the flour mixture, milk, oil, and vanilla to the eggs. Split the vanilla bean from end to end and scrape the seeds out with a knife. Add to the mix and incorporate the ingredients together slowly, just until the batter is smooth. Fill each muffin cup 2/3 full.
3. Bake in preheated oven for 12-14 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.