lumicero/recipes-ing2inst huggingface dataset:
Title: Spicy Apple Twists (Pillsbury Bake-Off Winner)
Ingredients:
- 2 baking apples
- 1 1/2 all-purpose flour
- 1/2 self-rising flour
- 1/2 salt
- 4 -6 shortening
- 1 cold water
- 1/4 margarine
- 1/2 butter
- 1 margarine
- 1 butter
- sugar
- cinnamon
- water
Instructions:
1. Heat oven to 425.
2. Cut each apple into 8 wedges.
3. Lightly spoon flour into measuring cup and level off.
4. In a medium bowl, blend flour and salt.
5. Using pastry blender or fork, cut in shortening until mixture resembles coarse crumbs.
6. Sprinkle flour mixture with water 1 tablespoon at a time, mixing lightly with fork until dough is just moist enough to hold together.
7. Shape dough into ball.
8. On floured surface, roll dough lightly from cener to edge into 12 inch square.
9. Spread with 1 tablespoon softened margarine.
10. Fold 2 sides to center.
11. Roll to 16 x 10 inch rectangle.
12. Cut crosswise into 16 (10 inch) strips.
13. Wrap 1 strip around each apple wedge.
14. Place 1/2 inch apart in ungreased 13 x 9 inch pan.
15. Brush each wrapped apple wedge with melted margarine.
16. In small bowl, blend sugar and cinnamon; sprinkle over wrapped apples.
17. Bake at 425 for 20 minutes.
18. Pour water into pan.
19. Bake an additional 12-17 minutes or until golden brown.
20. Spoon sauce in pan over twists.
21. Serve warm or cool, plain or with whipped cream.
22. *If using self rising flour, omit salt.
Title: Fresh Strawberry Cobbler
Ingredients:
- 8 butter
- 1 1/4 self-rising flour
- 1/2 milk
- 1 strawberry
- 1/2 strawberry syrup
- 1/2 half-and-half
- 1/2 sugar
- 1 vanilla extract
Instructions:
1. Preheat oven to 375°.
2. Melt 2 tablespoons butter in a 9"X13" baking dish.
3. In a bowl mix together 4 tablespoons butter, self-rising flour, and milk. Stir until thick and stretchy, like biscuit dough. Add a little more milk or flour if necessary.
4. In a separate bowl mix together half-n-half cream, sugar, and vanilla until sugar is completely dissolved.
5. Drop 5 or 6 tablespoons of dough into the buttered baking dish.
6. Pour in the prepared strawberries.
7. Pour in the milk and sugar mixture.
8. Pour in the strawberry syrup. (If you don't have strawberry syrup on hand, place 1/2 cup of strawberry jam or preserves in the microwave until thin but not boiling).
9. Dollop on the remainder of the dough.
10. Dot with 2 tablespoons butter.
11. Bake 35 to 40 minutes or until golden brown.
Title: Creamy Rice Pudding With Raisins
Ingredients:
- 3 1/2 milk
- 1/2 sugar
- 1 cinnamon stick
- 1/2 long-grain rice
- 2 heavy cream
- 1/2 vanilla extract
- 1
Instructions:
1. Heat milk, 1/4 cup sugar and cinnamon in saucepan just to boil; stir in rice and reduce heat to low.
2. Cover and simmer 40 minutes.
3. Whisk yolks, cream, remaining 1/4 cup sugar and vanilla in bowl.
4. Stir into rice mixture.
5. Bring to boil; cook, stirring, 2 minutes.
6. Remove cinnamon.
7. Cool 30 minutes.
Title: Angel Food Strawberry Ice Cream Cake
Ingredients:
- 1 water
- 1 1/4 strawberry ice cream
- 4 sugar
- 2 vanilla
- 1/4 strawberry
- 1
Instructions:
1. Prepare cake mix according to package directions using the 1 1/4 cups water. Pour batter into an ungreased 10-inch tube pan. Gently cut through batter to remove any large air pockets.
2. Bake according to package directions. Immediately invert cake; cool thoroughly in pan. Loosen sides of cake from pan; remove cake.
3. With a serrated knife, carefully split the cake horizontally into 3 layers. Place the bottom layer and middle layers on freezer-safe platters; spread each layer with 2 cups softened ice cream. Freeze layers for 30 to 60 minutes or until ice cream is firm.
4. Place the middle layer, ice cream side up, on top of the bottom layer. Top with the remaining cake layer. Cover with plastic wrap and freeze for 6 to 24 hours.
5. To serve, in chilled mixing bowl beat whipping cream, sugar and vanilla with an electric mixer on medium speed until soft peaks form.
6. Remove cake from freezer. Spread top and sides of frozen cake with whipped cream. Garnish with fresh strawberries. Serve immediately.
7. Variation.
8. Chocolate Angel Food Ice Cream Cake: Prepare as above, except add 1/4 cup unsweetened cocoa powder to cake mix. Substitute peppermint ice cream for strawberry ice cream. Spread 1/4 cup fudge ice cream topping on the top of each of the ice cream layers. Substitute 2 to 3 tablespoons coarsely crushed peppermint candies for fresh strawberries.
9. Variation.
10. Orange Angel Food Sherbet Cake: Prepare as above, except substitute 1/4 cup thawed orange juice concentrate for the 1/4 cup of the water and add 2 teaspoons finely shredded orange peel to cake mix. Substitute orange, lime, lemon, or rainbow sherbet for the strawberry ice cream. Garnish with orange, lemon, or lime peel strips instead of strawberries.
Title: Fudge Cake
Ingredients:
- 2 1/2 flour
- 2 sugar
- 3/4 baking powder
- 3 1/2 instant coffee
- 2 1/2 water
- 1 1/4 vanilla
- 1 1/4 rum
- 1 eggs
- 4
- 3/4
Instructions:
1. Mix all ingredients together.
2. Bake in a greased pan in a 180 degree C oven for 1 hour.
Title: Zucchini Cake With Lime and Pistachio
Ingredients:
- 2 butter
- 2 self-raising flour
- 2 zucchini
- 3/4 limes
- 1 1/2 caster sugar
- 3 eggs
- 2 vanilla bean paste
- 1/2 pistachios
- 3/4 self-raising flour
- 2 ground cardamom
- 2 butter
- 60 lime, juice of
- 1 icing sugar
- 1 pistachios
- 1/2
Instructions:
1. Preheat oven to 180°C Brush a fancy or fluted deep 22cm ring tin with melted butter and dust with flour. Rinse the zucchini and pat dry with paper towel. Grate the zucchini using a large hole grater.
2. Finely grate the rind from the 2 limes. Place the oil, sugar, eggs, vanilla and lime rind into a large mixing bowl and whisk with a ballon whisk until the mixture is well combined and thickens.
3. Using a large sharp knife chop the pistachios finely. Add the prepared pistachios, almond meal, flour, cardamom and zucchini mix with a wooden spoon until just combined.
4. Spoon the mixture into the prepared tin, smooth the surface. Bake for 45 minutes or until when a skewer comes out clean when inserted in the centre of the cake. Stand the cake on a wire rack for 10 minutes before turning out, to cool. Sit the cake right side up on a cake cooler and stand over a sheet of baking paper. When cold pour the glaze over the cake, sprinkle with the pistachios, and stand for 30 minutes before serving.
5. To make the glaze place the butter and lime juice into a medium pan stir over a low heat until the butter has melted remove from the heat and add the icing sugar, stir to combine. Return to the heat and stir for 1 minute. Remove and stand for 15 minutes before pouring over the cooled cake.
Title: Celebration Cake
Ingredients:
- 2 1/4 cake flour
- 2 baking powder
- 1/2 salt
- 11 sugar
- 2 milk
- 1 vanilla extract
- 1 unsalted butter
- 1/2
Instructions:
1. Preheat oven to 350 F.
2. Grease and flour two 10" x 10" baking pans (or two deep 9" X 9" pans, or a large sheet pan - remember to adjust baking time).
3. Sift together cake flour, baking powder, and salt. Set aside.
4. Cream egg yolks and sugar until light and fluffy.
5. Add scalded milk and vanilla to egg yolk mixture.
6. Mix butter into egg yolk mixture.
7. Stir flour mixture into egg yolk mixture. Do not over beat.
8. Pour batter into pans and bake for 25 minutes, or until a toothpick inserted in the middle comes out clean.
9. Allow cake to cool completely before removing from pans. Frost if desired.
10. Tip: To scald milk, heat milk in a heavy bottomed pan over low heat, stirring frequently. When bubbles begin to form around the edge of the pan, and steam rises from the milk, it is scalded. Remove from heat and cool. Do not boil. (It may not actually be necessary to scald the milk - it was traditionally done to deactivate enzymes. These days pasteurization takes care of that).
Title: Bonnie Butter Cake With Fluffy Marshmallow Icing
Ingredients:
- 2/3 butter
- 1 3/4 sugar
- 2 eggs
- 1 1/2 vanilla
- 3 cake flour
- 2 1/2 baking powder
- 1 salt
- 1 1/4 milk
- 1 sugar
- 1/2 water
- 1/4 cream of tartar
- 2 marshmallows
- 8 vanilla
- 1 flaked coconut
- 1
Instructions:
1. Cake Directions:
2. Preheat oven to 350~F.
3. Beat butter, sugar, eggs and vanilla for 5 mins at high speed in an electric mixer.
4. Sift flour, baking powder and salt together.
5. Add in four additions alternately with milk. Start and end with dry ingredients.
6. Blend on low speed until smooth.
7. Bake 30 to 35 mins in two 9-inch layer pans (greased and floured at 350 degrees.
8. Icing Directions:
9. Combine sugar, water and cream of tartar in saucepan.
10. Boil rapidly unt syrup spins a 6- to 8-inch thread. While syrup cooks, beat egg whites stiff.
11. As soon as syrup threads, stir in marshmallows until dissolved.
12. Pour syrup over egg whites.
13. Add vanilla and blend well.
Title: Apricot Heaven
Ingredients:
- 8 orange
- 1 water
- 4 Grand Marnier
- 3 soft brown sugar
- 6 ground cinnamon
- 1/4
- 1/2 - 1
Instructions:
1. Squeeze the orange to extract its juice.
2. Put the dried apricots into a small saucepan with the orange juice and water, bring it to the boil then simmer with a lid on for 10 minutes, adding the Grand Marnier towards the end of the cooking time.
3. When the fruit is tender, puree the apricot mixture. Taste it, and add a splash more Grand Marnier if you wish. You should have a thick puree (although the exact consistency doesn't really matter; if it is runnier, you just get a runnier dessert!).
4. Leave the apricot mixture to cool, then spread it neatly in a small glass serving dish.
5. Spread the yoghurt evenly on top, making sure that all of the apricot mixture is covered.
6. In a small bowl, mix the cinnamon and brown sugar, breaking up any lumps, then sprinkle this mixture evenly and thickly over the yoghurt so that the whole surface is covered.
7. Place in the fridge for at least three hours, until ready to serve.
8. The cinnamon-sugar dissolves into the surface of the yoghurt, creating a gorgeous dark syrup.
Title: Swedish Chocolate Balls II
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 1/2 oats
- 3 cocoa powder
- 3 coconut
- 1
Instructions:
1. Mix first 6 ingredients thoroughly.
2. Shape into balls and roll in coconut.
3. Keep in freezer until ready to serve.
Title: Grapefruit Mousse
Ingredients:
- 2 red grapefruits
- 4 gelatin
- 1 lime
- 1/2 Quark
- 2 -3 ricotta cheese
- 1 honey
- 2 water
- 3
Instructions:
1. Peel or cut the skin off one grapefruit so that there is none of the white inner skin on the fruit.
2. Then section the grapefruit and take the meat out of eat individual section, discard the membrane ( try to take out in one piece if possible), put on a small plate and set aside.
3. Soften the geletin in a bowl of cold water.
4. Wash the lime well under hot water.
5. With a zester try to zest long thin stips off the skin off the lime (or use a knife, to be used to decorate the dish).
6. Juice the lime and the second grapefuit into a medium bowl.
7. Add the quark and honey and mix well.
8. Whip the cream and vanilla sugar, fold into the cheese mixture.
9. Take the softened gelatin out of the water and put into a small pot with 3 tbsps water and heat until gelatin is desolved.
10. Pour the gelatin into the grapefruit cream mixture stir well.
11. Then refrigerate for 10-15 minute to slightly gelled.
12. In the meantime beat the egg whites to form stiff peaks.
13. Take the grapefruit cream out of the fridge and fold the egg white foam into the mixture.
14. Rinse 4 jelly molds or coffee cups with cold water.
15. Pour the mixture into jelly molds.
16. Put the molds into the fridge for 4 hours until set.
17. To serve, demold the mousse onto serving dishes and decorate with the set aside grapefruit and lime zest.
18. Enjoy.
Title: Thai Coconut Ball (Ka Nom Tom)
Ingredients:
- 2 glutinous-rice flour
- 1/2 sugar
- 1 -2 pandan extract
- 1/2 warm water
- 2 brown sugar
- 2
Instructions:
1. First mix glutinous-rice, rice flour and white sugar together and gradually add warm water until the mixture starts making a dough.
2. Keep mixing the dough and add some pandan extract until the color is homogeneous. Leave the dough at room temperature for 10 minutes.
3. Then make a stuffing by melting brown sugar in the sauce pan and add 1 cup of coconut.
4. Lower the heat and keep stirring the mixture until the mixture start to be sticky. let it cool down or put in the fridge.
5. Make a small ball of coconut stuffing about hazel nut size.
6. Cover the stuffing with dough.
7. Boil water in the pot until it boils.
8. Put the prepared coconut balls into the water and boil until they float.
9. Take them out of the boiling water and rest on the sieve to remove excess water.
10. Put the boiled coconut ball into a cup of shredded coconut to coat the ball.
11. Serve them warm.
Title: Amaretti Torta
Ingredients:
- 28 amaretti cookies
- 1/2 unsalted butter
- 1 sugar
- 1 eggs
- 5 all-purpose flour
- 2 orange marmalade
- 1/2
- 1/4
Instructions:
1. Preheat the oven to 350*F. Grease a 10-inch cake pan and line the bottom with a circle of parchement paper.
2. Combine the 20 amaretti cookies and the chocolate chips in a food processor and process until the mixture is very finely chopped. Set Aside.
3. Using an electric mixer and a large bowl, cream together the butter and sugar for 2 minutes.
4. Add the egg yolks one at a time, incorporating each yolk before adding the next.
5. Once all the eggs are added, continue to cream the mixture together until light and fluffy, about 4 minutes.
6. Add the orange liqueur.
7. With the machine on low, add the flour and the chocolate amaretti mixture, mixing well after each addition.
8. In a medium bowl, whip the egg whites (using an electric mixer and clean beaters) until stiff peaks form, about 3 minutes.
9. Add one third of the whipped egg whites to the batter and mix until combined.
10. Gently fold the remaining egg whites into the batter until just combined.
11. Pour the batter into the prepared cake pan.
12. Bake 45-50 minutes.
13. Let the cake cool for 10 minutes, then turn the cake out onto a platter and cool to room temperature.
14. Spread the orange marmalade over the top of the cake in an even layer and sprinkle the 8 crushed amaretti cookies on top.
15. Serve.
Title: Amaretto Cake
Ingredients:
- 1 eggs
- 4 instant vanilla pudding
- 1 amaretto liqueur
- 2 water
- 1/2 amaretto liqueur
- 1/2 confectioners' sugar
- 1/2
- 1/4 - 1/2
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour a 10 inch Bundt pan.
3. Sprinkle evenly with almonds to coat pan.
4. Combine cake mix, eggs, pudding, amaretto, water, oil, and almond extract and mix together well.
5. Pour batter into prepared Bundt pan.
6. Bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
7. Remove cake from oven, and while cake is still warm and in the pan poke holes in the bottom and pour the Amaretto glaze into the holes and bottom of the cake.
8. Let the cake cool for at least 2 hours (the longer the better!) before removing from the pan.
9. To Make Amaretto Glaze: Combine the confectioners sugar and Amaretto.
10. Blend until smooth.
11. You can add more Amaretto as needed.
Title: Chocolate Mousse Macadamia Tart
Ingredients:
- 1 bittersweet chocolate
- 1 granulated sugar
- 1/2 light corn syrup
- 1/4 butter
- 2 margarine
- 1/3 powdered sugar
- 1/3 cream cheese
- 1 vanilla
- 1 bittersweet chocolate
- 1 powdered sugar
- 1 vanilla
- 5
- 1 1/2
- 1/2
- 1
- 1/4
- 1/3
Instructions:
1. Heat oven to 450°F & bake pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan with removable bottom or 9-inch glass pie plate.
2. Cool completely on cooling rack, about 15 minutes.
3. In small bowl, microwave 1 oz chocolate and the oil uncovered on High 20 to 30 seconds, stirring every 10 seconds, until melted & spread in bottom of crust.
4. In 1-quart saucepan, mix granulated sugar and corn syrup; cook over medium heat 4 to 6 minutes (do not stir).
5. Stir in butter, 1/3 cup whipping cream and 1 cup macadamia nuts.
6. Cook 4 to 5 minutes, stirring frequently, until hot.
7. Carefully spread in crust & freeze until set, about 20 minutes.
8. Meanwhile in large bowl, beat 1 cup powdered sugar, the cream cheese and vanilla with electric mixer on high speed until smooth.
9. Add melted chocolate; beat until smooth.
10. Gradually add 1 1/2 cups whipping cream, beating until soft peaks form.
11. Spread chocolate filling over nut filling.
12. Refrigerate until filling is set, 2 to 3 hours.
13. In medium bowl, beat topping ingredients with electric mixer on high speed until stiff peaks form.
14. Spoon over chocolate filling.
15. Top with toasted macadamia nuts.*
16. *(To toast macadamia nuts, heat oven to 350°F Spread macadamia nuts in ungreased shallow pan. Bake uncovered 8 to 10 minutes, stirring occasionally, until golden brown).
Title: Sweetmeats
Ingredients:
- 1/2 sweet butter
- 1 2/3 brown sugar
- 1 2/3 all-purpose flour
- 1 brown sugar
- 4 eggs
- 2 all-purpose flour
- 2 walnuts
- 1 coconut
Instructions:
1. Crust: Preheat oven to 350*.
2. Grease a 9x12 inch baking pan.
3. Cream butter and brown sugar together.
4. Add flour and mix well.
5. Pat mixture into the prepared baking pan.
6. Bake for 15 to 20 minutes.
7. Remove from oven.
8. Topping: Mix sugar and eggs.
9. Add flour; stir well.
10. Fold in walnuts and coconut.
11. Pour topping onto crust.
12. Bake for 20 to 25 minutes longer, until topping is set.
13. Cool in pan and cut into squares.
14. Makes 30 squares.
Title: Creme Brulee
Ingredients:
- 1/2 light brown sugar
- 4 heavy cream
- 1 vanilla bean
- 1/2 sugar
- 2 sugar
- 6
Instructions:
1. Spread the brown sugar on a small plate and place uncovered in a dry spot for at least 24 hours or until sugar is quite dry. Push through a fine sieve and set aside.
2. Preheat oven to 350.
3. In medium saucepan, hat the cream and vanilla bean over medium heat for apx 3 min until warm.
4. In a bowl whisk the 1/2 cup sugar with the egg yolks until well blended. Whisk in the cream and then strain into 6 ramekins.
5. Put ramekins in a pan and add enough hot water to the pan to come halfway up the ramekin.
6. Bake 30 min or until set (a knife inserted in the center comes out clean). The custard will still be soft - do not overcook!
7. Transfer ramekins to wire rack to cool at least 30 minute.
8. Preheat the broiler.
9. Sprinkle the dried brown sugar over the top of the ramekins. Set under broiler for about 15 seconds to melt and caramelize the sugar. Watch carefully to not burn or char the sugar.
10. Serve immediately.
11. From DeGusibu's French Cooking for the home.
Title: Warm Chocolate Honey Torte
Ingredients:
- 1 butter
- 1/4 - 1/2 honey
- 1/2 eggs
- 4 all-purpose flour
- 2 instant coffee granules
- 1 baking soda
- 1/2 salt
- 1/4
Instructions:
1. Line the bottom of a 9-inch springform pan with waxed paper.
2. In a medium saucepan over low heat, melt butter; stir in chocolate morsels.
3. Remove from heat; continue stirring until chocolate is melted.
4. (If necessary, return pan to low heat.) Gradually add honey, stirring to blend.
5. Lightly beat egg yolks; whisk into chocolate mixture.
6. Stir in flour, coffee, baking soda and salt.
7. In a large bowl, beat egg whites until soft peaks form.
8. Fold 1/4 of egg whites into chocolate mixture.
9. Stir lightened chocolate mixture into remaining whites; do not over mix.
10. Pour mixture into prepared pan.
11. Bake at 325 F for 45 minutes, or until toothpick inserted halfway from center to edge comes out clean; cool 5 minutes.
12. Run knife around edge to loosen cake from pan.
13. Invert cake onto plate; remove paper.
14. Serve warm.
Title: Sauteed Pears with Balsamic Vinegar
Ingredients:
- 4 pears
- 4 unsalted butter
- 2 sugar
Instructions:
1. Cut each pear into 8 wedges, removing the core and stem.
2. Melt butter in large skillet over medium heat.
3. Add sugar and pears, stirring gently.
4. Cook until lightly brown, approximately 5 minutes.
5. Remove to plates and drizzle each pear with several drops of balsamic vinegar.
6. Serve warm or room temperature.
Title: Chocolate, Peanut Butter & Classic Bacon Skewers
Ingredients:
- 12 bacon
- 12 chocolate chips
- 1 peanut butter
- 2/3
Instructions:
1. Soak skewers in water for 30 minutes.
2. Thread cooked bacon onto skewers and place on a parchment-lined baking sheet.
3. Microwave peanut butter and chocolate chips in separate bowls on high until melted.
4. Drizzle the bacon with chocolate and peanut butter.
5. Freeze for 20 minutes. Serve and enjoy!
Title: Adams Ginger Snappys
Ingredients:
- 1 dark brown sugar
- 3/4 granulated sugar
- 1/4 molasses
- 1/4 vegetable shortening
- 1 butter
- 1 egg
- 1 vanilla
- 2 1/2 all-purpose flour
- 2 baking soda
- 3 ground ginger
- 1 salt
- 2 ground cinnamon
- 1/2 ground cloves
- 1/4 coffee
Instructions:
1. Preheat oven to 350 degrees F.
2. In a large mixer bowl combine, butter, shortening, sugars, molasses, egg, and vanilla.
3. Beat well about three minutes.
4. Measure in another bowl, spices, flour, baking soda, and salt.
5. Pour dry ingredients into low speed moving mixer bowl, with the wet creamy ingredients, as it is combining add the cold coffee, and beat until all comes together to a stiff dough.
6. That will only be a minutes-- Roll small tsp, size balls and dip into extra granulated sugar, and place on parchment lined sheet.Flatten to 1/8 inch thick with a sugared bottom of a glass.
7. Bake 11- 13 minutes-- Edges should be brown-- Cookies crisp upon cooling.
8. Note-- bake a few to get the crispness you desire-- under done can give you a chewy centre core-- or overdone could give you a crunchy hard cookie-- I always test bake.
9. these cookies puff up and spread rounder.
10. the puffiness goes flat at end of baking time-- to a flat crisp cookie-- Also Taste test, to see if you have enough spicey ginger taste, or would like to add more.
11. Baker always gets the best end of the wooden spoon--.
12. This dough freezes very well into logs also. Just slice then roll each slice into a ball and dip into sugar. Press down just lightly as cookie flatens when fully baked.
Title: Tapioca Pudding Parfaits
Ingredients:
- 1/3 sugar
- 3 dry tapioca
- 4 milk
- 3 1/2 chocolate piece
- 3/4
- 1/4
Instructions:
1. Fill a large bowl with ice water and set aside.
2. Mix the sugar, tapioca, milk and egg yolks together in a medium saucepan.
3. Cook on medium-high heat, stirring constantly, until mixture comes to a full boil.
4. Remove from heat, transfer the pudding to a medium bowl, and set in the ice bath.
5. Chill for at least 1 hour or until pudding cools completely.
6. To prepare the parfaits: place 3 tablespoons tapioca in a small parfait glass.
7. Spread one tablespoon of sauce or preserves over the tapioca.
8. Top with 3 more tablespoons tapioca and 1 more tablespoon sauce or preserves.
9. Finish with a final layer of 2 tablespoons tapioca.
10. Repeat with 5 more parfait dishes and garnish with nuts, candies, chocolate pieces, or a sprinkle of cinnamon, if desired.
Title: Cream Cheese Icing
Ingredients:
- 1 cream cheese
- 1/4 butter
- 1 - 1 1/2 icing sugar
- 1 vanilla
Instructions:
1. Cream butter and cream cheese.
2. Add 1 cup icing sugar and vanilla.
3. Add more icing sugar if not thick enough.
4. Should be a slightly stiff consistency.
5. Let sit for few minutes.
6. Ice cake or cup cakes or whatever you are icing.
Title: Chip-Filled Coconut Cupcakes With Coconut Frosting
Ingredients:
- 1 water
- 1/2 coconut milk
- 1/2 eggs
- 1/3 butter
- 3 coconut milk
- 1 confectioners' sugar
- 1/2 sweetened flaked coconut
- 1/2
- 5
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees. Line 2 (12 cup) muffin pans with paper liners.
2. In a large bowl, combine cake mix, water, milk, oil and eggs. Beat at low speed with an electric mixer for 1 minute. Increase speed to medium and beat fro 2 minutes, or until smooth. Stir in chocolate morsels. Spoon batter evenly into prepared muffin cups. Bake 18 minutes, or until a wooden toothpick inserted into the center comes out clean. Let cool in pan for 10 minutes Remove from pan and cool completely on wire racks.
3. In a large bowl, beat butter and milk at medium speed with an electric mixer until completely combined. Gradually beat in confectioners sugar until smooth.
4. Spread frosting evenly over each cupcake. Sprinkle with coconut.