lumicero/recipes-ing2inst huggingface dataset:
Title: Jelly Crystal Biscuits (Cookies)
Ingredients:
- 100 butter
- 200 sugar
- 1/4 egg
- 1 flour
- 1 1/2 baking powder
- 1
Instructions:
1. Preheat oven to 180°C.
2. Cream the butter, jelly crystals and sugar together in a mixer.
3. Add egg and beat well.
4. Add the sifted flour and baking powder and mix until well combined.
5. Place in teaspoonful sizes on a oven tray. Flatten slightly with a fork.
6. Bake for approximately 10-12 minutes.
Title: Greek Yogurt Chocolate Cake
Ingredients:
- 1 3/4 self-rising flour
- 1/8 salt
- 1/4 white sugar
- 2 eggs
- 1 vanilla extract
- 2 water
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In one bowl, sift together the flour, cocoa powder and the salt. In another bowl, using a mixer, mix together the eggs, sugar, greek yogurt, vanilla extract and water (or milk).
3. Gradually add the flour, salt and cocoa powder mix into the other bowl. Mix until well blended. Using two 9-inch pans, cook for about 30 - 35 minutes.
Title: Chocolate Cobbler
Ingredients:
- 1 self-rising flour
- 3/4 sugar
- 1/4 milk
- 2 vanilla extract
- 1/2 pecans
- 1 brown sugar
- 2 hot water
- 1
- 3/4
- 1 3/4
Instructions:
1. Preheat oven to 350°; grease an 8x8 inch baking pan.
2. In a big bowl, mix the flour, sugar, and 2 tablespoons cocoa powder together.
3. Add in the milk, vanilla, oil, and nuts; mix well; pour into the baking pan.
4. In a smaller bowl, mix the brown sugar and 1/4 cup cocoa powder together.
5. Sprinkle evenly over the batter.
6. Very slowly pour the hot tap water over the dry mixture and batter (be sure you pour the water slowly or you will mix up the ingredients; using a glass measuring cup is helpful).
7. Bake for 40-45 minutes; to test for doneness, stick a toothpick in no more than 1/2 inch; if it comes out clean, the cobbler is done.
Title: Gingerbread Butter
Ingredients:
- 225 icing sugar
- 1/2 coconut oil
- 1/2 water
- 1/4 pure vanilla extract
- 2 ground cinnamon
- 1/2 ground ginger
- 1/4
Instructions:
1. Pulse cookies in food processor until resembles fine crumbs. Add sugar; pulse until just blended.
2. Heat oil and water in small saucepan on low heat until oil is melted. Slowly add oil mixture to processor while pulsing. Add vanilla and spices; pulse until just blended and refrigerate.
Title: Glazed Espresso Brownies
Ingredients:
- 1 butter
- 6 all-purpose flour
- 1 1/2 baking powder
- 1 salt
- 1/2 eggs
- 4 sugar
- 2 1/2 instant espresso powder
- 1/4 Kahlua
- 1/4 vanilla
- 2 butter
- 6 milk
- 1/4
- 2
Instructions:
1. Line a 13x9 inch pan with foil, extending foil over edges of pan. Butter foil.
2. Melt butter and unsweetened chocolate in a small saucepan over low heat. Stir constantly. Cool to room temperature.
3. In medium bowl, combine flour, baking powder and salt.
4. In large bowl, beat eggs, sugar, espresso powder, kahlua, and vanilla with an electric mixer until well combined.
5. Beat cooled chocolate mixture into egg mixture.
6. Add flour mixture, and stir just until combined.
7. Spread batter in prepared pan.
8. Bake at 350 for 25-30 minutes or until top is set and dry.
9. Cool in pan on rack.
10. To prepare glaze, combine all glaze ingredients in medium saucepan. Heat over low heat, stirrng constantly, until melted and smooth.
11. Pour glaze over brownies and spread evenly.
12. Cover and chill until glaze is set (about 2 hours).
13. Let stand at room temperature 20 to 30 minutes before serving.
14. Use foil to lift brownies out of pan.
15. Cut into bars.
Title: Blueberry Oat Cake
Ingredients:
- 1 blueberries
- 1 whole wheat flour
- 1/2 baking powder
- 1 1/2 eggs
- 3 brown sugar
- 1 1/2 butter
- 1 salt
- 1/2 cinnamon
- 2 vanilla extract
- 1
Instructions:
1. Preheat the oven to 325°F.
2. Coat the cake tray with vegetable oil or cooking spray.
3. In one large bowl, sift together the whole wheat flour, oat flour, baking powder, cinnamon and salt.
4. In another separate bowl, whisk together the eggs, sugar, vanilla and butter until creamy, adding the eggs each at a time.
5. Combine the wet ingredients with the dry ingredients and mix.
6. Stir in the blueberries.
7. Pour the batter into the pan and bake for about 35-40 minutes or until golden brown and a wooden pick inserted into center of the cake comes out clean.
8. Give it about 10-15 to sit out before serving. Best when refrigerated.
Title: Annie's Birthday Cupcakes
Ingredients:
- 2 chicken
- 1 1/2 cooked rice
- 1 1/2 carrots
- 6 flour
- 1 garlic powder
- 3 eggs
- 4 baking soda
- 12 water
- 2 cream cheese
- 1/4 honey
- margarine
- butter
Instructions:
1. Mix all ingredients together well. I use my Kitchen Aid mixer with the paddle.
2. Add water till mix seems about the consistency muffin mix usually is; pretty wet but not pourable.
3. Use a large spoon or dry measuring scoop to fill muffin tins almost full. Bake for 20 - 30 minute at 375.
4. Frosting.
5. Whip till consistency you want. Put a dollop on each one after they've cooled.
6. I only put a bit of it on each one because it's messy and too much dairy isn't good for them.
7. I used goats cheese because we always have it in the freezer from our goats but cream cheese is what I would use otherwise. . I use the honey to help bind ingredients.
8. You can also substitute brown rice for the white or use another vegetable if you want.
Title: Quick Polenta Cake
Ingredients:
- 200 butter
- 80 sugar
- 1 vanilla extract
- 3 eggs
- 3 lemon zest
- 1/3 polenta
- 3/4 sea salt
- 1/4 baking powder
- 1 Amaretto
- 3
- 1/3
Instructions:
1. With a hand-held mixer cream butter for 3 to 4 minutes. Add sugar and vanilla extract, continue beating for another 2 minutes until smooth.
2. Add eggs, one by one; after each addition mix to combine.
3. Add lemon zest and orange juice, mix until smooth.
4. Combine polenta, sea salt and baking powder in a separate bowl.
5. Add the dry mixture to the wet, mix to combine.
6. Spread the dough into the buttered baking form. Bake in the oven at 170°C for about 30 minutes until golden.
7. Drizzle the cake with liqueur and sprinkle with chopped almonds.
Title: Boiled Cookies
Ingredients:
- 1/2 butter
- 1/2 milk
- 2 sugar
- 3 peanut butter
- 1/2 salt
- 1/4 vanilla extract
- 1 quick-cooking oats
- 3
- 1/2
Instructions:
1. In a saucepan over medium heat, cook butter, milk, sugar, and cocoa for one minute after it begins boiling.
2. Remove from heat stirring in remaining ingredients.
3. Drop by spoonfuls onto waxed paper and allow to stand unrefrigerated for 1 hour.
Title: Butter Pecan Cookies
Ingredients:
- 3/4 butter
- 1/2 brown sugar
- 1 granulated sugar
- 1 vanilla extract
- 1 flour
- 2 pecan halves
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Cream butter in large mixing bowl.
3. Gradually add brown sugar and granulated sugar.
4. Cream well.
5. Add unbeaten egg yolk and vanilla and beat well.
6. Blend in sifted flour to form a stiff dough.
7. Shape dough into small balls.
8. Place on greased cookie sheet. Flatten cookies with bottom of glass dipped in sugar.
9. Bake at 350 degrees for 7-9 minutes, till golden brown (do not overbrown.) Cool before frosting.
10. Garnish with pecan halves.
Title: Almond Pound Cake
Ingredients:
- 1 butter
- 1/2 margarine
- 3 sugar
- 5 eggs
- 1 vanilla
- 1 Swans Down cake flour
- 3 milk
- 1
Instructions:
1. Get all ingredients to room temperature.
2. Preheat oven to 350.
3. Cream butter and sugar together.
4. Add eggs one at a time, beating for 1 minute between each egg. I sometimes mix the eggs and add slowly to the mixture.
5. Add the entire bottle of Almond Extract and the vanilla and beat until well mixed.
6. Add flour and milk, beginning and ending with the flour. I add 1 cup flour, then 1/2 cup milk, 1 cup flour, 1/2 cup milk, 1 cup flour.
7. Pour into a bundt pan, prepared with Bakers Joy.
8. Bake 1 hour to 1 hour 15 minutes. NOTE: this also makes great layers, reduce baking time to 45 minutes if you choose this method.
9. Homemade Cream Cheese Icing makes this delicious cake even more yummy!
Title: Honey Pears
Ingredients:
- 4 pears
- 250 ground cinnamon
- white sugar
- honey
- milk
Instructions:
1. Preheat the oven to 200ºC.
2. Meanwhile, peel the pears and cut them in half.
3. On an oven tray, put the milk and the pears and sprinkle sugar and ground cinnamon on the top.
4. Put the tray into the oven and cool the oven down to 170ºC.
5. Wait 20 minutes.
6. Open the oven and carefully add honey.
7. Put the tray into the oven and wait another 20 minutes.
8. Once the twenty minutes passed, get the tray out and start serving.
Title: Greek Kourabiedes Cookies
Ingredients:
- 3/4 walnuts
- 1 1/2 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 1/2 butter
- 1/2 confectioners' sugar
- 1 brandy
- 1 pure vanilla extract
- 1 orange flower water
- 1 -2 confectioners' sugar
- 3/4
Instructions:
1. Preheat the oven to 350 degrees F.
2. Toast the walnuts until golden brown and fragrant, about 6 minutes. Let cool, then chop about half of the nuts (you should have about 1/2 cup chopped). Pulse the remaining nuts in the food processor until finely ground (about 1/4 cup ground).
3. Stir the flour, baking powder, salt and nuts together in a medium bowl. Set aside.
4. In another medium bowl, beat the butter, sugar, egg yolk, brandy and vanilla extract together with an electric mixer on medium-high speed until the mixture gets light and fluffy, about 10 minutes.
5. At low speed, stir in the nut mixture to make a crumbly dough. Cover the bowl and set dough aside at room temperature for 1 hour.
6. Preheat oven to 350 degrees F. Line two baking sheets with parchment or coat with nonstick spray.
7. With a tablespoon, scoop out 1-inch pieces of dough and roll into balls between the palms of your hands. Pinch the ends of the balls to make a football shape. Place the cookies on the prepared baking sheets. Bake until the cookies set and start to brown, about 18 minutes.
8. Remove cookies from the oven and immediately sprinkle them lightly with the orange water. (If you don't have a brush, simply dip your fingers into the water and flick it over the cookies a few times.) Take care not to douse them, just enough for them to carry the scent of flowers.
9. Put the confectioners' sugar in a bag, and add 5 to 6 of the warm cookies to it. Very gently toss the cookies to coat with sugar. Remove them from the bag and cool cookies on a rack. Repeat with remaining cookies. Serve.
Title: Spice Cake in a Jar
Ingredients:
- 2/3 shortening
- 2 2/3 sugar
- 2 applesauce
- 2/3 water
- 4 eggs
- 2/3 flour
- 3 1/3 baking powder
- 1/2 salt
- 1 1/2 clove
- 1 cinnamon
- 1 baking soda
- 2
Instructions:
1. Cream shortening and sugar; add applesauce, water and eggs; mix well.
2. Mix dry ingredients in another bowl and add to first mixture.
3. Add nuts (or raisins) if desired.
4. Spray wide mouth pint jars with Pam and fill about 1/2 full.
5. This will fill 6 to 8 jars.
6. Bake at 325 degrees exactly 45 minutes.
7. Remove jars one at a time and quickly screw the lid on each jar.
8. Let set until ready to eat.
Title: Awesome Ambrosia for a Crowd
Ingredients:
- 2 crushed pineapple
- 2 mandarin orange segments
- 1 maraschino cherry
- 1 Cool Whip
- 1 sour cream
- 1 instant vanilla pudding
- 1 coconut
- 2 1/2 mini marshmallows
Instructions:
1. Strain your pineapple and orange segments to get rid of extra juice. (I sometimes press on top of friut lightly to help this). You want your fruit as drained as possible, runny ambrosia is yucky :) add the cherries.
2. Then sprinkle about 2/3 of the vanilla pudding over your fuit, this adds flavor and also will help firm up the ambrosia.
3. Next fold in the cool whip and the sour cream. Add the coconut, you can use more or less depending on how much you like coconut.
4. Mix all together.
5. Now I refrigerate overnight and then about 4 or 5 hours before you are ready to serve (in the morning is good)I add the marshmallows. This keeps them from getting too mushy. You can of course add them at the same time as the coconut. It's just a matter of preference.
Title: Butterscotch Bars
Ingredients:
- 140 butter
- 2 eggs
- 1 salt
- 350 light muscovado sugar
- 2 vanilla extract
- 250 self raising flour
- 100 pecan nuts
- 100 icing sugar
Instructions:
1. Preheat oven to 350°F (160°C).
2. Melt the butter in a small bowl and leave to cool.
3. Butter a shallow tin about 20 X 24 cm.
4. In another bowl, beat the eggs.
5. Add the butter to the eggs with the sugar, salt and vanilla.
6. Tip in the flour and stir in with the chocolate and three quarters of the nuts.
7. Don't overbeat.
8. Spread the mixture in the tin, scatter over the remaining nuts and bake for 25 to 30 minutes, then cut into 12 bars.
9. Dust with icing sugar.
Title: Simply Splendid Rice Pudding
Ingredients:
- 4 milk
- 1/3 short-grain rice
- 1/4 brown sugar
- 1 butter
- 1 vanilla
- 1 salt
Instructions:
1. Preheat oven to 300F; have ready a greased 8-cup baking dish (preferably glass, says Rose Murray).
2. Heat the milk in a large saucepan over medium-high heat just until bubbles appear around the edge; remove from the heat.
3. Add all the remaining ingredients to the milk, combine well, then pour into the prepared pan.
4. Bake in preheated oven for two hours, until rice is just tender and most of the milk has been absorbed; stir twice during the first hour of baking.
Title: Chocolate Orange Pudding With Cocoa Sauce
Ingredients:
- 2 butter
- 1/2 sugar
- 1 egg
- 1 self rising flour
- 1 vanilla
- 1 orange, zest of
- 1/2 sugar
- 1/2 cocoa powder
- 2 water
- 1 1/2
Instructions:
1. Beat butter and sugar until pale and creamy.
2. Add egg and mix thoroughly.
3. Add zest, juice, and flour, and mix until well blended.
4. Pour pudding mixture into a buttered pie dish.
5. Sprinkle over and cocoa, and gently pour over the water.
6. Bake in preheated oven at 350°F for 30-40 minutes.
Title: Apple Marzipan Galette
Ingredients:
- 0.5 marzipan
- 1/2 granny smith apples
- 4 sugar
- 3/4 all-purpose flour
- 1 lemon juice
- 1 salt
- 2
- 1
Instructions:
1. Preheat oven to 425°F.
2. Line a jelly roll pan with foil; coat foil with cooking spray. Roll dough to a 14-inch circle on a lightly floured surface. Place dough on prepared pan. Roll marzipan to a 9-inch circle on a lightly floured surface. Place marzipan on top of dough.
3. Combine apple, 1/2 cup sugar, flour, 1/4 t. almond extract, lemon juice, and salt in a large bowl; toss well. Spoon apple mixture over marzipan. Fold 2-inch dough border over the apple mixture, pressing gently to seal (dough will only partially cover apple mixture). Bake at 425°F for 30 minutes or until lightly browned (apple filling may leak slightly during cooking).
4. Place 1/4 cup sugar in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring as needed to dissolve the sugar evenly (about 4 minutes). Cook 1 minute or until golden. Remove from heat; carefully stir in 1/4 t. almond extract. Drizzle over galette.
Title: Spice Cake With Bourbon-Pecan Frosting
Ingredients:
- 3 all-purpose flour
- 1 baking powder
- 1 cinnamon
- 1/2 nutmeg
- 1/4 ground cloves
- 3/4 salt
- 1 milk
- 2 pure vanilla extract
- 3/4 unsalted butter
- 2 granulated sugar
- 4 eggs
- 1/2 unsalted butter
- 1 confectioners' sugar
- 1 heavy cream
- 1/4 pure vanilla extract
- 1 salt
- 1 Bourbon
- 2 pecans
- 1/4
Instructions:
1. CAKE: Preheat the oven to 350°. Butter two 9-by-2-inch round cake pans and line with parchment paper; butter and dust with flour. In a bowl, mix the 3 cups of flour, baking powder, cinnamon, nutmeg, ground cloves and salt. In a cup, mix the milk with the vanilla.
2. In a standing mixer fitted with the paddle, beat the butter at medium speed until light and creamy. Add the sugar and beat until fluffy, 4 minutes. Beat in the eggs, one at a time, scraping down the bowl. Beat in the dry ingredients in 3 batches, alternating with the milk mixture and scraping down the bowl.
3. Scrape the batter into the pans. Bake in the lower third of the oven for about 35 minutes, until springy. Let cool for 15 minutes, then run a knife around the edges and invert onto a rack. Peel off the paper, turn the cakes upright and cool completely.
4. FROSTING: In a standing mixer fitted with the whisk, beat the butter and egg yolk at medium-high speed until creamy. Beat in the sugar at low speed. Beat in the cream, vanilla and salt, then beat at medium-high speed until fluffy, 3 minutes longer. Beat the bourbon and toasted pecans into the frosting.
5. Spread 1 cup of frosting over a cake layer and top with the second layer; frost the top and sides. Let stand 1 hour; serve.
Title: Spicy, Amazing Gingerbread Cake.
Ingredients:
- 1 butter
- 2 1/2 flour
- 1 1/2 dark brown sugar
- 1 ground ginger
- 1 ground cinnamon
- 1 baking soda
- 1/4 salt
- 3/4 butter
- 4 dark molasses
- 4 corn syrup
- 2 eggs
Instructions:
1. Sift first 6 ingredients together in a bowl, set aside.
2. Heat all butter, molasses and golden syrup in a small saucepan, simmer until butter is melted, stirring continuously.
3. Preheat oven to 350 degrees
4. Pour the melted ingredients in a thin stream over flour mixture stirring constantly.
5. When smooth, add the eggs 1 by 1 stirring after each addition.
6. Put into 7 x 12 cake pan and bake for 35-40 mnutes until tester comes out clean (like a knife).
Title: Apricot and Ginger Shortbread Cookies - the Dancing Deer Bakery
Ingredients:
- 2 unbleached all-purpose flour
- 1/2 kosher salt
- 5/8 unsalted butter
- 2/3 sugar
- 1 egg
- 2 -4 crystallized ginger
- 2 -4
Instructions:
1. In a small bowl, combine the flour and salt and stir together with a fork until blended. Set aside.
2. Using an electric mixer, combine the butter and sugar, and beat until just blended, 1-2 minutes. Add the egg and beat until blended about 1 minute more.
3. Add the flour mixture, and on low-speed, beat until the mixture just begins to form a sticky dough, about 1 minute more. Turn out onto a floured surface, and gently pat together to form a dense ball of dough. Add dried apricots and ginger and knead gently until evenly combined, and shape into a flat round disk. Wrap tightly with plastic wrap and chill for at least 2 hours.
4. Position rack in the center of the oven and preheat to 325°F.
5. On a lightly floured surface, roll cookies out to about 1/8 ” thick, and cut to desired shape. Transfer to a heavy - duty cookie sheet and bake until just golden around the edges, 15-18 minutes.
Title: Tiramisu Ala Wolfgang Puck
Ingredients:
- 6 eggs
- 1/4 sugar
- 1 cake flour
- 6 butter
- 1 sugar
- 1/4 marsala
- 1/4 brandy
- 2 mascarpone cheese
- 1 brown sugar
- 3 sugar
- 1 lemon juice
- 1 vanilla extract
- 1 bittersweet chocolate
- 1/2
Instructions:
1. Ladyfingers:
2. Preheat oven to 350 degrees F.
3. Butter a 12 by 16-inch baking tray. Line with parchment paper and brush again with butter.
4. In a mixing bowl, whip the egg yolks with 1/4 cup sugar until ribbony and light in color. Reserve. In another mixing bowl, whip the egg whites to soft peaks. Slowly add the remaining 1/4 cup sugar and continue to whip to medium peaks.
5. Sift the flour again. With a rubber spatula, fold half of the flour mixture into the yolk mixture. Fold in 1/2 of the egg white mixture. Then fold in the remaining 1/2 flour mixture. Lastly, fold in the remaining 1/2 egg white mixture.
6. Pour the batter into prepared baking tray and with an offset spatula, carefully spreading the batter to fill the tray.
7. Bake for 12 to 15 minutes until done and golden in color. Remove from the oven and allow to cool to room temperature. Use as needed.
8. This can be made up to 2 weeks in advanced, wrapped in plastic wrap and foil and stored in the freezer.
9. Mascarpone Cream:
10. In a medium bowl, whisk together the egg yolks and sugar. Add the Marsala and brandy. Place over a double-boiler and cook until mixture reaches 160 degrees F. Continue to cook mixture for another 5 minutes, until the mixture resembles a thick paste (this is a sabayon).
11. Remove from the double-boiler and cool mixture over ice bath, until room temperature.
12. Whip the mascarpone cheese to soft peaks. Fold into the cooled sabayon until well incorporated.
13. Use as layers in the tiramisu or as needed. Can be made up to 4 hours ahead.
14. Espresso Syrup:
15. Brew fresh espresso. To 1 cup of hot espresso, add the brown sugar, sugar, lemon juice and vanilla extract. Stir until dissolved.
16. Assembly:
17. Divide the sheet of ladyfinger into 2 (8 by 10-inch) sheets. Divide espresso syrup into 2 portions. Divide the mascarpone cream into 3 portions.
18. To assemble, spread the first portion of the mascarpone cream at the bottom of a deep (8 by 10-inch) mold topped with 1 sheet of ladyfinger.
19. Pour 1 portion of espresso syrup on to layer of ladyfinger until soaked. Repeat process. Lastly, top with the remaining mascarpone cream and cover with grated chocolate.
20. Cover mold and refrigerate at least 2 hours before serving.
Title: Banana Pudding Crunch
Ingredients:
- 2 milk
- 2 vanilla instant pudding mix
- 1/2 sour cream
- 2 firm bananas
- 1 sugar
- 1 pecans
- 1 egg
Instructions:
1. In a bowl, combine milk, pudding mix and sour cream; whisk until mixture begins to thicken, about 1 minute. Fold in bananas.
2. Pour into a 1-1/2 quart serving bowl. Cover and refrigerate.
3. For topping, combine sugar, pecans and egg; spoon onto a greased 15-in.x10-in.x1-in. baking pan.
4. Bake at 350 for 20 minutes or until browned and crunchy. Cool.
5. Using a spatula, loosen pecan mixture from pan and break into small pieces.
6. Sprinkle over pudding just before serving.
Title: Apple Delight
Ingredients:
- 4 tart apples
- 4 brown sugar
- 4 ground cinnamon
- butter
- margarine
Instructions:
1. Divide apples into four 10-oz. microwave-safe bowls.
2. Top each with 1 teaspoon of brown sugar.
3. Sprinkle with cinnamon and top each with 1 teaspoon butter.
4. Cover and microwave on high for 7-1/2 minutes or until apples are tender.
5. Cool slightly.
6. We sometimes top with vanialla ice cream.
Title: Best Ever Coconut Cupcakes
Ingredients:
- 2 1/2 flour
- 2 sugar
- 1 1/2 sweetened flaked coconut
- 2/3 buttermilk
- 5 eggs
- 1 1/4 butter
- 1 1/2 vanilla extract
- 1 pure vanilla extract
- 1 baking powder
- 1 salt
- 1/2 baking soda
- 16 cream cheese
- 1/2 butter
- 6 confectioners' sugar
- 2 vanilla extract
- 2 pure vanilla extract
- sweetened flaked coconut
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Line muffin pan with liners.
3. Blend all cupcake ingredients in a mixer.
4. Fill cupcake liners 2/3 full.
5. Bake 15 minutes or until toothpick comes out clean.
6. Cool.
7. Mix all frosting ingredients together except coconut.
8. Frost cupcakes and top with toasted coconut.
Title: Yogurt Vanilla Cupcakes W/ Chocolate Frosting
Ingredients:
- 1/3 sugar
- 1/4 skim milk
- 1/3 vanilla extract
- 1 chocolate chips
- 1/3 flour
- 2 1/2 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 butter
- 4 sugar
- 1 eggs
- 2 vanilla extract
- 1 nonfat yogurt
- 1
Instructions:
1. Begin with the frosting to allow time for it to cool.
2. Mix the sugar and cocoa together in a small saucepan.
3. Add half of the milk, stirring constantly until blended.
4. Then add the rest of the milk.
5. Cook on medium heat until the mixture begins to boil.
6. Lower heat and let simmer for a 3 minutes.
7. Remove from heat and let cool for 3 minutes.
8. Add the vanilla and chocolate chips, mixing until dissolved.
9. Let cool at room temperature, or cover and refrigerate for future use.
10. For the cake, preheat the oven to 350 degrees.
11. Mix the flour, baking powder, baking soda, and salt in a medium bowl.
12. In a large bowl, mix the butter and sugar until well blended.
13. Add the eggs to the butter/sugar mixture.
14. Gradually add the flour mixture and yogurt to the butter/sugar mixture.
15. Fill muffin molds 2/3 full and bake for about 20 minutes until it passes the clean toothpick test.
16. To frost, hold a muffin upside-down over the frosting, gently dunk it and twist as you pull it out.