lumicero/recipes-ing2inst huggingface dataset:
Title: Another Haupia Cake Recipe
Ingredients:
- 1 unflavored gelatin
- 1 coconut milk
- 1 heavy cream
- 2 water
- 2/3 sugar
- 6 coconut milk
- 2 sugar
- 1 salt
- 2 cornstarch
- 1/2 water
- 1/4 vanilla
- 3
- 1/2
- 1
Instructions:
1. CAKE:.
2. Prepare cake mix according to package directions using 2/3 cup of the coconut milk, water, and the egg whites.
3. Cool and split layers.
4. Reserve top layer; spread haupia filling on the remaining layers. Chill until set.
5. Soften gelatin in remaining coconut milk; dissolve over hot water. Cool.
6. Whip cream; fold in gelatin mixture, sugar and extract.
7. Stack cake layers; frost with whipped cream mixture.
8. Sprinkle cake with coconut.
9. FROSTING AND FILLING:.
10. In a sauce pan heat coconut milk, mix sugar, salt, and cornstarch with water; stir into hot coconut milk.
11. Cook, stirring constantly, until mixture thickens.
12. Stir in vanilla and cool.
Title: But They Look Like Hamburgers!
Ingredients:
- 1 eggs
- 2 water
- 1/3 flaked coconut
- 1 butter
- 1 margarine
- 3/4 powdered sugar
- 5 -6 milk
- 1/2 vanilla extract
- 2 2/3
- 1/2
- 1/4
- 1
Instructions:
1. Combine cookie mix, eggs, oil, and water; mix well.
2. Stir in peanut butter or butterscotch chips.
3. Shape into 1-1/4 inch balls; place 2 inches apart on an ungreased baking sheet.
4. Bake at 375 degrees Fahrenheit for 9 to 11 minutes or until lightly browned.
5. Remove to wire racks to cool.
6. For topping, mix together coconut and food coloring in a plastic "ziplock"-type baggie; knead through baggie until until all coconut is green.
7. For filling, mix together all filling ingredients in a mixing bowl; beat until smooth.
8. Frost the bottoms of 1/2 of the cookies; sprinkle with colored coconut.
9. Top with remaining cookies and gently squeeze together.
Title: Rhubarb Lunar Cake
Ingredients:
- 1/2 butter
- 1 1/2 margarine
- 1 sugar
- 1 egg
- 2 vanilla
- 1 all-purpose flour
- 1/2 baking soda
- 1 salt
- 2 buttermilk
- 1 rhubarb
- 1/4 flour
- 2 butter
- 1 margarine
- cinnamon
- brown sugar
Instructions:
1. Batter: Cream together butter and sugar until smooth and creamy.
2. Add egg and vanilla.
3. Sift together dry ingredients and add to butter and sugar mixture 1/3 at a time, along with buttermilk.
4. Toss rhubarb with 1 tbsp flour and fold into batter.
5. Spoon batter into a greased 9 x 13 inch cake pan and smooth the surface.
6. Topping: Blend together topping ingredients and sprinkle evenly over batter.
7. Bake at 350F for 45 minutes or until cake has risen, browned and comes away from the edges, and skewer (or toothpick) inserted in the centre comes out clean.
Title: Tropical Rum Trifle
Ingredients:
- 2 mangoes
- 20 pineapple chunks
- 1/3 rum
- 11 bananas
- 2 custard
- 1 coconut
- 1 powdered sugar
- 1 1/3 vanilla extract
- 2/3
- 1/4
Instructions:
1. Stir together mangoes, pineapple and rum. Cover and chill 20 minutes.
2. Remove fruit from bowl, leaving syrup.
3. Brush pound cake slices with syrup.
4. Layer cake/fruit/custard/nuts in bowl (nice and tall or trifle bowl best, use what you have).
5. Whip cream, gradually add sugar and finally vanilla.
6. Spread evenly over the top.
7. Cover and chill 1.5 hours.
8. Garnish with fruit (mango, pineapple or star fruit) if desired.
Title: Almond Mini Cakes With Mixed Berry Topping
Ingredients:
- 4 eggs
- 1/2 vanilla extract
- 1 baking soda
- 1/2 salt
- 1/2 frozen mixed berries
- 2 cornstarch
- 2
- 1 1/2
Instructions:
1. Preheat the oven to 350°F Spray one mini muffin pan with a light coating of cooking oil spray. You can also use individual ramekin baking cups, but the yield will be less.
2. In a large bowl, combine the 4 egg yolks, agave syrup, vanilla, baking soda, and salt in a large bowl. Using an electric mixer, beat until the ingredients are well blended.
3. Add the almond flour or meal and beat on low speed until combined, about 2 minutes.
4. Place the 4 egg whites in a large, clean bowl. Use either a handheld mixer with clean beaters or the whisk attachment on a stand mixer and beat the whites on medium speed until opaque, doubled in volume with soft peaks.
5. Using a rubber spatula, gently fold the egg whites into the batter until just combined. Scrape the batter evenly into the prepared muffin cups, filling each three-quarters full. Bake, rotating halfway through, until the edges are light brown and a dime-sized soft center remains, 18 to 20 minutes. If using larger baking cups, you’ll need to increase the baking time by 5 to 10 minutes. Transfer the pan to a wire rack and let cool completely, at least 15 minutes.
6. To make the berry topping, combine all the ingredients in a large microwaveable bowl and toss until combined. Microwave on high for 2 minutes, then stir and microwave again until slightly thickened and steaming, about 2 1/2; minutes more.
7. Unmold the cakes. To serve, spoon 1 tablespoon of the warm berry topping on each cake. Extra cakes may be stored in an airtight container at room temperature for up to 7 days.
Title: Devil's Food Bunny Cake
Ingredients:
- 1 3/4 cake flour
- 1 baking soda
- 3/4 salt
- 1 1/3 sugar
- 1/2 butter
- 1 milk
- 1 vanilla
- 2 eggs
- 3 coconut
- 4 1/2
- 1 1/3
- 1
Instructions:
1. Sift flour with soda, slat and sugar.
2. Soften butter.
3. Add flour; beat 2 minutes at medium speed.
4. Add vanilla, eggs, chocolate, and 1/4 cup milk.
5. Pour into 2 9-inch layer pans, lined with wax paper, (or greased and floured).
6. Bake 350 for 30 to 35 minutes. Remove and cool on racks.
7. Cut one of the layer cakes in half round spade to make a bow tie and two ears.
8. Frost entire cake. Tint 1/4 cup coconut with red food coloring. Sprinkle this coconut in the center of the ears.
9. Use gumdrops for nose, eyes and polka dots on tie, and red licorice strips to make a mouth and whiskers.
10. If desired, sprinkle additional coconut , tinted green, all around the bunny.
Title: Petit Fours
Ingredients:
- 1 confectioners' sugar
- 1/2 butter
- 1 vanilla extract
- 1/2 milk
- 1
- 3
Instructions:
1. To Prepare cake trim the edges off the pound cake (no crusty bits).
2. Cut 1 inch strips.
3. Cut each strip into 1 inch squares.
4. Color the coconut and place it in a bowl.
5. Prepare frosting as follows:
6. In large bowl, beat together sugar, butter, vanilla and milk until smooth.
7. If necessary add more milk until frosting is spreading consistency.
8. If desired, add a few drops of food coloring.
9. Mix everything well.
10. Frost the sides of each square and coat with the coconut.
11. Star tip or zig-zag the top of each square and decorate with a tiny rose or rosebud or grapes or whatever you like.
Title: Chocolate Lava Cakes With Salted Caramel
Ingredients:
- 2 butter
- 6 dark chocolate
- 6 light brown sugar
- 3/4 all-purpose flour
- 2/3 eggs
- 6 sugar
- 3/4 heavy cream
- 2/3 coarse sea salt
- 1
Instructions:
1. Prepare 6 to 8 ramekins by brushing them with soft butter and then dusting with the cocoa powder. Make sure to tap out all the excess cocoa powder.
2. Melt chocolate with cubed butter in a heat-proof bowl set over a pan of simmering water, stirring occasionally. Alternatively, melt chocolate and butter in microwave on low.
3. Combine brown sugar and flour in bowl. Mix melted chocolate with eggs, followed by flour and sugar, Divide mixture between ramekins 3/4 full. Preheat oven to 350 degrees.
4. Make caramel filling: Sprinkle a thin layer of sugar over bottom of a heavy-bottomed pan and place on medium heat. Once sugar starts to melt, add some more sugar. Repeat a couple of times until all the sugar has melted. Continue heating the caramel, swirling it around in pan (do not stir). When caramel is almost a Coca-Cola color, add cream and salt (be careful as caramel may splatter). Cook until temperature reaches 226 degrees, or until caramel coats the back of a spoon, then pour into a dish and leave to cool a little.
5. Once caramel is cool, transfer to a piping bag fitted with a small round nozzle, or to a heavy-duty food bag (just snip off corner to use). Pop the nozzle into the middle of the chocolate mixture in each ramekin and squirt in the filling. The mixture will rise almost to the top.
6. Bake in preheated oven for 15 to 20 minutes, or until edges are firm and the centers slightly runny. Test by inserting a toothpick in the center; it should come out wet. Leave to rest for 2 minutes before turning the cakes out of the ramekins onto plates. Serve immediately.
Title: Cake Mix German Chocolate Cookies
Ingredients:
- 1 butter
- 1/3 eggs
- 2 water
- 2 flaked coconut
- 1/2
- 1
- 4
Instructions:
1. With mixer on low speed blend, butter, eggs and water. By hand stir in cake mix. Add coconut and nuts.
2. Chill dough for approximately 1 hour before placing on parchment lined baking sheet.
3. Form into large balls, place on baking sheet and press down with hand.
4. Bake 350 degrees for 12 minutes. Let cool before removing from baking sheet.
5. Note: If you wish a more chocolate flavor add the optional 4 tablespoons of cocoa.
Title: Mini Sweet Cherry Surprise Cake
Ingredients:
- 5 canola oil
- 1/2 eggs
- 4 sugar
- 4 flour
- 1 1/3 sweet cherries
- 1/2 water
- 1 sugar
- 1/2 cornstarch
- 3 cold water
- 2 confectioners' sugar
- 2 mint sprig
- 3 cherry juice
Instructions:
1. Preheat oven to 350.
2. For cake, cut squares of chocolate into small pieces and place in double boiler with canola oil. Melt chocolate; cool.
3. Beat eggs and egg yolks with sugar until fluffy. Add cooled chocolate mixture to egg mixture. Add flour; beat until fluffy and glossy, about 5 minute.
4. For filling, combine sweet cherries, 1/2 cup water, sugar and food coloring in heavy saucepan; bring to boil on medium-low heat.
5. Combine cornstarch and cold water. Add to cherry mixture, constantly stirring until boiling. Remove from heat; set aside until completely cooled.
6. Oil and flour 3-inch muffin tin. Fill each muffin tin 1/2 full with cake mixture; add 1 Tbs cherry filling to each, then add additional cake mixture to fill.
7. Bake 15-20 minutes until center is wobbly and sides are cooked. Run a knife around edge of cake to loosen; tip out onto plates.
8. Garnish.
Title: Double Chocolate Treasures
Ingredients:
- 1 butter
- 1/2 sugar
- 3/4 eggs
- 2 vanilla
- 1 Quaker Oats
- 2 all-purpose flour
- 1 1/2 baking powder
- 2 salt
- 1/4 powdered sugar
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. In heavy saucepan over very low heat melt 1 cup of the chocolate chips.
3. Stir until smooth and cool slightly.
4. Beat together butter and sugar until light and fluffy.
5. Blend in eggs, vanilla and melted chocolate.
6. Add dry ingredients except powdered sugar.
7. Stir in remaining chocolate pieces.
8. Shape dough into 1 inch balls.
9. Roll in powdered sugar, coating heavily.
10. Place on ungreased cookie sheet.
11. Bake 10-12 minutes.
12. Cool 1 minute on cookie sheet.
13. Remove to cooling rack and let cool completely.
14. Store in airtight container.
Title: Raspberry Brownies
Ingredients:
- 15 7/8 water
- 1/4 butter
- 2 egg
- 1
- 5
Instructions:
1. Heat oven to 350 degrees F.
2. Spray a 9 inch square pan with non stick cooking spray.
3. In a medium bowl combine brownie mix, contents of chocolate packet from mix, water, egg and 2 tablespoons of the spreadable mix.
4. Mix until dry ingredients are moistened.
5. Spread batter evenly in pan.
6. In a small bowl stir remaining 3 tablespoons spreadable fruit until smooth.
7. Drizzle in parallel lines over batter in pan.
8. Swirl gently with knife.
9. Bake for 28-33 minutes or until toothpick inserted in center comes out clean.
10. Allow to cool.
Title: Caramel Meringue
Ingredients:
- 125 butter
- 100 sugar
- 15 egg
- 1 flour
- 500 baking powder
- 12 1/2 salt
- 2 vanilla extract
- 5 sugar
- 1 pecan nuts
- 3
- 175
- 100
Instructions:
1. Base:
2. Cream butter and sugar.
3. Add egg and oil.
4. Add sifted dry ingredients.
5. Press into 36 X 27 cm jelly roll sheet.
6. Filling:
7. Beat caramel with fork to make it more pliable.
8. Spread evenly over raw base.
9. Topping:
10. Beat egg whites till stiff.
11. Beat in 100ml sugar then fold in remaining sugar, nuts and cherries.
12. Spread over caramel.
13. Put in oven set to 180C then turn oven down to 170C and bake for 10 minutes.
14. Turn oven down to 160C and bake for 20 minutes.
15. Cut into squares and decorate with rosette of cream topped with a nut or cherry (optional).
Title: Medeni Kurabi
Ingredients:
- 1 all-purpose flour
- 1 baking soda
- 1/2 vegetable shortening
- 1/4 granulated sugar
- 1 honey
- 1/4 granulated sugar
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Combine the flour and baking soda.
3. In a large bowl, cream the veg. shortening and sugar.
4. Beat in the egg yolk and the honey.
5. Gradually blend in the dry ingredients.
6. Pinch off walnut-sized pieces of dough and roll into balls.
7. Roll the balls in granulated sugar and place 1 1/2-inches apart on ungreased baking sheets.
8. Bake for 10-12 mins., until lightly colored.
9. Transfer to wire racks to cool.
Title: No Fail Pastry
Ingredients:
- 3 all-purpose flour
- 1 1/2 salt
- 1/2 unsalted butter
- 1/2 vegetable shortening
- 1/3 water
- 2 white vinegar
Instructions:
1. Combine flour& salt in a bowl.
2. With your fingers or a pastry blender, cut in butter& shortening until mixture resembles bread crumbs.
3. Combine wter& vinegar and sprinkle over flour mixture a little bit at a time, tossing together with a fork, until the pastry is moist enough to hold its shape when a little piece is pressed between your fingers.
4. Gather pastry into a ball- it should NOT feel sticky.
5. Flour the counter or pastry board lightly.
6. With a floured rolling pin, roll the pastry out into a rectangle approximately 8 X 12 inches.
7. Fold the pastry into thirds (like a letter).
8. Turn the dough so the open edges face you& roll out into a rectangle again; fold into thirds again.
9. Repeat the step one more time.
10. Cover dough with plastic wrap& chill for 1 hour.
11. For smaller pies, use 1/2 of the dough; for larger pies, use 2/3 or all of it.
12. Unused dough can be frozen.
13. Roll dough out to 1/4 inch for your pie.
Title: Cinnamon Chocolate Cake
Ingredients:
- 2 all-purpose flour
- 2 sugar
- 1 1/2 ground cinnamon
- 1/4 salt
- 1 water
- 1/2 butter
- 1/2 margarine
- 1/4 eggs
- 2 buttermilk
- 1/2 vanilla extract
- 1 baking soda
- 1 butter
- 1/2 margarine
- 1/3 ground cinnamon
- 1/4 confectioners' sugar
- 1 1/2 vanilla extract
- 3 walnuts
- 1
Instructions:
1. In a mixing bowl, combine the first four ingredients.
2. In a saucepan, combine water, oil, butter and cocoa; bring to a boil over medium heat.
3. Pour over dry ingredients; mix well.
4. Add eggs, buttermilk, vanilla and baking soda; mix well.
5. Pour into a greased and floured 15-in. x 10-in.x 1-in. baking pan.
6. Bake at 375 for 15-20 minutes or until a toothpick inserted near the center comes out clean.
7. Meanwhile, for frosting,combine the butter, cream, cocoa and cinnamon in a saucepan. Cook and stir over medium heat until butter is melted and mixture is heated through.
8. Remove from the heat; beat in sugar and vanilla until smooth.
9. Stir in walnuts.
10. Carefully spread over hot cake.
11. Cool completely.
12. Yield: 24-30 servings.
Title: Limoncello Tira Mi Su (Tiramisu)
Ingredients:
- 3/4 sugar
- 1 1/2 lemons, zest of
- 1 ladyfingers
- 3 mascarpone cheese
- 1 1/2
- 35
- 2
- 4
- 2
Instructions:
1. Whip whites and ½ cup sugar until stiff peaks form. Mix yolks with remaining sugar, add mascarpone cheese, lemon oil and lemon zest. Mix well making sure that there are no lumps. Fold in whites.
2. Combine the four cups of Limoncello liquor with the 2 cups of simple syrup (this will be used to moisten the lady fingers).
3. After dipping the lady fingers in the mixture form one layer of lady fingers at bottom spread a layer of the lemon mascarpone on top repeat once. Reserve leftover Limoncello mixture.
4. You should let the tira mi su set for at least 2 hours before serving, overnight is ideal.
5. CANDIED LEMON CHIPS:
6. Slice lemon into very thin slices dip into 3 cups simple syrup lay flat on silk pad lined sheet tray and bake at 200°F until crisp, about 2 hours (used for garnish).
7. CANDIED KUMQUATS:
8. Cut kumquats in half and remove pits.
9. Place in pot with 3 cups simple syrup (enough to cover kumquats) and let simmer slowly, cook the kumquats until they become translucent (used for garnish).
10. Take left over Limoncello and simple syrup mixture and add 1 teaspoons of cornstarch for a sauce to garnish the plate.
11. .
Title: Baked Shortbread Apple Dessert
Ingredients:
- 6 butter
- 1 sugar
- 1/2 cinnamon
- 2 tart apples
- 8 sugar
- 1 lemon juice
- 1
- 1/3
Instructions:
1. Melt 6 tablesppons of butter in a large skillet over medium heat.
2. Add cookie crumbs, 1/2 cup sugar and cinnamon.
3. Stir over medium heat for 3 minutes.
4. Transfer crumbs to a bowl and set aside.
5. Add remaining 2 tbls. butter, the sliced apples, 1 tbls. sugar and lemon juice to skillet.
6. Cover and cook over medium heat until apples are tender, about 10 minutes, stirring frequently.
7. Heat oven to 375 degrees.
8. In a 2 quart casserole dish, layer half of the apples and half of the crumbs.
9. Top with remaining apples, crumbs and then the almonds.
10. Bake for 25-30 minutes or until crumbs are golden brown.
11. Serve warm with vanilla ice cream.
Title: Fruity Cinnamon Nut Chocolate Bark
Ingredients:
- 1 1/2 bittersweet chocolate chips
- 1 ground cinnamon
- 2 lemon zest
- 2 orange zest
- 1 walnuts
- 1
- 1/2
Instructions:
1. Preheat oven to 400*F.
2. Place coarsely chopped walnuts on baking sheet and place in hot oven. Bake for 8 minutes. Remove from oven.
3. Melt both chocolate chips in a double boiler(over water-or microwave if you like but be careful not to burn). Stir frequently to melt and when smooth and velvety, add in apricot preserves. Mix thoroughly. Remove from heat.
4. Quickly add in cinnamon, lemon and orange zest, stirring to mix.
5. Spread out onto wax paper lined baking sheet. Sprinkle with toasted walnuts and chopped dried apricots. Press them down into the chocolate so they will stick.
6. Chill 1 hour or until firm.
7. Break into pieces. Store in covered container(or zip loc bag) in the fridge. Will keep at least one week. Enjoy!
Title: Low Sug Italian Almond Cookies
Ingredients:
- 8 flour
- 2
- 3
- 1/4
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Combine almond flour and 1 1/2c powdered maltitol in mixing bowl with fork until consistent.
3. While mixer is on low, add egg whites one at a time.
4. Add the rest of the maltitol, the almond extract, and the flour. Mix until consistent.
5. Drop onto cookie sheet lined with parchment paper using a small cookie dough scoop or by the rounded iced-teaspoon full.
6. Bake 15 to 20 minutes until starting to brown. Remove from oven and let sit a couple more minutes on cookie sheet. Carefully remove to cooling rack.
7. I was missing one ingredient. Next time I will press each dough ball slightly into a bowl filled with 1c sliced almonds before placing on cookie tray. This really makes the cookie! I didn't have any. They're not included in the nutritional value at the moment.
8. This made 20 servings last night and is calculated as such. Should make 24. I used too much dough per scoop.
9. This recipe was based on "Italian Almond Cookies II" at AllRecipes: http://allrecipes.com/Recipe/Italian-Almond-Cookies-II/Detail.aspx
10. I had to more or less figure out how to make my own substitute for the almond paste, and it cut down a bit on regular flour at the same time. Ignore the picture there. These should be almost coated with a layer of the sliced almonds. I found the AllRecipes recipe when trying to recreate the famous Italian Almond cookies found at Giolitti's in Annapolis! Trust me -- they need the sliced almonds to be truly great. :).
11. Number of Servings: 20.
12. Recipe submitted by SparkPeople user PRAIRIEHARPY.
13. Number of Servings: 20.
Title: New England Indian Pudding
Ingredients:
- 1 1/2 milk
- 1/2 yellow cornmeal
- 3/4 light molasses
- 1/3 granulated sugar
- 1 1/2 ground ginger
- 3/4 salt
Instructions:
1. Scald 1 quart milk in a large, heavy saucepan (take care not to scorch).
2. Combine the cornmeal with 1/2 milk and stir into the hot, scalded milk.
3. Cook, uncovered over low heat for 20 minutes, stirring occasionally.
4. Preheat oven to 325F and grease a 2 quart baking dish.
5. Stir in molasses, sugar, ginger and salt.
6. Pour into prepared baking dish and bake for one hour.
7. Stir in remaining 1 1/2 cups milk and continue to bake for another 1 1/2 hours. Serve warm with ice cream, if desired.
Title: Blender Custard Pie
Ingredients:
- 4 eggs
- 1 granulated sugar
- 1/4 margarine
- 2 milk
- 1/2 all-purpose flour
- 1/4 vanilla extract
- coconut
- cinnamon
Instructions:
1. Place all ingredients except cinnamon in a blender in order given. Process until thoroughly blended; it will be slightly foamy. Pour into a buttered casserole dish. Sprinkle top with cinnamon.
2. Bake at 375* for 45 minutes to 1 hour. This makes it's own crust. The top will be brown and puff up as it cooks but will settle down as it cools.
Title: Easy Gluten Free Red White & Blue Velvet Cake With Homemade
Ingredients:
- 3 vanilla instant pudding mix
- 1/2 butter
- 1 buttermilk
- 3 eggs
- 2 vanilla
- 1/2 butter
- 16 cream cheese
- 4 powdered sugar
- 2 vanilla
- 3 heavy cream
Instructions:
1. Cake:
2. Pre heat oven to 350 deg (lower to 325 for dark/non stick pans).
3. Spray two 8 inch round pans with baking spray or grease with butter.
4. Combine dry ingredients (cake mix, cocoa powder and pudding mix) in a medium bowl until well blended.
5. In a seperate bowl combine wet ingredients (butter, buttermilk, beaten eggs, vanilla, food coloring) and mix unitl well blended.
6. Now slowly add your wet ingredients to you dry ingredients, mixing and scraping the side of the bowl as you go. Continue until all are well blended and beat for additional 2 minutes.
7. Note: Batter will be thick, if you think it is too thick for your mixer to handle you can add more buttermilk to thin it down, but don't add too much.
8. Pour batter evenly split between the two baking pans.
9. Bake according to package directions or until toothpick comes out center clean. Approx 30 minute.
10. Cool.
11. Optional Homemade Frosting - Make while the cake is cooking:
12. Cream butter and cream cheese together until they are light and fluffy.
13. Gradually add the powdered sugar and continue beating until well blended.
14. Add vanilla and heavy cream and beat until fluffy and spreadable.
15. Optional: For a thicker frosting you can add more powdered sugar until you get the consistency you are looking for.
16. Split the frosting 2/3 into one bowl and 1/3 into another.
17. Add blue food coloring into the 1/3 mixture until you get the color you like.
18. Place both bowls of frosting into the refrigerator until you are ready to use.
19. Assembly:
20. Make sure cakes have cooled.
21. Stir the frosting until it is spreadable again.
22. Place first layer of cake on plate.
23. Spread all of the blue frosting over this layer.
24. Place the second layer (upside down) on top.
25. Spread all of the white frosting over the entire cake.
26. Decorate with with a toothpick flag.
27. Refrigerate until you are ready to serve.
Title: The Easiest Cupcakes Ever!!
Ingredients:
- 1 flour
- 1 baking powder
- 1/8 salt
- 2/3 sugar
- 1 orange
- 1/2 butter
- 1/3 milk
- 1/4 eggs
- 2 vanilla
- 1
Instructions:
1. combine flour, baking powder and salt in a bowl.
2. in the blender put the sugar, orange juice and zest, butter, cream and the eggs.Blend very well.
3. add these blended liquid ingredients at once and stir lightly till you can't see the flour.
4. turn on your oven LOW.
5. prepare your cupcake tray with your cupcake liners, and start spooning the batter.
6. put it in the oven it will take no more than 2 minutes, start checking it as soon as you can smell it.
7. leave to cool in the tray for 15-30 minute.