lumicero/recipes-ing2inst huggingface dataset:
Title: White Chocolate Mousse With Soymilk
Ingredients:
- 1 soymilk
- 1 white chocolate baking bar
- 3/4 soymilk
- 1 fat-free sugar-free instant white chocolate pudding mix
- 2
Instructions:
1. In 1-quart saucepan, place 1 tablespoon soymilk and 1 oz baking bar. Heat over low heat, stirring constantly, until baking bar is melted and mixture is smooth. Cool slightly.
2. Meanwhile, in medium bowl, beat 3/4 cup soymilk and the pudding mix with wire whisk until mixture is blended and thickened. Stir in melted white baking bar mixture until well blended. Fold in whipped topping.
3. To serve, spoon into individual dessert dishes; serve immediately or refrigerate until serving time.
Title: Choc-Bit Apricot Slice
Ingredients:
- 125 butter
- 125 chocolate
- 200
- 250
- 125
- 200
Instructions:
1. Melt the butter, stir in the condensed milk, then cool.
2. Add remaining ingredients.
3. Press the mixture into a slice pan, about 26 x17 cm and refrigerate.
4. Top with lemon icing when cool.
5. and cut into sqaures or rectangles.
Title: No-Fat Applesauce Yogurt Delight
Ingredients:
- 1 boiling water
- 1 unsweetened applesauce
- 3/4 ground cinnamon
- 1/4 low-fat vanilla yogurt
- 1/2
Instructions:
1. Stir boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved.
2. Measure 3/4 cup; stir in applesauce and cinnamon.
3. Pour into bowl or 4 dessert glasses.
4. Refrigerate until set but not firm.
5. Refrigerate remaining gelatin until slightly thickened.
6. Mix in yogurt; spoon over gelatin in bowl.
7. Refrigerate 2 hours or until set.
Title: Dessert Egg Rolls
Ingredients:
- 3 tart green apples
- 1/2 sugar
- 1/2 lemons, zest of
- 2 nutmeg
- 1 apple pie spice
- 1/2 walnuts
- 1/4 butter
- 1
Instructions:
1. Place apples, apple juice, sugar, jam, zest, nutmeg, and apple pie spice in a large heavy skillet Cook over med-high heat, covered, until apples are tender, about 10-15 minutes Stir in walnuts and taste and adjust seasonings.
2. Place several tablespoon of filling at an angle in the center of an eggroll wrapper.
3. Roll up like an envelope Lightly moistening edges with water to seal Place seam-side down on buttered baking sheet.
4. Repeat until all filling is used Brush tops with melted butter and sprinkle with sugar.
5. Place under hot broiler until golden about 3-5 minutes To serve: Place caramel sauce into individual dessert plates and place egg rolls on top.
Title: Paula Deen's Orange Brownies
Ingredients:
- 1 1/2 flour
- 2 granulated sugar
- 1 salt
- 1 butter
- 4 eggs
- 2 orange zest
- 1 cream cheese
- 1 butter
- 4 confectioners' sugar
- 1 orange zest
- 2
Instructions:
1. Preheat oven to 350 degrees F. Grease a 9 x 13-inch pan.
2. To make the brownies, stir together flour, granulated sugar, and salt in a bowl. Add butter, eggs, orange extract and orange zest. Using a hand-held electric mixer, beat until well blended.
3. Pour batter into prepared pan and bake in preheated oven for 30 minutes, or until light golden brown and set.
4. Remove from oven, allow to cool and pierce entire cake with a fork. Spread the Orange Cream Cheese Frosting over completely cooled brownies. Cut into squares.
5. To make the frosting, whip the butter and cream cheese together in a large mixing bowl, using a hand-held mixed. Gradually beat in the confectioners' sugar until it is all combined and smooth. Beat in the orange zest and juice. Spread over browwnies.
Title: Baked Apples Stuffed With Figs and Walnuts
Ingredients:
- 6 baking apples
- 1 calimyrna figs
- 1/2 black mission fig
- 1/2 walnuts
- 4 unsalted butter
- 1/4 light brown sugar
- 1/2 ground cinnamon
- 1 heavy cream
Instructions:
1. Preheat oven to 350°; lightly butter a 13x9 inch baking dish.
2. Core apples; using a vegetable peeler, remove a 1-inch wide strip around the top of each apple; place the apples in the prepared baking dish.
3. Lightly brush a food processor bowl and blade with the vegetable oil and finely chop the figs and walnuts.
4. Add in the butter, brown sugar, and cinnamon; process until blended; transfer the mixture to a small bowl.
5. Stuff the cored apples tightly with the fig mixture, mounding any extra on top of the apples.
6. Bake the apples, basting them occasionally, with any juices that form, until tender when pierced with a metal or wooden skewer, 45 minutes to 1 hour.
7. Serve warm, either plain or with heavy cream.
Title: Polish Cranberry Dessert
Ingredients:
- 1 fresh cranberries
- 1 3/4 water
- 1/2 - 1 granulated sugar
- 1/4 potato flour
- cornstarch
Instructions:
1. Boil the cranberries briskly in water until the skins burst.
2. edited: **I'm sorry it's been awhile since I made this -- I think you do use the water and berries -- you are just pushing them through a fine mesh sieve to discard the skins -- that's why I say I think you can use an immersion blender unless you don't want any skins -- 1/4 cup of cornstarch is a lot -- it makes it gel.**.
3. Press the cooked berries through a sieve. (I think you could use an immersion blender here, unless you don't want any skins.).
4. Return the puree/juice to the cooking pot and add sugar.
5. Mix the potato flour or cornstarch with a little water and stir it into the puree. Bring the mixture to a boil, reduce heat, and cook gently until it thickens.
6. Pour the thickened puree into a pretty bowl or dishes and serve chilled with whipped cream.
Title: Decadent Chocolate Chip Cookies
Ingredients:
- 3/4 margarine
- 3/4 butter flavor shortening
- 1 1/2 brown sugar
- 3/4 sugar
- 3 eggs
- 3 light corn syrup
- 3 water
- 3 vanilla
- 3 3/4 flour
- 1 1/2 baking soda
- 3/4 salt
- 3 chocolate chips
Instructions:
1. Preheat the oven to 350°F and place baking rack in middle of oven.
2. In a large bowl combine flour, baking soda and salt; set aside.
3. In a seperate bowl cream the margarine and butter flavored shortening.
4. Add the sugars and beat until creamy.
5. Add the eggs to incorporate.
6. Add the corn syrup, water and vanilla extract, mix well.
7. Gradually blend in the flour mixture to the creamed mixture and mix well.
8. Stir in the chocolate chips; make sure they are evenly distributed.
9. Drop by teaspoonfuls onto an ungreased cookie sheet, about 1 inch apart and bake until the cookies are slightly underdone, between 10-12 minutes (maybe longer, depending on your oven's calibration).
10. The centers should be just set and a light golden brown. They will continue to cook, from the heat in the cookie sheet, after they are removed from the oven.
11. Drop by rounded teaspoonfuls onto cookie sheet.
12. Allow to cool on cookie sheet for 1 minute before removing to cooling racks until they are completely cooled. Enjoy!
Title: Signature Gingerbread Cookies
Ingredients:
- 3 all-purpose flour
- 1 baking soda
- 1/2 baking powder
- 2/3 unsalted butter
- 1/2 brown sugar
- 1 ground ginger
- 1 1/2 ground cinnamon
- 1/4 ground cloves
- 1 1/2 salt
- 1 egg
- 3/4 molasses
Instructions:
1. Whisk together the flour, baking soda and baking powder ina bowl and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, ginger, cinnamon, cloves and salt and mix on medium speed until the ingredients are thoroughly incorporated, about one minute.
3. Reduce the speed to low, add the egg, and mix until thoroughly incorporated, about one minute. Raise the speed to medium and mix for 5 seconds more. Do not overbeat. Pour in the molasses and mix until combined, about 30 seconds. Reduce speed to low.
4. Gradually add the flour mixture, scraping down the sides of the bowl as needed, and beat until the dry ingredients are just incorporated.
5. Divide the dough into two equal parts, flatten into discs and double-wrap in plastic wrap. Refrigerate for at least 2 hours. Roll out the dough using the Pastry Cloth Method.
6. Preheat the oven to 350 degrees F. Cut out shapes from the dough. Bake the cookies until they are slightly firm to the touch. 8-14 minutes. Do not let the edges darken.
7. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a rack to cool completely before decorating.
Title: Triple Treat Chocolate Cupcakes
Ingredients:
- 1 chocolate flavor instant pudding and pie filling mix
- 1 sour cream
- 1 eggs
- 4 warm water
- 1/2 white chocolate chips
- 1/2
- 1
Instructions:
1. PREHEAT oven to 350º F. Paper-line 30 muffin cups.
2. COMBINE cake mix, pudding mix, sour cream, eggs, vegetable oil and water in large mixer bowl; beat on low speed just until blended. Beat on medium speed for 2 minutes. Stir in 1 cup Swirled Morsels. Fill each cup 2/3 full.
3. BAKE for 25 to 28 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove to wire racks to cool completely. Frost; decorate with remaining morsels.
Title: Dreamy Peach Upside Down Cake
Ingredients:
- 1 3/4 flour
- 1 baking powder
- 1/2 salt
- 1/2 butter
- 3/4 sugar
- 2 eggs
- 1 vanilla extract
- 1 milk
- 1/3 butter
- 1 brown sugar
Instructions:
1. Preheat oven to 350°.
2. Melt 1/3 cup of butter in 9x9-inch pan.
3. Stir in brown sugar; spread evenly in pan. Lay peaches covering bottom of the pan.
4. Cream butter and sugar; add eggs and beat.
5. Add dry ingredients alternately with the milk; pour over peaches.
6. Bake 40 to 50 minutes or until a toothpick comes out clean.
7. Let cool 10 minutes, then invert on a serving platter.
Title: Perfect Cake-Mix Cupcakes
Ingredients:
- 1 buttermilk
- 1 eggs
- 1/3
- 4
Instructions:
1. Preheat the oven to 350 degrees F. Line 24 muffin cups with paper liners.
2. Follow the box instructions, putting all the ingredients in a large bowl and using the buttermilk in place of the water specified (the box will call for more water than the amount of buttermilk that you are using), using the amount of oil that is called for, and adding the 4 eggs. Beat with an electric mixer until moistened, about 30 seconds. Increase the speed to high and beat until thick, 2 minutes longer.
3. Spoon half of the batter into a ziplock bag. Snip a 1/4-inch corner from the bag and fill the paper liners two-thirds full (be sure the liners are filled equally). Repeat with the remaining batter. Bake until golden and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Remove the cupcakes from the baking pans, place on a wire rack and allow to cool completely. When cool, frost the cupcakes, then decorate as you please.
Title: Confetti Chocolate Pretzels
Ingredients:
- 6
- 3
- 26
- 8
Instructions:
1. Place chocolate in 1-cup glass measuring cup; microwave as directed on package. Let stand 5 minute to cool. Stir in peanut butter until well blended.
2. Dip pretzels halfway into chocolate mixture, tilting cup to evenly coat each pretzel. Scrape off excess chocolate. Holding pretzels over plate, immediately sprinkle with crushed cookies. Place on waxed paper-lined tray.
3. Refrigerate 15 minute or until set.
4. Variation:
5. Peanutty Chocolate Pretzels - Coat pretzels with chocolate mixture. Substitute 2-1/2 cups finely chopped peanuts for Christie Golden Oreo Cookies.
6. OREO White Chocolate Pretzels - Substitute 6 squares Baker's White Chocolate for semi-sweet chocolate. Omit peanut butter. Sprinkle coated pretzels with 8 Oreo Cookies, finely crushed.
Title: Tasty Tofu Brownie Snacks
Ingredients:
- 1 1/3 cake flour
- 1/2 buckwheat flour
- 1/2 baking soda
- 1/4 cinnamon
- 1 applesauce
- 3/4 prune puree
- 12 1/3 canola oil
- 1 sugar
- 1 sugar substitute
- 1/3 firm silken tofu
- 2 vanilla extract
- walnuts
Instructions:
1. Preheat oven to 350°F.
2. Pam an 8x8-inch pan.
3. Mix all the dry ingredients. The recipe says use food processor, however, since you are simply mixing them well, it is easier to do it by hand.
4. Use the processor for this or have a LOT of energy: Place all the wet ingredients in a work bowl and process until smooth. Scrape the sides of the bowl as needed.
5. When smooth add the dry ingredients all at once and pulse until just moistened.
6. Scrape into pan and sprinkle with nuts.
7. Ours formed a ball that simply "fell out" leaving the processor almost clean. It did not effect the end result at all.
8. Bake for 22 minutes or until they pull away from the sides of the pan. Let cool for 15 minutes before turning out of the pan.
Title: One Bowl Apple Cake
Ingredients:
- 2 eggs
- 2/3 maple syrup
- 2 cinnamon
- 1/2 apples
- 6 flour
- 2 baking soda
- 2
Instructions:
1. Preheat oven to 350°.
2. In a large bowl, mix the eggs, sugar, cinnamon and oil.
3. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.).
4. Mix together the baking soda and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients.
5. Pour mixture into a greased one 9"x13" or two 9" round pans.
6. Bake for approximately 55 minutes.
Title: Lemon Angel Dessert
Ingredients:
- 1 unflavored gelatin
- 1/2 sugar
- 2 eggs
- 1/2 water
- 1 milk
- 2 lemon juice
- 4 salt
- 1/8
- 1
Instructions:
1. Mix gelatin, sugar, salt in the top of a double boiler.
2. Add eggs and heat until well blended.
3. Stir in thawed lemonade concentrate and water.
4. Cook over boiling water, stirring constantly until mixture coats a spoon (about 5 minutes).
5. Cool.
6. Chill a large bowl and beaters.
7. Beat chilled milk until foamy.
8. Add lemon juice and whip until very stiff.
9. Fold in custard from the double boiler thoroughly.
10. Fold in cake pieces.
11. Spoon into a spring form pan, or angel food cake pan.
12. Chill until set - about 3 hours.
Title: Maple Peanut Yummies
Ingredients:
- 1/2 brown sugar
- 1/2 shortening
- 1/2 peanut butter
- 1/2 maple syrup
- 1 all-purpose flour
- 1 1/2 baking soda
- 1/2 salt
- 1/2 baking powder
- 1/4 sugar
Instructions:
1. Heat oven to 350°F.
2. In a large bowl, beat together brown sugar, shortening and peanut butter until light and fluffy.
3. Add syrup and egg yolk; beat well.
4. Stir in flour, baking soda, salt and baking powder, mix well.
5. If necessary refrigerate 15 to 30 minutes for easier handling.
6. Shape dough into 1-inch balls and place 2 inches apart on ungreased cookie sheets.
7. With a fork dipped in sugar, flatten balls in a criss cross pattern.
8. Bake at 350°F for 8 to 12 minutes or until golden brown.
Title: Honey Rice Pudding
Ingredients:
- 1 brown rice
- 1/2 seedless raisin
- 1 milk
- 1 honey
Instructions:
1. Wash the rice.
2. Put into a buttered fire-proof dish.
3. Stir in the raisins, milk and honey.
4. Sprinkle with cinnamon.
5. Bake at 270Degrees F to 300Degrees F for 1 1/4 hours.
6. Serve hot.
Title: Coffee Cream Custard
Ingredients:
- 1 coffee
- 1/2 heavy cream
- 2 milk
- 3 eggs
- 3 sugar
- 3/4 vanilla extract
- 1
Instructions:
1. Preheat oven to 350°F (180°C).
2. Pour milk into a 1 qt saucepan. Stir coffee into the milk & slowly bring the mixture to the boiling point.
3. Meanwhile, put the eggs & egg yolks in a lrg mixing bowl & beat together thoroughly w/a wire whisk. Then beat in the cream & sugar.
4. When the milk mixture reaches the boiling point, slowly pour it into the egg mixture, beating vigorously w/the whisk. Add the vanilla extract & beat again.
5. Pour half of the coffee cream into a 10-in pie dish or 6-cup souffle dish. Set the dish in a shallow pan filled w/boiling water to reach halfway up the side of the dish.
6. Working quickly, transfer the dish to the preheated oven & pour the rest of the coffee cream into the dish.
7. Reduce the oven temp to 325°F (160°C) & bake the coffee cream for 1 1/4 hours or till a knife plunged into the center comes out clean & dry.
8. Remove the dish from the oven & allow to cool to room temperature. Cover & refrigerate for a minimum of 3 hours to overnite.
9. NOTES: It was strongly emphasized that this dessert must be served icy cold. No other serving suggestions were included, but how could it be wrong to serve in goblets w/a sprinkle of choc shavings? NOT!
Title: Queen Elizabeth Cake
Ingredients:
- 1 water
- 1 pitted dates
- 1/2 baking soda
- 1 3/4 flour
- 1 1/2 baking powder
- 1 salt
- 1/2 unsalted butter
- 3/4 brown sugar
- 2 eggs
- 1/2 unsalted butter
- 1/2 brown sugar
- 1 1/2 unsweetened dried shredded coconut
- 1 1/2
Instructions:
1. Cake:
2. With the rack in the middle position, preheat the oven to 350°F Line the bottom of a 9-inch square baking dish with parchment paper. Butter and flour the sides.
3. In a saucepan, bring the water, dates and baking soda to a boil. Simmer for about 3 minutes, stirring frequently. Transfer to a bowl and let cool.
4. In a bowl, combine the flour, baking powder and salt. Set aside.
5. In another bowl, cream the butter and brown sugar using an electric mixer. Add the eggs one at a time, beating until the mixture becomes smooth and creamy. With the mixer on low speed, add the dry ingredients, alternating with the date mixture. Pour into the pan. Bake until a toothpick inserted in the centre comes out clean, 25 to 30 minutes. Remove from the oven. If desired, place the pan on a baking sheet to catch any icing that might spill over. Set the oven to broil.
6. Icing:
7. In a saucepan, bring all ingredients to a boil, stirring constantly. Reduce the heat and simmer gently for about 2 minutes.
8. Spread the icing on the hot cake and broil until golden brown, 2 to 3 minutes.
Title: Spicy Chocolate Cookies
Ingredients:
- 4 sugar
- 1 ground cinnamon
- 1/2 butter
- 1 sugar
- 1/4 honey
- 3 maple syrup
- 2 milk
- 1 2/3 vanilla extract
- 1/2 flour
- 1 baking soda
- 1/4 salt
- 1/2 cinnamon
- 1/2 cayenne
Instructions:
1. Preheat oven to 350°F Line 2 large baking sheets with parchment paper.
2. Mix the topping ingredients together on a flat plate. Set aside.
3. In a medium mixing bowl, use a fork to vigorously mix together butter, sugar, honey, and milk. Mix in vanilla.
4. Sift in remaining ingredients, stirring as you add them. Once all ingredients are added, mix until you’ve got a pliable dough.
5. Roll dough into walnut sized balls (if you're measuring, 18g balls). Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they spread).
6. Bake for 8-10 minutes, removing from oven once they are a bit spread and crackly on top. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.
Title: Holiday Rice Pudding
Ingredients:
- 1 1/4 milk
- 1 1/4 water
- 1/4 sugar
- 1 butter
- 2 sugar
- 1/2
- 1
- 1/2
Instructions:
1. In a large saucepan, combine milk, water and the 1/4 cup sugar.
2. Bring to a boil over high heat, stir in rice.
3. Reduce heat. Simmer, uncovered, about 30-35 minutes or until rice is tender and liquid is absorbed.
4. Remove from heat. Stir in butter and almond flavoring until well combined.
5. Cool.
6. Whip cream and beat in 1 Tbs sugar.
7. Fold cream and almonds into pudding.
8. Cover and chill at least 2 hours before serving.
9. Serve with fresh raspberries, raspberry jam or sauce.
Title: Mini Pumpkin Pound Cakes
Ingredients:
- 2 1/2 sugar
- 3/4 butter
- 1/4 eggs
- 3 flour
- 3 baking soda
- 2 cinnamon
- 1 nutmeg
- 1 clove
- 1/4 salt
- 1/2 solid-pack pumpkin
- 1
Instructions:
1. Set oven to 350 degrees, (second lowest position).
2. Grease bottoms only of mini loaf pans.
3. In a large bowl, beat together sugar, butter, oil; add eggs, until well combined (about 2-3 minutes).
4. Combine/sift flour, baking soda, cinnamon, nutmeg, cloves and salt.
5. Add the dry mixture to egg mixture, with canned pumpkin; mix well.
6. Pour/transfer into regular or fluted mini loaf pans, filling 3/4 full.
7. Bake for about 25-30 minutes, or until cake test done with toothpick.
Title: Triple Chocolate Biscotti
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 3 all-purpose flour
- 2 1/2 cocoa powder
- 1/4 baking powder
- 2 1/2 salt
- 1 milk
- 1/4 vanilla
- 1
- 3
- 1/2
Instructions:
1. Preheat oven to 350°F Line a baking sheet with parchment paper.
2. Beat butter, sugar and eggs in a large bowl of electric mixer. Beat in melted chocolate and remaining ingredients. Dough will be sticky. Remove to a lightly floured surface and divide dough in two. With well floured hands, place half of the dough on prepared baking sheet and shape into a log measuring 16 inches long by 3 1/2 inches wide. Repeat with remaining half of dough.
3. Bake in preheated oven for 25-30 minutes, until dough is set. Remove from oven, and let cool 10 minutes.
4. Cut logs into 3/4 inch slices then return cookies to baking sheet. Bake 20 minutes longer, turning cookies halfway through baking time. Let cool on sheet 5 minutes, then remove to rack.
Title: Heavenly Ambrosia Salad
Ingredients:
- 2 instant pistachio pudding mix
- 2 milk
- 3 vanilla extract
- 1 sweetened flaked coconut
- 2 1/2 walnuts
- 2 mini marshmallows
- 4 bananas
- 6
Instructions:
1. I a bowl mix together pudding mix with two cups of milk, put in fridge.
2. In a mixer with the whisk attachment, whip both packets of dream whip with 1 cups of cold milk and vanilla extract.
3. When dream whip is light and fluffy, fold in the pudding.
4. Now stir in coconut, nuts and marshmallows.
5. Refrigerate for 2-3 hours or until set.
6. Serve with banana slices and enjoy!
Title: Chocolate Peppermint Shortbread Cookies
Ingredients:
- 3/4 butter
- 1/2 powdered sugar
- 1/4 flour
- 2 powdered sugar
- 1 1/2 butter
- 1 milk
- 1 vegetable shortening
- 2
- 1
- 1/4
- 1 -2
- 1/2
Instructions:
1. Heat oven to 350 degrees.
2. Combine all cookie ingredients except flour and 1 cup mini chocolate chips in a large bowl.
3. Beat at medium speed till creamy.
4. Reduce speed to low.
5. Add flour, beat till mixture forms a dough.
6. Stir in one cup mini chocolate chips by hand.
7. Shape dough into 1" balls.
8. Place 2" apart on ungreased cookie sheets.
9. Flatten each ball to 1 1/2" circles with the bottom of a glass dipped in flour.
10. Bake for 5 to 7 minutes or till set.
11. DO NOT OVERBAKE!
12. Let stand 2 minutes, then remove to a wire rack to cool completely.
13. Combine all frosting ingredients in a small bowl.
14. Beat at low speed till smooth.
15. Add milk, 1 tsp at a time, for desired frsting consistency.
16. Frost cooled cookies& place on waxed paper.
17. Place 1/2 cup mini chocolate chips and shortening into a small, microwave-safe bowl.
18. Microwave on high, stirring every 30 seconds, till smooth (60-90 seconds).
19. Drizzle thin lines of chocolate over frosting.
20. Let stand till chocolate is set (at least 30 minutes).
Title: Pancake Cupcakes With Maple-Bacon Buttercream Frosting
Ingredients:
- 3 bacon
- 1 maple syrup
- 2 all-purpose flour
- 1 granulated sugar
- 2 baking powder
- 1 salt
- 1 1/2 eggs
- 2 unsalted butter
- 2 bacon
- 5 maple syrup
- 3 unsalted butter
- 1 powdered sugar
- 2 1/2 maple syrup
- 3 vanilla extract
- 1
Instructions:
1. Preheat oven to 400°F Line a sheet pan with aluminum foil and arrange bacon on the pan. Bake 15 minutes until very crisp; immediately transfer bacon to paper towels to drain; let cool 5-10 minutes. Crumble bacon and toss with maple syrup. (Note that there is a total of 8 slices of bacon and 1/4 cup of maple syrup in this step.).
2. Line a standard muffin pan with paper liners, and spray liners with non-stick spray.
3. Whisk together flour, sugar, baking powder and salt in a large bowl. Add a third of the cooled bacon. In a second bowl, whisk together milk, eggs and melted butter. Pour the wet ingredients over the dry and stir just until fully moistened (there may be small lumps). Divide the batter evenly amongst the muffin cups and bake in the preheated oven until puffed and firm to the touch, about 10 minutes (they will not brown much). Cool in pan 5 minutes, then transfer to a wire rack until fully cooled.
4. In the work bowl of a stand mixer fitted with the whisk, whip the butter on high until very light and fluffy, about 5 minutes, scraping down the sides of the bowl every minute or two. Turn the speed down to low and add the powdered sugar a little at a time; do not add more until it's nearly completely absorbed. Scrape down the sides of the bowl, turn up to medium-high and whip until fluffy, 1-2 minutes. Add maple syrup and vanilla and continue to whip 1 minute more. Add half the remaining bacon and stir in with a spatula. Frost the cooled cupcakes with an offset spatula. Top with more bacon.