lumicero/recipes-ing2inst huggingface dataset:
Title: Vanilla Pudding
Ingredients:
- 3/4 sugar
- 1/4 cornstarch
- 2 1/2 milk
- 1/2 salt
- 3 butter
- 1 vanilla
- 1
Instructions:
1. In medium double boiler, cook sugar, cornstarch, milk and salt. When mixture begins to thicken, add part of mixture to egg yolks; mix well, then pour egg mixture back into mixture in double boiler.
2. Cook until thick; take off stove, then add butter and vanilla.
3. You can use as pudding and top with Cool Whip or use pudding with bananas for banana pudding You can also add 2 unsweetened chocolate squares at the beginning and make a chocolate pie or pudding.
4. For butterscotch pie or pudding, use 3/4 cup light brown sugar firmly packed and 1/4 cup sugar instead of 3/4 cup sugar, then cook as directed.
5. You can also make a banana plate pie with the vanilla mixture, just cook as directed.
6. In baked pie shell, line bottom with bananas; pour a layer of pudding, then a layer of ba nanas, then pudding.
7. You can top with Cool Whip or meringue.
Title: Slow-Cooker Chocolate Pudding Cake
Ingredients:
- 1 milk
- 3
- 1
- 2
Instructions:
1. Beat pudding mix and milk in 3-1/2- or 4-1/2-qt. slow cooker sprayed with cooking spray with whisk 2 minute.
2. Prepare cake batter as directed on package; slowly pour over pudding in slow cooker. (Do not stir.) Cover.
3. Cook on LOW 2-1/2 to 3 hours (or on HIGH 1-1/2 to 2 hours) or until toothpick inserted in cake comes out clean. Top with chopped chocolate. Turn off heat. Let slow cooker stand, covered, 20 to 30 minute or until pudding is thickened. Serve topped with COOL WHIP.
Title: Berry Sundaes
Ingredients:
- 2 1/4 fresh strawberries
- 2 1/4 berries
- 3 sugar
- 2 mint
- 2
- 1/2
- 3
Instructions:
1. Combine strawberries and the next 5 ingredients tossing lightly to combine. Cover and chill up to 2 hours.
2. Scoop 1/2 cup of sorbet into 6 individual serving dishes. Spoon 2/3 cup of berry mixture over the sorbet in each dish.
3. Serve immediately.
Title: Chocolate-Peanut Butter Popcorn
Ingredients:
- 1/2 light corn syrup
- 1/2 sugar
- 1/2 peanut butter
- 1/2 salted peanuts
- 8
- 1/2
Instructions:
1. Preheat oven to 300F degrees.
2. Grease a large roasting pan.
3. Combine popcorn and nuts in prepared roasting pan.
4. In medium pan melt together corn syrup and sugar.
5. Add chocolate chips and stir until melted.
6. Add peanut butter and stir until mixed.
7. Pour over popcorn and toss well to coat.
8. Bake, stirring frequently for 30 minutes.
9. Loosen popcorn from pan and allow to cool slightly in pan. (I cooled mine in the refrigerator.).
10. Remove to a wax paper lined cookie sheet to cool completely.
11. Enjoy!
Title: Marshmallow Cream Frosting
Ingredients:
- 1/2 sugar
- 2 water
- 2 marshmallow cream
- 1 vanilla
- 1
Instructions:
1. In top of a double boiler combine the sugar, water and egg whites; cook over simmering water beating until soft peaks form.
2. Add in the marshmallow cream; continue beating until stiff peaks form.
3. Remove from heat and beat in vanilla or almond extract.
Title: Banana IceBox Pudding Cake (Gluten and Lactose Free)
Ingredients:
- 2 instant pudding mix
- 2 1/2 lactose-free milk
- 1 1/2 gluten-free vanilla extract
- 1 ground nutmeg
- 1/4 graham crackers
- 1 bananas
- 4
Instructions:
1. Divide the contents of the box of gluten-free graham crackers in half. Use half to line the bottom of an 8 x 8 inch square pan.
2. Place the other half of the graham crackers into a ziploc bag and crush them. A rolling pin works well for this but be careful not to break open the bag. Set aside.
3. In a large mixing bowl, place the pudding mix, milk, yogurt, vanilla, and nutmeg. Whisk for two minutes until thickened.
4. Spread just enough pudding to cover over the graham crackers in the bottom of your pan. Top with half of the sliced bananas.
5. Spread more pudding over the bananas, just enough to cover them. Then sprinkle half of the crushed graham crackers evenly over top.
6. Top with the remaing half of banana slices. Then spread remaining pudding over bananas. Sprinkle remaining graham cracker crumbs over top.
7. Cover with wax paper or plastic wrap and refrigerate at least 2 hours before serving. Even better if made the night before.
Title: Soft Ginger Cookies (Biscuits)
Ingredients:
- 2 flour
- 2 baking powder
- 3 1/8 butter
- 1/2 sugar
- 1/2 ginger
- 1/4 milk
- 1 egg
Instructions:
1. Preheat oven to 390 F (or 200 C).
2. In a bowl, combine flour and baking powder.
3. Cut butter into flour and mix by hand until you get coarse crumbs.
4. Mix in sugar, ginger and ground ginger.
5. In another bowl stir together milk and egg, then pour milk-egg mixture over the dough and knead until dough is smooth.
6. Put little heaps of dough by the teaspoon onto greased or paper lined cookie sheet.
7. Bake at 390 F for 10-15 minutes.
8. Let cool on a wire rack.
Title: Candy Cane Mint Floats
Ingredients:
- 24 mint chocolate chip ice cream
- 4
- 16
- 1
Instructions:
1. Pour 6 ounces of hot chocolate and 1 ounce of liqueur OR 1/8 teaspoon of extract into each coffee mug.
2. Top each with scoop of ice cream.
3. Garnish with a dollop of whipped cream and sprinkle with crushed candy cane.
Title: Snickerdoodle Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 cake flour
- 1 1/4 milk
- 1 baking powder
- 1/2 salt
- 1 ground cinnamon
- 1 unsalted butter
- 1 3/4 sugar
- 4 eggs
- 2 pure vanilla extract
- 20 unsalted butter
- 2 1/2 confectioners' sugar
- 1/8 table salt
- 2 vanilla extract
- 2 heavy cream
- 2 cinnamon
Instructions:
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.
2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
4. In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla, cinnamon, and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
Title: Apple Drizzle
Ingredients:
- 3 eggs
- 3 butter
- 1 sugar
- 1/4 milk
- 1 vanilla essence
- 1 baking powder
- 1 pie apples
- 1 flour
- 1 salt
Instructions:
1. Cream butter and sugar, add eggs 1 at a time. Add dry ingredience alternately with milk. pour into pie dish, add apple.
2. Bake at 350 for 30 minutes After 25mins boil 1 carlton of cream, 1 cup of sugar 1/2 t vanulla essence.
3. Pour over pudding while still hot.
4. Serve with ice cream or cream -- .
Title: Eple Kake - Norwegian Apple Cake
Ingredients:
- 7 butter
- 1 sugar
- 1 apples
- 6
Instructions:
1. Grease a casserole dish and preheat oven to 350°F.
2. Heat butter in a skillet until it turns a deep brown, but not burned.
3. Mix crumbs and sugar; add browned butter.
4. Place a layer of apples in prepared casserole followed by a layer of crumbs; repeat until casserole is filled, retaining enough crumbs to cover the top.
5. Mixture should be 3-4" deep.
6. Bake for 90 minutes.
Title: Date Pin Cookies
Ingredients:
- 1 1/3 dates
- 2/3 sugar
- 2/3 water
- 1 vanilla
- 1 1/2 brown sugar
- 2/3 shortening
- 2 eggs
- 2 1/2 all-purpose flour
- 1/4 baking soda
Instructions:
1. Preheat oven to 350°F.
2. In a saucepan, cook dates, sugar and water. Add vanilla. Stir. Let cool.
3. Meanwhile, in a bowl, sift all dry ingredients to make the dough.
4. Cut the shortening in small pieces. Add to dry ingredients. Knead with hands, without bringing it homogeneous. Incorporate eggs to the mixture. Let rest 30 minutes.
5. Roll the dough to 1/2 inch thick (it didn't mention on a floured surface, maybe it's better).
6. Spread the cool filling on the dough. Roll. Cut in slices of 1/2 inch thick. Put on a baking sheet. Cook in the oven for about 10 minutes.
Title: Stay Soft Peanut Butter Cookies (With Natural Peanut Butter)
Ingredients:
- 1 1/4 brown sugar
- 1/4 white sugar
- 3/4 butter
- 3/4 margarine
- 1 eggs
- 2 baking soda
- 1 baking powder
- 1 vanilla extract
- 1 flour
- 2 1/2
Instructions:
1. Cream butter, peanut butter crushed peanuts and sugars together.
2. Add eggs, one at a time, beating well.
3. Add baking soda, powder and vanilla.
4. Stir in flour.
5. Cover with plastic wrap and put in fridge at least 30 min up to 48 hours (you can skip this step but the cookies come out creamier if you refrigerate the dough).
6. Roll into balls, place balls on ungreased cookie sheet then Flatten cookies, using a fork, in a criss-cross pattern.(or something with a cute pattern).
7. *you can also grab a bag of chocolate chips, after u flatten down your cookie dough push up to 6 or 8 chips onto it, or peanut butter chips or a hershey's kiss.
8. Bake 350 degrees for 6-9 minutes or adjust to suit your oven and size of cookies.
Title: Mimi's Frozen Dough Rugelach
Ingredients:
- 1 butter
- 1 cream cheese
- 3 1/2 flour
- 2 baking powder
- 2 vanilla
- 1/2 ground walnuts
- 1/3 sugar
- 1 1/2 cinnamon
Instructions:
1. Preheat oven to 350F.
2. Make cookie dough:
3. Cream butter and cream cheese. Add vanilla and rind, if using.
4. Mix dry ingredients (separately) and then add to creamed butter mixture.
5. Mix well - use hands to work all of the dry ingredients into the wet until your hands are fairly dry.
6. Divide dough into four pieces. Wrap and refrigerate until hard (3 hours or overnight).
7. Roll out dough very thin. Cut into triangles about three (3) inches wide.
8. Fill, Assemble and Bake Cookies:
9. Combine nuts, sugar, and cinnamon.
10. Smear a bit of preserves (can also use prune lekva or another thick jam) onto the cut dough. Add a bit of filling and roll triangles from the wide base towards the point.
11. Place cookie on cookie sheet with the point on the bottom.
12. Bake about 20 minutes until done.
Title: Baby-In-A-Blanket Cookies
Ingredients:
- 2 cream cheese
- 3 flour
- 1 butter
- 3 margarine
- 1 1/2 walnuts
- 1 1/2 sugar
- milk
Instructions:
1. For the cookies: Preheat oven to 350°F.
2. Mix everything together and chill for 2 hours.
3. Roll out to about 1/4 to 1/2 inch thickness.
4. Cut in squares, approximately 3x3 inches.
5. Put filling on an angle in the middle of each square.
6. Fold in both sides, towards the middle on top of filling.
7. For the filling:
8. Mix all together.
9. Bake cookies at 350°F for 10-15 minutes or until brown.
Title: Lebkuchen
Ingredients:
- 1/2 honey
- 1/2 molasses
- 3/4 brown sugar
- 1 egg
- 1 lemon juice
- 1 lemon zest
- 2 3/4 all-purpose flour
- 1/2 baking soda
- 1 ground cinnamon
- 1 ground cloves
- 1 ground allspice
- 1 ground nutmeg
- 1/3 candied citron peel
- 1/3 hazelnuts
- 1 white sugar
- 1/2 water
- 1/4 confectioners' sugar
Instructions:
1. In a medium saucepan, stir together the honey and molasses. Bring the mixture to a boil, remove from heat and stir in the brown sugar, lemon juice, lemon zest, and lastly the egg.
2. In a large bowl, stir together the flour, baking soda, cinnamon, cloves, allspice and nutmeg. Add the molasses mixture to the dry ingredients and mix well. Stir in the citron and hazelnuts. Cover dough and chill overnight.
3. Preheat oven to 350 degrees F. Grease cookie sheets. Using a small amount of dough at a time, roll out on a lightly floured surface to 1/4 inch thickness. Cut into small rectangles and place them 1 inch apart onto the prepared cookie sheet.
4. Bake for 10 to 12 minutes in the preheated oven, until no imprint remains when touched lightly.
5. Combine the sugar and water in a small saucepan. Heat to between 234 and 240 degrees F (soft ball stage). Remove from heat and stir in the confectioners' sugar.
6. Quickly brush the icing over the cookies while they are still hot (Important!) and remove them to wire cooling racks. If icing becomes sugary while brushing cookies, re-heat slightly- adding a little water until crystals dissolve.
7. Store in an airtight container with a cup of orange or apple for a few days to mellow. (I never did understand that part of the instructions, and my friend had no clarification - but I take it to mean store with a cut-up apple or orange - maybe a small cup of juice? I don't know - I just stored the cookies in an airtight container by themselves!).
Title: Pumpkin Yogurt Panna Cottas
Ingredients:
- 4 unflavored gelatin
- 1 nonfat milk
- 1 ground cinnamon
- 1/2
- 1
Instructions:
1. In large bowl, mix yogurt and pumpkin pie mix; set aside. In small bowl, sprinkle gelatin over 1/4 cup of the milk; let stand 1 minute to soften.
2. In 1-quart saucepan, heat remaining 1/4 cup milk to boiling; remove from heat. Stir in softened gelatin with whisk until dissolved. Stir gelatin mixture into yogurt mixture. Spoon into six 6-oz custard cups. Cover and refrigerate until firm, about 4 hours.
3. To serve, run knife around edges of custard cups to loosen. Turn panna cottas upside down onto dessert plates; remove custard cups. Sprinkle with cinnamon. Cover and refrigerate any remaining panna cottas.
Title: Rustic Pear Tart
Ingredients:
- 1/2 whole wheat pastry flour
- 1/2 whole wheat flour
- 2 all-purpose flour
- 1/8 granulated sugar
- 4 salt
- 2 butter
- 3 low-fat buttermilk
- 3 pears
- 1 lemon juice
- 1 cornstarch
- 3 light brown sugar
- 1/8 ground cinnamon
- 1 honey
- 1/4 boiling water
Instructions:
1. To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, all- purpose flour, granulated sugar and salt. Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture. In a small bowl combine the buttermilk and ice water. Using a fork, gradually mix the buttermilk mixture into the flour mixture. Pat the dough into a 4-inch round and wrap in plastic wrap. Refrigerate for 30 minutes.
2. In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Peel the pears, core them and cut into 1/4-inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. Set aside.
3. On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. If the dough breaks at all patch it up with your fingers.
4. Arrange the pears in a mound in the center of the dough, leaving a 2-inch boarder. Fold the border over the filling. It will only cover the pears partially and does not need to be even.
5. Bake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown.
6. In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or a room temperature.
Title: Raspberry Upside-Down Cake
Ingredients:
- 1 water
- 3 fresh raspberries
- 1/3 sugar
- 1 fresh raspberry
- 3
- 1
- 1 1/3
Instructions:
1. Grease and flour two 9-inch round cake pans.
2. Prepare the cake mix according to the package directions.
3. Evenly divide the batter between the two cake pans.
4. Sprinkle the berries evenly over the batter.
5. Sprinkle the sugar over the berries.
6. Pour the whipping cream on top.
7. Bake at 350F for 1 hour.
8. Immediately after taking out of the oven, invert onto serving platters.
9. Garnish with berries and whipped cream.
Title: Golden Graham S'mores
Ingredients:
- 5 mini marshmallows
- 4 butter
- 1/3 chocolate chips
- 1
Instructions:
1. Oil an 8 or 9 inch square pan.
2. Pour cereal into a large bowl.
3. In a saucepan, heat 3 cups marshmallows, chocolate chips and butter over low heat, stirring frequently until melted; remove from heat.
4. Pour melted mixture over the cereal, toss until completely coated. Then stir in remaining 1 cup of marshmallows.
5. Press mixture into the pan with an oiled spoon.
6. Place in the fridge for about 10 minutes, until firm enough to cut into squares.
Title: Angel Food Cake With Lemon Cream and Berries
Ingredients:
- 1 vanilla flavor instant pudding and pie filling mix
- 2 Cool Whip Free
- 1 raspberries
- 1 blueberries
Instructions:
1. Prepare and bake cake mix in a 10 inch tube pan according to package directions. Cool cake completely according to package directions.
2. In a medium bowl, stir together yogurt and 1/4 of the pudding mix until smooth. Gradually add remaining pudding mix to yogurt, stirring until smooth after each addition. Fold in whipped topping.
3. Serve lemon cream and berries over cake.
Title: Mayonnaise Cake
Ingredients:
- 2 flour
- 1/2 mayonnaise
- 1 vanilla
- 1 sugar
- 1 baking soda
- 1 cold water
- 1
Instructions:
1. Mix all ingredients together.
2. Bake in a grease pan 45 minutes or until done (toothpick will come out clean when done) at 350 degrees.
Title: Dannon Low-Fat Apple Spice Cake
Ingredients:
- 2 3/4 flour
- 2 1/4 sugar
- 2 1/2 baking soda
- 1 1/4 baking powder
- 1 cinnamon
- 1/2 allspice
- 1/4 clove
- 1 3/4 applesauce
- 1 1/4 plain nonfat yogurt
- 1 eggs
- 1/3 egg substitute
- 1 raisins
- 1 1/2 plain nonfat yogurt
- 3 brown sugar
- 1 vanilla
Instructions:
1. In large bowl, mix flour, sugar, baking soda, baking powder, cinnamon, allspice, salt and cloves.
2. Add applesauce, yogurt, egg, and oil; mix well.
3. Stir in raisins (note: I like to soften the raisins in hot water for a few minutes before adding them-they're plumper and softer that way).
4. Pour into greased and floured 12-cup Bundt or 13 x 9 inch pan.
5. Bake at 325 F.
6. for 50- 60 mins, or until toothpick inserted in center comes out clean.
7. Cool 15 mins.
8. Serve with Quick Yogurt Glaze: Glaze: In small bowl, combine Dannon Plain Nonfat Yogurt, brown sugar and vanilla.
9. Beat with fork or whisk until smooth.
10. (This is also good with orange or lemon extract instead of vanilla).
Title: Rose Water Cookies
Ingredients:
- 2 all-purpose flour
- 3/4 baking powder
- 1/4 salt
- 3/4 sugar
- 2/3 shortening
- 2 eggs
- 4 rose water
Instructions:
1. Sift the dry ingredients together into a mixing bowl.
2. Add the shortening, eggs, and rose water and mix well.
3. Roll the dough out very thinly on a flat surface and cut with a floured cookie cutter.
4. Place the cookies on a greased cookie sheet and bake in a 400F oven for 8 to 10 minutes.
Title: Chocolate Eclair Cake II
Ingredients:
- 2 instant vanilla pudding
- 3 milk
- 1 chocolate-covered graham cracker cookies
- 1 milk
- 1/4 white sugar
- 1/3 butter
- 1 vanilla extract
- 2
- 1
Instructions:
1. In a large bowl, combine pudding mix and 3 cups milk; mix well.
2. Fold in whipped topping and beat with mixer for 2 minutes.
3. In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
4. Spread 1/2 of the pudding mixture over crackers, then top with graham crackers.
5. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
6. To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla.
7. Mix well and cool.
8. Pour sauce over graham cracker layer and refrigerate until set; serve.
Title: Pistachio With Raspberry Cupcakes
Ingredients:
- 1 pistachios
- 1/4 pistachios
- 1 1/2 sugar
- 1 salt
- 4 unsalted butter
- 2 pure vanilla extract
- 4 eggs
- 1 all-purpose flour
- 2 fresh raspberries
Instructions:
1. Preheat oven to 375 degrees. Line standard muffin tins with paper liners. Process whole pistachios, sugar, and salt in a food processor until finely ground. Add butter, vanilla, and eggs, and process until smooth. Add flour, and pulse until just combined.
2. Divide batter among muffin cups, filling each halfway. Sprinkle with raspberries and slivered or chopped pistachios. Bake until firm and pulling away from liners, about 28 minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 2 days.
Title: 35 Second Lemon Cake
Ingredients:
- 2 flour
- 2 cornstarch
- 2 Splenda sugar substitute
- 1/4 baking powder
- 1 salt
- 2 milk
- 1
- 1/8 - 1/4
- 1
Instructions:
1. Spray a coffee cup or ramekin with vegetable cooking spray (don't even NEED to do this -- ) and combine the flour, cornstarch, Splenda, baking powder, and salt, until well mixed.
2. With a fork stir in the milk, oil, and extract.
3. Microwave for 35 seconds. It should still be moist and will continue cooking for a few seconds after taking it out. If it's very wet, micro for 5 more seconds -- but don't over cook or it will be rubbery.
Title: Brown Sugar Cream Cheese Frosting
Ingredients:
- 8 cream cheese
- 1 3/4 powdered sugar
- 3/4 brown sugar
- 2 milk
- 2 vanilla
Instructions:
1. Beat cream cheese until smooth and creamy on high.
2. Add the milk and vanilla and continue to beat.
3. Add the brown sugar and beat until smooth.
4. Add the powdered sugar until smooth and no lumps and is consistency you like.
Title: Carrot Cake
Ingredients:
- 3 raw carrots
- 4 eggs
- 2 sugar
- 1 1/2 baking soda
- 2 salt
- 1/2 flour
- 2 cinnamon
- 1 vanilla
- 1 walnuts
- 1 pecans
- 1 cream cheese
- 1 powdered sugar
Instructions:
1. In electric mixer bowl, combine carrots, eggs, sugar & oil, beat ingredients thoroughly.
2. Add remaining ingredients.
3. Pour into 2-greased and floured 9” layer pans.
4. Bake at 350 degrees for 40-45 minutes.
5. Let cool, then put layers together with the following frosting in between the layers.
6. FOR Cream Cheese Frosting:.
7. Soften cream cheese and beat until fluffy.
8. Gradually beat in powdered sugar.
9. You may need a little more powdered sugar to make into a good spreading and swirling consistency.
10. Apply to a cooled cake.
Title: Jelly Donut Cupcakes
Ingredients:
- 1 soymilk
- 1 apple cider vinegar
- 2 cornstarch
- 1 1/2 all-purpose flour
- 3/4 baking powder
- 1/2 baking soda
- 1/2 ground nutmeg
- 1/2 salt
- 1/3 canola oil
- 3/4 sugar
- 2 sugar
- 2 vanilla extract
- 1/3 strawberries
- 2 powdered sugar
Instructions:
1. Preheat oven to 350º and line a cupcake tin with paper liners. In a measuring cup, combine the soymilk, vinegar and cornstarch and set aside.
2. In a large mixing bowl, sift together flour, baking powder, baking soda, nutmeg and salt. Create a well in the center of the flour to pour the wet ingredients into.
3. Mix the soymilk mixture with a fork to dissolve the cornstarch and pour into the flour mixture. Add the oil, sugar and vanilla, and mix well.
4. Fill the liners with batter 3/4 full. Place a heaping spoonful of jam into the center of each cupcake, being careful not to overfill. The jam will sink into the cupcake during baking so don't worry about pressing it down.
5. Bake cupcakes for 21 to 23 minutes. Don't do a toothpick test, but tops should be firm. Cool completely on a wire rack, and then set uncovered overnight in a cool and dry place. This will make the tops slightly crispy, like a donut crust. Using a sifter, sprinkle with powdered sugar and serve.