lumicero/recipes-ing2inst huggingface dataset:
Title: Extreme Chocolate Cupcakes With White Chocolate Frosting
Ingredients:
- 4 unsalted butter
- 1/2 flour
- 1 1/2 white sugar
- 1 1/2 brown sugar
- 1/2 salt
- 1/2 baking soda
- 3/4 baking powder
- 1/2 instant coffee powder
- 2 hot water
- 1 sour cream
- 1/2 eggs
- 2 vanilla
- 1 1/2 white chocolate
- 6 butter
- 10 cream cheese
- 8 vanilla extract
- 1 confectioners' sugar
- 2 sweetened flaked coconut
- 1 pecans
- 1 light brown sugar
- 1/4 salt
- 1/4
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Prepare two 12-well cupcake pans by inserting a paper cupcake liner into each well.
3. Melt the unsweetened baking chocolate and unsalted butter in the top of a double boiler.
4. Set aside and allow to cool somewhat while you mix the remaining ingredients.
5. In a large bowl, combine the flour, white and brown sugars, salt, baking soda, and baking powder.
6. In another bowl, dissolve the coffee powder in the hot water.
7. Add the sour cream, eggs, and vanilla.
8. Pour the liquid ingredients into the dry ingredients and mix well.
9. Pour the melted chocolate and butter into the batter and mix well.
10. Divide the batter evenly between the wells in each of the cupcake pans (about 1/4 cup batter works well).
11. Bake 25 to 35 minutes or until fork inserted into middle of one of the cupcakes comes out clean.
12. Remove cupcakes to cooling racks and cool completely before frosting.
13. To make the frosting: Place the white chocolate in a small microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.
14. Beat cream cheese in bowl until light and fluffy, using electric mixer at medium speed. Beat in butter, vanilla and salt. Gradually beat in cooled chocolate until smooth. Add the confectioners and brown sugars and beat about 2-3 minutes. Stir in chopped pecans and coconut; fold until incorporated.
Title: Hawaiian Wedding Cakes
Ingredients:
- 1 unsalted butter
- 2 2/3 powdered sugar
- 1/2 salt
- 2 lime zest
- 1 all-purpose flour
- 1 sweetened flaked coconut
- 1/2 lime, juice of
Instructions:
1. Preheat oven to 350 degrees.
2. Cream butter, 2/3 cup powdered sugar, salt and lime zest with a mixer until light.
3. Add flour, nuts, coconut and lime juice, mix with a spoon just until incorporated.
4. Shape dough into 1 1/2 inch balls using a cookie scoop or tablespoon measure. Arrange on baking sheets lines with parchment paper 2 inches apart and bake until set and golden brown on the bottom, 15 - 18 minutes.
5. Roll cookies in powdered sugar while hot, transfer to a cooling rack lined with parchment paper, this makes for easy cleanup.
6. When cookies are completely cool, roll them in powdered sugar again, then store in single layers in airtight containers.
Title: Little Vanilla Pound Cake for 2
Ingredients:
- 1/2 flour
- 1/2 sugar
- 4 sour cream
- 1/8 baking soda
- 1 egg
- 1/2 vanilla extract
- 3 butter
Instructions:
1. Preheat oven to 350. Grease and flour pan very well. I designed this to go in a petit loaf pan that measures about 5x3x2 but you can use 2 mini Bundts, 4 cupcake cups, 2 jumbo muffin cups or whatever small pan you like. When doubled it works nicely with the 6 cup Bundt pan, a 5 inch springform, 4 mini Bundts or a 7x4x3 loaf pan.
2. Whisk together flour and sugar in small mixing bowl.
3. In another small bowl, whisk together sour cream and baking soda. Add egg and vanilla ex, gently whisk to combine.
4. Add the butter and 1/2 of the sour cream mixture to the flour mixture and mix with electric mixer until moistened. Beat on low for about 45 seconds.
5. Add remaining sour cream mixture and beat on medium until well blended, 30 seconds. Don't over mix or you'll ruin the texture.
6. Pour into prepared pan and bake until browned well and toothpick inserted in center comes out clean, about 25-30 minutes for the petit loaf pan. When doubled bake 40 minutes in the small loaf pan. Baking times vary slightly depending on which pan you use. The important thing is that the cake is browned and toothpick comes out clean when inserted in center.
7. Cool in pan 10 minutes on rack. Remove from pan and cool completely.
Title: Swedish Saffranspannkaka - -Saffron Cake
Ingredients:
- 1 short-grain rice
- 1/2 salt
- 1 1/2 water
- 1 1/4 milk
- 1 saffron strand
- 2 sugar
- 1/2 eggs
- 5
Instructions:
1. Boil the rice on low heat with salt and water until almost all the water is gone.
2. Blend in the cream and continue to boil, pour in the milk now and then to get a creamy porridge, takes about 30 minutes.
3. Take off the heat and stir in saffron strands, sugar and almonds.
4. I use a little vodka to dissolve the saffron in!
5. Stir up the eggs with a fork and stir them into the porridge; blend everything together.
6. Pour the batter into a buttered oven dish about 11 x 15 inches.
7. Bake at 225°C/435°F about 30 minutes, test with a stick--it should not be too dry or too moist.
8. When serving, cut it up directly from the dish and serve with whipped cream and jam.
Title: Walnut Cake With Rosemary
Ingredients:
- 3/4 walnuts
- 1 whole wheat pastry flour
- 3/4 all-purpose flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1 buttermilk
- 1/4 canola oil
- 4 fresh rosemary
- 1 vanilla extract
- 1/2 lemon zest
- 2 eggs
- 2 sugar
- 1 1/4
Instructions:
1. Position rack in center of oven; preheat to 350°F
2. Coat a 10-inch (12-cup) Bundt pan, preferably nonstick, with cooking spray.
3. Spread walnuts in a small baking pan and toast in the oven until fragrant, 4 to 6 minutes. Let cool.
4. Place walnuts, whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a food processor; process until walnuts are finely ground.
5. Combine buttermilk, oil, rosemary, vanilla and lemon zest in a glass measuring cup.
6. Place eggs, egg whites and sugar in a large mixing bowl. Beat with an electric mixer on high speed for 5 minutes. The mixture should be thickened and pale.
7. With a rubber spatula, alternately fold the dry ingredients and buttermilk mixture into the egg mixture, making 3 additions of the dry and 2 additions of liquid. Scrape the batter into the prepared pan, spreading evenly.
8. Bake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 35 to 40 minutes.
9. Let cool in the pan on a wire rack for 5 minutes. Loosen the edges and turn the cake out onto the rack to cool completely.
10. To serve, place cake on a plate and dust with confectioner's sugar and serve with fresh berries and a dollop of sweetened whipped cream.
Title: Chocolate Chip Date Cake
Ingredients:
- 1 boiling water
- 1 dates
- 1 sugar
- 1 eggs
- 2 baking soda
- 3 vanilla
- 1 salt
- 1 flour
- 1 chocolate chips
- 1 1/2 walnuts
- 1 sugar
- 1
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Pour boiling water over dates and set aside to cool.
3. Mix 1 cup sugar, oil, eggs, cocoa, dates with water, baking soda, salt and vanilla together and blend well.
4. Stir in the flour until well blended.
5. Pour into a greased and floured 9x13-inch cake pan.
6. Sprinkle the topping ingredients on top of cake mixture in this order: chocolate chips, walnuts and sugar.
7. Bake for 35-40 minutes. Cool.
Title: Tropical Fruit Trifle
Ingredients:
- 1 Coconut Pound Cake
- 2 instant vanilla pudding
- 4 milk
- 1 crushed pineapple
- 6 bananas
- 8 kiwi fruits
- pineapple chunks
- pineapple ring
Instructions:
1. Make cake according to Recipe #17617 directions.
2. Combine dry pudding mix and milk, whisking until completly incorporated, about 2 minutes. Place in refrigerator until set, about 1 hour.
3. Combine well-drained crushed pineapple and pudding, set aside.
4. Crumble about 1/4 of cake into trifle dish or very deep bowl.
5. Top with 1/3 of pudding mixture.
6. Arrange sliced bananas in a layer on top of pudding.
7. Place kiwis on top of bananas.
8. Repeat Cake, pudding, banana, and kiwi layers two more times,with a pudding layer on top.
9. Decorate the top with kiwis and pineapple chunks or rings.
Title: Nutella Cookies
Ingredients:
- 1 sugar
- 1/2 all-purpose flour
- 1 egg
- 1
Instructions:
1. Preheat oven to 350F.
2. Line a cookie sheet with parchment or a Silpat.
3. Combine egg and sugar in mixing bowl and blend.
4. Add flour and blend. It will be very crumbly.
5. Add Nutella and blend some more. It will still be crimbly and not a smooth dough.(I use the all chocokate Nutella and noit the two layer kind).
6. Form into 1-inch balls with hands, and place on cookie sheet. Press down with bottom of a glass. (not too thin.).
7. Bake 7-8 minutes or until set. Cool.
Title: Sponge Cake (Portuguese Pao De Lo)
Ingredients:
- 9 eggs
- 1 salt
- 1 1/2 granulated sugar
- 1 2/3 all-purpose flour
- 1/4 baking powder
- 1 lemon zest
- orange zest
- granulated sugar
- icing sugar
Instructions:
1. Preheat the oven to 350°F Grease and parchment paper line a 10 inch tube pan, set aside.
2. Beat the eggs with the salt until light. Gradually beat in the sugar at medium speed and beat for at least 20 minutes, add rind if using.
3. In a separate bowl combine the flour and baking powder and stir with a fork or whisk. At low speed, add the flour mixture to the eggs one heaping tablespoon at a time, blending well after each addition, and scraping down the sides of the bowl when necessary.
4. Pour the batter into the pan and bake for approximately 40 minutes, or until a cake tester inserted comes out clean (cake will spring back to a light touch). If you like a crust on the top of the cake, sprinkle the 1 tablespoon of sugar on top of the batter prior to baking.
5. Let the cake cool in the pan for 10 minutes, then remove from pan and peel off parchment paper. Let cool completely on rack. Dust with icing sugar before serving if desired.
Title: Sherry Bundt Cake
Ingredients:
- 1 French vanilla instant pudding
- 2 cream sherry
- 3/4 eggs
- 3/4 nutmeg
- 4 cinnamon
- 1/2 powdered sugar
- 1
Instructions:
1. Mix all ingredients except the powdered sugar on medium speed for 5 minutes.
2. optional Sometimes I add walnuts to the mix as well as put some in the bottom of the bundt pan before pouring in the cake mixture it gives it a nice crunchy topping.
3. Pour into well greased bundt pan and bake at 350°F for 45 minutes.
4. Let cool for 15-20 mins before removing from bundt pan.
5. While cooling I sometimes mix some of the (1/4 cup) powdered sugar and some extra sherry (1/2 cup) poke holes in cake with a chopstick and drizzle while still in pan.
6. Turn out pan onto cooling rack and dust lightly with powdered sugar.
Title: Lemon Lush
Ingredients:
- 1 flour
- 1/2 butter
- 1/2 pecans
- 1 powdered sugar
- 1 cream cheese
- 1 Cool Whip
- 1 instant vanilla pudding
- 1 instant lemon pudding
- 3 milk
- 1/4 pecans
Instructions:
1. Mix flour, butter and 1/2 C nuts and press into 9x13 pan. Bake at 350 degrees for 15 minutes. Cool thoroughly. Meanwhile: Combine cream cheese and powdered sugar and spread on crust. Spread 1/2 container of Cool Whip next. Beat instant puddings and milk together for 2 minutes. Let set for a few minutes until firm enough to spread on first layer. Spread the other half container of cool whip on the second layer. Garnish with pecans. Let stand a few hours before cutting.
2. Other variations are butterscotch, chocolate or pumpkin pudding in place of the lemon.
Title: Orange Chocolate Ganache Cake
Ingredients:
- 1 3/4 all-purpose flour
- 2 sugar
- 3/4 cocoa powder
- 2 baking soda
- 1 baking powder
- 1 kosher salt
- 1 buttermilk
- 1/2 vanilla
- 2 brewed coffee
- 1 butter
- 1 vanilla
- 6 powdered sugar
- 1 instant coffee powder
- 1
- 1 1/4
- 1
- 3
Instructions:
1. Bake the Cake: Preheat oven to 325 degrees F. You will need two 8” round cake pans, line w/ parchment paper at the bottom, greased and coated w/ very fine bread crumbs.
2. Into a large mixing bowl, sift together flour, sugar, cocoa, baking powder, baking soda and salt.
3. Make a wide well in the middle of the dry ingredients. Add in the following order, without mixing, the buttermilk, oil, eggs and vanilla. With a large wire whisk, beat until smooth. Mix in coffee. Set aside.
4. Gently pour the batter into the pans. Bake for 30 minutes at 325 degrees F, or until the top springs back when lightly pressed with a fingertip. Cool completely.
5. For the frosting: Chop the chocolate and melt with a double boiler. Cool to room temperature.
6. Beat the butter until light yellow and fluffy. Add egg yolk and vanilla. Gradually add the sugar. Dissolve the coffee in 2 t hot water. Add the chocolate and coffee to the butter mixture until blended. Do not whip! Spread immediately on cooled cake. Top with candied orange.
Title: Chocolate Almond Crunch Crepes
Ingredients:
- 12 Chocolate Dessert Crepes
- 1/2 sugar
- 1 butter
- 1 miniature marshmallows
- 1 1/2 milk
- 1/2 heavy cream
- 1
Instructions:
1. Make the filling first so it has time to cool.
2. Combine almonds with the sugar and butter.
3. Spread on a cookie sheet and bake in 400F oven for 6-8 minutes or until light brown, cool.
4. Filling----------.
5. In a pot melt the marshmellows& chocolate over low heat, stir constantly until the mixture is smoothe.
6. Refrigerate until the mixture mounds slightly when dropped from a spoon about 35 minutes.
7. Beat cream until stiff and fold the chocolate mixture into the whipped cream (fold don't beat).
8. Divide between the12 crepes, sprinkle with almond topping& serve.
Title: ALFAJORES DANUBIO (Sweet Layered Pastries)(Kind of like Baklava)
Ingredients:
- 250 butter
- 300 confectioners' sugar
- 225 lemon, rind of
- 3 vanilla essence
- 1/4 eggs
- plain flour
Instructions:
1. Beat the butter with the sugar and essences.
2. Add the eggs one at a time.
3. Incorporate the flour and the almonds and knead lightly.
4. Place dough in the fridge for about 1/2 hour.
5. Roll out the dough and cut out rounds.
6. Bake at 350 degrees F for about 20 minutes on greased and floured baking sheets.
7. Take 2 rounds and put the together with marmalade, melted chocolate or dulce de leche.
8. then you can also roll the wet edges in shaved coconut.
Title: More then Heaven Pb&c Bars
Ingredients:
- 8 1/2 graham crackers
- 6 white chocolate baking squares
- 3 crunchy peanut butter
- 1/2 sugar
Instructions:
1. Line a 13x9-inch pan with foil so the ends of the foil extend over the sides. Arrange the grahams on bottom of pan. Cut as needed to completely line the bottom. Set aside.
2. In a microwave safe bowl, melt the semi-sweet chocolate and peanut butter on HIGH 1 1/2 to 2 min, stir every 30 seconds until chocolate is completely melted.
3. Pour over the grahams. Use a spatula to spread evenly over the crackers.
4. Repeat the exact microwave steps with white chocolate. Drop spoonfuls of the melted white chocolate over the chocolate-covered grahams. Cut through the mixture with a butter knife so the white chocolate makes swirls through the semi-sweet chocolate(tiger stripe effect).
5. Sprinkle with sugar.
6. Refrigerate at least one hour until firm.
7. Use foil handles to remove the whole dessert from pan. Peel foil off. Place on a large cutting board or serving dish.
8. Cut into bars 21/2-inch bars (doesn't have to be exact).
9. Store in fridge until ready to serve.
Title: Espresso Filled Mini Cakes
Ingredients:
- 2 sugar
- 1 3/4 all-purpose flour
- 3/4 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 1 eggs
- 2 milk
- 1 vanilla extract
- 1/2 boiling water
- 2 powdered sugar
- 1 instant espresso
- 1 light corn syrup
- 1/4 sugar
- 2 butter
- 1/2 vanilla extract
- 1 1/2
- 1/2
- 1
- 1 1/2
Instructions:
1. Heat oven to 350°F Grease and lightly flour fourteen 6-ounce custard cups.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in water (batter will be thin). Fill each prepared cup with scant 1/2 cup batter. Place custard cups on cookie sheet.
3. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes on wire racks; remove mini cakes from cups. Cool completely. Cut mini cakes horizontally about 1 inch from top. Spread bottom with FILLING:.
4. Combine 1 cup whipping cream, 1/4 cup powdered sugar and 2 teaspoons instant espresso powder in a small bowl; whip until stiff.
5. Replace tops of cakes and drizzle with cocoa glaze:.
6. Stir together whipping cream and corn syrup in small saucepan. Stir together cocoa and sugar in small bowl; add to cream mixture, stirring well. Add butter. Cook over low heat, stirring constantly, until butter melts and mixture is smooth. Do not boil. Remove from heat; stir in vanilla. Cool to desired consistency.
7. Refrigerate until serving time; store leftovers in refrigerator.
Title: Almond Rhubarb Cake (Gluten-Free, Low-GI)
Ingredients:
- 3 rhubarb
- 1 lime juice
- 3 lemon juice
- 1 baking powder
- 1/2 salt
- 1/2 sour cream
- 2 yogurt
- 1/4 eggs
- 1/2 olive oil
- 2
- 1
- 1/2
Instructions:
1. Preheat the oven to 350ºF/180ºC. Oil a 9-inch (21 cm) round baking pan.
2. In a medium bowl, place sliced rhubarb, lime or lemon juice and 3 Tbsp sugar. Mix well and set aside.
3. In another bowl, place all the dry ingredients from almond meal to salt and mix.
4. Add wet ingredients from sour cream or yogurt to almond extract and mix.
5. Fold in the rhubarb mixture and mix gently.
6. Pour the batter into the round baking pan and top with almond slices.
7. Bake for 45-50 minutes or until a toothpick comes out clean.
8. When the cake is no longer hot, remove it from the pan and cool on a wire rack.
9. Infuse love, slice and serve with a scoop of ice cream (if you wish)!
Title: Snickers Cookies
Ingredients:
- 1 margarine
- 1 creamy peanut butter
- 1 sugar
- 1 brown sugar
- 2 eggs
- 2 vanilla
- 3 flour
- 1 baking soda
- 1 baking powder
- 60 powdered sugar
- 1 milk
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Cream margarine, peanut butter, sugar and brown sugar.
3. Add eggs and vanilla.
4. Combine dry ingredients and add to peanut butter mixture.
5. Take 1 tablespoon of dough and flatten into round shape in palm of your hand.
6. Place Snickers bar in center and fold dough around it.
7. Roll in palms of your hand to form a smooth ball with the Snickers bar totally covered with the dough.
8. Place on an ungreased cookie sheet.
9. Bake for 10-12 minutes.
10. Remove from cookie sheet and place on a wire rack to cool.
11. Drizzle top of cookies with chocolate glaze.
12. Chocolate Glaze: Mix powdered sugar, unsweetened cocoa and milk.
13. Add additional as needed to thin mixture enough to drizzle from a spoon.
Title: Sundae Sauce
Ingredients:
- 1 Jell-O chocolate pudding and pie filling
- 1/2 sugar
- 1 water
- 2 butter
Instructions:
1. Combine all but butter, cook until it comes to a boil (stir at all times) remove from heat add butter. Makes about 1 cup.
2. Best if used when hot. May use any flavor pudding--we like chocolate or butterscotch best.
Title: Smack-Your-Lips Cake
Ingredients:
- 1 eggs
- 3 mandarin orange sections
- 1 crushed pineapple
- 1 instant vanilla pudding
- 1
Instructions:
1. Mix cake mix,eggs and orange slices for 2-3 minutes at med speed.
2. Pour into 9x13 in'Pam'ed pan.
3. Bake at 350 degrees for 30 minutes.
4. Set aside and let cool completely.
5. Combine crushed pineapple, dessert topping, and vanilla pudding mix.
6. Mix well.
7. Spread on top of cooled cake.
8. Keep refrigerated.
Title: Christmas Bark
Ingredients:
- 1 butter
- 1 light brown sugar
- 1/2 pecans
- 12
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Place crackers in a single layer on a parchment-lined baking sheet with sides.
3. Melt butter and brown sugar in a medium saucepan. Cook for 3 minutes, stirring constantly.
4. Pour butter-sugar mixture over the crackers. Spread evenly.
5. Bake for 15 minutes.
6. Remove from oven and sprinkle with chocolate chips. When they start to melt, spread evenly over entire later of crackers.
7. Sprinkle chopped pecans on top.
8. Refrigerate one hour.
9. Remove from refrigerator and crack into pieces.
Title: Royal Icing
Ingredients:
- 3 1/2 confectioners' sugar
- 3
Instructions:
1. In a stand mixer beat egg whites until frothy and incorporate sugar until smooth. Then mix in the rest of the ingredients. When you've reached the consistency you like, add either food coloring or cocoa, little-by-little until the color you desire is achieved. I made this batch twice and added the dark cocoa only to one and pink food coloring to the other.
2. Advice and pointers:
3. Because you're using raw egg whites and salmonella is a risk, always use fresh eggs from a reliable source and don't allow unused frosting to sit out for more than an hour or so. Any unused frosting can be covered with a damp towel to prevent drying and retain freshness, and then placed in the refrigerator. Keep in mind the longer you work with a single batch the darker the color will become, so when initially mixing, keep that in mind.
Title: Easy-mix Chocolate Goofy Cake
Ingredients:
- 2 white sugar
- 3 flour
- 3 baking soda
- 1 salt
- 4 cold water
- 2 liquid shortening
- 1/2 vanilla
- 2 vinegar
- 2
Instructions:
1. Preheat oven to 350.
2. Combine all ingredients in mixer bowl with exception of vinegar.
3. When mixture is well blended, add vinegar and beat until foaming stops and is well blended.
4. Pour into ungreased 13x9" cake pan.
5. Bake for 35 - 40 minutes.
Title: Whipped Cream Frosting
Ingredients:
- 3 powdered sugar
- 1/3
Instructions:
1. Chill large bowl and beaters thoroughly.
2. Combine chilled whipping cream and sugar in chilled bowl.
3. Beat with electric mixer at high speed until stiff peaks form. To test, lift beaters from whipped cream - stiff peaks should remain on surface.
Title: Oh so Yummy Chocolate Gooey Layered Dessert
Ingredients:
- 1 flour
- 1/4 margarine
- 1 cream cheese
- 8 sugar
- 1 Cool Whip
- 6 instant vanilla pudding
- 1 instant chocolate fudge pudding
- 1 milk
- 3
Instructions:
1. First layer: mix well.
2. Press into 9x13 inch pan.
3. Bake at 350* for 15 to 20 minutes.
4. Cool.
5. Second layer: Beat the cream cheese and sugar together (5 minutes).
6. Fold in cool whip and spread on crust.
7. Third layer: Beat milk and pudding mixes slowly; spread over second layer.
8. Fourth layer: Top with remaining cool whip.
9. Decorate with chopped nuts, shaved chocolate or cherries.
10. Chill 24 hours.
Title: Fluffernutter Cupcakes / Frosting
Ingredients:
- 2 unsalted butter
- 1 creamy peanut butter
- 16 marshmallow cream
- 16 confectioners' sugar
- 1 vanilla
- 2 -3 miniature marshmallows
- 1/2 peanuts
Instructions:
1. Prepare, bake, and cool basic vanilla cupcakes.
2. Beat butter on medium high speed until fluffy.
3. Slowly beat in peanut butter, marshmallow cream, and vanilla until smooth.
4. Gradually add confectioners sugar and beat until fluffy.
5. Spoon 1 1/4 c frosting into plastic freezer bag. Snip 1/4" hole in one corner. Insert bag tip 1" into top of each cupcake. Squeeze in 1 Tbs frosting for each.
6. Spread remaining frosting atop cupcakes (use decorative frosting tips for presentation).
7. Garnish with mini-marshmallows and chopped peanuts, as desired.
Title: Nectarine Golden Cake
Ingredients:
- 1 all-purpose flour
- 2 baking powder
- 1/4 salt
- 3/4 granulated sugar
- 1/2 unsalted butter
- 2 eggs
- 1 pure vanilla extract
- 1/8 nectarines
- 2 nutmeg
- 1/2
Instructions:
1. Preheat oven to 350 degrees F with rack in middle. Lightly butter a 9 inch springform pan.
2. Whisk together flour, baking powder and salt.
3. Beat butter and 3/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined.
4. Spread batter evenly in pan, then scatter nectarines over top. Stir together nutmeg and remaining 1/2 tablespoon sugar and sprinkle over top.
5. Bake until cake is golden-brown and top is firm but tender when lightly touched (cake will rise over fruit), 45 to 50 minutes. Cool in pan 10 minutes. Remove side of pan and cool to warm.