lumicero/recipes-ing2inst huggingface dataset:
Title: Cheese Blintzes
Ingredients:
- 1 fat-free cottage cheese
- 4 light cream cheese
- 1/4 sugar
- 1 vanilla extract
- 1 all-purpose flour
- 1 1/2 skim milk
- 1 1/2 vanilla extract
- 1 1/2 salt
- 1/4 eggs
- 3 blueberries
- 2 berries
- 2 powdered sugar
Instructions:
1. Place cottage cheese in a blender or food processor, and process until smooth, scraping sides of processor bowl once. Add cream cheese, sugar, and 1 tablespoons vanilla; process until smooth. Pour mixture into a bowl; cover and chill.
2. Place flour in a medium bowl. Combine milk, oil, 1 1/2 teaspoons vanilla, salt and eggs and add to flour, stirring with a whisk until almost smooth. Cover and chill 2 hours.
3. Place a 10-inch crepe pan or nonstick skillet coated with cooking spray over medium-high heat until hot. Remove skillet from heat. Pour 3 tablespoons batter into pan; quickly tilt pan in all directions so batter covers skillet with a thin film. Cook about 1 minute.
4. Carefully lift edge of crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds on other side.
5. Place crepe on a towel; cool. Repear procedure with remaining batter. Stack crepes between single sheets of wax paper or paper towels to prevent sticking.
6. Spoon 3 tablespoons cottage cheese mixture in center of each crepe; fold sides and ends of crepe over filling to form a rectangle. Place filled crepes, seam sides down, on a baking sheet lined with plastic wrap. (Blitnzes may be covered and chilled at this point).
7. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Place 4 Blintzes, seam side down, in skillet, cook 2 minutes or until lightly browned. Turn blintzes over; cook for 2 more minutes. Repeat procedure with remaining blintzes. Serve warm with blueberries, and sprinkle with powdered sugar.
Title: Banana Cake X
Ingredients:
- 1 baking soda
- 1 sour cream
- 2/3 butter
- 1/2 eggs
- 3 bananas
- 2 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees (175 degrees C).
2. Grease and flour two cake pans and set aside.
3. Mash banana and set aside.
4. Combine cake mix and baking soda in the large bowl of an electric mixer.
5. Add the rest of the ingredients and beat on low speed until combined (about one minute).
6. Beat at medium speed for 4-5 minutes.
7. Divide batter between the two pans and bake 30-35 minutes or until center of cake springs back with lightly tapped. (A tooth pick stuck in the center may leave a slight crumb.).
8. Allow to cool on a wire rack and frost.
Title: Honey and Cheese Rolls
Ingredients:
- 1 ricotta cheese
- 1 cinnamon
- 1 honey
- 1/2 filo pastry
- 9 honey
- butter
Instructions:
1. Mix feta, anthotiro, honey, egg yolk and cinnamon until a thick pulp is created.
2. Cut the filo crust in stripes of 12 cm wide each.
3. Baste with melted butter and place on the bottom of each stripe a portion of the mixture.
4. Then roll each stripe like rolling a cigar. Baste the surface of each roll with melted butter and bake in preheated oven in 160 - 170 C until golden.
5. Garnish with honey and grated nuts.
Title: Spice Cookies
Ingredients:
- 3 eggs
- 1 1/2 brown sugar
- 1 vegetable shortening
- 1 molasses
- 1/2 baking soda
- 2 black pepper
- 1/2 salt
- 1 ground cinnamon
- 1 powdered ginger
- 1 powdered clove
- 1 nutmeg
- 1 baking powder
- 1/2 flour
Instructions:
1. Beat eggs five minutes, then add sugar and beat five minutes, then add vegetable shortening.
2. Beat until thoroughly mixed, add molasses, milk, soda, salt, spices, baking powder, and enough flour to make stiff dough.
3. Leave mixture in basin overnight.
4. Take pieces of dough and roll out, cut with small cutter, lay on vegetable shortening greased tins and bake in moderate (350) oven from seven to ten minutes.
Title: Chacha's Arroz Con Leche: Cuban Rice Pudding
Ingredients:
- 1/2 rice
- 1 vanilla
- 1 cinnamon stick
- 1 1/2 lemon zest
- 4 1/4 water
- 1 milk
- 1/4 sugar
- 1 salt
- ground cinnamon
Instructions:
1. Boil rice, lemon zest, vanilla & cinnamon stick in water until rice is soft.
2. Add milk, salt, and sugar.
3. Cook over medium flame stirring occasionally until it thickens (about 1 hour).
4. Turn over into a Pyrex-type dish & powder with cinnamon.
5. I leave zest & cinnamon stick in the dish and serve around it as it continues to put out flavor.
6. Serve warm or chilled.
Title: Pampered Chef's Pie Crust
Ingredients:
- 2 1/2 all-purpose flour
- 1/2 salt
- 1/2 vegetable shortening
- 6 butter
- 5 -7 cold water
Instructions:
1. In a large bowl, combine the flour and salt, mixing well.
2. Cut in the shortening and butter until the crumbles are the pea size.
3. Sprinkle 1 tbps water over the flour mixture and gently mix with a fork. Continue adding tablespoons of water until moist enough to form a ball-do not over work the dough or it will get tough.
4. Form the dough into 2 balls and flatten to 1/2" thickness. Wrap in plastic wrap and refrigerate for 30 minutes.
Title: Best Ever Gingerbread
Ingredients:
- 1/2 sugar
- 1/2 butter
- 1 egg
- 2 1/2 flour
- 1 1/2 baking soda
- 1 cinnamon
- 1/4 clove
- 1 ginger
- 1/2 salt
- 1 molasses
- 1 water
- 1/2 molasses
- 1
- 2
Instructions:
1. cream butter and sugar.
2. add egg sift dry ingredients.
3. add alternately with water and molasses.
4. put in greased floured 9x13 pan.
5. whip topping put on top before baking(im going to try just a small section on this part there were typos).the booklet doesnt have this im thinking its the whipped topping for after its baked.
6. bake350 oven 35 minutes.
Title: Allergen-Free Mini Cupcakes
Ingredients:
- 1 baking powder
- 1 sugar
- 1/4 banana
- 1 olive oil
- 1/4 vanilla extract
- 1/2 flax seed
- 1 water
- 1
- 3
Instructions:
1. Blend flaxseed with water until smooth, set aside.
2. Once flaxseed is thicken, add banana and blend until smooth.
3. Preheat the oven to 180C/350°F.
4. Sift all purpose gluten free flour with baking powder in a mixing bowl
5. Add sugar, olive oil and rice milk.
6. Add blended flaxseed & banana
7. Add Vanilla Extract.
8. Set the mixer to low and beat until everything combined.
9. Set the mixer to medium and beat for about one minute.
10. Bake for 20-25 minutes.
11. Frosting as desired.
Title: Berry Dessert Pizza
Ingredients:
- 1 yellow cornmeal
- 2 mascarpone cheese
- 2 honey
- 2 blueberries
- 1 strawberry
- 1 blackberry
- 1 sugar
- 1/2 powdered sugar
Instructions:
1. Place a pizza stone in the oven and preheat to 500 degrees F.
2. Sprinkle the yellow cornmeal on a baker's peel or baking sheet. Place the rolled out pizza dough circle on the prepared baker's peel or baking sheet.
3. In a medium sized bowl, mix the mascarpone and honey. Spread the mixture on the pizza and place into the oven for 6 minutes.
4. Remove from the oven and sprinkle with the berries and garnish with powdered sugar.
5. Place back into the oven for 2 minutes.
6. Remove and serve immediately.
Title: Caramelized Pears
Ingredients:
- 4 butter
- 4 bartlett pears
- 1/2 brown sugar
- 2 Bourbon
- 4 ice cream
- graham crackers
Instructions:
1. Heat a large saute pan over medium heat. Melt the butter, and then add the pears, cut-side down, cooking until they are slightly golden brown, about 5 minutes. Add the brown sugar and continue cooking until caramelized, another 5 minutes. Add the bourbon, if using, and continue cooking for 5 more minutes.
2. Divide the pears among 4 plates, garnish with a scoop of ice cream, a drizzle of the caramel sauce and crumbled graham crackers.
3. Cook's Note:
4. Depending on the season, pears can be replaced by peaches, nectarines, apricots or plums.
Title: French Pear Pudding
Ingredients:
- 2 pears
- 1 lemon juice
- 2 sultanas
- 1/2 plain flour
- 2 caster sugar
- 2 eggs
- 1 vanilla essence
- 300 low-fat milk
Instructions:
1. Preheat oven to 180C (350F/Gas 4).
2. Lightly spray 4 x 1 cup (250ml/8floz) capacity non-stick muffin holes with canola oil spray.
3. Put pear slices and lemon juice into a bowl and mix to combine and then layer the pear slices and sultanas into the muffin holes.
4. Whisk together the flour, sugar, eggs, vanilla and milk and pour over the pears and bake for 20 to 25 minutes or until set.
Title: Peanut Butter Krispies Bars
Ingredients:
- 2 butter
- 2 miniature marshmallows
- 1/4 peanut butter
- 3
Instructions:
1. Measure and assemble all the ingredients and utensils.
2. Grease the 8x8-inch square baking pan.
3. Melt butter in a large saucepan over medium heat.
4. Add marshmallows and stir until completely melted.
5. Remove from heat and add peanut butter and stir well.
6. Stir in the Rice Krispies until they are well coated.
7. Press the mixture evenly into the prepared pan and cool on a cooling rack.
8. Cut into squares.
Title: Sugar Cookie Cups
Ingredients:
- 2 3/4 flour
- 1 salt
- 1 butter
- 1 1/2 sugar
- 1 egg
- 2
Instructions:
1. MIX flour and salt in large bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed.
2. ROLL dough on generously floured surface to 1/4-inch thickness. Cut out circles with 3-inch round cookie cutter. Place a standard muffin pan, upside down, on work surface. Press a dough circle around each ungreased muffin cup. (If using a nonstick muffin pan, see tips for best results.).
3. BAKE in preheated 325°F oven 10 minutes or until edges are just beginning to turn golden brown. Cool on muffin pans 5 minutes or until cool enough to remove. Remove to wire racks; cool completely. Fill as desired.
Title: Low Fat Watergate Salad
Ingredients:
- 1 fat-free sugar-free instant pistachio pudding mix
- 1 low-fat vanilla yogurt
- 1 Cool Whip Free
- 2 1/2
Instructions:
1. STIR pudding mix, pineapple with juice and yogurt in large bowl until well blended. Gently stir in 2 cups of the whipped topping; cover.
2. REFRIGERATE 1 hour or until ready to serve.
3. TOP each serving with 1 tablespoons of the remaining whipped topping.
Title: White Choc Brandy Sauce
Ingredients:
- 200 white chocolate
- 300 brandy
- 1
Instructions:
1. Combine chocolate and cream in a heatproof bowl. Sit bowl over a pan of simmering water.
2. Stir until chocolate has melted. Remove bowlfrom pan.
3. Stir in brandy or essence and serve.
Title: Yummy Vanilla Almond Swirl "cheese" Cake
Ingredients:
- 2 carob powder
- 1/3 maple syrup
- 1/2 firm silken tofu
- 1/2 maple syrup
- 500 almond butter
- 3/4 orange, juice of
- 1/4 arrowroot
- 1 pure vanilla extract
- 1/3 almond butter
- 1 orange, rind of
- 1 carob powder
- 1/2 maple syrup
- 1/4
- 2
Instructions:
1. CRUST.
2. Mix all ingredients together well and press into a well oiled 8" spring form pan.
3. FILLING.
4. Process all ingredients in a food processor until smooth. Pour mixture onto crust.
5. TOPPING.
6. Drizzle the topping in lines or cicles accross the top of the cake, use a toothpick to drag lines through the top to create an interesting effect.
7. Bake at 350 degrees for 25-30 minutes, or until filling feels slightly firm to the touch.
8. Cool Completely before slicing and serving.
9. Enjoy!
Title: Awesome Banana Cake
Ingredients:
- 1 bananas
- 1 1/4 coffee
- 1 eggs
- 1 1/2 oleo
- 2 sugar
- 1/2 vanilla
- 1/2 milk
- 1
- 3/4
Instructions:
1. Mix together cake mix ingredients for 2 minutes on high. Bake in preheated oven at 350 degrees - two 8" or 9" cake pans/32 - 25 minute OR 9 x 12 pan/40-45 minute.
2. For the Whipped Cream Icing, mix the Crisco and Oleo well together.
3. Start to add the sugar a little at a time and blend well in batter.
4. Now add the vanilla and warm milk.
5. Spread the icing on a completely cooled cake!
Title: Pineapple Cheese Cake
Ingredients:
- 1 crushed pineapple
- 16 cream cheese
- 1 powdered sugar
- 8 Cool Whip
- 2 graham cracker crumbs
- 1/2 margarine
Instructions:
1. Mix Margarine & crumbs together. Press into a 13X9X2" Pan.
2. Bake @ 350F for 5-8 minutes. cool.
3. (can also use ready made Graham Cracker pie shell if you are in a time crunch).
4. Mix powered suger & cream cheese well; blend in cool whip & fold in pineapple.
5. pour over Graham Cracker crust (or pie shell).
6. spread evenly & refrigerate. crumble graham crackers on top.
Title: Hershey's Bar Cake
Ingredients:
- 1 butter
- 1/4 margarine
- 1 2/3 boiling water
- 2 1/3 unsifted all-purpose flour
- 2 light brown sugar
- 2 baking soda
- 1 salt
- 2 eggs
- 1/2 sour cream
- 1 vanilla
Instructions:
1. Combine chocolate bar pieces, butter or margarine and boiling water in medium mixing bowl.
2. Stir until chocolate is melted.
3. Combine flour, brown sugar, baking soda and salt in large mixer bowl.
4. Ggradually add chocolate mixture, beating until thoroughly blended.
5. Blend in eggs, sour cream and vanilla and beat 1 minute on medium speed.
6. Pour into greased and floured 13 x 9-inch pan.
7. Bake at 350° for 35 to 40 minutes or until cake tester comes out clean.
8. Cool completely; frost as desired.
Title: Christmas Pudding
Ingredients:
- 1 1/2 raisins
- 2/3 dates
- 1 dried fig
- 1 currants
- 3/4 golden raisin
- 1/2 brandy
- 1 unsalted butter
- 1 dark brown sugar
- 1 lemon, zest of
- 1 orange, zest of
- 4 eggs
- 1 all-purpose flour
- 3/4 cinnamon
- 1 nutmeg
- 1/2 ground allspice
- 1 ground ginger
- 1
- 1 1/2
Instructions:
1. Grease a 2-quart ceramic mold or casserole.
2. In a large bowl, place all the fruit and pour the brandy over it. Stir well to disperse the brandy. Cover with a towel and set aside to macerate 12 to 24 hours.
3. In a large bowl, with an electric mixer on high, beat the butter and sugar until thick and creamy. Beat in the zests and eggs. Fold in the fruit and almonds. Add the flour and spices, combining well, then fold in the bread crumbs.
4. Spoon the mixture into the prepared mold, press down well, and level the surface. Cut a sheet of wax paper 2 inches larger than the top of the mold. Pleat the wax paper twice through the center to allow for expansion as the pudding rises. Place the paper on top of the pudding and cover it with a twice-pleated double thickness of foil. Tie foil securely to the edge of the mold with string.
5. Place the mold on a rack in a Dutch oven or other large covered pot. Pour boiling water into the Dutch oven until it is halfway up the side of the mold. Keep water at a gentle boil. Steam for 4 hours, topping the boiling water to the same level when necessary.
6. Remove the mold from the Dutch oven and set on a rack to cool. When thoroughly cooled, rewrap with fresh wax paper and foil, and store in the refrigerator until ready to serve.
7. Steam again for 2 hours or microwave to reheat before serving.
Title: Luscious Lemon Meringue Pie
Ingredients:
- 1 caster sugar
- 2 plain flour
- 3 cornflour
- 1/4 salt
- 1 1/2 water
- 2 lemons, juice and zest of
- 2 butter
- 4 caster sugar
- 1
- 4
- 6
Instructions:
1. Preheat oven to 350°F, 175°C.
2. Filling: using a medium saucepan, whisk together cup of sugar, flour, cornflour and salt. Stir in zest and juice of lemon and the water. Cook over medium heat till just boiling. Stir in the butter. Beat yolks together well in a bowl big enough to add a cup of the hot mixture to. Add a cup of the sugar mix, whisking all the time then add this back to the saucepan. Bring to a boil, stirring all the time till thick. Remove from heat and pour into pie case.
3. Meringue: Using a large clean bowl ( wipe out with remains of lemon and dry with paper towel to make sure there is absolutely no grease/residue in the bowl), whisk the whites till foamy, can be done by hand but I find the electric mixer does the best meringue for this. Add sugar gradually, whisking till you have the stiff peak stage (or you can try holding the bowl upside down above your head to make sure!)Also check at this point that all the sugar has dissolved by rubbing a small amount of mix between your fingers. continue whisking for a few minutes if it still feels grainy. If its smooth, drop the mixture all over the warm pie filling making sure to go right up to the edges smoothing out the gaps as you go. I like to make sure there are peaks all over the meringue as I love the chewy bits too.
4. Bake in the preheated oven for 10 minutes, or till meringue is golden brown.
5. To enjoy at its best, let it cool down for a wee while before chilling for a few hours then serving with cream/ice cream. You will need to include the chilling time as I wasn't sure how to include that at the top.
Title: Turtle Pumpkin Pie
Ingredients:
- 1 graham cracker pie crust
- 1/4 pecan pieces
- 1/2 milk
- 1 instant vanilla pudding
- 2 canned pumpkin
- 1 ground cinnamon
- 1 ground nutmeg
- 1/2 Cool Whip Topping
- 3 pecan pieces
- 2
Instructions:
1. Pour ¼ cup caramel topping into crust; sprinkle with ½ cup pecans.
2. Beat milk dry pudding mixes, pumpkin and spices with whisk until blended.
3. Stir in 1 ½ cups whipped topping.
4. Spread into crust.
5. Top with remaining whipped topping.
6. Refrigerate 1 hour.
7. Top with remaining pecans and drizzle remaining caramel with fork.
Title: Silky Chocolate Fondue
Ingredients:
- 6 bittersweet chocolate
- 1/2 heavy whipping cream
- 1/2
Instructions:
1. In small saucepan, bring 1 inch of water to a simmer. In double boiler, combine chocolate, ice cream topping and cream. Set double boiler over simmering water in saucepan. Stir while chocolate mixture is melting until mixture is smooth.
2. Pour chocolate mixture into a small bowl or fondue pot. Serve fondue immediately with assorted dippers.
3. For dipping, use strawberries, bananas, marshmallows, pound cake cubes or graham crackers.
Title: Mango Pudding
Ingredients:
- 3 mangoes
- 60 gelatin
- 2 non-dairy whipped topping
- 3 sugar
- 260 mango and vanilla ice cream
- 300 water
- 300
- 750
Instructions:
1. Chop and dice mangoes then set aside.
2. Pour gelatine and sugar into a big saucepan and set aside.
3. In another small saucepan, bring water to a boil then pour boiled water into the gelatine and sugar mix.
4. Heat mixture over medium fire, stir well till gelatine and sugar dissolve.
5. While heating gelatine and sugar mix, beat the 3 egg whites till stiff and fluffy for about 10 minutes.
6. Add ice cubes to dissolved gelatine and sugar mixture.
7. Stir till ice cubes melt.
8. Add beaten egg white to mixture quickly, stir well till mixture is smooth.
9. Add non-dairy cream to mixture and stir well.
10. Add ice-cream and stir well till ice-cream melts.
11. Add in chopped and diced mangoes and stir well.
12. Pour pudding mixture into jelly moulds and allow it to set (in the fridge for about 20 hours).
Title: Lemon Syllabub
Ingredients:
- 284 caster sugar
- 2 lemons, zest of
- 100 lemon juice
- 2 fresh lemon rind
- 3
Instructions:
1. Pour the cream into a bowl and whip until it just holds its shape.
2. Place the egg whites into a separate bowl and whisk them (I use an electric hand whisk) until stiff.
3. Add the sugar 1 tbsp at a time, whisking well between additions until the mixture is smooth and glossy but still stiff.
4. Gently fold the finely grated lemon rind into the whipped cream, along with the lemon juice and egg whites until everythiong is well mixed.
5. Spoon into 4 serving glasses and chill.
6. for 30 minutes Garnish with lemon rind and serve with dessert biscuits.
Title: Crock Pot Chocolate Mud Cake
Ingredients:
- 1 flour
- 2 baking powder
- 6 butter
- 2 chocolate chips
- 1 sugar
- 3 vanilla extract
- 1/3 salt
- 1 milk
- 1/4 brown sugar
- 1/3 hot water
- 1 ice cream
- 1/3
- 1 1/2
Instructions:
1. Coat the inside of a 2 ½ quart to 5 quart slow cooker or crock pot with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.)
2. Whisk together the flour and baking powder in a medium bowl and set aside.
3. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.
4. Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla, salt, milk, and egg yolk.
5. Add the flour mixture and stir until thoroughly mixed.
6. Pour the batter into the slow cooker and spread it evenly.
7. In a medium bowl, whisk together the remaining sugar, cocoa and hot water until the sugar is dissolved.
8. Pour the mixture over the batter in the slow cooker.
9. Cover and cook on high for 1 ¼ to 2 ¼ hours, depending on size of the crock pot.
10. Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you will know it is ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot.
11. (As you check, try not to let the condensed steam from the lid, drip on the cake.) When it is done, turn off the power and remove the lid.
12. Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream.
Title: Low Calorie Chocolate Cake W/ Frosting
Ingredients:
- 1/2 all-purpose flour
- 3/4 sugar
- 1/4 baking soda
- 1/4 hot water
- 1/4 applesauce
- 1/3 vanilla essence
- 1 light cream cheese
- 8 light butter
- 1 Splenda granular
- 2 cocoa powder
- 1/2 salt
- 1/8 vanilla essence
- 1 skim milk
Instructions:
1. In a small bowl place water and cocoa powder and mix together.
2. Add all of the ingredients for cake mixture(including cocoa powder mixture) into one bowl and mix together.
3. Place parchment paper on the bottom of a cake tin. Do NOT grease the sides of the tin as you can use a knife to ease it off the edges later. This helps the cake rise more as it sticks.
4. Pour mixture into pan.
5. Bake at 350F for 35 minutes.
6. For frosting, add light creme cheese and light butter and creme together.
7. Add splenda and lightly mix.
8. Add cocoa powder and salt and mix to combine.
9. Add vanilla and mix.
10. If it is a spreadable consistency, there is no need for the skim milk, but if not add enough milk to make it so. (I suggest adding in teaspoonfuls at a time so you don't over do it).
11. When the cake is cooled frost the tops and sides of the cake!
Title: Magnolia Bakery Orange Vanilla Cupcakes
Ingredients:
- 1 1/2 self-rising flour
- 1 1/4 all-purpose flour
- 1 unsalted butter
- 2 sugar
- 1 orange zest
- 4 eggs
- 1 vanilla extract
- 1 all-purpose flour
- 3 unsalted butter
- 1 sugar
- 1 vanilla extract
- 1 unsweetened dried shredded coconut
- 1
Instructions:
1. FOR CUPCAKES: Preheat oven to 350. Line cupcake tins with papers.
2. In a small bowl, combine the flours. Set aside.
3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar and zest gradually and beat until fluffy, about three minutes. Add the eggs, one at a time, beating well after each addition.
4. Add the dry ingredients in three parts, alternating with the orange juice and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
5. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full.
6. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
7. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
8. TO MAKE THE FROSTING: In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and cook, stirring constantly, until the mixture becomes very thick and begins to bubble, 8 to 10 minutes.
9. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.
10. In a large bowl, on the medium-high speed of an electric mixer, beat the butter for three minutes, until smooth and creamy.
11. Gradually add the sugar, beating continuously, and mix until fluffy, for three minutes. Add the vanilla and beat well.
12. Add the cooled milk mixture and beat for five minutes, until very smooth and noticeably whiter in color. Add a few drops of red food coloring to give a pink tint to the frosting, if desired. Cover and refrigerate for 15 minutes (no less and no longer—set a timer!).
13. Use immediately to frost the cupcakes. If you like, garnish with coconut (or other candies of your choice!).