lumicero/recipes-ing2inst huggingface dataset:
Title: Heavenly Island Bundt Cake
Ingredients:
- 1 water
- 1 applesauce
- 3/4 dark chocolate
- 1/2 coconut
- 2 1/2
- 1/3
Instructions:
1. Preheat oven to 350°F Prepare a large bundt pan with a light coating of cooking spray.
2. Take the bar of chocolate and break it up into small shards. Similarly, chop the macadamia nuts into pieces.
3. In a large bowl mix together the cake mix, water, egg whites and applesauce. Beat with mixer for 2 minutes. Add the chocolate, coconut and macadamia pieces to the batter, stirring to fully incorporate.
4. Pour the batter into the bundt pan and bake 35-40 minutes. The cake should be resistant to touch and a toothpick or bamboo skewer should come out clean if inserted into the middle of the cake. Cool in pan 10 minutes before inverting onto a serving plate. Allow to completely cool before serving.
Title: Maxine's Red Velvet Cake
Ingredients:
- 1/2 sugar
- 1 1/2 eggs
- 2 vanilla
- 2 flour
- 1 salt
- 3 buttermilk
- 2 vinegar
- 1 baking soda
- 1 milk
- 1 salt
- 1 flour
- 1 1/2 sugar
- 1 vanilla
- 1/4 coconut
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees. Grease & flour two circular cake pans.
2. Whip crisco and sugar. Add eggs, food coloring and vanilla. Sift cocoa, flour and salt. Add to mixture. Add buttermilk. Fold in vinegar and baking soda. Bake at 350 degrees for 25-30 minutes until toothpick comes out clean.
3. For icing: cook milk, salt and flour on stove. Let mixture cool. Beat sugar, crisco, and vanilla. Fold in milk mixture and mix well.
4. Ice cake and cover with coconut.
Title: Fruity Salad
Ingredients:
- 1 instant white chocolate pudding and pie filling mix
- 1 Cool Whip
- 1 mandarin oranges
- 1 granny smith apple
- 1 Red Delicious apple
- 1 pineapple
Instructions:
1. drain all canned fruit and set aside.
2. peel and chunk apples.
3. mix dry pudding and cool whip together
4. when mixed well add fruit.
5. put in refrigerator.
6. Serve chilled.
7. You can use different canned fruit, or fresh depending upon your prefrence.
Title: Grannies Cream Cheese Kolacky
Ingredients:
- 1 cream cheese
- 2 lemon rind
- 1/2 salt
- 1/2 flour
- 1 3/4 oatmeal
- 1/4 butter
- 1 vanilla
- 1 sugar
- 3 baking powder
- 2 1/2
Instructions:
1. Cream butter and cream cheese, add egg yolks, mix well. Add lemon rind and vanilla. Sift dry ingredients together. Add oatmeal to cream cheese mixture and mix in by spoon.
2. Chill dough at least 2 hours. Then roll thin (1/4”) on a slightly floured board. Cut into 2 ½” circles. Place on cookie sheet and make indentation in center with thumb and fill with about 1 teaspoons of filling such as Solo brand.
3. Bake 20 minute at 350 degrees. When cool sift powdered sugar over them.
4. **Rather than roll out the dough, I use a little scoop, then roll the dough balls in flour. Then place on cookie sheet. Flatten out with bottom of a flat bottom glass and make indentation with a small bottle cap. You can sprinkle fine ground nuts or coconut over the filling after they baked so the kolachy doesn’t stick together when you store them.
Title: Oreo Filling
Ingredients:
- 1 unflavored gelatin
- 1/4 water
- 1 shortening
- 5 powdered sugar
- 1 vanilla extract
Instructions:
1. Dissolve unflavored gelatin in cold water.
2. Set in heat proof cup in pan; Simmer until clear.
3. Let cool.
4. Cream together shortening, powdered sugar, and vanilla.
5. add gelatin.
6. Beat for 10 minutes.
7. Put a spoonful onto one cookie top with another cookie then press cookies gently together.
Title: Whipped Chocolate Ganache
Ingredients:
- 3/4 chocolate
- 8 powdered sugar
Instructions:
1. Place chocolate in large metal mixing bowl.
2. Heat cream to boiling, either on the stove, or in the microwave.
3. Pour hot cream over chocolate and stir until chocolate is melted.
4. Add powdered sugar, sm amt at a time to taste.
5. Place the bowl, uncovered, in refrigerator to chill for at least 30 minutes, but no longer than 1 hour. Also place the electric mixer beaters to chill.
6. Remove bowl and beaters from fridge and whip ganache on high for 2-3 minutes, or until it lightens in color and triples in volume.
7. Use as desired on cake or cupcakes.
Title: Caramel Coffee Cream Parfaits
Ingredients:
- 1/2 coffee ice cream
- 1 pecans
- 4
- 1/2
Instructions:
1. In top of double boiler over hot water, place caramel and whipping cream.
2. Stir until caramels are melted and sauce is smooth.
3. Layer sauce and ice cream in 4 parfait glasses, beginning and ending with sauce.
4. Top each parfait with chopped pecans.
Title: Cute Non-Pumpkin Ritz Jack O' Lantern Cookies
Ingredients:
- 2 peanut butter
- 1 1/2 white chocolate
- 1 -2
Instructions:
1. Sandwich peanut butter between crackers.
2. Melt almond bark.
3. Add 1 drop each of red and yellow food coloring and stir.
4. *** NOTE!= Beware! I have done this in the past with no problems but the most recent batch of almond bark began seizing on me so I had to add solid shortening, melt, and stir. Each brand is different! I used the orange candy melts to avoid this next.
5. Dip crackers let dry on waxed paper-repeat for more.
6. Before they dry I draw 2 curved lines from so they look like this ( ) to make it resemble a pumpkin.
7. While still wet stick a green sprinkle (you could use anything else to make the stem too such as cut gumdrop).
8. Draw jack-o-lantern face on with gel or food coloring pen. Enjoy!
9. Great for the kids!
Title: Brown Butter White Chocolate Macadamia Nut Cookies
Ingredients:
- 1/2 butter
- 1 light brown sugar
- 2 dark brown sugar
- 1 milk
- 1 egg
- 1 3/4 vanilla extract
- 1/2 all-purpose flour
- 1/8 baking soda
- 1/2 salt
- 1 white chocolate chips
Instructions:
1. Preheat oven to 350 degrees. In a medium saucepan melt the butter, swirling and stirring the butter until nicely browned bits appear in the bottom of the pan. This may take about 5-7 minutes. Once the butter is browned, remove pan from heat and set aside to cool a bit while you measure out the dry ingredients and set them aside.
2. In the bowl of a stand mixer add the brown sugar and slightly cooled butter. Beat on medium speed for about 2 minutes. Add egg and beat for one minute more. Add milk and vanilla extract and beat to incorporate.
3. Turn the mixer off, scrape down the sides of the bowl and add the dry ingredients all at once. With either the stand mixer on low, or by hand with a spatula, incorporate the dry ingredients until just mixed inches Fold in the chopped nuts and white chocolate chips.
4. Scoop two teaspoon sized balls onto a lined baking sheet. Bake for 9-11 minutes or until cookies are golden brown. Remove from oven and let rest of the baking sheet for 3 minutes before removing to a cooling rack.
Title: Copycat Sprinkles Red Velvet Cupcake Recipe
Ingredients:
- 2 1/4 flour
- 1/2 baking soda
- 1 salt
- 1/2 butter
- 1 sugar
- 2 1/4 eggs
- 4 sour cream
- 1 buttermilk
- 1/2 pure vanilla extract
- 1
- 4
Instructions:
1. Preheat oven to 350 degrees F.
2. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
3. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, buttermilk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat.
4. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
5. Bake 18 to 22 minutes or until toothpick inserted into cupcake comes out clean.
6. Gently remove from oven (these are super-moist, and will collapse if you aren’t careful). Cool in pans on wire rack at least 5 minutes. Remove from pans; cool completely.
7. I use the Vanilla Buttercream Frosting (From Sprinkles Cupcakes) recipe (recipe #222188) with these cupcakes and my family loves them.
Title: Coconut Tres Leches Cake
Ingredients:
- 6 eggs
- 1 granulated sugar
- 1 all-purpose flour
- 1 sweetened condensed milk
- 2/3 evaporated milk
- 1/2 coconut milk
- 1 dark rum
- 1 sweetened flaked coconut
- 1 1/2 heavy cream
- 1 powdered sugar
Instructions:
1. Heat oven to 325°F
2. Butter a 13-by-9-inch glass baking dish.
3. Separate eggs, and place yolks in a large mixing bowl. Reserve whites in a separate mixing bowl.
4. Add sugar to yolks, and beat on high speed with an electric mixer until pale yellow and fluffy, about 5 minutes.
5. Clean beaters, and whip egg whites to medium peaks, about 1 1/2 minutes.
6. Using a rubber spatula, stir about 1/3 of the egg whites into the yolk mixture to lighten it.
7. Then gently fold in remaining whites.
8. Whisk flour with a dry whisk to aerate and break up any lumps, then sprinkle it over egg mixture.
9. Use a rubber spatula to gently fold flour into egg mixture, just until there are no more white flour streaks. Don’t overmix.
10. Pour batter into the buttered baking dish, and bake until cake is puffed and golden and the edges pull away from the sides of the pan, about 20 to 25 minutes.
11. Remove cake from the oven and place on a wire cooling rack.
12. With a toothpick, poke holes all over the cake.
13. Allow to cool for 15 minutes.
14. In a medium bowl, whisk together three milks and rum, and pour mixture evenly over cake.
15. Continue cooling cake, about 45 minutes more, then cover tightly with plastic wrap and refrigerate at least 4 hours or overnight.
16. For toasted coconut, heat a large frying pan over medium heat.
17. Add coconut and spread it in an even layer.
18. Cook, stirring often, until coconut is lightly toasted and browned.
19. If coconut begins to burn, reduce heat.
20. Remove from the pan immediately.
21. To serve the cake, whip heavy cream and powdered sugar to medium peaks (If you like, flavor it with a teaspoon of dark rum.)
22. Top each cake slice with a mound of whipped cream, and garnish with toasted coconut.
Title: John's Birthday Cobbler
Ingredients:
- 1 butter
- 1 sugar
- 2 eggs
- 1/2 buttermilk
- 1 baking soda
- 1 baking powder
- 5 flour
- 2 vanilla
- 2
Instructions:
1. Lightly grease and flour bottom of a 11x9 pan.
2. Preheat oven to 400°F.
3. Cream together butter and sugar add eggs and milk.
4. Add vanilla.
5. Add flour 1 cup at a time to a soft dough.
6. With floured hands press into bottom of pan and up sides.
7. Empty filling into into dough.
8. Bake for 25 minutes.
Title: Anky's Fave Banana Cake
Ingredients:
- 125 butter
- 125 margarine
- 2 caster sugar
- 2 eggs
- 375 bananas
- 1 self raising flour
- 1/4 bicarbonate of soda
- 1 milk
- 30 orange, juice of
- 1 1/2 butter
- icing sugar
Instructions:
1. Preheat oven to 180deg cel. grease/line cake tin. (9').
2. Beat together sugar and butter til fluffy.
3. Beat in the eggs.
4. Mash the banana and stir the bi carb inches.
5. Add banana and bi carb to sugar and egg mix.
6. Fold in the flour and milk alternately.
7. Pour into cake tin.
8. Bake 40 mins or till a skewer inserted in the middle comes out clean. (the cake will be browned on top, not burnt, and sort of firm to touch). Allow to sit 5 mins then turn onto wire rack to cool.
9. To ice; add juice to 1 1/2 cups icing sugar, till firm, beat in the butter.
10. Spread over cooled cake and garnish with orange rind.
Title: Summertime Fresh Blackberry Peach Cobbler
Ingredients:
- 2 blackberries
- 4 water
- 2/3 sugar
- 1/2 butter
- 1 nutmeg
- 1/4 butter
- 1 all-purpose flour
- 5/8 salt
- 1 1/2 baking powder
- 1 sugar
- 3 buttermilk
- 2/3 sugar
- 1 ground nutmeg
- 1
- 1/2
- 1
Instructions:
1. Put berries, peaches, orange juice, water, 1 cup (sugar or ) Splenda, 1/4 cup butter and 1 tsp.nutmeg in large shallow skillet on medium-low heat. Stir gently to mix.
2. Cook until just simmering.
3. Keep warm while making batter and crumb topping.
4. Preheat oven to 350 degrees F.
5. Coat glass 9 x 13 x 2-inch baking dish with cooking spray.
6. Cut 1 1/4 sticks of butter into pieces; put in pan and melt in oven while making batter.
7. Mix flour, salt, baking powder and 2/3 cup of (sugar or) Splenda in large bowl; blend in buttermilk just until moistened, set aside.
8. In a small bowl mix oatmeal, 1/2 cup of (sugar or) Splenda and spice.
9. Set aside.
10. Remove melted butter from oven.
11. Scoop about 4 tablespoons of butter into oatmeal mixture and blend well.
12. Set aside.
13. Pour buttermilk batter into remaining hot melted butter in pan spreading it evenly.
14. Now spoon the hot fruit mixture over the batter, it will puff up very dramatically, nearly filling the pan.
15. Place the baking dish on a cookie sheet in case it runs over.
16. Crumble the oatmeal topping over the center of the cobbler, covering the fruit.
17. Place in oven and bake for 50 to 55 minutes or until top is well-browned and syrup is bubbly all around.
18. Let cool 15-20 minutes before serving.
19. Serve as is or with ice cream, whipped cream or plain cream dolloped on a serving.
Title: Peanut Butter Cookies (Gluten Free)
Ingredients:
- 1 1/2 confectioners' sugar
- 1 creamy peanut butter
- 1 eggs
- 1 Egg Beaters egg substitute
- gluten-free vanilla extract
Instructions:
1. Mix all ingredients in bowl.
2. Roll dough into 1" balls and place on greased cookie sheet.
3. Press each ball with fork to flatten in a crisscross fashion.
4. Bake in oven 8-10 minutes at 325°F.
Title: Marble Squares
Ingredients:
- 1/2 margarine
- 3/4 water
- 1.5 flour
- 2 sugar
- 2 baking soda
- 1 salt
- 1/2 eggs
- 2 sour cream
- 1/2 cream cheese
- 1 sugar
- 1/3 egg
- 1
Instructions:
1. Combine margerine, water and chocolate in saucepan; bring to a boil.
2. Remove from heat.
3. Stir in combined flour, sugar, baking soda and salt.
4. Add eggs and sour cream; mix well.
5. Pour into greased and floured 15x10x1" jelly roll pan.
6. Combine cream cheese and sugar, mixing til well blended.
7. Blend in egg.
8. Spoon over chocolate batter.
9. Cut through batter with a knife several times for marble effect.
10. Sprinkle with chocolate chips.
11. Bake at 375, 25-30 minutes, or until toothpick comes out clean.
Title: Comforting Apple Crisp
Ingredients:
- 5 apples
- 1 fresh lemon juice
- 1 ground cinnamon
- 1/4 sugar
- 3/4 all-purpose flour
- 1/2 brown sugar
- 1 ground cinnamon
- 1/2 butter
- 1/2 oats
- 3/4 walnuts
- vanilla ice cream
Instructions:
1. For the filling: Preheat oven to 350 degrees and grease a 2 1/2 quart casserole dish. In a medium mxing bowl mix together apple slices, lemon juice, cinnamon, and sugar, let sit for at least 5 minutes.
2. For the topping: In a small mixing bowl stir together flour, brown sugar, and cinnamon. Cut in butter until mixture forms small clumps. Stir in oats and nuts.
3. To assemble: Pour apples in prepared pan and top with topping, lightly press the topping on top of the apples.
4. Bake until topping is brown and the filling is bubbly, about 40 to 45 minutes. Serve warm with ice cream or whipped cream.
Title: Persian Walnut Cookies
Ingredients:
- 4 granulated sugar
- 8 walnuts
- 3 1/2 lemon, rind of
- 1
Instructions:
1. Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius or Centigrade).
2. Beat egg yolks with sugar until very thick and almost white.
3. Mix chopped walnuts and lemon rind into yolk mixture.
4. Drop teaspoonfuls of batter onto ungreased cookie sheet, leaving 2 inches between them.
5. Bake for about 10 minutes or until cookies are dry and firm.Remove from sheet when cool.
Title: Midori Poached Pears
Ingredients:
- 50 water
- 1/2 caster sugar
- 250 cinnamon stick
- 1 vanilla pod
- 1 lemon rind
- 1 pear
- 1 mint
- 1
- 1/2
Instructions:
1. Bring Midori, sugar, spices, rinds and water to the boil. Simmer for 5 minutes.
2. Peel the pears and remove the base end but leave the stem intact.
3. Place pears in hot liquid and simmer for approximately 15mins or until cooked. Cooking time depends on how ripe the pears are.
4. Place each pear on a dessert plate.
5. Top each pear with 2 tablespoons reserved poaching liquid.
6. Garnish with orange rind curls and mint sprigs.
Title: Tulip-Fairy's Family Christmas Cake
Ingredients:
- 18 sultanas
- 18 raisins
- 8 eggs
- 6 sugar
- 6 butter
- 12 self raising flour
- 12 milk
- 18 brandy
- 3/8 brandy
Instructions:
1. Weigh out all fruit and leave to soak in the brandy overnight.
2. Cream butter and sugar until pale and fluffy.
3. Add eggs and flour and mix in milk and brandy until combined.
4. Stir in fruit and nuts, at this point I have been known to mix with a pair of very clean hands to ensure that all the fruit is mixed into the cake mixture.
5. Place mixture into a greased and lined 10" tin, protect with brown paper -- see note!
6. Bake in a slow oven 150°C 300°F Gas mark 2 for 5 1/2 hours or until a skewer can be pulled out of the centre of the cake clean.
7. Note: Protect a large cake by fastening a band of brown paper round the tin 2-3" higher than the tin, and cover the top of the cake with greaseproof paper after 3 hours.
8. The preparation time is a guess as this is not a job to be rushed, especially if you take on board a brandy or two while mixing it! Don't forget to make a wish while stirring it -- this has become a family tradition in my house!
9. Servings: Another guess as it depends on how big your slices are ;-).
Title: Excellent Frosting
Ingredients:
- 2 sugar
- 4 flour
- 1 butter
- 1 salt
- 1/4 vanilla
- 2 milk
- 1 1/3
Instructions:
1. Combine sugar, flour, butter, Crisco, salt and vanilla in a bowl.
2. Using a mixer mix very well. Making sure sugar and butter is well blended.
3. Gradually add milk.
4. Mix until frosting is fluffy.
5. Spread on your favorite cake.
Title: Pumpkin Cake Roll
Ingredients:
- 3 eggs
- 2/3 pumpkin
- 1 lemon juice
- 3/4 flour
- 1 baking powder
- 2 cinnamon
- 1 ginger
- 1/2 nutmeg
- 1/2 salt
- 1 powdered sugar
- 1 reduced-fat cream cheese
- 1/4 reduced fat margarine
- 1/2 vanilla
Instructions:
1. Beat eggs on high speed for five minutes.
2. Gradually beat in sugar twin.
3. Stir in pumpkin and lemon juice.
4. Stir together dry ingredients.
5. Fold into pumpkinmixture.
6. Spread in greased and floured jelly roll pan.
7. Top with chpped nuts.
8. Bake at 375 degrees in preheated oven for fifteen minutes.
9. Turn out onto a lightly sugared towel.
10. Starting at narrow end, roll towel and cake together; cool.
11. Unroll carefully.
12. Make filling by beating together cream cheese, 1 cup powered sugar, margarine, and vanilla.
13. Beat until smooth.
14. Spread over cake; roll up.
15. Chill.
Title: Chocolate Bundt Cake
Ingredients:
- 1 Miracle Whip
- 1 water
- 2 vanilla
- 2 flour
- 1 1/4 sugar
- 2 baking soda
- 2 salt
- 1/4 powdered sugar
Instructions:
1. Mix salad dressing, water and vanilla.
2. Add remaining ingredients.
3. Mix well.
4. Pour into greased and floured bundt pan.
5. Bake at 350°F for 40 minutes or until done.
6. Cool in pan for 10 minutes.
7. Turn out onto plate.
8. Dust with powdered sugar.
Title: Cherry-Almond Clafouti
Ingredients:
- 12 cherries
- 1/4 frozen cherries
- 3 sugar
- 3 all-purpose flour
- 1 salt
- 3 eggs
- 1 cognac
- 3/4 brandy
- 1/4 confectioners' sugar
- 4
- 2
Instructions:
1. Preheat over to 375°F.
2. Butter four 1-cup capacity ramekins, or custard cups.
3. In a small bowl, toss the cherries with 2 tbsp of the sugar, then divide evenly among the ramekins (or custard cups) In a food processor, combine the almonds, the remaining sugar, the flour, salt, eggs, egg yolk, milk, and almond extract.
4. Process about 30 seconds,or until the almonds are ground and the mixture forms a smooth batter Pour the batter over the cherries, dividing equally.
5. Top each serving with 1 tsp cognac, or brandy, and bake 35 minutes, or until puffed and brown.
6. Let cool until warm (they will sink slightly).
7. Sprinkle with confectioners' sugar and garnish with toasted almonds, if desired.
8. Serve warm.
9. NOTE: To make one large dish of clafouti instead of individual servings, pour the batter into a buttered 2-quart baking dish and cook 45 minutes.
10. Serve by spooning clafouti into individual dessert dishes.
Title: Peach Pie
Ingredients:
- 8 light brown sugar
- 1 1/3 flour
- 2/3 cinnamon
- 1 sugar
- 2/3
Instructions:
1. Peel and slice peaches.
2. Mix the remaining ingredients together and stir with fork until well blended. Sprinkle over peaches, stir gently.
3. Pour into unbaked pie shell and cover with top crust.
4. Make sure edges of crust are sealed together, you can use a fork to seal. Stick fork in top crust in a few places.
5. Sprinkle cinnamon and sugar on top.
6. Bake at 425 degrees 35-45 minute until golden brown.
Title: Tangerine Angel Food Cake
Ingredients:
- 1 1/2 cream of tartar
- 1 1/4 kosher salt
- 1/2 sugar
- 1 1/2 cake flour
- 1 1/4 vanilla extract
- 1 tangerine zest
- 1 tangerine juice
- 1/4 confectioners' sugar
- 1 tangerine
- 1/2
- 1
Instructions:
1. Preheat the oven to 375 degrees F.
2. Make the cake: in a large mixing bowl, whip the egg whites until white and foamy.
3. Add the cream of tartar and salt and continue whipping until soft, droopy peaks form.
4. Still whipping, add 1 cup of the sugar in a thin stream and whip until stiff and glossy.
5. With a sifter, sift the remaining 1/2 cup sugar and cake flour together 3 times to aerate and lighten the mixture.
6. (Or sift through a strainer onto a sheet of waxed paper.) Fold into the egg whites 1/3 at a time.
7. Fold in the vanilla and the tangerine rind.
8. Gently spoon the mixture into an ungreased tube pan and bake 30 to 35 minutes, until golden brown.
9. Turn the pan upside down and hang it around the neck of a wine bottle to cool to room temperature.
10. Slide a butter knife around the sides of the pan and put a serving plate on top.
11. Turn over and knock the cake out onto the plate.
12. (The browned crust of the cake will stick to the pan).
13. When the cake has cooled thoroughly, make the glaze: Whisk together the tangerine juice and egg whites, then add the powdered sugar and stir until smooth.
14. Drizzle the glaze evenly over the cake.
15. Let set in a cool place.
16. Garnish with the tangerine slices.
Title: Brown Sugar Bread Pudding
Ingredients:
- 2 brown sugar
- 1/2 salt
- 1/4 cinnamon
- 1 vanilla
- 1 milk
- 2 1/4 raisins
- 1/2 eggs
- 2 walnuts
- 1/2 butter
- 1
Instructions:
1. Combine all ingredients except butter.
2. Mix lightly.
3. Turn into greased one quart baking dish.
4. Dot with butter.
5. Bake at 325F until knife inserted in center comes out clean, about 45-50 minutes.
Title: Baked Custard Cups
Ingredients:
- 2 eggs
- 2 sugar
- 1/8 salt
- 1 nutmeg
- 1 vanilla
- 1 1/2 milk
Instructions:
1. Combine first 5 ingredients, stir until blended.
2. Slowly add scalded milk, stirring constantly.
3. Pour into 4 (6 oz) custard cups.
4. Set cups in 9x9 inch baking pan.
5. Pour 1 inch hot water into pan.
6. Bake at 350* for 35 minutes, or until knife comes out clean.
7. Remove from pan, cool.
8. Chill.
Title: Chocolate Mini Cupcakes With Peppermint Stick Icing - Ww
Ingredients:
- 1 flour
- 1/4 baking soda
- 1/2 salt
- 1/4 unsalted butter
- 5 granulated sugar
- 3/4 eggs
- 2 vanilla extract
- 2 coffee
- 1/2 coffee
- 2 confectioners' sugar
- 1 nonfat milk
- 1 unsalted butter
- 1/4 vanilla extract
- 1/8
- 3
Instructions:
1. To prepare cupcakes adjust the racks to divide the oven in thirds and reheat the oven to 350. Line 36 nonstick mini muffin pan cups with paper liners or spray with nonstick spray.
2. Whisk together the flour, cocoa, baking soda, and salt in a small bowl; set aside.
3. With an electric mixer on medium speed, beat the butter and granulated sugar, in a mixing bowl until fluffy. Add the eggs, one at a time, beating well after each addition; then add the vanilla.
4. Add one third of the flour mixture, beating until smooth, then add one half of the coffee and beat well. Repeat with another one third of the flour mixture and the remaining coffee, beating well after each addition; then beat in the rest of the flour mixture. Pour the batter into the cupcake cups, filling them one half full. Bake, rotating the pans halfway through, until a toothpick inserted in the center of a cupcake comes out clean, about 15 minutes. Cool completely on a rack.
5. Meanwhile, to prepare the icing, combine the confectioners' sugar, milk, butter, and vanilla and peppermint extracts in a medium bowl, stirring until smooth and adding a little water if needed, 1 teaspoon at a time, to make a spreadable consistency. Stir in the crushed candy canes and spread about 1 teaspoon of icing onto each cupcake.