lumicero/recipes-ing2inst huggingface dataset:
Title: Irish Bread Pudding With Jack Daniels Caramel-Whiskey Sauce
Ingredients:
- 1/4 butter
- 16 raisins
- 1/2 milk
- 3/4 sugar
- 3/4 vanilla extract
- 1 evaporated milk
- 1 eggs
- 1 sugar
- 2 cinnamon
- 3 sugar
- 4 water
- 1 1/2 butter
- 2/3 cream cheese
- 1/4 milk
- 2
- 1/4
Instructions:
1. BEFORE YOU BEGIN (OPTIONAL): Lay out bread slices and allow to get a crusty as possible (I will usually set out at least 24 hours in advance.) This allows the bread to become very dry and crusty so it can absorb as much pudding as possible. ALSO combine the raisins and whiskey in a small bowl, cover, and place in the refrigerator overnight to allow the raisins to soak up as much whiskey as possible. If you forget, the raisins only need to sit for about 30 minutes to soak up quite a bit of whiskey.
2. JACK DANIEL'S CARAMEL-WHISKEY SAUCE: Combine sugar and water in a small saucepan over medium-high heat. Stir continuously until sugar dissolves.
3. Simmer until sugar mixture is golden (about 17 minutes). DO NOT STIR!
4. Remove from heat.
5. Carefully add butter and cream cheese, stirring constantly with a whisk until all clumps are dissolved. CAUTION! Mixture will bubble vigorously and release a lot of hot steam.
6. Cool slightly. Stir in whiskey and milk. Mixture will bubble a bit at this step as well.
7. PUDDING: Preheat oven to 350°F.
8. Brush melted butter on one side of French bread slices.
9. Bake buttered side up until lightly toasted, about 10 minutes.
10. Cut bread into 1/2 inch cubes and set aside.
11. Combine milk, sugar, vanilla extract, evaporated milk, eggs, and UNDRAINED whiskey mixture in a large bowl. Stir well with a whisk.
12. Add bread cubes, pressing down gently to moisten; let stand about 20 minutes. If your bowl is a little small, gently fold the cubes into the mixture with a spatula.
13. Pour bread mixture into a 13 x 9-inch baking dish coated well with cooking spray.
14. Combine sugar and cinnamon; sprinkle over pudding.
15. Bake at 350F for 35 minutes or until set.
16. Serve warm with Jack Daniel's caramel-whiskey sauce.
17. TO MAKE THIS KID FRIENDLY: Substitute apple juice for Jack Daniel's in pudding and 1 tablespoon imitation rum extract and 3 tablespoons water in Caramel-Whiskey sauce.
Title: German Chocolate Cupcakes
Ingredients:
- 2 water
- 1/4 all-purpose flour
- 1 all-purpose flour
- 2 baking soda
- 1/2 salt
- 1 butter
- 1/2 sugar
- 1 vanilla extract
- 2 buttermilk
- 2 half-and-half
- 1/2 butter
- 1/2 sugar
- 1 salt
- 6 vanilla extract
- 4 pecans
- 3/4
- 1
- 1 1/2
- 1
Instructions:
1. For the cupcakes: Preheat oven to 350 degrees. Line a cupcake pan with 12 paper baking cups. In a small saucepan heat chocolate and water over low heat, stirring constantly until chocolate is completley melted. Remove from heat and let cool.
2. In a medium mixing bowl stir together flour, baking soda, and salt, set aside. In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in egg yolks, one at a time. On low speed beat in chocolate mixture and vanilla. Gradually add flour mixture alternating with milk and beat until blended. Fold in beaten egg whites.
3. Divide batter evenly between baking cups. Bake until toothpick inserted into the center comes out clean, about 20 minutes. Cool cupcakes in pan for 10 minutes. Transfer cupckes to a cooling rack to cool completley.
4. For the frosting: In a medium saucepan heat half and half and butter over medium heat, stirring constantly until half and half is hot and butter is melted.
5. In a large mixing bowl whisk together egg yolks, sugar, and salt until smooth. Whisking constantly, pour the hot milk mixture into the yolk mixture. Return to saucepan and cook over medium heat until custurd thickens, stirring constantly. Remove from heat and stir in vanilla, coconut, and pecans.
6. Cover and chill for 1 hour. Spread frosting over cupcakes.
Title: Conkies
Ingredients:
- 1 pumpkin
- 3/4 sweet potato
- 1/2 sugar
- 3/4 nutmeg
- 1 allspice
- 1 raisins
- 1 flour
- 4 cornflour
- 1 cornmeal
- 2 salt
- 1 butter
- 4 margarine
- 2 shortening
- 1 milk
- plantain leaves
Instructions:
1. Mix the coconut, pumpkin, sweet potato, sugar, spices, almond essence, raisins, flour, corn flour, and salt together thoroughly.
2. With a wooden spoon, stir in the melted butter, shortening and milk and mix until smooth.
3. Place 2 heaping tablespoons of the mixture onto each plantain leaf square, fold the edges to make a neat envelope and tie securely.
4. Steam the conkies on a rack over boiling water in a large saucepan, or in a steamer, for about 1 hour or until they are firm.
5. Unwrap the conkies and serve on a heated dish.
6. Note: I may be off on the amount of servings this makes. It's been a while since I made it.
Title: Cottage Pudding With Brown Sugar Sauce
Ingredients:
- 1 1/2 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1/3 shortening
- 1 sugar
- 1 egg
- 1 vanilla
- 1 milk
- 2 butter
- 2 all-purpose flour
- 1/2 brown sugar
- 1/4 salt
- 1 water
- 1 vanilla
Instructions:
1. To make cake, in small bowl stir flour, baking powder, and salt together; set aside.
2. In mixing bowl cream shortening and sugar together.
3. Beat in egg and vanilla until light and fluffy.
4. Add dry ingredients to creamed mixture alternately with milk.
5. Pour into greased 9-inch square pan.
6. Bake in preheated 350 degree oven for 35 to 40 minutes or until cake tests done with toothpick.
7. Serve warm with Brown Sugar Sauce.
8. While cake is baking make sauce.
9. To make sauce, in saucepan, over low heat, melt butter.
10. Blend in flour, brown sugar, and salt.
11. Gradually stir in water and cook on medium heat, stirring constantly until thickened.
12. Remove from heat and stir in vanilla.
13. Serve immediately with Cottage Pudding by spooning over individual servings of cake.
Title: Chocolate Curl Cake
Ingredients:
- 18 water
- 1 1/4 sugar
- 1/3 butter
- 3
- 2
- 1
- 1/3
- 2
- 12
- 1
Instructions:
1. Heat oven as directed on cake mix.
2. Prepare cake mix as directed with water, oil, and egg whites.
3. Fold into batter 2 squares unsweetened coarsley shaved chocolate.
4. Bake the prepared cake mix as directed in 2 layer 8-9x1 1/2-inch cake pans.
5. Allow the cakes to cool completely.
6. In a medium saucepan, mix together sugar, light cream, butter, and chocolate.
7. Cook over medium heat, stirring constantly until chocolate and butter are melted.
8. Stir at least half of hot mixture into egg yolks; stir into remaining hot mixture in sauce pan.
9. Heat to boiling, stirring constantly.
10. Boil and stir 1 minute.
11. Remove from heat; cool completely.
12. Once cakes are cooled top 1 cake with the chocolate filling.
13. Top with remaining cake.
14. Shave unsweet chocolate.
15. Frost top and sides of cake with vanilla frosting, then sprinkle with shaved chocolate on top of the cake.
Title: Almost Fat Free Rice Krispies Treats
Ingredients:
- 6 corn syrup
- 1/4 marshmallows
- 10
Instructions:
1. Lightly spray a 9x13-inch pan with PAM.
2. Measure out cereal.
3. Pour corn syrup into a large pot, placed on medium heat. When the syrup has warmed up a bit, add the marshmallows.
4. Continue to heat, stirring frequently, until the marshmallows are melted and smooth.
5. Add cereal, stirring with a large spoon until the cereal is uniformly coated.
6. Turn out into prepared pan.
7. Cover cereal mixture with waxed paper, and using hands, spread and press the cereal evenly in the pan, compressing firmly.
8. Allow the treats to cool for 5 minutes or so before removing the waxed paper.
9. After the pan has cooled, cut into squares using a sharp knife dipped in hot water.
Title: Old Time Lemon Pound Cake
Ingredients:
- 3 flour
- 2 white sugar
- 1/2 salt
- 1 baking powder
- 1 1/2 butter
- 1/3 buttermilk
- 6 eggs
- 2 lemon rind
- 2 1/2 lemon juice
- 3/4 sugar
- 1/2
Instructions:
1. Preheat oven to 350.
2. Grease (or use Pam spray) and flour a 3 quart bunt pan.
3. Blend flour, sugar, salt and baking powder in mixer on low speed.
4. Add butter, buttermilk, and 3 eggs.
5. Beat on low until moistened.
6. Increase speed to high and beat for two minutes more scraping down sides of bowl.
7. Add lemon extract and lemon zest, I also squeeze in a lemon, and blend at medium speed.
8. Add the remaining 3 eggs one at a time beating at high speed for 30 seconds after each addition.
9. Pour batter into prepared baking pan.
10. Bake for 50-60 minutes or until toothpick comes out clean.
11. While cake is baking, prepare lemon glaze:.
12. In small saucepan, heat lemon and sugar over low heat.
13. Stir constantly until sugar dissolves.
14. When cake is done, remove from oven and leave in pan to cook.
15. With a toothpick or a skewer, poke holes in the surface of the cake (in pan) and pour half of lemon glaze over it while it is cooling in pan. I always make extra glaze for this part.
16. Cool in pan for about 15 minutes, then invert onto cooling rack.
17. Spoon the rest of the glaze on top of the cake.
18. *Saturating this cake with the lemon glaze is the key to its moistness and excellent taste !
19. ** THERE IS NO NEED TO COAT THIS CAKE WITH POWDERED SUGAR. IT WILL ONLY MAKE A MESS DUE TO THE GLAZE.
20. **ALSO, BE SURE TO LINE YOUR COOLING AREA WITH PARCHMENT OR SARAN WRAP WHILE GLAZING THE CAKE(S)
21. ENJOY.
Title: Hot Chocolate
Ingredients:
- 2 sugar
- 1 salt
- 2 cocoa powder
- 1 milk
- 3 vanilla
Instructions:
1. mix dry ingredients together.
2. heat up milk in microwave for 1 minute.
3. slowly pour milk into dry ingredients.
4. add vanilla.
5. ENJOY!
Title: Raspberry Brandy Pecan Cake
Ingredients:
- 1/2 butter
- 2 sugar
- 1/2 brown sugar
- 6 eggs
- 3 cake flour
- 2 baking powder
- 1 salt
- 1/2 cinnamon
- 1 sour cream
- 1/2 brandy
- 1 pecans
- 1 1/2 powdered sugar
- 3 brandy
- 1 honey
- 1 water
Instructions:
1. Using a mixer, Combine butter and sugar until light and fluffy.
2. Beat in eggs.
3. Mix in a separate bowl flour, baking powder, salt, and cinnamon.
4. Blend sour cream and brandy.
5. Blend in half the sour cream mixture. Then half the dry mixture. Repeat.
6. Add chopped pecans.
7. Grease bottom and sides of pan and pour in batter. I use a bunt pan.
8. Bake at 325 degrees for about one hour and a half.
9. During the last 15 minutes, check to see if it is done. (everyone's oven is a little different).
10. Remove from oven, and let cool for 10-15 minutes. Turn upside down on a wire rack.
11. For topping, combine sugar and brandy.
12. Stir in preserves and honey.
13. If the topping is too thick, add small amounts of water to thin it to pour over cake.
14. Pour the topping over the cake, and allow to roll down the sides.
15. Serve and enjoy!
Title: "it's a 10!" Fruit Salad With Raspberry Sauce
Ingredients:
- 2 nectarines
- 4 apricots
- 1 mango
- 1 papaya
- 1 honeydew melon
- 3 passion fruit
- 5 strawberries
- 4 blueberries
- 4 blackberries
- 4
Instructions:
1. Wash all fruit. Remove all seeds and stems.
2. Cut apricots, nectarines, and mango into 1-inch squares and use a melon baller for melon and papaya. Slice passion fruit and strawberries. Add blueberries, blackberries and cherries. Gently mix all the fruit together.
3. Serve in one large bowl or in 8 individual ramekins.
Title: Easy Frosted Brownies
Ingredients:
- 1 egg
- 1 water
- 1
- 1/4
Instructions:
1. Mix brownie mix according to instructions on box.
2. Bake according to instructions on box (don't over bake).
3. Let cool.
4. Spread frosting over the top in whatever thickness you like.
5. Cut into individual size squares and enjoy.
6. Try not to eat the entire batch!
Title: Baileys Yoghurt-Cream Dessert
Ingredients:
- 12 Baileys Irish Cream
- 12 icing sugar
- 6 chocolate
- 1 cocoa powder
- 8
- 1
Instructions:
1. Whip the cream until very stiff.
2. Stir the Baileys into the yoghurt with the icing sugar (powdered sugar or confectioners' sugar), then fold in the whipped cream. Refrigerate until it's time to serve.
3. When ready to serve, put one meringue mest into each dessert dish, spoon in as much of the Baileys yoghurt-cream as seems prudent, sprinkle with chocolate, then dust with cocoa powder (using a sieve for neat, even coverage).
4. You will probably have more of the filling than you need, depending on the size of your meringue nests - but better too much than too little!
Title: Indonesian Sweet Martabak
Ingredients:
- 1/2 flour
- 1/4 sugar
- 1/2 salt
- 1/2 eggs
- 2 baking powder
- 1/2 water
- 1/4 butter
- 2 chocolate
- 1/4 peanuts
- 1/4 sweetened condensed milk
- 1/4
Instructions:
1. Combine first 7 ingredients in a bowl. Adjust water amount to make a slightly runny batter and let sit on the counter for 3 hours. It will thicken up.
2. Finely chop the chocolate (good quality works best).
3. Finely chop the peanuts (salted works best).
4. Spray a nonstick skillet or griddle and cook the batter pancake style (makes 2), flipping once.
5. When cooked, butter the top.
6. Pour generous amount of sweetened condensed milk over top and sprinkle with chocolate and nuts.
7. Fold in half like a taco.
8. Cut into strips and serve warm.
Title: Easy & Delicious Apple Cake With Caramel Sauce
Ingredients:
- 1 butter
- 4 apples
- 2 sugar
- 2 eggs
- 3 flour
- 2 baking soda
- 2 cinnamon
- 1 nutmeg
- 1/2 clove
- 1 raisins
- 1 sugar
- 1 1/2 evaporated milk
- 1 1/2 butter
- 3/4 vanilla
- 2
Instructions:
1. Stir first four ingredients together.
2. Add next seven ingredients and stir.
3. Pour cake batter into a 9x13-inch pan.
4. Bake at 350° for 55 minutes.
5. Simmer sauce ingredients in saucepan until thick.
6. Pour over warm cake after it is sliced and on individual plates and top with dollop of whipped cream--heaven!
Title: Glazed Pineapple Upside Down Cake
Ingredients:
- 2 margarine
- 9 pineapple rings
- 9 maraschino cherries
- 3/4 brown sugar
- 1/2 white sugar
- 3/4 eggs
- 2 vanilla
- 1 flour
- 1 1/2 baking powder
- 2 salt
- 1/2 milk
- 2/3
Instructions:
1. Preheat oven to 350°F.
2. Melt first amount of margarine in a 9x9-inch pan.
3. Arrange rings over melted butter.
4. Insert cherries inside centre of rings.
5. Sprinkle with brown sugar.
6. Set aside.
7. Cream second amounts of margarine and sugar together well in mixing bowl.
8. Add eggs and beat.
9. Mix in vanilla.
10. Mix flour, baking powder and salt, together in small bowl.
11. Add flour mix to margarine mixture in 3 parts alternately with milk in 2 parts, beginning and ending with flour.
12. Stir after each addition until blended.
13. Pour over the top of the pineapples.
14. Bake in oven for 40-50 minutes.
15. Loosen edges with knife.
16. Invert onto plate and cool.
17. Serve with whipped cream.
Title: Florentines With Berry Ice Cream
Ingredients:
- 1/4 muesli
- 1/4 sultana
- 1/4 golden syrup
- 2 ice cream
- 1
- 1 1/2
- 1/4
- 1
- 400
Instructions:
1. Preheat oven to 180 degree C (160 degree C for fan forced).
2. Grease 2 oven trays and line each with baking paper.
3. Combine all ingredients EXCEPT the ice cream in a medium bowl.
4. Drop tablespoons of the mixture onto the oven trays about 8cm apart, spread into rounds.
5. Bake for about 10 minutes or until florentines are lightly browned, cool on trays.
6. Serve 1 1/2 florentines with 2 scoops of ice cream.
Title: Toffee Apple Muffins
Ingredients:
- 275 plain flour
- 100 caster sugar
- 1 baking powder
- 75 margarine
- 2 eggs
- 125 full-fat milk
- 280 applesauce
- 100
Instructions:
1. Preheat the oven to 200°C/180°C Fan/Gas 6. Line a 12-hole muffin tin with paper muffin cases. In a large mixing bowl sift in the flour, sugar and baking powder.
2. Beat the spread and eggs together, then add the milk and apple sauce and beat again. Stir this mixture into the flour along with the fudge, until just incorporated. Don’t over-stir – it’s fine if the mixture is a little lumpy.
3. Put into the muffin cases and bake for 20 to 25 minutes. Cool on a wire rack and serve.
4. I use the Extra Special All Butter Fudge from Asdas, but I'm sure any butter fudge would be fine.
Title: Oreo-Nutella Cream Pie
Ingredients:
- 12 butter
- 3 cream cheese
- 8 vanilla extract
- 2/3
- 1
- 8
Instructions:
1. Make Oreo crumbs using a food processor.
2. Add crumbs and melted butter in pie plate, pressing down with a spoon.
3. Blend all remaining ingredients using mixer and pour into pie crust.
4. Refrigerate until set (about 2 hours) and enjoy!
Title: White Chocolate and Passionfruit Mousse
Ingredients:
- 6 eggs
- 300 white chocolate
- 8 passion fruit
- 150 fresh raspberries
Instructions:
1. Separate eggs. Beat egg whites into stiff peaks
2. In a separate bowl mix together melted chocolate, passion fruit pulp and egg yolks.
3. Fold in egg whites.
4. In martini glasses (you can use bowls if you like but the glasses look beautiful!) place some raspberries in the bottom of the glass. Top with spoonfuls of mousse.
5. Place in fridge for 2-3 hours.
Title: Molasses Cookies
Ingredients:
- 3/4 shortening
- 1 sugar
- 1/4 molasses
- 1 egg
- 2 flour
- 1/2 ground ginger
- 1 ground cinnamon
- 1/2 salt
- 2 baking soda
- 1/2 ground cloves
Instructions:
1. Allow shortening to cool.
2. Add sugar, molasses and egg to shortening. Beat well.
3. Sift together flour, ginger, cinnamon, salt, baking soda, and cloves.
4. Add dry ingredients to the wet ingredients.
5. Mix & chill.
6. Form in bolls and roll in couse sugar.
7. Bake at 375degrees for 8-10 minutes.
Title: Berries & Cream Trifle
Ingredients:
- 1 sweetened condensed milk
- 1 1/2 cold water
- 1 French vanilla pudding mix
- 1 Cool Whip
- 9 strawberry
- 1 raspberries
- 1 -2 blueberries
- 1 -2 berries
- 3
Instructions:
1. In a large bowl, combine sweetened condensed milk and cold water. Mix well.
2. Add pudding mix and beat well.
3. Chill 5 or 10 minutes.
4. Fold in Cool Whip.
5. To layer, put 1/2 the pound cake in the bottom of a glass bowl.
6. Top with half of your berries followed by half of the cream. (Remember to leave a few of the best looking berries for garnish.).
7. Repeat layering, ending with the cream.
8. Garnish with berries.
9. My preference is to refrigerate for at least 2 hours before serving.
10. I have also changed the layering to end with the berries, also a pretty look although much more casual.
11. For lighter fare angel food cake can be used, however it is best to layer angel food immediately before serving. (I chill the cake so everything is cold.).
Title: Raw Chocolate Macaroons
Ingredients:
- 1 1/2 unsweetened coconut
- 3/4 cocoa powder
- 1/2 raw honey
- 1 -2 coconut oil
- 1/2 vanilla
- 1/4 sea salt
Instructions:
1. Mix everything together.
2. OPTION 1 (freezer):
3. Make tablespoon sized balls or "haystacks" (piles) on a cookie tray.
4. Place in freezer 1/2 hour.
5. OPTION 2 (dehydrator):
6. Make tablespoon sized balls or "haystacks" (piles) on parchment or teflex sheets.
7. Dehydrate until desired texture.
Title: Pecan Sandies
Ingredients:
- 1 1/2 vegetable shortening
- 3/4 white sugar
- 1 1/2 salt
- 2 eggs
- 4 flour
- 1/4 baking soda
- 2 water
- 1 pecans
Instructions:
1. Pre-heat oven to 325.
2. In a large bowl cream shortening, sugar and salt.
3. Add the eggs and beat well.
4. Slowly add the flour, baking soda and water.
5. Add pecans to the dough and knead with your hands until pecans are well blended.
6. Roll the dough into 1 inch balls and place on cookie sheet.
7. Press down with a drinking glass.
8. Cookies should be about 2 inches round, 1/2 inch thick.
9. Bake for 25 minutes or until the edges are golden brown-watch the bottoms.
Title: Cranberry Whip
Ingredients:
- 3 cranberry juice
- 6 sugar
- 1/2
Instructions:
1. Bring cranberry juice to a boil over medium heat in a saucepan.
2. When juice is boiling, slowly add sugar and stir gently until dissolved.
3. Stirring briskly, add the cream of wheat.
4. Reduce the heat and simmer, stirring occasionally until thickened. (6-8 minutes).
5. NOTE: If using quick cream of wheat, cooking time should be 3-4 minutes.
6. When mixture is thick, transfer to a large mixing bowl and beat with electric mixer at high speed for 10-15 minutes or until the mixture is light and fluffy, and pink in color.
7. Pour into serving bowl or in individual dishes.
8. Serve within 2 hours at room temperature.
Title: Citrus Glaze Cake
Ingredients:
- 2 flour
- 2 baking powder
- 1/2 salt
- 8 unsalted butter
- 1 1/2 sugar
- 1 vanilla
- 3/4 eggs
- 4 1% fat buttermilk
- 2 water
- 1 sugar
- 1/4 rum
- 1/4
- 1/3
- 1
Instructions:
1. Preheat oven to 325°F.
2. Grease and flour pan.
3. Sift together flour, baking poweder and salt.
4. beat butter on medium-high speed until smooth, 1 to 2 minutes.
5. gradually add the sugar, beating until light and fluffy 3 to 5 mintues.
6. Add the vanilla extract and lemon oil and continue to beat.
7. Add the eggs and yolks one at a time, beating well after each addition.
8. Reduce the speed to low and fold in the flour mixture in three additions, alternating with the buttermilk and beginning and ending with the flour, until the batter is smooth.
9. Spoon into prepared pan and bake until the toothpick inserted into the center of the cake comes out clean, about 50 minutes.
10. Transfer to wire rack and let cool in pan for 10 minutes.
11. Make glaze by combining all ingredients until sugar dissolves.
12. Set rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan.
13. Brush the warm cake with the glaze.
14. Let cool completely before serving.
Title: Halvah Parfait
Ingredients:
- 1 sugar
- 6 amaretto liqueur
- 6
- 2
- 150
Instructions:
1. In a bowl whip the sweet cream until it forms stiff peaks. In a small saucepan mix the sugar with 6 tablespoons of water and boil for 5 minutes.
2. Remove from the heat and let the mixture cool.
3. In the top of a double boiler, over but not in boiling water, place the syrup and add the egg yolks and Amaretto.
4. Mix with a hand mixer without stopping until the mixture is thick in texture and lighter in color and begins to form a foam on the surface.
5. Remove from the heat, transfer to a mixing bowl and add the halvah.
6. Mix at a high speed without stopping for 15 minutes and then fold in the whipped cream, mixing gently with a plastic spatula until the mixture is even throughout.
7. Transfer the mixture to a loaf pan, cover with plastic wrap or parchment paper and place in the freezer for a minimum of 6-8 hours. Serve in thick slices as a dessert.
8. *Hailing from the Middle East, this confection is made from ground sesame seed and honey, sometimes with the addition of chopped dried fruit and pistachio nuts. It`s available in most supermarkets in wrapped bars, and in Jewish delicatessens in long slabs from which individual slices can be cut.
Title: PIneapple "Upside-Down" Cupcakes
Ingredients:
- 15 1/4 sour cream
- 1 eggs
- 1/2 pure vanilla extract
- 1/3 unsalted butter
- 4 light brown sugar
- 1 crushed pineapple
- 8 maraschino cherries
- 3/4
- 1
Instructions:
1. Center baking rack in oven and preheat to 350 degrees Fahrenheit. Grease cupcake tins well with butter or cooking spray.
2. Cupcakes: In a large mixing bowl combine all of the batter ingredients. With an electric mixer on medium speed, mix the ingredients together until there are no lumps in the batter. Spoon the batter into the cupcake tins so that each tin is about halfway full.
3. Topping: Mix the melted butter and brown sugar together with a spoon. Sprinkle about a teaspoon of the mixture on top of the cupcake batter in the tins. Now add a layer of about a tablespoon of pineapple. If you'd like, put one cherry on top, pressing it into the pineapple layer so it's level.
4. Bake the cupcakes about 18 to 20 minutes or until toothpick inserted into the center of a cupcake comes out clean. Remove from oven and place on a wire rack to cool for about 5 minutes. CArefully run a dinner knife around the edges of the cupcakes and invert the cupcake pan onto the wire rack. Let the cupcakes cool for about 20 minutes; and then enjoy!