lumicero/recipes-ing2inst huggingface dataset:
Title: Harvest Pear & Apple Cobbler With Cheddar Dumplings
Ingredients:
- 1/2 sugar
- 2 Splenda sugar substitute
- 1 flour
- 2 cinnamon
- 2 Anjou pears
- 2 golden delicious apples
- 1 water
- 1 butter
- 1/4 flour
- 2 sugar
- 1/4 Splenda sugar substitute
- 1 1/2 baking powder
- 2/3 salt
- 1/3 sharp cheddar cheese
- milk
- butter
Instructions:
1. For filling,combine sugar,flour and cinnamon in a large bowl; add fruit and juice or water,mix well.
2. Transfer to a 1 1/2-quart shallow casserole dish or a 11 x 7-inch baking dish; top with butter pieces.
3. For dumplings, combine flour, sugar,baking powder and salt in a medium bowl; ADD cheese; mix well; add milk and butter; mix until dry ingredients are moistened, drop dough into 8 or 9 mounds over fruit mixture.
4. Bake in a preheated 400 degree oven for 30 to 35 minutes or until filling is bubbly and dumplings are golden brown; transfer to a cooling rack; let stand at least 20 minutes before serving, serve warm, enjoy.
Title: Angie's Eggless Cake
Ingredients:
- 2 flour
- 1 2/3 sugar
- 3 baking powder
- 1/2 salt
- 1/2 margarine
- 1 milk
- 2/3 applesauce
- 1 vanilla
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour two round cake pans.
3. Add dry ingredients to a large mixing bowl. Stir well to incorporate evenly.
4. Create a well in the dry ingredients, and add the remaining ingredients. Stir well to mix thoroughly.
5. Divide batter between both pans.
6. Bake 30-45 minutes (depending on your oven) until a skewer comes out clean.
Title: Chocolate Turtle Brownies
Ingredients:
- 3/4 all-purpose flour
- 3/4 salt
- 1/4 butter
- 1/2 granulated sugar
- 1/2 brown sugar
- 1/2 eggs
- 3 vanilla extract
- 2 pecans
- 1 white chocolate chips
- 3/4
- 1/2
- 3/4
Instructions:
1. Preheat oven to 350F.
2. Grease an 8" square pan.
3. Combine flour, cocoa and salt in a small bowl.
4. Beat butter, granulated sugar and brown sugar in a large mixing bowl until creamy.
5. Add 2 eggs, one at a time, beating well after each addition.
6. Add vanilla extract, mix well.
7. Gradually beat in flour mixture.
8. Reserve 3/4 cup of batter.
9. Spread remaining batter in prepared baking pan.
10. Sprinkle white chocolate chips and nuts over batter.
11. Drizzle caramel topping over top.
12. Beat remaining egg and reserved batter in same large bowl until light in colour.
13. Stir in semi-sweet chocolate chips.
14. Spread evenly over caramel topping.
15. Bake for 30-35 minutes or until centre is set.
16. Cool completely in pan on wire rack.
17. Cut into squares.
Title: Lemon Tea Cake
Ingredients:
- 1/2 butter
- 1 granulated sugar
- 2 eggs
- 1 lemon zest
- 1 1/2 flour
- 1 baking powder
- 1/2 milk
- 1/4 granulated sugar
- 3 lemon juice
- 1 lemon zest
Instructions:
1. Preheat oven 350. Grease & flour the sides of a loaf pan. Set aside.
2. In a large mixing bowl, cream the softened butter & the 1 cup sugar together with an electric mixer until fluffy. Add eggs and 1 tsp lemon peel. Beat the mixture well. Stir together flour and baking powder, add the flour & baking powder mixture to the sugar mixture alternately with milk, beating well after each addition.
3. Spread the batter in the prepared pan, and bake in 350 degree oven for 55-60 minute.
4. Make lemon glaze. Stir together sugar, lemon juice and lemon peel. Before removing cake from pan, poke holes in surface and spoon glaze over so that it soaks into the cake. Remove cake from pan onto a plate and spoon remaining glaze over the top. Best served hot!
Title: Cherry Mini-Cakes
Ingredients:
- 1 water
- 1 powdered sugar
- 1 1/4 water
- 1/3 light corn syrup
- 1 vanilla extract
- 3 hot water
- 1
- 1/2
- 2
- 1
- 2 -3
Instructions:
1. Heat oven to 350, or 325 for dark or non-stick pans. Grease bottoms only in miniture cupcake pan. In large bowl or mixer, beat all mini-cakes ingredients on low for 30 seconds. Beat on meduim speed 2 minutes, scraping bowl occasionaly.
2. Divide batter evenly in pan-about half full. If using only 1 0r two small pans, refridgerate batter while baking other ckes, wash pan before refilling and baking next batch.
3. Bake 9-13 minutes or until toothpick comes out clean. Cool 5 minutes. Remove from pan, and cool completly -about 30 minutes.
4. Place cooling rack on cookie sheet or waxed paper to catch glaze drips. In a 3 quart sace pan, mix all ingredients in glaze except for the hot water. Heat over low heat until sugar is dissolved. Remove from heat. Stir in hot water. If nessasary, stir up to 1 teaspoon more water so glaze will just coat cakes.
5. Turn each cake so top side is down on cooling rack. Pour about 1 tablespoon glaze over each cake, letting glaze coat sides. Let stand until glaze is set.
6. Top mini cakes with decoration and store loosely. Enjoy!
Title: JJ's Yummy Apple Cinnamon Cookies
Ingredients:
- 1/2 brown sugar
- 1/2 white sugar
- 2 all-purpose flour
- 1 1/2 baking powder
- 1 cinnamon
- 2/3 butter
- 4 milk
- 1 egg
- 1 vanilla
- 3 apples
Instructions:
1. Preheat oven to 375 degrees Fahrenheit. Mix dry ingredients together in a bowl. In a separate bowl whisk egg, melted butter, and milk. Slowly add dry ingredient mixture into bowl with wet ingredients until batter starts looking like dough. You may need to knead the dough to get the right consistency. Finally, add diced apples into dough.
2. Drop small rounds of dough onto greased cookie sheet, and bake. For chewy moist cookies, bake for 8-10 minutes. For crispier cookies, flatten before baking and bake for 8 minutes on one side and 4 on the other.
3. Enjoy!
Title: Orange-Glazed Pumpkin Cake
Ingredients:
- 2 brown sugar
- 3/4 solid pack pumpkin
- 1 eggs
- 4 water
- 1/4 flour
- 2 oatmeal
- 1 1/3 raisins
- 1/2 baking powder
- 4 pumpkin pie spice
- 1 baking soda
- 1 1/2 salt
- 3/4 powdered sugar
- 1 orange zest
- 4
- 3/4
Instructions:
1. Heat oven to 350 degrees.
2. Grease 10-inch bundt pan.
3. For cake: beat sugar and Crisco till fluffy.
4. Mix in pumpkin,eggs and water.
5. Combine remaining cake ingredients; mix well.
6. Gradually add to pumpkin mixture, mixing well.
7. Spread into pan.
8. Bake 60 to 70 minutes or until wooden toothpick inserted in center comes out clean.
9. Cool completely on wire rack.
10. For glaze: Mix all ingredients until smooth; drizzle over cake.
Title: Easy Cranberry & Apple Cake
Ingredients:
- 12 fresh cranberries
- 1 granny smith apple
- 1/2 light brown sugar
- 1 orange zest
- 1/4 ground cinnamon
- 1 1/8 extra-large eggs
- 2 granulated sugar
- 1 granulated sugar
- 1 butter
- 8 pure vanilla extract
- 1 sour cream
- 1/4 all-purpose flour
- 1 kosher salt
- 1/4
Instructions:
1. Preheat the oven to 325 degrees.
2. Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
3. Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.
Title: White Chocolate Cranberry Biscotti
Ingredients:
- 2 flour
- 1 1/2 baking powder
- 1/4 salt
- 1/2 butter
- 3/4 sugar
- 2 eggs
- 1 vanilla
- 1 1/2 white chocolate baking squares
- 3
- 4
Instructions:
1. Preheat oven to 325°F Mix flour, baking powder and salt in small bowl. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in cereal and white chocolate. Divide dough in half. Shape each half into 14x2-inch log with lightly floured hands; place on greased baking sheet.
2. Bake 30 minute or until lightly browned. Remove from baking sheet. Place on cutting board; cool 5 minute Using a serrated knife, diagonally cut each log into 12 slices; place upright on baking sheet, 1/2 inch apart. Bake an additional 15 to 18 minute or until slightly dried. Remove from baking sheet. Cool on wire racks.
3. Dip biscotti in melted chocolate. (Or drizzle chocolate over biscotti.) Let stand until set. Store in tightly covered container at room temperature.
4. Variation: omit melted semi-sweet baking chocolate. Sprinkle cooled biscotti with powdered sugar. Or, drizzle with combined 1 cup powdered sugar and 2 tablespoons orange juice. Let stand until set.
Title: Sexy Strawberry Surprise
Ingredients:
- 1 strawberry
- 2/3 heavy cream
- 6 brandy
- 1/2 vanilla essence
Instructions:
1. Hull the strawberries and place in a bowl.
2. Pour over the brandy and put in the refrigerator for an hour.
3. Divide the strawberries between 4 individual serving glasses.
4. Whip the cream with added vanilla essence until stiff and spoon over the strawberries.
Title: Classic Indian Fruit Salad
Ingredients:
- 1/2 vanilla ice cream
- 1 walnuts
- 1 pecans
Instructions:
1. In a large punch bowl, mix the ice cream and condensed milk until smooth and creamy.
2. Add the fruits and nuts, mixing well.
3. Serve immediately in glass cups (to show off the colors of the salad.).
Title: Paleo Chocolate Mousse
Ingredients:
- 1 avocado
- 1/4 coconut milk
- 120 honey
- 3 arrowroot
- 1 vanilla essence
- 1/2
Instructions:
1. Peel the avocado skin and make small chunks of the fruit.
2. In a blender / food processer add all the ingredients and blend them to a smooth mixture.
3. Scoop the gooey mixture into your desired dessert bowls.
4. Garnish it with Walnuts/ Almonds and refrigerate for 4 to 5 hours.
Title: Apple Cake
Ingredients:
- 1 1/2 sugar
- 1 eggs
- 3 flour
- 2 cinnamon
- 1 1/2 baking soda
- 1 vanilla
- 1 salt
- 1/2 nutmeg
- 1/4 apples
- 3
Instructions:
1. Preheat Oven To 350 °F
2. Grease and flour a 9x13 pan.
3. Mix sugar, oil and eggs for 1 minute until blended.
4. Stir in remaining ingredients except apples and beat for an additional minute.
5. Stir in the apples.
6. Pour batter into prepared pan, bake until toothpick inserted in middle comes out clean, about 35-45 minutes.
Title: Super Cinnamon Icing
Ingredients:
- 2 powdered sugar
- 1/4 brown sugar
- 1/2 vanilla
- 1/3 milk
- 2 cinnamon
- butter
Instructions:
1. Mix powdered sugar and milk
2. add butter and heat 30 seconds in microwave if needed.
3. add all other ingredients and a dash more milk until desired consistancy is reached.
4. Icing will be dark from the amount of cinnamon, blend until smooth and drizzle over cakes or cinnamon rolls, whatever -- ENJOY!
Title: Lite and Creamy Pineapple Pie
Ingredients:
- 1 low fat graham cracker pie crust
- 1 crushed pineapple
- 1 fat-free instant vanilla pudding mix
- 1 fat free sour cream
Instructions:
1. Mix together the pineapple, powdered pudding mix and sour cream.
2. Pour into pie shell
3. Chill one hour.
Title: Pecan Mint or Vanilla Chocolate Brownies
Ingredients:
- 1/2 all-purpose flour
- 1/4 baking powder
- 1/2 butter
- 1 sugar
- 2 eggs
- 2 vanilla extract
- 1 pecans
- 1 salt
- 1
Instructions:
1. Grease{with butter} and then dust lightly with flour an 8 inch sized square baking pan.
2. In a bowl, sift together the flour, salt and baking powder.
3. Beat eggs, in another bowl, one at a time, until light and fluffy.
4. Add sugar and cream well.
5. Add in the melted butter and the melted chocolate.
6. Mix well.
7. Stir in the flour mixture.
8. Then fold in the chopped nuts.
9. Spread the prepared brownies batter in the greased pan.
10. Bake the brownies at 325F for 25-30 minutes or until a knife inserted in the center of the brownies comes out clean.
11. Remove from oven and cut brownies in squares while still warm.
12. Allow the brownies to cool completely in the pan.
13. Remove once cooled and serve after dinner for a nice treat.
14. NOTE: For a mint flavour, use mint extract instead of vanilla.
15. Simply delicious!
16. Enjoy!
Title: West Virginia Blackberry Cake
Ingredients:
- 2 sugar
- 1 butter
- 4 eggs
- 3 flour
- 1 ground cloves
- 1 nutmeg
- 1 cinnamon
- 1 baking soda
- 1 baking powder
- 1 buttermilk
- 1 1/2 fresh blackberries
- 1 butter
- 1 powdered sugar
- 1 vanilla
- 3 coffee
Instructions:
1. Icing (recipe follows) using the last 4 ingredients
2. Cream sugar and butter until fluffy. Beat eggs and add to creamed mixture, beating well.
3. Combine flour, spices, baking soda and baking powder; whisk well. Add to creamed mixture alternately with buttermilk, in three additions each, beating until smooth. Fold in berries.
4. Pour batter into three greased and floured, 8-inch-round layer pans. Bake at 350°F for 30 minutes, or until the top springs back when gently touched. Remove from pans and cool on wire racks. Stack layers, filling and frosting with icing.
5. Icing-Combine ingredients and beat until smooth, adding coffee if necessary to achieve a spreading consistency.
Title: Easy Whipped Frosting
Ingredients:
- 1 Cool Whip
- 1 Cool Whip Lite
- 1 marshmallow cream
- vanilla
Instructions:
1. combine ingredients by folding them into the whipped cream.
2. chill and serve!
Title: Gingerbread Men Cookies
Ingredients:
- 3 flour
- 2 baking soda
- 1 salt
- 1 butter
- 1/4 brown sugar
- 1/4 molasses
- 3/4 egg
- 3/4
- 1/2
- 1
Instructions:
1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
2. Preheat oven to 350°F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
3. Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.
Title: Fresh Peach Cake - Sugar Free
Ingredients:
- 1 cake flour
- 3/4 sugar substitute
- 1/2 baking powder
- 1/4 salt
- 3 canola oil
- 1 egg
- 1/4 egg substitute
- 1/4 water
- 3/4 vanilla extract
- 1/2 orange, zest of
- 1/2 cream of tartar
- 1/4 lemon juice
- 1 1/2
- 1
Instructions:
1. Preheat oven to 325ºF.
2. Lightly coat a 9-in. cake pan with cooking spray. Place the flour, sugar substitute, baking powder, and salt in a mixing bowl. Mix together, then make a well in the middle. Beat together oil, egg yolk, egg substitute, water, vanilla, and orange zest. Pour into flour mixture and blend well. In a large bowl, combine the 1 egg white with the additional 1/2 cup egg whites. Beat the egg whites and cream of tartar until the whites have stiff peaks. Gently fold into the flour mixture.
3. Place in the prepared cake pan and bake 35-40 minutes until golden brown. Turn out onto rack to cool completely. Using a serrated knife, slice the cake in half horizontally.
4. Cover with 3/4 of the whipped topping. Place the peaches, leaving a few slices for decoration, on top and cover with top of cake. Decorate the center of the cake with rosettes of whipped topping and decorate with remaining peach slices. Refrigerate until ready to serve. Makes 10 servings.
Title: Westmorland Parkin
Ingredients:
- 1 oats
- 8 flour
- 8 demerara sugar
- 1 allspice
- 1 salt
- 2 baking powder
- 2 ground ginger
- 1 black treacle
- 8 butter
- 1 bicarbonate of soda
- 1 egg
- 3 milk
Instructions:
1. Set oven to 350*F or mark 4.
2. Well grease and line a deep roasting tin, 10 inches by 13 inches. Place all the dry ingredients into a large mixing bowl. Gently heat the treacle and butter together in a saucepan until melted and pour into the dry mixture.
3. Stir well, add the beaten egg and stir again.
4. Warm the milk, add it to the mixture and beat well.
5. Pour into the tin and bake for 1 to 1 1/2 huors until firm. Leave in the tin for 1/2 hour, then turn out onto a wire rack.
6. Keep for 48 hours, then cut into squares to serve.
Title: Crisp Peanut Butter Cookies
Ingredients:
- 1/2 shortening
- 1/2 butter
- 1/2 peanut butter
- 1/2 granulated sugar
- 1 dark brown sugar
- 1 1/4 egg
- 1/2 flour
- 1/2 baking powder
- 1/2 baking soda
- salt
Instructions:
1. Mix shortening, peanut butter, sugar and egg. Sift dry ingredients and stir into mixture.
2. Wrap in waxed paper and chill until firm.
3. Preheat oven to 375 degrees. Shape into walnut sized balls. Flaten with fork (granulated sugar).
4. Bake for 8-10 minutes or until brown.
Title: Smith College Cookies (Chewy Chocolate Cookies)
Ingredients:
- 12 chocolate chips
- 1/2 butter
- 1 sweetened condensed milk
- 1 vanilla
- 1 flour
- 1/2 pecans
Instructions:
1. Melt choc. and butter in double boiler. add condensed milk and vanilla. Measure flour into large mixing bowl, gradually pour in the hot chocolate mixture while beaters are running.
2. Add pecans and stir well. Allow to sit for 10 minutes.
3. Drop by teaspoons onto cookie sheet that has been well greased.
4. Bake at 350 deg. for 9 minutes, no longer.
5. Cookies will look soft and shiny. Leave on cookie sheet for about 2 minutes and then carefully remove them. 60 cookies.
Title: Rhubarb Tiramisu
Ingredients:
- 425 rhubarb
- 175 granulated sugar
- 12 ladyfingers
- 2 eggs
- 3 caster sugar
- 2 caster sugar
- 250 mascarpone cheese
- 350 cocoa powder
Instructions:
1. Wash the rhubarb well and cut into 1cm slices.
2. Gently bring to the boil in a pan with the granulated sugar. As soon as the liquid starts to boil, remove from the heat.
3. Leave to cool for at least 5-6 hours. The recipe also says to put a piece of greaseproof paper directly onto the rhubarb mixture.
4. Once cooled, carefully strain into a colander, keeping the strained juices/syrup to one side.
5. Arrange the sponge fingers in a serving dish or bowls.
6. Spoon over approximately half the rhubarb syrup/juices and leave to soak for 15mins.
7. Chill well.
8. Place the eggs and 3 heaped tbsps of caster sugar into a heatproof bowl.
9. Gently whisk over a pan of simmering water until thick, creamy and cooked.
10. Place in a mixer and whisk at high speed until thick and cool.
11. In a separate bowl, whip the double cream until it makes peaks.
12. In yet another bowl (lots of washing up for you tonight!) whisk the mascarpone and 2 tbsp caster sugar until loose and creamy.
13. Fold together the mascarpone and double cream and then carefully fold in the egg mixture.
14. Remove the dish(s) with the sponge fingers from the fridge and sprinkle the poached rhubarb over the top.
15. Spoon over the egg and cream mixture, flatten out with a palette knife and chill well.
16. To serve, dust with cocoa powder.
Title: Peanut Butter Parfaits for Two
Ingredients:
- 1/2 light brown sugar
- 3 milk
- 2 light corn syrup
- 2 butter
- 2 creamy peanut butter
- 1/4 vanilla ice cream
- peanuts
Instructions:
1. In a saucepan, combine the brown sugar, milk, corn syrup and butter. Cook and stir over medium heat until sugar is dissolved and mixture is smooth, about 4 minutes. Remove from the heat; stir in peanut butter until smooth. Cool to room temperature.
2. Spoon half into two parfait glasses; top with ice cream. Repeat layers. Sprinkle with peanuts.
Title: Fairly Easy Macaroons
Ingredients:
- 1 1/2 all-purpose flour
- 1 confectioners' sugar
- 3 salt
- 1 granulated sugar
- 1/2 granulated sugar
- 2 water
- 3 water
- 1
Instructions:
1. Process the flour and the confectioners' sugar in a food processor for 20 seconds. Sift to remove any large pieces and to aerate the mixture.
2. Separate the eggs and put the whites in the bowl you'll use to whip them. Add a pinch of salt and using a beater, whip them until stiff peaks form.
3. Combine the water and granulated sugar in a small saucepan. Stir over medium heat until the sugar dissolves, then bring to a rapid boil.
4. Boil for 2 minutes; the temperature of the syrup should reach between 235°F and 240°F. Take the syrup off the heat. Slowly pour into egg whites while blending them with the beater.
5. Continue beating until the meringue is smooth, glossy, and forms soft peaks.
6. Fold in the flour/sugar until everything is evenly combined, then start stirring. This will thin the mixture. Stir until the batter runs in ribbons that disappear back into the mass in 10 to 20 seconds. Test frequently, and stop stirring when you reach this point.
7. Use a teaspoon cookie scoop or a pastry bag to deposit a generous teaspoon-sized round blob of batter onto a parchment-covered baking sheet. The cookie should flatten out, rather than remain in a tall blob. If it doesn't spread, stir the batter some more; your goal is a disc-like, fairly flat cookie.
8. Repeat with the remainder of the batter. Since the cookies won't spread as they bake, you can position them fairly close together.
9. Allow to rest in a dry place with good air circulation (a counter top is fine) until you can gently touch the tops and come away with a clean finger, about 2 hours. Towards the end of the resting time, preheat the oven to 275°F.
10. Bake the cookies for 25 to 30 minutes, till firm on the top.
11. Remove them from the oven, and cool completely on sheet. Use a thin spatula to carefully separate them from the parchment or foil.
12. Spread half the cookies with jam, ganache, frosting, nut butter, or any combination of fillings your heart desires. Top with the remaining cookies.
Title: White Chocolate Chip and Macadamia Nut Cookies
Ingredients:
- 1 butter
- 1 1/2 margarine
- 1/2 granulated sugar
- 2 brown sugar
- 1 1/2 eggs
- 3 vanilla extract
- 1/2 flour
- 1 baking soda
- 1 salt
- 1 1/2 white chocolate chips
Instructions:
1. Preheat oven to 350.
2. Cream butter and sugars until fluffy.
3. Add eggs and vanilla and beat well.
4. Blend in flour, baking soda and salt.
5. Stir in white chocolate chips and macadamia pieces.
6. Drop by teasponfuls onto ungreased baking pans.
7. Bake for 10-12 minutes.
Title: One Bowl Chocolate CupCakes
Ingredients:
- 1 sugar
- 1 1/2 flour
- 1/2 baking powder
- 1 1/2 salt
- 1/2 extra-large egg
- 1 milk
- 1/2 butter
- 5 vanilla extract
- 1 1/2 boiling water
- 1/2
Instructions:
1. Pre-heat the oven to 350ºF. Grease and line a 12-hole muffin tray with cupcake liners.
2. Sift all the dry ingredients into a large bowl.
3. Add the egg, milk, melted butter and vanilla extract and combine with the dry ingredients. Beat until the mixture is smooth.
4. Slowly add the boiling water and mix until combined.
5. Distribute the batter between the cupcake liners and place in the oven.
6. Bake for 20-25 minutes until a skewer inserted comes out clean.
7. Remove from the oven and allow to cool completely before decorating.