lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Wafer Cookie Dessert (Famous Wafers Copycat)
Ingredients:
- 1 granulated sugar
- 1/2 unsalted butter
- 3/4 salt
- 1/2 baking powder
- 1 egg
- 1 vanilla extract
- 1 unbleached all-purpose flour
- 1 1/2 heavy cream
- 1/4 sugar
- 1/4
- 2
- 1
Instructions:
1. Lightly grease (or line with parchment) two baking sheets, or more if you have them; you'll make 3 to 4 baking sheets' worth of cookies.
2. In a medium-sized bowl, beat together the sugar, butter, salt, baking powder, and espresso powder.
3. Beat in the egg and vanilla, then the flour and cocoa.
4. Cover the dough, and chill for 30 minutes.
5. While the dough is chilling, preheat the oven to 350°F
6. Roll the dough about 1/8" thick; use cocoa instead of flour to dust your rolling board and the dough.
7. Cut into 2 1/2"-round cookies. A biscuit cutter is handy for this.
8. Bake the cookies for 10 minutes. Watch them closely at the end of the baking time, and if you start to smell chocolate before 10 minutes has gone by, take them out.
9. When they're done, remove the cookies from the oven, and allow them to cool completely.
10. FILLING: Whisk together the heavy cream and other ingredients. When blended, whip until the cream holds a soft peak.
11. ASSEMBLY: Place one cookie on a small plate. Put about a tablespoon of whipped cream on top; our teaspoon cookie scoop, heaped up, works well here.
12. Top with a second cookie, using it to compress the whipped cream to about a 1/4"-thick layer.
13. Repeat with 4 more cookies, finishing with a layer of whipped cream.
14. Refrigerate from 4 to 24 hours before serving.
15. OTHER FLAVORING OPTIONS: To flavor 1 cup of cream, add one of the following combinations: *2 tablespoons confectioners' sugar + 3/4 teaspoon vanilla extract; *2 tablespoons confectioners' sugar + 1/8 teaspoon coconut flavor; *2 tablespoons confectioners' sugar + 1/8 teaspoon peppermint oil; *1 tablespoon granulated sugar + 1 tablespoon Dutch processed cocoa + 1 teaspoon espresso powder.
Title: Cinnamon Spice Cake
Ingredients:
- 3/4 cake flour
- 2 cake flour
- 1 baking powder
- 1/2 ground cinnamon
- 1/2 ground nutmeg
- 1/4 ground cloves
- 1/4 margarine
- 1/3 sugar
- 1/4 skim milk
- 1 egg
- 1/2 vanilla extract
- 1 powdered sugar
Instructions:
1. Coat an 8-inch square pan with cooking spray; set aside.
2. Combine cake flour, baking powder and spice; stir well and set aside.
3. Cream margarine; gradually add 1/3 c sugar, beating well at medium speed of an electric mixer. Add flour mixture, and beat well.
4. Combine milk, egg and vanilla; add to creamed mixture. Beat at low speed of electric mixer until blended. Continue beating mixture at high speed 2 minutes.
5. Pour batter into prepared pan. Bake at 350 degrees for 25-30 minutes or until wooden pick inserted in center comes out clean. Let cool. Sift powdered sugar over cooled cake.
Title: Peanut Butter Balls
Ingredients:
- 2 margarine
- 1 peanut butter
- 2 powdered sugar
- 12 chocolate chips
- 1
Instructions:
1. melt marg. & peanut butter.
2. Mix with powdered sugar.
3. refigerate at least one hour.
4. Melt chocolate chips & paraffin.
5. Roll peanut butter mixture into balls.
6. dip into chocolate.
7. refrigerate to harden.
Title: Peanut Butter Brownie Torte
Ingredients:
- 1 vanilla instant pudding mix
- 1 milk
- 24 creamy peanut butter
- 2 vanilla
- 3
- 1/2
- 2
- 1
Instructions:
1. Preheat oven according to brownie mix package directions. Line 13 x 9 x 2-inch baking pan with foil, extending ends over sides.
2. Prepare brownie mix according to package directions. Stir in peanut butter chips. Pour into prepared pan. Bake according to package directions. Cool completely on a wire rack.
3. Lift foil out of pan. Invert onto cutting board. Remove foil. Cut brownies into 3/4-inch pieces with a sharp knife.
4. Coarsely chop 20 peanut butter cups, reserving 4 for garnish.
5. Combine pudding mix and milk in large mixing bowl. Beat on low speed for 2 minutes, or until thickened. Add peanut butter and vanilla. Beat until smooth. Gently fold in 2 cups whipped topping.
6. Place half of brownies in bottom of trifle bowl or large glass bowl. Top with half of chopped peanut butter cups. Spoon on half of pudding mixture. Repeat layering. Top with remaining whipped topping. Slice each of remaining 4 peanut butter cups into 4 long pieces. Arrange on whipped topping to garnish. Chill.
7. Servings: 16.
Title: Coconut Macaroon Cookies (Gift Mix in a Jar)
Ingredients:
- 1/4 salt
- 1/4 flour
- 2 flour
- 2/3 sugar
- 5 1/3 sweetened flaked coconut
- 4
- 1
Instructions:
1. Creating the Gift in a Jar:
2. Wash and thoroughly dry a 1-quart wide-mouth canning jar.
3. Layer the ingredients in the jar as listed above starting with the salt, flour, sugar and then the flaked coconut - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
4. Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
5. COCONUT MACAROON COOKIES GIFT TAG:
6. Additional ingredients to be added by the recipient: 4 egg whites and 1 tsp almond extract.
7. COOKIE INSTRUCTIONS:
8. Preheat oven to 325; grease and flour a baking sheet.
9. Place the contents of the jar into a large bowl, and stir in the egg whites and almond extract until well blended.
10. Drop the dough by heaping teaspoonfuls onto prepared baking sheet, spacing the cookies about 2 inches apart.
11. Bake for 20 minutes, or until the edges are light brown in color.
12. Immediately transfer to wire racks and cool completely.
13. Serve immediately or store in an airtight container for up to 1week.
Title: Fresh Blueberry Cobbler
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 sugar
- 1/4 salt
- 1 1/2 baking powder
- 3/4 butter
- 1/3 fresh blueberries
- 2 sugar
- 1/3 vanilla extract
- 1
Instructions:
1. Add flour, 1/2 cup sugar, salt, and baking powder to a mixing bowl; stir to combine.
2. Add in milk and butter; stir to combine.
3. Spread batter into a greased 8-inch square baking pan.
4. Sprinkle blueberries evenly over batter.
5. Sprinkle with 1/3 cup sugar and drizzle with vanilla.
6. Bake at 350° for 40-45 minutes or until a pick comes out clean.
7. Can serve plain or with ice cream on top.
Title: Frosted Amaretto Brownies
Ingredients:
- 1 butter
- 1/3 margarine
- 1 1/4 all-purpose flour
- 1 sugar
- 3 amaretto liqueur
- 1 baking powder
- 1/2 salt
- 2 eggs
- 2 confectioners' sugar
- 3 margarine
- 1 vanilla extract
- 1 milk
Instructions:
1. Melt the chocolate and margarine in large saucepan over low heat, stirring frequently; remove from heat.
2. Stir in the remaining brownie ingredients.
3. Spread the mixture into a greased 9"x13" pan.
4. Bake at 350°F for 20 to 25 minutes or until toothpick inserted in center comes out clean.
5. Cool the brownies.
6. Mix together the FROSTING ingredients until smooth.
7. Spread the frosting over the brownies.
Title: American Bounty Cobbler
Ingredients:
- 1 1/2 all-purpose flour
- 2 baking soda
- 1 cream of tartar
- 1 salt
- 1/2 butter
- 1 sugar
- 1 egg
- 1/2 buttermilk
- 3 strawberries
Instructions:
1. Preheat oven to 350°F
2. Grease a 9x13" baking dish and set aside.
3. Sift together the flour, baking soda,
4. cream of tartar and salt in a medium bowl
5. and set aside.
6. In a large bowl, cream the butter and 3/4 cup of the sugaruntil very light then beat in the egg.
7. Add the flour to the butter mixture.
8. alternately with the buttermilk,
9. beginning and ending with the flour mixture.
10. Blend to incorporate wet and dry ingredients.
11. Do not over-mix.
12. Arrange the fruit in the baking dish.
13. Scatter the remaining 1/4 cup of sugar over the fruit.
14. Spoon the batter over the fruit.
15. Bake for 40 to 50 minute until the crust is golden brown and a toothpick inserted into the top comes out clean.
16. Serve warm.
Title: Banana Pudding Cake
Ingredients:
- 1 instant banana pudding mix
- 1 eggs
- 4 water
- 1 banana
- 1/4 confectioners' sugar
- 3/4 milk
- 2 vanilla extract
- 2 walnuts
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour a 10 inch Bundt pan.
3. In a large bowl, stir together cake mix and pudding mix.
4. Make a well in the center and pour in eggs, water, oil and mashed banana.
5. Beat on low speed until blended.
6. Scrape bowl, and beat 4 minutes on medium speed.
7. Pour batter into prepared pan.
8. Bake in a preheated oven for 50 to 55 minutes, or until cake tests done.
9. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
10. To make glaze:
11. In a small bowl, combine confectioners sugar, milk and vanilla.
12. Whisk until smooth and of a drizzling consistency.
13. When cake is cooled, drizzle icing over cake with a zigzag motion.
14. Sprinkle chopped nuts over wet icing if desired.
Title: Chocolate Upside Down Pudding
Ingredients:
- 1 flour
- 2 baking powder
- 1 salt
- 3/4 sugar
- 1/3 vanilla
- 2 milk
- 1 brown sugar
- 1/2 hot water
- 4
- 3/4
- 2
Instructions:
1. Mix dry ingredients.
2. Add vanilla, oil and milk. Mix.
3. Press into a greased 9 x 13 pan.
4. Sprinkle cocoa and brown sugar over top, and pour hot water over all. DO NOT STIR.
5. Bake 350 35-40 minutes.
Title: Butter Gems
Ingredients:
- 1/2 butter
- 1/4 sugar
- 1 1/2 all-purpose flour
Instructions:
1. Cream butter and sugar.
2. Add flour and mix to form a thick paste.
3. Turn dough out onto a lightly floured surface and knead until smooth. Wrap in plastic wrap and chill for at least 30 minutes.
4. Preheat oven to 350. Grease two baking sheets.
5. Roll dough on a lightly floured surface to 1/4" thickness. Cut out rounds with a 1 1/4" cookie cutter. Bake on sheets for 10 minutes, or until pale golden. Transfer to a wire rack to cool completely.
6. Cookies can be decorated with piped swirls of buttercream and colored sugar.
Title: Italian Cheese Mousse
Ingredients:
- 2 ricotta cheese
- 1/3 sugar
- 1/4 icing sugar
- 1/3
- 1/2
- 2
- 1 1/2
- 4
Instructions:
1. With a mixer, beat 2 cups ricotta cheese until smooth. Gradually beat in sugar and liqueur.
2. Add toasted almonds, orange peel, semi-sweet chocolate and mix well.
3. With clean beaters, whip whipping cream with icing sugar until stiff peaks form. Fold most of the whipping cream into the ricotta mixture, reserving enough to garnish the dessert. Serve in 8 decorative dishes or in one large glass bowl.
4. Garnish with the reserved whipped cream. Sprinkle with chocolate curls or sprinkles of desired or top with candied fruit.
5. Chill for at least 6 hours.
Title: Berry Bliss Parfait
Ingredients:
- 1 strawberry Jell-O gelatin dessert
- 4 sour cream
- 1 frozen sweetened raspberries
- 1 frozen sliced strawberries in syrup
- 1/2 lemon juice
- 1/4 powdered sugar
- 3/4 water
- 1/2 strawberry ice cream
- 1
Instructions:
1. Dissolve gelatin in boiling water (see package directions).
2. Stir in sour cream with a wire whisk.
3. Add ice cream and stir until melted.
4. Add raspberries, strawberries, and lemon juice.
5. Stir until well blended.
6. Pour into 6 parfait glasses.
7. Cover and chill.
8. Top with whipped cream and chocolate shavings, if desired.
Title: Bread Pudding
Ingredients:
- 3 butter
- 3 eggs
- 1 sugar
- 1 coconut milk
- 3 ground cinnamon
- 1/4 ground cardamom
- 1/4 ground ginger
- 1/4 salt
- 1 baguette
- 1 dried figs
- 6 cashew nuts
- vanilla ice cream
Instructions:
1. Preheat the oven to 350 degrees F. Pour the melted butter into a 9 by 13-inch baking dish and use a pastry brush to make sure the dish is well coated.
2. In a large bowl, whisk the eggs and sugar together, then add the coconut milk, the whole milk, the spices and a pinch of salt. Add bread and figs and toss. Let soak for 15 minutes.
3. Pour the mixture into the prepped baking dish and sprinkle with the cashews. Bake until the pudding pulls away from the sides of the dish, about 35 minutes.
4. Remove the pudding from the oven and serve with ice cream.
Title: Charleston Fresh Peach Cobbler
Ingredients:
- 10 -12 flour
- 1 sweet wine
- 1 baking powder
- 1 brown sugar
- 1/4 cinnamon
- 1 butter
- 1 salt
- 1/2 white sugar
- 1 sour cream
- egg
Instructions:
1. Place peaches in a bowl; add some alcohol to taste (and a sprinkle of brown sugar if peaches are not very sweet). Let the peaches sit for at least an hour---don't skip this step.
2. Preheat oven to 350. In a medium mixing bowl, cream together the butter and white sugar. Add egg and stir. Add flour, baking powder, cinnamon, and salt. Add sour cream; stir until just combined.
3. Place the peaches in the bottom of a 9x13 baking dish (or into individual serving dishes), filling the dish halfway to the top. Drop cobbler batter by spoonfuls on top of the peaches (don’t smooth out dough---leave pockets).
4. Bake cobbler for 30 minutes, or until golden brown.
Title: Sugar-Free Custard
Ingredients:
- 8 eggs
- 2 low-fat milk
- 2 vanilla
- 1 salt
- 1/4 cinnamon
- 1/4 nutmeg
- 1/4
- 6
Instructions:
1. Mix milks, vanilla, salt, cinnamon, and sweeteners (add more or less to taste, but slightly sweeter, as the eggs will temper it a little).
2. Whisk eggs and add to milk mixture. Whisk until smooth.
3. Pour equal amounts into 10 ramekins sprayed with nonstick cooking spray.
4. Sprinkle tops with nutmeg.
5. Put ramekins into a large cake pan and place into an oven preheated to 300 degrees.
6. Carefully pour hot water into the cake pan, to create a water bath for the custards.
7. Bake for one hour, until custard is set and skin has formed on top, but middle still jiggles when you shake the pan.
8. Remove from water bath. Cool for 15 minutes. Serve warm or cold. Refrigerate until serving. Great topped with a little whipped cream.
Title: Lemon Chiffon Pudding Cake
Ingredients:
- 3 1/2 all-purpose flour
- 2/3 granulated sugar
- 2 butter
- 3 fresh lemon juice
- 2/3 lemon, zest of
- 1 eggs
- 2 cream of tartar
- 1/8
Instructions:
1. Preheat oven to 350F/175°C.
2. Mix flour and sugar until well blended.
3. Beat together butter, lemon juice, milk, lemon zest and egg yolks until homogeneous (it won't be "smooth" because of the zest). Stir into dry ingredients just until blended.
4. In a clean bowl, whip egg whites and cream of tartar (by hand or with electric beater) until stiff and glossy. Stir 1/4 of egg whites into base. Gently fold remaining whites into base, taking care not to deflate egg whites too much. Transfer to souffle dish or small casserole. Bake 35 minutes or until almost set (center of souffle should be slightly wobbly when pan is gently shaken). Serve hot or cold.
Title: Sour Cream Banana Cake
Ingredients:
- 1/3 canola oil
- 1 sour cream
- 1/3 soymilk
- 1 vanilla
- 3 bananas
- 2 all-purpose flour
- 1 sugar
- 2 cornstarch
- 1 1/4 baking powder
- 1 baking soda
- 1/2 salt
- 1/4 nutmeg
- 1/2 cinnamon
Instructions:
1. Preheat oven to 350º F.
2. Whisk all the wet ingredients together in a medium bowl until smooth. Set aside. Whisk dry ingredients together in a large bowl. Spray your bundt pan with cooking spray, or lightly grease. Flour the bundt pan with some of the dry mix, pouring excess back into the bowl when finished.
3. Mix wet ingredients into the dry, adding a tablespoon or so of soymilk if needed. Batter will be thick but not dry.
4. Pour evenly into the bundt pan and bake for 50 minutes or until a toothpick comes out clean. Let cool completely before removing from pan.
5. Serve with powdered sugar and fresh strawberries.
Title: One Dish Microwave Brownies
Ingredients:
- 1/2 butter
- 6 sugar
- 1 eggs
- 2 vanilla
- 1 flour
- 3/4 baking powder
- 1/2 salt
- 1/4
Instructions:
1. Put butter in a baking dish and melt in the microwave on high 30 seconds.
2. Add cocoa and mix well.
3. Add sugar and mix well.
4. Add eggs and mix well.
5. Add all other ingredients and mix well.
6. Place baking dish in microwave and cook for 5 to 6 minutes on high. Rotate half way if necessary.
Title: Sensational Spudnuts
Ingredients:
- 2 quick-rising yeast
- 4 milk
- 1 1/2 salt
- 1 margarine
- 5 eggs
- 1 sugar
- 2 mashed potatoes
- 2 -3 nutmeg
- 2 1/2 flour
- 1 icing sugar
- 2 margarine
- 1/8 hot water
Instructions:
1. mix together first 8 ingredients stir well, add enough flour to form a soft dough.
2. let rise until double the size then knead and roll out to 1/2 inch thick. Cut like doughnuts and let rise again. Deep fry until golden brown.
3. Glaze:
4. Mix together icing sugar margarine and add enough water to make a runny glaze, dip spudnuts in and set to cool.
5. Or shake spudnuts in a bag of 1 cup of white sugar and 1/2 cup of brown sugar.
Title: Charlotte Royal
Ingredients:
- 4 eggs
- 2 sugar
- 1/2 salt
- 1/4 vanilla
- 1 flour
- 3/4 cornstarch
- 1/4 confectioners' sugar
- 3 gelatin
- 2 sugar
- 1/2 lemon juice
- 1 salt
- 1/4
- 1 1/2
Instructions:
1. To make the jelly roll, first preheat the oven to 350 degrees.
2. Using an electric mixer, whip the eggs until light and frothy and lemony in color (about 5 minutes). Add the sugar and continue to mix until the sugar grains are completely disolved.
3. Sift together the dry ingredients (flour, cornstarch and salt) and add to the sugar and eggs. Finally, mix in the vanilla.
4. Line a jelly roll pan with parchment and lightly oil or prepare with cooking spray. Pour batter in pan and bake in oven about 25 minutes, until cake is browned and a toothpick inserted in center comes out clean.
5. Remove from pan and place on a clean dishcloth dusted with confectioners sugar. Allow the jelly roll to cool 5 minutes. Trim hard edges off the cake to make the cake easier to roll. Remove parchment paper. Lightly spread 2 cups jam on the top of the cake and begin creating the jelly roll. Begin your roll from the narrow side of the cake and use the dishtowel to gently turn the cake on itself. (Remember to push back the towel as you roll the cake.) Continue rolling until done. Leave towel around the exterior to force the roll to retain the shape while cooling.
6. Once the cake is cool, cut into 1/4 inch slices and use slices to line a rounded (dome-shaped) casserole dish.
7. Warm the last cup of jam and brush on the inside of the jelly roll shell. You may not need the entire cup to do this.
8. To prepare the cream filling, dissolve the unflavored gelatin into a bowl with 2 tablespoons of warm water. Allow the gelatin to sit for 5 minutes.
9. Whip the heavy cream until it reaches the soft peak stage. Sprinkle in the salt and lemon juice. Whip in the gelatin, then the sugar 1 or 2 tablespoons at a time until the cream reaches the stiff peak stage.
10. Fold the cream mixture into the jell roll shell, smoothing to a uniform height. Cover with plastic and chill at least 3 hour, preferably overnight.
11. To serve, invert casserole dish onto serving plate. Slice and serve.
Title: Pumpkin Spice Layer Cake With Caramel and Cream Cheese Frosting
Ingredients:
- 3 all-purpose flour
- 2 baking soda
- 2 baking powder
- 1 cinnamon
- 1/2 ground ginger
- 1/4 ground cloves
- 1/4 nutmeg
- 1/4 ground allspice
- 1/4 ground cardamom
- 1 pumpkin puree
- 1 1/2 sugar
- 1 1/4 eggs
- 4 powdered sugar
- 2 heavy whipping cream
- 1 heavy whipping cream
- 1/2 vanilla extract
- 1 salt
- 1 cream cheese
- 1/4 unsalted butter
- 8
- 1/4
Instructions:
1. For cake:
2. Preheat oven to 350°F Butter and flour two 9-inch cake pans with 1 1/2-inch-high sides, tapping out any excess flour. Whisk first 9 ingredients in large bowl. Using electric mixer, beat pumpkin, sugar, and oil in another large bowl. Add eggs 1 at a time, beating to incorporate between additions. Mix in orange peel. Add flour mixture; beat on low speed just to blend. Divide batter between prepared pans.
3. Bake cakes until tester inserted into center comes out clean, about 33 minutes. Cool in pans 10 minutes. Invert onto rack, then turn top side up and cool completely.
4. For frosting:
5. Sprinkle 1/2 cup powdered sugar over bottom of small nonstick skillet. Cook over medium heat until sugar melts (do not stir). Continue cooking until sugar turns deep amber, stirring occasionally, about 2 minutes. Carefully stir in 1/2 cup cream, vanilla, and salt (mixture will bubble vigorously). Stir until any caramel bits dissolve. Stir in remaining 1 tablespoon cream. Strain into small bowl. Cool caramel to room temperature.
6. Sift remaining powdered sugar into medium bowl. Using electric mixer, beat cream cheese and butter in large bowl. Gradually beat in powdered sugar. Beat in cooled caramel. Cover and chill frosting until firm enough to spread, about 2 hours.
7. Using long serrated knife, trim rounded tops from cakes. Place 1 cake layer on cake plate, cut side up. Spread 3/4 cup frosting over. Place second cake layer, cut side down, atop frosting. Cover top and sides of cake with remaining frosting, creating smooth surface. Let stand at room temperature 2 hours before serving. Sprinkle candied orange peel over top of cake if using. Cut into wedges and serve.
Title: Chocolate Chip Bundt Cake
Ingredients:
- 2/3 pecans
- 1/4 butter
- 2 granulated sugar
- 2 3/4 all-purpose flour
- 1 baking soda
- 1 salt
- 1 butter
- 1 dark brown sugar
- 1/2 granulated sugar
- 1 vanilla extract
- 4 eggs
- 1 buttermilk
- 1
Instructions:
1. Preheat oven to 350°F.
2. Make the pecan topping by mixing together the first 3 ingredients in a small bowl, using a fork. Sprinkle in a greased and floured 12-cup Bundt cake pan.
3. Whisk flour, baking soda and salt together in a separate bowl.
4. Beat butter, brown sugar, granulated sugar and vanilla at medium speed in stand mixer for 3 to 5 minutes or until fluffy.
5. Add eggs, one at a time, beating until just blended.
6. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape the bowl as needed. Fold in chocolate mini morsels (Mixture will be thick.). Spoon batter into Bundt cake pan.
7. Bake at 350°F for 50 to 55 minutes or until a long wooden pick inserted in center comes out clean. Cool in a pan on a wire rack for 10 minutes. Remove from pan to wire rack and cool completely for about an hour before serving.
8. Garnish, if desired. Suggested garnishes: whipped cream, cherries.
Title: Blueberries and Cream Cupcakes
Ingredients:
- 1/2 sea salt
- 1/4 baking soda
- 1/4 eggs
- 3 vanilla extract
- 1/2 frozen blueberries
- 1/2 fresh blueberries
- 1
Instructions:
1. In a small bowl, combine coconut flour, salt and baking soda.
2. In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand mixer.
3. Mix dry ingredients into wet, blending with a hand mixer.
4. Gently fold in frozen blueberries.
5. Scoop batter one heaping ¼ cup at a time into paper lined cupcake tin.
6. Bake at 350° for 20-25 minutes.
7. Cool 1-2 hours and then top with Whipped Cream Frosting.
8. Decorate each cupcake with 4-5 fresh blueberries (place on top of frosting).
9. Serve.