lumicero/recipes-ing2inst huggingface dataset:
Title: Lowfat Dark Chocolate Cake With Whipped Frosting
Ingredients:
- 1/4 all-purpose flour
- 2/3 baking soda
- 1 1/3 salt
- 1 granulated sugar
- 1/4 vanilla
- 1 1/4 sugar
- 2 cream of tartar
- 1 vanilla
- 1
- 1/2
- 1/8
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Oil an 8 inch round or sqaure cake pan (or a 9 inch heart shaped cake pan). Cut a piece of wax paper to fit, place in bottom of pan, and oil it too. Dust with cocoa powder and shake out the excess.
3. Mix 2/3 cup cocoa, flour, baking soda, and salt in a bowl.
4. In another bowl with a mixer, blend 1 1/4 cups sugar, 1/4 cup oil, 2 egg whites, 1 teaspoon vanilla, and 1 cup water. Add flour mixture and stir to mix. Then, beat until batter is smooth. Scrape batter into prepared pan.
5. Bake in a 350 degree oven until cake begins to pull back from pan and springs back when lightly pressed in center, 35 to 40 minutes.
6. Let cool in pan on rack for 10 minutes. Run a knife between cake and pan rim, invert cake on rack, and remove wax paper. Let cool 1 hour.
7. Prepare a double boiler and heat over high until water in bottom pan is boiling. Be sure water in bottom pan does not evaporate.
8. In top pot of double boiler (before placing on bottom pot of double boiler), combine 1 egg white, 1/2 cup sugar, and cream of tartar. Beat with a hand mixer until blended. Reduce heat to maintain a gentle simmer and place pan on top of double boiler. With mixer on medium speed, beat until it holds peaks that curve slightly, 5 to 7 minutes (also known as "soft peaks"). Be sure not to overcook or the frosting will be grainy.
9. Remove from heat and bottom pan, and mix in 1/2 teaspoon vanilla. Immediately frost cooled cake. Best when eaten same day.
Title: Roasted Peaches With Goat Cheese and Honey
Ingredients:
- 2 honey
- 4 hazelnuts
- 2
- 1/3
Instructions:
1. Preheat oven to 425.
2. To roast peaches line a baking sheet with foil or parchment paper. Place peach halves side up and bake for about 20 minutes.
3. Remove from oven, let cool briefly, then place 1 tablespoon of goat cheese into the center of each peach half. Drizzle honey over the peaches and top with roasted hazelnuts.
Title: Chocolate Peanut Butter Krispies
Ingredients:
- 1/2 chocolate chips
- 1/2
- 1 1/2
Instructions:
1. Melt the chips and stir in cereal.
2. Drop by tablespoons onto waxed paper.
3. Chill until set.
Title: Cherry Parfaits
Ingredients:
- 1 ricotta cheese
- 1 powdered sugar
- 1/4 sour cream
- 1/4 plain yogurt
- 1 1/2 coffee
- 1 graham crackers
- 6 cherry pie filling
- 6 cherries
- fresh mint leaves
- chocolate
Instructions:
1. In a large bowl, combine ricotta cheese, powdered sugar, sour cream and iced coffee; mix well and set aside.
2. In a blender or food processor, process graham crackers; in small batches, until finely crushed.
3. In an 8 ounced parfait glass, add 2 tablespoons ricotta cheese mixture, 2 tablespoons graham cracker crumbs, and 2 tablespoons cheery pie filling. Repeat 1 more time. Finish with a dollop of ricotta cheese mixture, a cherry and a mint leaf.
4. Garnish with grated chocolate before serving if desired.
5. Refrigerate any left overs.
Title: Grapes Elizabeth
Ingredients:
- 1 green grape
- 2 fat free sour cream
- 1 brown sugar
Instructions:
1. Mix the brown sugar and sour cream in a small bowl and then stir in the grapes.
2. Divide between serving dishes and serve.
Title: Low Fat Peanut Butter S'more Bars
Ingredients:
- 1 egg substitute
- 1/2 non-fat vanilla yogurt
- 1/2 water
- 1/4 low-fat graham crackers
- 12 miniature marshmallow
- 1
- 1/2
Instructions:
1. Lightly grease 9x13 baking dish and preheat oven to 350°F Place whole crackers down middle of pan. Break other crackers to make a full layer of crackers on bottom of pan.
2. Mix brownie mix, according to package, subbing egg substitute for eggs and vanilla yogurt for oil.
3. Pour brownie mix over graham crackers and put in oven for about 25 to 28 minutes or till brownies are ALMOST done.
4. Remove from oven, do NOT turn oven OFF.
5. Pour marshmallows and chips over brownies evenly.
6. Put back in oven for about 3 to 4 minutes or till marshmallows are puffed and chips are soft.
7. Take out of oven and allow to cool for about 2 minutes Using a knife gently spread the marshmallows and chips over entire top of brownies. Use wet knife to cut into pieces and serve. Do NOT stack these together to store. Store in a single layer in tightly covered dish.
Title: Blond Brownies
Ingredients:
- 2/3 butter
- 2 1/2 brown sugar
- 3 eggs
- 1 vanilla
- 2 1/2 flour
- 2 baking powder
- 1/2 salt
- 3/4 chocolate chips
- 3/4 walnuts
Instructions:
1. In a heavy saucepan, over low heat, melt the butter. Remove from heat and add the brown sugar. Mix well and cool slightly. Add eggs, one at a time, beating after each addition. Add vanilla and stir again.
2. In a large mixing bowl, sift flour, backing powder, and salt. Add brown sugar mixture and stir well. Add chocolate chips and/or walnuts, if using.
3. Spread evenly in a buttered 9 x 13 pan, and bake in a preheated 350 F oven. Test often with a toothpick or cake tester, as they are still quite blond when done. Cool slightly and cut into bars.
Title: Zucchini Date Cake
Ingredients:
- 3 eggs
- 2 sugar
- 1 vanilla
- 2 zucchini
- 2 baking powder
- 1 baking soda
- 2 salt
- 1 cinnamon
- 2 flour
- 2 dates
- 3/4
- 1 1/2
Instructions:
1. Mix eggs, sugar, oil and vanilla.
2. Beat until smooth.
3. Add zucchini.
4. Stir in dry ingredients.
5. Add dates and nuts.
6. Pour into a 9x13 greased and floured pan.
7. Bake at 325 degrees for 45 minutes to one hour.
Title: Authentic Mexican Marranitos (Molasses Gingerbread Pigs)
Ingredients:
- 1 1/4 brown sugar
- 1/4 vegetable shortening
- 1 1/2 baking soda
- 1 1/2 cinnamon
- 1 1/2 vanilla
- 1 unsulphured molasses
- 1 egg
- 1/4 milk
- 6 all-purpose flour
- 1 egg
Instructions:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, stir together brown sugar, shortening, baking soda, cinnamon and vanilla until the mixture forms a firm paste.
3. Add, mixing after each addition until blended, the molasses, egg and milk.
4. Gradually add the flour, mixing to form a dough; Roll dough out to about 1/4 inch thick; cut with a large pig-shaped cutter; Place each marranito on a cookie sheet lined with parchment paper.
5. In a cup or small bowl, beat egg; Using a pastry brush, paint tops of marranitos lightly with beaten egg.
6. Bake for 15 to 17 minutes, or until browned.
Title: Fourth of July Cake (Yeast Cake)
Ingredients:
- 2 dry yeast
- 1 warm water
- 1 1/2 sugar
- 4 1/2 all-purpose flour
- 1 butter
- 1 margarine
- 1 1/2 salt
- 1 1/2 ground ginger
- 3 ground mace
- 2 eggs
- 2 brandy
- 1 sweet sherry
- 1 seedless raisin
- 1/2 dried currant
- citron
Instructions:
1. FOR THE CAKE: Soften yeast in warm water. Beat in 2 tablespoons of the sugar and 1 cup of the flour. Cover and let rise in a warm place until double in size.
2. Blend butter or margarine with salt, spices and remaining sugar. Beat in eggs, 1 at a time. Add next 5 ingredients. Mix well. Beat in remaining flour and continue beating until batter is smooth. Turn into a greased 10 x 4 inch tube pan. Cover and let rise in a warm place until double in size, about 2 hours.
3. Bake in a preheated moderate oven 350°F 1 hour or until browned. Turn onto a wire rack to cool. Spread top and sides with Butter Cream Frosting. If desired, place boxwood or blueberry leaves around the top edge of cake. Yield: One 10-inch tube cake.
4. FOR THE BUTTER CREAM: Add sugar and cream or milk alternately to butter or margarine, using just enough to make frosting of smooth spreading consistency. Stir in 1/4 teaspoon mace and vanilla extract. Spread over cold cake. Yield: Frosting for top and sides of a 10 x 4 inch tube cake.
5. The Spice Cookbook.
Title: Norwegian Rhubarb Pudding
Ingredients:
- 1 3/4 water
- 3/4 granulated sugar
- 1 1/2 fresh rhubarb
- 1/4 cold water
- 3 cornstarch
- 1/2 vanilla extract
- 1 granulated sugar
- 2
Instructions:
1. Heat 1 3/4 cups water and 3/4 cup sugar to boiling, stirring occasionally.
2. Add rhubarb.
3. Simmer uncovered until rhubarb is tender, about 10 minutes.
4. Mix 1/4 cup water and the cornstarch; stir into rhubarb.
5. Heat to boiling, stirring constantly.
6. Boil and stir 1 minute.
7. Stir in vanilla extract.
8. Pour into serving bowl or dessert dishes. Cover and refrigerate.
9. Beat whipping cream and 2 tablespoons sugar in chilled bowl until stiff.
10. Pipe through decorators' tube or spoon onto pudding.
Title: Microwave Caramel Biscuits
Ingredients:
- 1/3 brown sugar
- 3 butter
- 1 water
- 1 pecans
- 1/2
Instructions:
1. Combine brown sugar, butter and water in glass pie plate.
2. Microwave on medium until butter is melted (30 sec.).
3. Stir and add nuts to dish. (optional).
4. Separate biscuits on wax paper and cut each biscuit into quarters.
5. Add the biscuits to the sugar mixture.
6. Stir to coat each piece.
7. Push biscuits away from the center of the pie plate and then set a custard cup in the middle of the plate open end up.
8. Microwave on a medium setting for 5 to 5-1/2 minutes or until the biscuits are no longer doughy.
9. Let stand 2-minutes. Twist custard cup to remove it.
10. Invert biscuit ring onto a serving plate and enjoy!
Title: Algerian Stuffed Dates
Ingredients:
- 24 dates
- 2 marzipan
- 2/3 powdered sugar
- 2
Instructions:
1. Cut a lengthwise slit down the center, but not through, each date; remove seeds.
2. Sprinkle food coloring over marzipan, if desired; gently knead 4 to 5 times or until color is incorporated into marzipan.
3. Divide marzipan mixture evenly among dates; stuff into slits.
4. Sprinkle with powdered sugar.
Title: Apple Brown Lennie
Ingredients:
- 10 apples
- 2 ground cinnamon
- 1 1/2 flour
- 3/4 brown sugar
- 1/2 butter
- 2/3 brown sugar
- 1/4 hot water
Instructions:
1. Make topping first: In a mixing bowl, combine flour and brown sugar.
2. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
3. Set aside.
4. Then make syrup: Combine syrup ingredients in a small bowl and stir well; set aside.
5. Preheat oven to 350F degrees.
6. Lightly grease a 12x8 baking pan.
7. Peel, core and slice 10-12 medium-sized baking apples (use 12 if they're kind of small or you use a 13x9 pan), preferably Northern Spy.
8. Arrange apple slices in bottom of pan and sprinkle with the cinnamon.
9. Drizzle with half the syrup, cover with all the topping mixture, then drizzle the remaining syrup over top.
10. Bake for 1 hour.
11. Serve warm with vanilla ice cream.
Title: Tahiti Po'e
Ingredients:
- 2 kiwi fruits
- 1 pineapple
- 1 orange
- 2 brown sugar
- 2 white rum
- 1/2 orange
- 1/2 lemon
- 1/2 orange
- 1/2 grapefruit
- 2 1/2 cornstarch
Instructions:
1. Peel and thinly slice pineapple. Peel and quarter kiwis, remove white parts and cut green parts into small cubes.
2. Peel and filet orange, keeping the juice.
3. Mix fruits with sugar, rum, orange and lemon peel, set aside.
4. Mix 5 tablespoons of fruit juice with starch, heat rest of the juice and stir in the dissolved starch.
5. Bring to a light boil, add fruits and let simmer for about 10 minutes.
6. Pour into 4 serving bowls, let cool and chill for 3 hours.
7. Serve with desired garnish.
Title: The Best Peanut Butter Cookies!
Ingredients:
- 1 butter
- 1 granulated sugar
- 1 brown sugar
- 2 eggs
- 1 1/2 peanut butter
- 2 1/2 flour
- 1 baking soda
- 1 vanilla extract
Instructions:
1. Preheat oven to 350 degrees Farinheight, bake for about 10 minutes or until golden brown.
2. Mix butter, sugar(s), and peanutbutter. Make shure that the butter is melted enough or you willl have clumps of it in your batter.
3. Mix the eggs and vanilla. Make shure to mix them togerther before adding to your batter.
4. Mix the flour and the baking soda. make shure to mix them together before adding to your batter.
5. Bake.
6. Indent design with fork.
7. Cool.
8. Enjoy!
Title: Date Moons
Ingredients:
- 1/2 butter
- 1 cream cheese
- 1 all-purpose flour
- 1/8 salt
- 1 dates
- 1/4 sugar
- 1/4 water
- 1/2 walnuts
- 1 powdered sugar
- 1/2
Instructions:
1. Preheat oven to 375 degrees.
2. Beat butter and cream cheese at medium speed with an electric mixer until smooth. Add flour and salt, and beat until blended.
3. Shape dough into a ball and wrap well in waxed paper or cling wrap. Chill for an hour.
4. Combine dates, sugar, and water in a saucepan and cook over medium heat 3 to 5 minutes or until thickened. Remove fruit puree from heat; stir in walnuts and orange rind, and let cool.
5. Divide chilled dough in half. Place half (or less) on a lightly floured surface, and roll to 1/8-inch thickness. Cut dough with a 2 1/2-inch round cutter, and place on a lightly greased baking sheet. Spoon 1/2 teaspoon date mixture in center of each cookie. Repeat procedure with remaining dough.
6. Fold dough over filling, pressing edges with tines of a fork to seal.
7. Bake for 15 minutes or until lightly browned. Remove from oven and let cool for a few minutes. Remove to a cooling rack until fully cool.
8. Sprinkle with powdered sugar.
Title: Chocolate Peanut Butter Cookies
Ingredients:
- 1 eggs
- 3 butter
- 1/2 creamy peanut butter
- 1/2
Instructions:
1. Mix ingredients well. Drop by spoonfuls onto cookie sheet.
2. Bake 8-10 minutes at 350 degrees.
3. These cookies don't spread much so you can make them big or smaller. 10 minutes for the bigger cookies, 8 for smaller ones.
Title: Cinnamon Sugar Biscotti
Ingredients:
- 2 all-purpose flour
- 2 1/2 ground cinnamon
- 1 baking powder
- 1/4 salt
- 1 sugar
- 3 sugar
- 6 unsalted butter
- 2 eggs
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 325*F.
2. Mix flour, 1 1/2 tsp cinnamon, baking powder and salt in medium bowl to blend.
3. Beat 1 cup sugar and butter in a large bowl until fluffy.
4. Add 1 egg; beat well.
5. Add egg yolk; beat well.
6. Mix in vanilla, then dry ingredients.
7. Transfer dough to work surface and divide in half.
8. Shape each half into 9-inch long, 1 1/2 inch wide log.
9. Transfer logs to prepared baking sheets that you have lined with parchment paper.
10. Beat remaining egg in small bowl.
11. Brush logs with egg.
12. Bake until golden and firm to touch (dough will spread) about 50 minutes.
13. Cool on sheets.
14. Maintain oven temperature.
15. Mix remaining 3 TBS sugar and 1 tsp cinnamon in small bowl to blend.
16. Using serrated knife, cut logs into 1/2 inch wide diagonal slices.
17. Place biscotti, cut side down, on baking sheets.
18. Sprinkle 1/4 tsp cinnamon sugar mixture over each biscotti.
19. Bake until pale golden, about 20 minutes.
20. Store airtight at room temperature.
Title: Banana Cupcake Filling
Ingredients:
- 1 banana
- 1/2 confectioners' sugar
- 1/2 cinnamon
- 1/4 - 1/2 milk
Instructions:
1. Mash banana.
2. Combine with sugar, cinnamon, and chips.
3. Add in just a small splash of milk to thin.
4. Pour most of your cupcake batter recipe into bake pan. Add about a spoonful of filling, then top with another small spoonful of cupcake batter.
5. Cook according to cupcake batter recipe.
Title: Mama Foss's Mandarin Orange Cake
Ingredients:
- 2 granulated sugar
- 2 all-purpose flour
- 2 baking soda
- 1/2 salt
- 2 eggs
- 2 mandarin oranges
- 2 vanilla extract
- 1 walnuts
- 3/4 light brown sugar
- 3 butter
- 3 milk
Instructions:
1. Combine all ingredients for the cake and beat well.
2. Pour into greased 9x13" pan and bake at 350 F for 45 minutes.
3. While cake is still hot, bring ingredients for the glaze to a boil in a small saucepan over medium-high heat.
4. Poke holes in the top of the cake every inch or so with a toothpick.
5. Pour glaze over the top of the warm cake.
Title: Fall-Favorite Pumpkin Pound Cake
Ingredients:
- 1 eggs
- 1/2 water
- 3 pumpkin
- 1/4 nutmeg
- 1 cinnamon
- 1/2 sugar
- 1
- 3/4
- 1/2
Instructions:
1. Mix batter using ingredients in the order given.
2. Beat for 3 minutes.
3. Pour into greased tube pan.
4. Bake 1 hour at 350 degrees.
Title: Toasted Coconut Shortbread
Ingredients:
- 1/2 unsweetened dried shredded coconut
- 3/4 unsalted butter
- 1/2 sugar
- 1/2 - 3/4 kosher salt
- 1/2 vanilla extract
- 1 1/3 all-purpose flour
- 1 all-purpose flour
- 1/3
Instructions:
1. Preheat oven to 325°F Spread coconut on rimmed baking sheet. Bake until coconut is light golden, stirring occasionally, about 8 minutes. Cool completely, then grind in a coffee grinder, food processor or blender until coarsely ground.
2. Using electric mixer, beat butter and sugar in large bowl until well blended. Mix in salt and vanilla. Beat in flour in 2 additions. Stir in toasted coconut. Gather dough together, flatten into a disc and wrap in plastic. Chill at least 1 hour. (Can be prepared 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.).
3. Preheat oven to 325°F Line a rimmed baking sheet with parchment paper.
4. Roll out dough disk on lightly floured work surface to scant 1/4-inch thickness. Using 1 3/4- to 2-inch-diameter cookie cutters, cut dough into rounds. Transfer cookies to prepared baking sheets, spacing 1 inch apart. Gather dough scraps and reroll; cut out additional cookies. OR.
5. Before chilling form dough into a log - 1 3/4- to 2-inch-diameter, wrap well in plastic and then place in a baggie or foil. After chilling, with a thin bladed sharp knife slice scant 1/4-inch thick rounds. Place on cookie sheets as above.
6. Bake cookies until light golden, about 20 minutes. Cool on baking sheets 10 minutes. Transfer cookies to racks and cool completely. (Can be made ahead. Store airtight at room temperature up to 1 week.).
7. Note 1 - If you can't find unsweetened, use sweetened and cut back the sugar by 2 tablespoons.
8. Note 2 - for unsweetened coconut, the smaller amount of salt, with sweetened, the larger amount. If you don't have Kosher salt, halve the amount of table salt.
Title: Berry Delicious Chia Pudding (VEGAN)
Ingredients:
- 12 blueberries
- 6 blackberries
- 1 Hass avocado
- 1 lemon juice
- 2 -3
- 14
- 1/2
Instructions:
1. Step 1. Place berries, avocado and lemon juice in blender. Blend til smooth. .
2. Step 2. Add agave nectar and Juicy Juice (I used berry AND Kiwi Strawberry, No Sugar Added). Blend til combined.
3. Step 3. Pour into medium sized bowl and add chia seeds, stirring til well blended.
4. Step 4. Cover and refrigerate for at least 2 hours. Serve with our without organic whipped cream (I use CocoWhip, a non dairy, coconut based whipped topping) YUMMMMM!
Title: Blueberry Cake
Ingredients:
- 1 cream cheese
- 8 eggs
- 2 water
- 1/4 blueberries
- 1/4
- 2
Instructions:
1. Cream cake mix and cream cheese. Add eggs and water.
2. Dust blueberries with flour and fold inches. Bake in a bundt pan at 350 degrees for 45 minutes or until a toothpick comes out clean when inserted into the cake.
Title: Cinnamon Roll-Topped Mixed Berry Cobbler
Ingredients:
- 2 frozen mixed berries
- 1 sugar
- 1/4 quick-cooking tapioca
- 1/4 water
- 2 vanilla
- 1
Instructions:
1. Combine berries, sugar, tapioca, water and vanilla in CROCK-POT slow cooker; top with cinnamon rolls.
2. Cover; cook on LOW 4 to 5 hours.
3. Serve warm, drizzled with icing.
4. Note: This recipe was designed to work best in a 5-quart CROCK-POT slow cooker. Double the ingredients for larger CROCK-POT slow cookers, but always place cinnamon rolls in a single layer.
Title: Chocolate Frosting for Zucchini Brownies
Ingredients:
- 6 butter
- 1/4 confectioners' sugar
- 2 milk
- 1/4 vanilla extract
- 1/2
Instructions:
1. Melt together the 6 tablespoons of cocoa and the butter; set aside to cool.
2. In a medium bowl, blend together the confectioner's sugar, milk, and 1/2 teaspoon of vanilla.
3. Stir in the cocoa mixture.
4. Spread over cooled brownies, then cut into squares.
Title: Chocolate Marshmallow Frosting
Ingredients:
- 1 marshmallow cream
- 1 sugar-free instant chocolate pudding mix
- 1 reduced-fat cream cheese
Instructions:
1. In a large mixing bowl, with mixer on low to medium speed, mix together cream cheese and pudding mix until well blended.
2. Remove lid and paper/plastic covering from marshmallow cream and place in microwave on high for 30 seconds.
3. Remove from microwave and stir.
4. If it is still lumpy and firm microwave for 15 second intervals till cream is liquid.
5. DO NOT OVER COOK!
6. With mixer on medium speed mix liquid marshmallow cream in with cream cheese mixture until well blended.
7. Frost cake immediately while still warm.
Title: Red Velvet Sandwich Cookies
Ingredients:
- 1 1/3 all-purpose flour
- 2 cocoa powder
- 1 baking powder
- 1/4 baking soda
- 1/2 salt
- 1/4 butter
- 1 sugar
- 2 eggs
- 2 buttermilk
- 2 apple cider vinegar
- 1 vanilla extract
- 1 cream cheese
- 1 butter
- 1 vanilla extract
- 1 powdered sugar
- 4 pecans
- 3/4
Instructions:
1. Preheat oven to 375 degrees F.
2. Mix together flour, cocoa powder, baking powder, baking soda and salt in a small bowl.
3. Cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs 1 at a time. Then beat in the buttermilk, vinegar, vanilla and red food coloring. Once combined, add the dry ingredients to wet. Mix until thoroughly combined.
4. Onto a parchment lined sheet tray, drop batter using an ice cream scoop, forming 2-inch round circles.
5. Bake for 10 minutes, until baked through. Cookies should be cake-like and light. Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.
6. For the Cream Cheese Frosting:.
7. In a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
8. Spread the cream cheese frosting between 2 cooled cookies and roll the edges in finely chopped pecans, if desired.
Title: Raspberry-Lemonade Cupcakes
Ingredients:
- 3/4 butter
- 3 eggs
- 1 3/4 all-purpose flour
- 1 baking powder
- 1/4 baking soda
- 1 1/2 sugar
- 2 lemon peel
- 2 lemon juice
- 2 buttermilk
- 2/3 butter
- 3/4 powdered sugar
- 2 milk
- 3 powdered sugar
- 3
- 5 - 5 1/2
Instructions:
1. Allow butter and eggs to stand at room temperature for 30 minutes.
2. Meanwhile, preheat oven to 350°.
3. Grease and flour eighteen 2 1/2 muffin cups or line with paper bake cups.
4. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
5. In a large bowl, beat butter with an electric mixer on med-high speed for 30 seconds.
6. Add sugar, lemon peel, lemon juice, and liqueur.
7. Beat until combined, scraping side of bowl occasionally.
8. Add eggs, one at a time, beating well after each addition.
9. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined.
10. Tint batter pink with red food coloring.
11. Spoon batter into the prepared cups, filling each about 3/4 full.
12. Bake for 15-18 minutes or until a toothpick inserted near centers comes out clean.
13. Cool in pan on wire rack for 5 minutes; remove from pan; cool completely on rack.
14. Frosting-in a large bowl beat butter with electric mixer on medium speed until smooth.
15. Gradually add 2 cups powdered sugar, beating well.
16. Beat in milk, raspberry liqueur, and 5 drops red food coloring.
17. Gradually beat in 5-5 1/2 cups additional powdered sugar to make a frosting of spreading or piping consistency.
18. Spread or pipe frosting onto tops of cooled cupcakes.
19. Garnish with lemon slices and/or raspberries.
Title: Strawberry Marshmallow Cake
Ingredients:
- 2 1/2 miniature marshmallows
- 4 strawberries
- 3 strawberry Jell-O gelatin dessert
- 18 water
- egg
Instructions:
1. Heat oven to 350.
2. Generously grease a 13x9 pan.
3. Sprinkle marshmallows over bottom of pan.
4. In a bowl, combine mashed stawberries and gelatin and set aside.
5. Make cake batter according to package directions.
6. Spread batter over marshmallows in pan.
7. Spoon strawberry mixture evenly over batter.
8. bake at 350 for 35 to 45 minutes or until toothpick inserted in center comes out clean. DO NOT OVER BAKE.
9. Place cake on wire rack to cool.
10. When cake is cool you can invert on platter and serve with whpped cream.