lumicero/recipes-ing2inst huggingface dataset:
Title: Luscious Lemon and Orange Mousse
Ingredients:
- 1 unflavored gelatin
- 3 eggs
- 4 sugar
- 2 lemons, juice and zest of
- 1 orange, juice and zest of
- 1 plain yogurt
- 2 crystallized ginger
- 1 salt
Instructions:
1. Soften gelatin in 2 tbsp cold water.
2. Beat egg yolks, gradually adding 2 tbsp sugar until lemon colored.
3. In top of a double boiler, heat eggs yolks, softened gelatin, fruit rind, and juice, stirring frequently until mixture has thickened slightly and gelatin has dissolved.
4. Cool and fold in yogurt and ginger.
5. Beat egg whites and salt until stiff moist peaks form.
6. Gradually add remaining 2 tbsp sugar; beat until stiff and shiny.
7. Fold into yolk mixture.
8. Spoon into a 6 cup mold.
9. Chill 6 hours or until firm.
Title: Peek-A-Boo Cakes
Ingredients:
- 1 walnut halves
- 1/4 butter
- 1/2 brown sugar
- 1 water
- 1/2 water
- 1 flour
- 1/2 baking soda
- 1/2 salt
- 1/3 butter
- 1/4 sugar
- 3/4 egg
- 1 vanilla extract
- 1/2 sweetened condensed milk
- 1/3 butter
- 1/2
- 1
Instructions:
1. Cakes:
2. Preheat oven to 350 degrees F.
3. Heavily grease 12 muffin cups with soft butter.
4. Put 3-5 walnut halves in each cup.
5. Combine melted butter, brown sugar and 1 tablespoon water in saucepan.
6. Cook 1 minute over low heat.
7. Place tablespoonful into each muffin cup.
8. In bowl, combine flour, baking soda, salt and cocoa, then set aside.
9. In small bowl, cream butter.
10. Gradually add sugar; cream at high speed until light and fluffy.
11. At medium speed blend in egg and vanilla.
12. At low speed add dry ingredients alternately with 1/2 cup water (begin and end with dry ingredients)- mix well after each addition.
13. Fill muffin cups half full.
14. Bake at 350 for 20-25 minutes (until tops spring back when touched in center).
15. Invert immediately onto rack.
16. Frost sides.
17. Icing:
18. While cupcakes are baking, combine condensed milk and chocolate chips in top of double boiler.
19. Cook over boiling water until spreading consistency (about 10 minutes).
20. Blend in butter.
21. Keep icing hot while frosting cupcakes.
Title: Apple Lemon Bread Pudding
Ingredients:
- 1 vanilla pudding mix
- 1 lemon zest
- 2 raisins
- 4 cherries
- 2 confectioners' sugar
- 3/4
Instructions:
1. Heat oven to 350F Have a 13 x 9 shallow baking dish ready.
2. Spread apple pie filling in baking dish. Layer bread in a single layer on top, overlapping slices shingle fashion.
3. Whisk pudding mix and milk in a large bowl 2 minutes. Stir in lemon zest and Goldens and Cherries. Pour over bread, pressing bread down so it's completely saturated.
4. Bake 50 minutes or until knife inserted in center comes out clean.
5. Sprinkle with confectioners sugar. Serve warm or at room temperature.
6. Vanilla Rum Sauce: Stir 1 Tbsp rum and 1/4 tsp ground nutmeg into 1 cup melted vanilla ice cream.
Title: Flourless Chocolate Cake
Ingredients:
- 12 bittersweet chocolate
- 3/4 unsalted butter
- 6 eggs
- 1 sugar
- vanilla ice cream
Instructions:
1. Preheat oven to 325.
2. Spray 9 x 13 metal baking pan with nonstick spray.
3. Line pan with parchment paper or waxed paper.
4. Stir chocolate and butter in heavy medium saucepan over low heat until mixture is melted and smooth.
5. Cool chocolate mixture to lukewarm.
6. Using electric mixer, beat eggs in large bowl until frothy.
7. Add sugar and beat until mixture is pale yellow in color and tripled in volume, about 7 minutes.
8. Fold in lukewarm chocolate mixture.
9. Pour batter into prepared pan.
10. Bake until firm to touch and tester inserted into center comes out with some moist batter attached, about 35 minutes.
11. Cool to room temperature.
12. Refrigerate uncovered overnight.
13. Cut cake into 12 pieces; place on individual microwave-safe plates.
14. Microwave each piece until just warmed through, about 20 seconds on high.
15. Serve immediately with ice cream and chocolate sauce, if desired.
Title: Vegan Chocolate Mint Oreo Crunch
Ingredients:
- 150 dark chocolate
- 150 chocolate
- 150 coconut oil
- 200 golden syrup
- 1 mint
- 154 vegan butter
- 40
- 100
Instructions:
1. Break the chocolate (both dark and soya) into squares and melt in a glass bowl over a pan of simmering water.
2. add melted coconut oil and golden syrup. Stir until well combined.
3. Grease and line a 12 x 9 square baking tin. Add the Rice Krispies, crushed Oreos and mints to the baking tin. You can mix them all up or layer them.
4. Pour the chocolate mixture over the dry ingredients in the baking tin. Jiggle the tin so everything is covered with the chocolate.
5. Chill in the fridge for a minimum of 3 hours but preferably overnight. Remove and cut into squares. Enjoy!
Title: Honey Coconut Custard
Ingredients:
- 4 eggs
- 2 milk
- 1 coconut
- 1/3 flour
- 3 butter
- 1 vanilla
- 1/4 salt
- 1/2 honey
Instructions:
1. Place all ingredients EXCEPT honey in a blender or food processor; blend until combined.
2. With blender or food processor running, slowly pour in honey mixing to combine.
3. Spray eight(4-ounce) custard cups with nonstick cooking spray; divide mixture evenly into cups.
4. Place cups on cookie sheet; Bake at 325°F for 30 to 35 minutes or until coconut is lightly browned.
Title: Sugar Oatmeal Cookies
Ingredients:
- 1/2 butter
- 1/2 vegetable shortening
- 2 sugar
- 2 eggs
- 1 1/2 pure vanilla extract
- 2 rolled oats
- 2 all-purpose flour
- 1/2 salt
- 1 baking powder
- 1 baking soda
- 1/2 rolled oats
- 1 1/2 pecans
- 2
Instructions:
1. Preheat oven to 375 degrees.
2. Place rack in center position.
3. Beat butter and shortening with sugar until light and fluffy.
4. Add eggs, one at a time, beating well after each addition.
5. Stir in vanilla.
6. Grind oats in blender or food processor until fine, then combine together with flour, salt, baking power and baking soda.
7. Gradually stir flour mixture into butter mixture.
8. Fold oats, apricots and nuts into batter and drop by heaping tbsp, about 2 inches aprart, onto lightly greased baking sheets.
9. Baked 10-12 minutes or until golden.
10. Cool 2-3 minutes, then remove to a rack to cool thoroughly before serving.
11. Store in airtight container at room temperature.
Title: Chocolate Peanut Butter Volcano Cookies
Ingredients:
- 2 flour
- 1/4 baking soda
- 1/4 salt
- 1/2 unsalted butter
- 3/4 brown sugar
- 2 granulated sugar
- 1/4 vanilla extract
- 1 egg
- 1 sweetened condensed milk
- 1/2 vanilla extract
- 1/2
- 1 1/2
Instructions:
1. Combine flour, baking soda and salt into a bowl.
2. Cream the sugar, brown sugar, butter, and peanut butter in a separate bowl. Then add vanilla extract and egg.
3. Slowly, add the try ingredients to the wet until combined.
4. Shape the cookie dough into balls about 1 inch big. Place them 2 inches apart on an ungreased cookie sheet.
5. Using your thumb, make an indentation in each cookie.
6. Using a double boiler, melt chocolate chips. Once melted, whisk chocolate together with other "filling" ingredients.
7. Place about half a teaspoon of filling into each cookie indentation, trying not to run over the sides. Pinch the sides of the cookies together so that each cookie is nearly closed and you can't see much of the filling.
8. Bake for 15-20 minutes at 350°F.
Title: Oatmeal Cookies With Raisins and Cranberries
Ingredients:
- 1 butter
- 1 brown sugar
- 1/2 granulated sugar
- 2 eggs
- 1 vanilla
- 1 1/2 all-purpose flour
- 1 baking soda
- 1 cinnamon
- 1/2 salt
- 3 Quaker Oats
- 1 walnuts
- 1 pecans
- 1 raisins
- dried cranberries
Instructions:
1. Heat oven to 350°F
2. Beat together butter and sugars until creamy.
3. Add eggs and vanilla; beat well.
4. Add combined flour, baking soda, cinnamon and salt; mix well.
5. Stir in oats, walnuts or pecans, cranberries and raisins; mix well.
6. Drop by rounded tablespoonfuls onto ungreased cookie sheet.
7. Bake 10 to 12 minutes or until golden brown.
8. Cool 1 minute on cookie sheet; remove to wire rack.
9. Makes about 4 dozen.
10. Bar Cookies: Bake 30 to 35 minutes in ungreased 13x9-inch metal baking pan.
Title: Andes Mint Chip Cookies
Ingredients:
- 1/2 salted butter
- 3/4 dark brown sugar
- 1/2 granulated sugar
- 1 baking soda
- 1 baking powder
- 2 vanilla extract
- 2 eggs
- 10 all-purpose flour
- 2 2/3
Instructions:
1. Preheat oven to 350°F.
2. Raise oven rack one level above middle.
3. Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.
4. Stir in Andes baking chips.
5. Add flour.
6. Chill dough overnight.
7. Measure out approximately 1 ounce of dough.
8. Form into ball, flatten slightly.
9. Place dough onto parchment lined baking sheets.
10. Bake for 8-10 minutes.
11. Allow to cool on pans for two minutes before removing.
12. Finish cooling on wire racks.
Title: Brown Sugar Pound Cake
Ingredients:
- 1 unsalted butter
- 1/2 shortening
- 1 brown sugar
- 1/2 granulated sugar
- 5 eggs
- 3 all-purpose flour
- 1/2 baking powder
- 1 milk
- 2 vanilla extract
- 1/2 unsalted butter
- 8 cream cheese
- 2 vanilla extract
- 16 confectioners' sugar
Instructions:
1. For the cake: Preheat the oven to 350 degrees, with the rack in the middle. Line the bottom of a 10-inch tube pan with parchment and coat the pan and paper with nonstick spray.
2. Cut the butter and shortening into thick slices and add to an electric mixer fitted with the paddle attachment. Cream for 3 or 4 minutes on medium speed, then add the sugars, 1/2 cup at a time, beating 1 to 2 minutes between each addition. Add the eggs one at a time, and beat 1 to 2 minutes between each addition.
3. Whisk the flour and baking powder together. With the mixer on low speed, add the flour mixture and milk, alternately, to the batter, in 3 additions. Raise speed and mix for an additional minute. Lower speed again, add the vanilla, and beat another minute.
4. Scrape batter into the prepared tube pan. Bake for 70 minutes, or until a skewer inserted close to the center withdraws clean. Cool in the pan for 15 minutes, then invert onto a wire rack. Cool completely before frosting.
5. For frosting: Wash the mixing bowl and paddle, then re-attach to the mixer. Cream the butter and cream cheese on medium speed until light and creamy, then add the vanilla. Add the powdered sugar 1/2 cup at a time, beating until smooth after each addition. When cake is completely cool, frost.
Title: Bopka (This is My Mother’s Recipe and Her Spelling) or Babka*
Ingredients:
- 1 solid shortening
- 2 sugar
- 3 eggs
- 1 vanilla
- 1 evaporated milk
- 1/4 flour
- 4 baking powder
- 4 cinnamon
- 1 sugar
Instructions:
1. Mix together the flour and baking powder and set aside.
2. Cream shortening and sugar until well creamed, then add eggs one at a time and beat until fluffy, add vanilla.
3. Then add milk (about ¼ at a time alternating between the evaporated and whole milk until all is used.
4. Add flour mixture a little at a time until all is incorporated.
5. Put half the batter in a 2-piece tube pan (or 2-3 throw away loaf pans), and then sprinkle with all or half the nuts and half of the cinnamon/sugar mixture (you can use the half of the nuts on top of the cake). Put in rest of batter and top with the other half of the cinnamon/sugar mixture and half of the nuts if not used in middle). Use the same method if using loaf pans.
6. Bang pan three times (this is to let out any air bubbles – hold pan about an inch above counter and drop three times.
7. Bake in a 350-degree preheated oven for one hour (less for loaf pans) or until cake tester or toothpick comes out clean.
8. Options:.
9. If you can find nut meal or finely ground nuts you can add them to the cake batter along with the flour mixture and eliminate the chopped nuts. I have not tried this, but I am sure you can add grated chocolate or mini-chips to the middle of the cake.
Title: Black Bean Brownies
Ingredients:
- 4 unsalted butter
- 1 canned black beans
- 2 walnuts
- 1 vanilla extract
- 1 instant coffee
- 1/4 sea salt
- 1/4 eggs
- 4 Splenda granular
- 1 1/2
Instructions:
1. Preheat the oven to 325°F Line an 11- by 18-inch (rimmed) baking pan (hs note: or jellyroll pan) with parchment paper and lightly oil with canola oil spray.
2. Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.
3. In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.
4. In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.
5. Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.
6. Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.).
7. Makes 45 (2-inch) brownies.
Title: Cinnamon Roll Cherry Cobbler
Ingredients:
- 1 tart cherries
- 1/2 sugar
- 2 cornstarch
- 1/2 water
- 3 all-purpose flour
- 1 1/2 brown sugar
- 6 baking powder
- 2 salt
- 1/2 shortening
- 1/4 egg
- 1 milk
- 1/4 butter
- 1 pecans
- 1/3 ground cinnamon
- 1/2 confectioners' sugar
- 1/2 lemon juice
- 1
Instructions:
1. Drain cherries, reserving juice; set cherries aside.
2. In a small saucepan, combine sugar, cornstarch, water and reserved juice until smooth. Stir in red-hots. Bring to a boil, stirring constantly; cook 1-2 minutes longer or until thick and bubbly and red-hots are melted. Stir in cherries; heat through. Transfer to a greased 8 inch square baking dish.
3. In a bowl, combine the flour, 3 tablespoons brown sugar, baking powder and salt.
4. Cut in shortening until crumbly. Combine egg and milk; stir into crumb mixture just until blended.
5. Turn onto a lightly floured surface; knead 3-4 times. Roll into a 14 inch x 10 inch rectangle.
6. Spread with butter; sprinkle with pecans.
7. Combine cinnamon and remaining brown sugar; sprinkle over top.
8. Roll up, jelly-roll style, starting with a short side. Cut into eight slices; place cut side down over cherry filling.
9. Bake at 400* for 25-30 minutes or until golden brown. Cool 10 minutes.
10. Combine glaze ingredients; drizzle over cobbler.
Title: Rice Pudding
Ingredients:
- 1 basmati rice
- 1 butter
- 2 sugar
- 1/2 vanilla extract
- 1 salt
- 1/2 ground cinnamon
- 1/2 cardamom powder
- 1/4 nutmeg
- 1/2 saffron strands
- 5 -6 coconut flakes
- 1/3
Instructions:
1. Wash the rice under cold water 5-6 times.
2. Then add the rice with the rest of the ingredients listed above except for the coconut flakes in a large saucepan and gently simmer on low heat for 1 hour, stirring occasionally (till it's thickened).
3. Remove from heat and serve immediately topped with toasted coconut flakes or you may refrigerate it once it has cooled down completely and serve chilled topped with coconut flakes.
Title: Hazelnut Oatmeal Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 brown sugar
- 2 eggs
- 1 1/4 flour
- 1/3 hazelnuts
- 1 baking soda
- 1 baking powder
- 3 1/4 rolled oats
- 1 1/2 raisins
- 1 1/3
Instructions:
1. Cream butter and sugars in a large bowl. Add eggs and vanilla and beat well.
2. slowly add dry ingredients, mixing well after each addition.
3. Add rolled oats and raisins. Let stand for 30 minutes.
4. Roll into balls, about 1 1/2 tsp in each. Place 2 inches apart on a greased cookie sheet and bake at 350 degrees for 8 minutes or until golden. Cool completely.
5. Spread 1 tsp of nutella on the bottom of a cookie and top with another cookie. Repeat for remaining cookies.
Title: Glazed Pretzel Cookies
Ingredients:
- 1 sugar
- 1 butter
- 1/2 milk
- 1 egg
- 1 vanilla
- 1 all-purpose flour
- 3 1/2 baking powder
- 1 salt
- 1/4 powdered sugar
- 1 milk
- 1/2
- 1
Instructions:
1. Mix sugar, butter, milk, egg, vanilla and almond extract.
2. Stir in flour, baking powder and salt.
3. Cover and refrigerate at least 4 hours.
4. Heat oven to 375°F.
5. Divide dough into 4 equal parts. Divide 1 part into 12 equal pieces (keep remaining dough refrigerated).
6. Roll each piece of dough on sugared board into pencil-like strip, about 10 inches long. Twist into pretzel shape. Place on ungreased cookie sheet. Repeat with remaining dough.
7. Bake until golden brown, 10 to 12 minutes. Cool before glazing.
8. For glaze: beat powdered sugar, almond extract and milk until smooth and of desired consistency.
9. Tint with a few drops food coloring if desired.
10. Drizzle over cookies.
11. Prep time includes 4 hours refrigeration time.
Title: Red Velvet Cake
Ingredients:
- 2 sugar
- 1 salt
- 1/2 flour
- 2 butter
- 1 margarine
- 1 buttermilk
- 1 1/2 baking soda
- 1 eggs
- 2 vanilla
- 1 vinegar
- 1 cream cheese
- 8 butter
- 1/2 margarine
- 1 confectioners' sugar
- 2 sugar
- 1/4 vanilla
- 1 salt
- pecans
Instructions:
1. Cake: Cream together butter, sugar, and eggs. Beat until fluffy.
2. Make a paste with vinegar and cocoa. Add to the fluffy mixture of butter, sugar, and eggs. Mix.
3. Sift together flour, salt, and baking soda. Mix in a little at a time to the fluffy mixture until you have added it all.
4. Mix in a little buttermilk at a time until you have added it all. Mix in vanilla and red food coloring last.
5. Grease and flour 2 8 in cake pans. Makes a 2 layer cake.
6. Bake at 350 for about 30 minutes or until a toothpick inserted into the middle comes out clean.
7. Flip upside down onto wire racks to cool.
8. Icing: Cream together cream cheese and butter or margarine.
9. Add vanilla and mix.
10. Add salt and mix.
11. Slowly add confectioners sugar or 10x sugar a little at a time until you have it all incorporated. Keep mixing. This is easier if you have a stand mixer as it takes a long time of mixing to completely dissolve all of the sugar. If you have not mixed enough, it will taste like powdered sugar.
12. Add the chopped pecans last and mix.
13. While the cakes are still cooling, put the icing in the fridge.
14. After the cakes are cool, flip over one layer on to a plate or pie plate. Ice the top of this layer generously. Set the second layer on top of the iced layer. The part of the cake that was touching the wire racks should be the part of the layers that are facing the middle.Finish icing. Refrigerate to firm up the icing.
Title: Hawaiian Wedding Cake
Ingredients:
- 1 eggs
- 3 water
- 1 1/3 cream cheese
- 1/3 Cool Whip
- 1 instant vanilla pudding
- 1 crushed pineapple
- 1
- 2
Instructions:
1. Mix cake as directed.
2. Bake in 9 x 13 pan.
3. Cool.
4. Mix together Cool Whip, softened cream cheese and vanilla pudding.
5. Smooth over cake.
6. Spread drained pineapple over top.
7. Sprinkle evenly with coconut.
8. Refrigerate.
Title: Pecan & Butterscotch Self Saucing Pudding
Ingredients:
- 65 brown sugar
- 185 self raising flour
- 125 milk
- 1 egg
- 80 butter
- 2 golden syrup
- 75 pecans
- 100 brown sugar
- 1 cornflour
- 60 golden syrup
- 310 boiling water
Instructions:
1. Pre heat oven to 170 Celsius.
2. Brush a 4 cup oven proof dish with some melted butter to grease. Place the dish on a baking tray.
3. Put brown sugar and flour in a bowl. Use a whisk to mix the milk, egg, butter and golden syrup in a jug until combined.
4. Add to the dry ingredients till a batter forms. stir in the pecans.
5. Pour the mixture into the casserole dish.
6. To make sauce, combine the brown sugar and cornflour in a bowl and sprinkle the mixture evenly over the pecan batter in the dish.
7. Stir the golden syrup into the boiling water and pour this on top of the brown sugar and cornflour mixture.
8. Bake the pudding for 50-55 min or until a cake like topping forms over a rich butterscotch sauce and a skewer inserted into the pudding comes out clean.
9. Remove from the oven and stand for 5 minutes, sprinkle with icing sugar.
10. Yum!
Title: Pan De Polvo (Mexican Shortbread)
Ingredients:
- 2 flour
- 1 vegetable shortening
- 6 cinnamon sticks
- 4 anise seeds
- 2 water
- 3 granulated sugar
- 1/4 ground cinnamon
Instructions:
1. Preheat oven to 375 degrees.
2. Cut shortening into flour until mixture resemble coarse corn meal.
3. Add hot cinnamon and 1/4 cup anise tea and kneed dough until smooth.
4. This will take a while.
5. Roll dough into 1 inch diameter logs about 12 inch long.
6. Cut logs into 1/4 in thick circles.
7. Place close together on cookie sheet, but not touching.
8. They spread very little to not at all.
9. Bake for 15 to 20 minutes, or until bottom side of cookie become lightly golden brown, and when cookie is cut in half, it looks baked all the way through.
10. Combine granulated sugar and ground cinnamon.
11. While cookies are still hot, roll each one in sugar and cinnamon coating with a fork until well coated.
12. Place the cookies on cooling rack and cool completely.
Title: Rhubarb Custard Pie
Ingredients:
- 1 sugar
- 1 1/2 flour
- 3 salt
- 1/4 nutmeg
- 1/2 allspice
- 1 eggs
- 1/4 rhubarb
- 2 butter
- 2
- 3
- 2
Instructions:
1. Line a 9 inch pie plate with pastry.
2. Combine sugar, flour, salt, nutmeg, orange peel and allspice.
3. Add beaten eggs and cream; mix well.
4. Add rhubarb and pour into pastry lined pie plate.
5. Dot with butter. Arrange 2nd pie crust in a lattice fashion over the top.
6. Bake at 400 for 20 minutes; reduce heat to 350 and bake 25 minutes longer or until custard is firm and pastry is golden brown.
Title: Danish "Klejner" Fried Twists
Ingredients:
- 4 heavy cream
- 1/4 sugar
- 1/3 flour
- 1 2/3 - 1 2/3 salt
- 1/4 cinnamon
- 1/4 confectioners' sugar
Instructions:
1. Beat egg Yolks until light.
2. Add cream & sugar, beat well.
3. Add flour, salt& cinnamon.
4. mix.
5. Roll out small amount of dough to less than 1/8" thickness.
6. Cut into 1x3" strips, cut the edges diagonally.
7. Make a lengthwise slit in the middle of the strip and pull one end through.
8. Fry in 350F deep oil for 2 minutes or until lightly browned, turning once.
9. Drain on paper towel and sprinkle with confectioner's sugar.
Title: Coconut-Cream-Filled Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking powder
- 2 salt
- 1/2 unsalted butter
- 1 unsalted butter
- 2 granulated sugar
- 1 1/2 eggs
- 3 milk
- 3/4 unsalted butter
- 1/4 shortening
- 1/4 powdered sugar
- 2 milk
- 2
- 1
Instructions:
1. Cupcake: Heat oven to 350°F Generously coat 18 indents in two cupcake pans with nonstick spray. in a bowl, whisk together flour, cocoa, baking powder and salt.
2. Beat butter and sugar in a large bowl on medium speed for 2 minutes, until fluffy. Add eggs, one at a time, beating well after each. On low speed, add flour mixture, alternating with milk, in two additions. Divide batter among indents, 1/3 cup each.
3. Bake at 350 F for 17 minutes or until toothpick inserted in centers comes out clean. Cool cupcakes in pan on rack for 10 minutes. Remove cupcakes to rack and let cool completely.
4. Filling and Frosting: Beat butter, shortening, powdered sugar and milk until smooth. Mix in coconut extract. Transfer cream filling to a pastry bag and fit with a small tip. Insert tip deep into cupcake and fill with cream until you can see top bulging. Spread cupcakes with prepared frosting and serve.