lumicero/recipes-ing2inst huggingface dataset:
Title: Pumpkin Chocolate Brownies
Ingredients:
- 2/3 brown sugar
- 1/2 pumpkin pie filling
- 1 egg
- 2 all-purpose flour
- 2 baking powder
- 1 ground cinnamon
- 1 ground allspice
- 1 salt
- 1/2 ground nutmeg
- 1/2
- 1/4
- 1/3
Instructions:
1. Preheat oven to 350°F Coat 9-inch-square baking pan with nonstick cooking spray.
2. Combine sugar, pumpkin, egg, egg whites and oil in large mixeing bowl.
3. Beat with an electric mixer on medium speed until blended.
4. Add flour, baking powder, cocoa, cinnamon, allspice, salt and nutmeg.
5. Beat on low speed until batter is smooth.
6. Stir in mini-chips.
7. Spread evenly into prepared pan.
8. Bake for 15 to 20 minutes or until wooden pick inserted near center comes out clean.
9. Cool in pan for about 20 minutes on wire rack.
10. Cut into 2-inch squares.
Title: Cathy's Flan
Ingredients:
- 3/4 sugar
- 2 evaporated milk
- 6 eggs
- 1 vanilla
- 1 sugar
Instructions:
1. Put the 3/4 cups of sugar in a pot over medium heat to dissolve and turn to caramel. Watch carefully as it can burn.
2. Pour caramel in a baking dish and move around to coat bottom and about 1/2 inch up the side. Put dish in bain marie, enough water to cover half the dish.
3. Then combine evaporated milk, 6 eggs, vanilla and sugar together until sugar is dissolved. Pour mixture into baking dish.
4. Bake in 350* oven for about 1hour and 20 minutes.
5. Remove from oven cool on wire rack then refrigerate for 5 to 6 hours or overnite. Serve and enjoy.
Title: Aunt Sarah's Coconut Pound Cake
Ingredients:
- 1 butter
- 1/2 sugar
- 3 eggs
- 6 plain flour
- 3 salt
- 1/4 vanilla
- 1 coconut milk
- 1/2 coconut in heavy syrup
- 1 cream cheese
- 1 powdered sugar
- 4 vanilla
- 2 pecans
- 1/2 coconut milk
- 1
- 1/2
- 2 -4
Instructions:
1. Cream butter, shortening, and sugar.
2. Add eggs, one at a time. Beat well after each addition.
3. Add flavorings and coconut milk.
4. Add 1 cup of flour at a time.
5. Stir in coconut.
6. Pour into Bundt pan (well-greased and floured).
7. Bake at 325 about 1 hour + 30 minutes, or until a skewer comes out clean.
8. Note : This makes a lot of batter, so be careful not to fill the pan to full.
9. Icing: Mix the softened cream cheese with the sugar and extracts. Add coconut milk until this reaches a good consistency, to barely drip down the sides of the Bundt cake. Stir in the nuts. Adjust the consistency if necessary. Pour/spread over the cooled cake. You may want to do this on a rack with something beneath to catch the drips.
Title: Milk Chocolate Pound Cake
Ingredients:
- 1 butter
- 1 1/2 margarine
- 4 sugar
- 6 eggs
- 2 1/2 all-purpose flour
- 1/4 baking soda
- 1/8 salt
- 1 buttermilk
- 1 pecans
- 1/2 vanilla extract
- 2 powdered sugar
Instructions:
1. Beat butter at medium speed with an electric mixer for 2 minutes or until creamy.
2. Gradually add sugar and beat 5 to 7 minutes. Add eggs 1 at a time, beating after each addition just until yellow disappears. Add melted candy bars, stirring until well combined.
3. Mix flour, baking soda, and salt; add to the butter mixture alternately with the buttermilk beginning and ending with the flour. Mix at low speed after each addition just until blended. Stir in pecans, chocolate syrup, and vanilla.
4. Pour batter into a greased and floured 10-inch tube pan or 12-cup bundt pan.
5. Bake at 325°F for 1 hour and 5 minutes or until wooden toothpick inserted in center comes out clean. Cool pan on a wire rack for 10 to 15 minutes; remove from pan and cool completely on wire rack.
6. Sprinkle with powdered sugar.
Title: Homemade Keiko Candy Bars
Ingredients:
- 3/4 all-purpose flour
- 1 cornflour
- 1/4 cornstarch
- 2 powdered sugar
- 2 baking soda
- 1 kosher salt
- 1 water
- 1 1/2
- 2
- 1
- 2
Instructions:
1. Sift all purpose flour, ground millet or corn flour, cornstarch, powdered sugar, baking soda, and salt together into the bowl of a stand mixer fitted with the paddle attachment.
2. In a small bowl, mix the water, oil, and a drop or two of food coloring, if using (don’t worry that the water and oil won’t combine). Then, with the mixer on low speed, slowly add to the flour mixture, mixing until the batter is smooth and pourable, like a thin pancake batter, about 2 minutes. Beat for an additional 2 minutes, cover with plastic wrap, and let stand at room temperature for 10 minutes.
3. Prepare your pizelle or gorojern cookie iron maker with a light coating of cooking spray and preheat it. Once the iron is preheated, pour 2 tablespoons of batter onto the iron and follow the manufacturer’s directions for cooking. You want your wafers to turn lightly golden brown and be very crisp. If they come out of the iron a bit moist, they will remain limp as they cool. If this happens, place them in a 200 ° F oven for about 30 minutes or until they firm up. Let the wafers cool completely on a wire rack before using.
4. For filled wafers, simply spread half the cooled wafers with the filling of your choice. Top with the remaining wafers.
5. Cut the sandwiched wafers into rectangles with a serrated knife. Melt and temper dark chocolate or any chocolate of your choice. Dip the rectangle sandwich wafers into the chocolate using a fork. Tap them lightly to remove excess chocolate. Let them cool on a lined parchment paper baking sheet. Refrigerate them for 2 hours or until chocolate has hardened. Remove from refrigerator and serve.
6. For gluten-free Sugar Wafers, replace the all-purpose flour with an equal amount of gluten-free all-purpose baking mix.
Title: Kitchen Sink Cookies
Ingredients:
- 1 butter
- 3/4 white sugar
- 3/4 brown sugar
- 1 vanilla
- 2 eggs
- 1 white flour
- 1 whole wheat flour
- 1 baking soda
- 1 baking powder
- 1/3 coconut
- 1/2 oatmeal
- 1 raisins
- 1 dried cranberries
- 1/2 chocolate chips
- 1/2 sunflower seeds
- 1 sesame seeds
- 3/4 flax seed
- 1/3
Instructions:
1. In a large bowl, cream together butter and sugars. Add vanilla and eggs and mix well.
2. Blend in flours and baking powder and soda.
3. Mix in all remaining ingredients.
4. Roll cookie dough into 1" balls and place on non-stick or parchment-covered cookie sheets. Flatten each with a fork.
5. Bake at 350 degrees for 10 to 14 minutes, depending on your "doneness" preference. I cooked mine for 12 minutes with my oven rack slightly above centre and they turned out perfectly golden brown!
6. Suggested substitutions: Finely chopped nuts for the flax seeds. Any chopped dried fruit for either the raisins or the cranberries, or both. The sunflower and sesame seeds would give a slightly different flavour if lightly roasted first, rather than raw. Wheat germ can be substituted for the wheat bran.
Title: Jack o'Lantern Compote
Ingredients:
- 1 port wine
- 1 cider vinegar
- 1/2 butter
- 1 onion
- 3/4 dried tart cherry
- 3/4 dates
- 3/4 honey
- 1/3 tart apples
- 2 pumpkin
- 1
Instructions:
1. In a saucepan, boil the port and cider vinegar together until reduced by half.
2. In a skillet melt the butter and saute the onion until translucent.
3. Add the dried fruit, honey, and apples to the skillet and stir to blend.
4. Pack the cavity of the pumpkin with this mixture, then pour the port-cider vinegar mixture over the filling.
5. Put the lid back on the pumpkin and bake in a 350° oven for 45-60 minutes, or until the compote is bubbling and the pumpkin is tender.
6. To serve, spoon out both pumpkin flesh and compote into glass dishes.
Title: "secret" Chocolate Chip Cookies
Ingredients:
- 1/2 rolled oats
- 2 1/4 all-purpose flour
- 1 1/2 baking soda
- 1/2 salt
- 1/4 cinnamon
- 1 butter
- 3/4 brown sugar
- 3/4 granulated sugar
- 2 vanilla
- 1 lemon juice
- 2 eggs
- 3 walnuts
- 1 1/2
Instructions:
1. Preheat oven to 350°F Cover 2 baking sheets with parchment paper. Place rolled oats in blender and process until finely ground. Combine ground oats, flour, baking soda, salt, & cinnamon in a mixing bowl.
2. In another bowl cream butter, sugars, vanilla, and lemon together using electric mixer. Add eggs and beat until fluffy.
3. Stir in the flour mixture into egg mixture, blending well. Add the chocolate chips and walnut to the dough and mix well. Using 1/4 cup of dough for each cookie, scoop round balls with an ice-cream scoop and place 2 1/2 inches apart on prepared baking sheets.
4. Bake until cookies are lightly browned, 16 - 18 minutes. Transfer to a wire rack to cool completely. Store in a sealed container to keep soft and chewy.
Title: Cherry Cheesecake Dip
Ingredients:
- 1/2 graham cracker crumbs
- 8 cream cheese
- 1 marshmallow creme
- 1 vanilla
- 2 cherry pie filling
- 2
Instructions:
1. Spray 9x13 pan with non-stick cooking spray, or butter bottom of pan liberally.
2. Distribute the graham cracker crumbs over bottom of dish evenly.
3. In a large bowl, beat the cream cheese, marshmallow creme and vanilla on medium speed with a hand mixer.
4. When it's smooth, fold in the whipped topping (do not use the mixer!) until everything is incorporated.
5. Carefully spread over the crumbs in the pan, taking care not to catch and mix in the crumbs while you are spreading.
6. Spoon the cherry pie filling over the top evenly.
7. Refigerate at least 1 hour.
Title: Christy's Cold Oven Pound Cake
Ingredients:
- 1 1/2 butter
- 3 sugar
- 1 evaporated milk
- 5 eggs
- 1/2 mace
- 2 vanilla extract
- 3 flour
Instructions:
1. Cream together sugar and butter; add milk.
2. Mix eggs in one at a time; add mace and vanilla.
3. Gradually blend in flour.
4. Pour into a buttered tube pan.
5. Place cake in a cold oven.
6. Turn oven to 325° and bake 1 hour, 45 minutes or until cake tests done.
Title: Apple Clafouti
Ingredients:
- 1/2 unbleached all-purpose flour
- 1/3 sugar
- 2 sugar
- 1/4 ground cinnamon
- 1 salt
- 3 eggs
- 1 vanilla bean
- 1/4 unsalted butter
- 2 salt
- 1 granny smith apples
- 1 1/2 sugar
- 2 calvados
- 1 brandy
- 1/3 confectioners' sugar
- creme fraiche
Instructions:
1. Preheat the oven to 400 degrees F.
2. Make the batter: Sift the flour, sugar, cinnamon and salt into a bowl.
3. In a separate bowl, whisk the eggs, egg yolk, and milk until well blended.
4. Add about 1/3 of the egg mixture to the flour mixture and whisk until smooth, then gradually incorporate the remaining egg mixture.
5. Whisk until well blended.
6. Cover with plastic wrap and refrigerate while you prepare the apples.
7. Cook the apples: With the tip of a knife, scrape the vanilla bean seeds from the pod into an ovenproof 10-inch cast iron or stainless steel skillet.
8. Add the pod and the butter and cook over moderately high heat until the butter turns nut brown.
9. Add a pinch of salt.
10. Add the apples and cook, stirring often, until slightly softened, about 2 minutes.
11. Remove the vanilla bean pod and discard.
12. Sprinkle the apples with the sugar, reduce the heat to moderately low, and cook until the apples are almost cooked through and the sugar has melted and is coating the apples in a light syrup.
13. Add the grappa or other brandy off the fire while pouring, place back on the fire, wait for flame to die down, the swirl the pan briefly.
14. Spread the fruit evenly in the skillet.
15. Working quickly, pour batter evenly over the fruit.
16. Bake until the edges of the clafouti are puffed and browned and the center is set, about 15 minutes.
17. Put some confectioners' sugar in a sieve and generously dust the surface of the clafouti.
18. Serve warm directly from the pan with a dollop of creme fraiche.
Title: Flan
Ingredients:
- 1/2 sugar
- 1/2 water
- 16 half-and-half
- 16 heavy cream
- 1 sugar
- 4 jumbo egg yolks
- 12 port wine
- 1/4
Instructions:
1. Butter a bundt cake mold and place in freezer.
2. For Sugar Syrup: Place sugar in a medium sized skillet and heat at low, allowing sugar to caramelize. Do not mix, occasionally shake skillet.
3. Boil Water.
4. When sugar is caramelized, add boiling water, one spoon at a time and mix.
5. Set aside 2 tablespoons of the sugar and pour the rest into the bundt cake mold. Place in freezer.
6. Preheat oven to 325.
7. Add half and half, heavy cream, orange peel and sugar to a large saucepan and bring to a simmer over medium low heat.
8. Add in left over caramelized sugar.
9. In a small bowl, beat egg yolks until frothy.
10. Once cream is hot, add 1 cup of the cream to the egss and mix. Then pour back into sacepan and stir for one minute in order to heat up.
11. Remove from heat and ass Port Wine.
12. Stir then strain the custard cream through a fine sieve.
13. Optional: Add some port wine to the mold.
14. Then pour custard cream into the mold.
15. Place mold into a backing pan and fill the baking pan with warm water, until covering half of the mold.
16. lace in oven and bake for about an hour and a half, or until a tooth pick can be inserted into the center and pulled out clean.
17. Cool for an hour.
18. Refridgerate for about 4 to 5 hours or until firm.
19. To invert flan, quickly dip mold into hot water and turn the mold onto dessert plate with a turned up rim.
20. Cut into slim wedges and serve.
Title: Peach Crumble Crunch
Ingredients:
- 120 butter
- 3/4 flour
- 1 coconut
- 1 cinnamon
- 1 brown sugar
- 1 ginger
- 1
Instructions:
1. Cream butter and sugar.
2. Add flour and other ingredients except fruit.
3. Place drained fruit in an ovenproof dish.
4. Pour mixture over the top.
5. Bake 180 C for 30 minutes.
Title: Whole Wheat, Cheese and Oatmeal Cookies
Ingredients:
- 1/2 salted butter
- 1/4 salted butter
- 1 cheese spread
- 1/4 cumin seed
- 1 black pepper
- 1/4 whole wheat flour
Instructions:
1. Preheat oven to 350°F Grease a cookie sheet lightly.
2. Cream the butter and cheese spread till well fluffed.
3. Add the rest of the ingredients and knead into a soft dough.
4. Roll into 1/4 inch thickness and cut with a cookie cutter Prick the cut outs with a fork.
5. Bake for 15 minutes or till the cookies are golden brown.
Title: Chinese Orange-Almond Cookies
Ingredients:
- 1/2 unsalted butter
- 3/4 sugar
- 2 eggs
- 1 1/2 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 1 orange zest
- 2 vanilla extract
- 1/2
- 36
Instructions:
1. Heat oven to 350 degrees. Lightly butter 2 cookie sheets.
2. Place butter and sugar in mixter bowl and beat until light and fluffy. Add 1 egg and continue beating until completely blended.
3. Sift flour, baking soda and salt onto sheet of waxed paper and gradually mix in butter mixture. Add chopped almonds, orange zest, and vanill and mix just until blended.
4. Drop dough by rounded teaspoon 1 inch apart onto prepared cookie sheets. Dip thumb in flour and make indentation in center of each cookie.
5. Beat remaining egg and lightly brush over each cookie, using pastry brush. Place whole almond in each indentation.
6. Bake until cookies are puffed and edges are golden brown, about 12 minutes. Let cool slightly on cookie sheets, then remove to wire racks to cool completely. Store in airtight container.
Title: Lemon-Mint Strawberries
Ingredients:
- 1/4 sugar
- 1/4 lemon zest
- 1 lemon juice
- 1/4 water
- 2 strawberries
- 1 of fresh mint
- mint
Instructions:
1. Bring first 4 ingredients to a boil in a heavy saucepan over medium-high heat.
2. Simmer 5 minutes, stirring frequently until thickened.
3. Remove from heat and.place saucepan in cold water to cool.
4. Place strawberries in individual serving dishes.
5. Pour syrup over strawberries and sprinkle with mint.
Title: Easy, Moist Banana Pudding
Ingredients:
- 2 bananas
- 200 milk
- 3 nutmeg
- 8
Instructions:
1. Slice bread into squares the size of the base of the small bowl you are going to use - you should have about 8.
2. Use two separate bowls.
3. Dip two squares of bread into milk. Place them in the base.
4. Spread 1 tablespoon jam on top of the bread.
5. Arrange about a quarter of the bananas on top.
6. Sprinkle one teaspoon of each spice on top.
7. Repeat steps 2-5 three times.
8. Pur the remainder of the milk over it.
9. Microwave for 7 minutes.
10. Dig in !
Title: Jenny's Peanut Butter Brownies
Ingredients:
- 1/2 butter
- 1 margarine
- 1 1/4 peanut butter
- 1/4 sugar
- 1 light corn syrup
- 2 vanilla
- 1 eggs
- 1 flour
- 1 salt
- 1 powdered sugar
- 1/4 vanilla
- 3 butter
- 3 peanut butter
- 3 milk
Instructions:
1. Cream together first three ingredients. Blend in light corn syrup and pinch of salt. Stir in eggs and 1 tsp of vanilla. Add flour and mix well. Pour into ungreased 9X13 pan. Bake at 325 degrees for 30 minutes.
2. While brownies are cooking, prepare frosting. Mix together powdered sugar, 1 tsp vanilla, 1/3 stick butter, 3 tsp cocoa, and 3 TBSP peanut butter. Add milk, a TBSP at a time, until creamy. Brownies may be frosted warm.
Title: Cappuccino Creme Caramel
Ingredients:
- 120 sugar
- 1/2 water
- 1/2 milk
- 1/2 sour cream
- 1 vanilla bean
- 1 instant coffee
- 4 eggs
Instructions:
1. Boil sugar and water until golden.
2. Pour into 6 individual moulds.
3. Whisk together warmed milk, sour cream, vanilla bean, coffee and eggs.
4. Stand for 30 minutes then discard vanilla bean.
5. Strain into moulds and bake in water bath at 180C for 30-40 minutes or until firm.
6. Chill overnight.
7. To serve, carefully unmould creme caramels onto serving plates.
Title: Pumpkin Mousse
Ingredients:
- 2 unflavored gelatin
- 1/4 water
- 2 heavy cream
- 1 vanilla extract
- 8 Equal sugar substitute
- 1 1/2 canned pumpkin
- 1 dark brown sugar
- 1 cinnamon
- 1/2 nutmeg
- 1/8 mace
- 1 allspice
- Bourbon
- mace
Instructions:
1. Sprinkle the gelatine over the water in a small bowl. Let stand 2 minutes, then microwave for 40 seconds.
2. In a small saucepan, warm 1 cup of the cream with the vanilla until it bubbles. Then stir in the pumpkin and sugar cook for 3 minutes. Add the sweetner, the spices and the bourbon.
3. Stir in the gelatine.
4. Beat the remaining cream to soft peaks and fold into the pumpkin mixture.
5. Scoop into a glass or ceramic serving bowl and refrigerate covered until ready to serve, up to 6 hours.
6. Decorate the top of the dish with sprinkled mace.
Title: Grandma's Apple Nut Cake
Ingredients:
- 1/2 brown sugar
- 1 sugar
- 1/4 butter
- 1/4 eggs
- 2 vanilla
- 2 flour
- 2 cinnamon
- 2 salt
- 1/2 baking soda
- 2 apples
- 4 walnuts
- 1
Instructions:
1. Grease and flour a 9x13 baking pan.
2. Preheat oven to 325 F.
3. Sift dry ingredients into a bowl and set aside.
4. In another mixing bowl, stir together the first six ingredients, then fold in the dry ingredients, followed by the apples and nuts.
5. Spread in the prepared pan.
6. The batter will be thick.
7. Bake until it tests done by poking it with a toothpick in the center.
8. If it comes out dry it is done.
9. Baking time will be approximately 40 mins, plus or minus.
Title: Banana Bread Crumb Pudding
Ingredients:
- 1 banana
- 1 egg
- 1/3 applesauce
- 1/4 skim milk
- 2 honey
- 1 brown sugar
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1/4 ground cloves
- 4
Instructions:
1. Preheat oven to 350°.
2. In a bowl, combine banana, egg, applesauce, milk and honey.
3. Stir in brown sugar, cinnamon, nutmeg and cloves.
4. Fold in breadcrumbs.
5. Spray a 1-quart baking dish with non-stick cooking spray.
6. Pour batter into the dish.
7. Bake for 30 minutes or until set.
Title: Snickerdoodles
Ingredients:
- 1/2 shortening
- 3/4 sugar
- 1 egg
- 1 1/2 flour
- 1 cream of tartar
- 1/2 baking soda
- 1 salt
- 1 sugar
- 1 cinnamon
Instructions:
1. Heat oven to 400 degrees.
2. mix shortening, sugar, and egg thoroughly.
3. blend flour, cream of tartar, baking soda, and salt.
4. stir into wet mixture.
5. shape dough into 1 inch balls.
6. mix 1 tbsp sugar, and cinnamon in a small bowl.
7. roll dough balls into sugar cinnamon mixture.
8. place 2'' apart on ungreased cookie sheet.
9. bake 8 to 10 minutes.
Title: Granny's Pound Cake
Ingredients:
- 2 butter
- 3 white sugar
- 6 eggs
- 4 all-purpose flour
- 2/3 milk
- shortening
- parchment paper
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease 3 - 8x4 inch loaf pans with shortening and line with bottom of pan with parchment paper.
3. With a mixer cream the butter and sugar. Add the eggs one at a time and mix well. Mix in the flour alternating with the milk. Do not over mix.
4. Divide batter between the greased loaf pans. Bake for 70 minutes, until a toothpick comes out clean.
5. Remove the cakes from the oven, and run a knife around the edges of the cake to loosen sides. Cool cakes in the pans for 10-15 minutes, then remove and let them finish cooling before slicing.
Title: Jiffy Pinwheel Cookies
Ingredients:
- 1 powdered sugar
- 1/2 egg
- 1 vanilla
- 1 baking powder
- 1/2 flour
- 1 egg
- 1 butter
- 1/2 chocolate chips
- 1
- 1/4
- 1/3
Instructions:
1. Preheat oven to 350 degrees.
2. Mix all white batter ingredients together. Refrigerate for 1 hour.
3. Mix dry ingredients for chocolate batter together.
4. Add remaining chocolate batter ingredients and mix well. Chill for 1 hour.
5. Roll white batter onto floured surface into an 8x10 rectangle.
6. Place chicolate batter over white batter evenly. Roll up like a jelly roll.
7. Slice into 1/2 inch slices and place on an ungreased cookie sheet.
8. Bake 12-15 minutes.
Title: Mai Tai Dessert
Ingredients:
- 18 ladyfingers
- 2 gelatin
- 1/2 pineapple
- 5 sugar
- 3/4 salt
- 1/4 milk
- 1 lime juice
- 1/2 white rum
- 1/2 pineapple
- 1 sugar
- 5 heavy cream
- 1/2
- 1
- 1/4
Instructions:
1. Line sides and bottom of 9 inch spring form pan with the split ladyfingers.
2. Soften gelatin in pineapple juice. Beat egg yolks in top of double boiler.
3. Stir in sugar and salt. Blend in milk, cook over boiling water, stirring for 5 minutes or until well thickened.
4. Blend in gelatin mixture, lime juice and rum.
5. Add well drained pineapple. Chill until thickened but not set. Beat egg whites, gradually adding sugar.
6. Fold pineapple custard and whipped cream into egg whites.
7. Pour into spring form pan.
8. Chill several hours or overnight. To serve, remove pan rim, sprinkle with nuts and add little puffs of whipped cream piped around the edge.
Title: Nigella Lawson Cupcakes
Ingredients:
- 125 butter
- 125 caster sugar
- 125 self raising flour
- 2 eggs
- 1/2 real vanilla extract
- 2 milk
Instructions:
1. Nigella offers a very important tip to take everything you need out of the fridge in time to get to room temperature. This will give a lightness to the cupcakes later - and preheat the oven to 400 degrees F.
2. For those on a schedule, put all of the ingredients for the cupcakes except for the milk into a food processor and blitz until smooth. Pulse while adding the milk down the funnel, to make a smooth dropping consistency.
3. Or if you're a bit more old fashioned using a bowl and wooden spoon, cream the butter and sugar, beat in the eggs one at a time with a little of the flour. Then add the vanilla extract and fold in the rest of the flour, adding the milk to get the dropping consistency as before.
4. Divide the mixture between a 12-bun muffin tin lined with muffin papers, and bake in the oven for 15 to 20 minutes. They should have risen and be golden on top. Let them cool a little in their tins on a rack, and then take them carefully out of the tin to cool in their papers, still on the wire rack.
5. Ice with Royal Icing.
6. Royal Icing: *2 large egg whites (or substitute powdered egg whites, 3 cups confectioners' sugar(known to Australians as icing sugar. 1 teaspoon lemon juice.
7. Combine the egg whites and confectioners' sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Whisk in the lemon juice, this will thin out the icing. Beat for another couple of minutes until you reach the right spreading consistency for the cupcakes.
8. MUST use self rising flour. Substituting all purpose will result in cakes that do not rise, as no other levening agents are used in this recipe.
Title: Chocolate Mud Cake - Ww Recipe
Ingredients:
- 2 plain flour
- 2 baking powder
- 1/2 sugar
- 1 1/2 low-fat plain yogurt
- 200 eggs
- 3 vanilla essence
- 1 baking powder
- 1 water
- 300
Instructions:
1. Preheat oven to 160°C.
2. Coat a 20cm square tin with cooking oil spray and line the base with baking paper.
3. Sift dry ingredients (flour, first lot of baking powder and cocoa) together and combine with sugar.
4. Mix yoghurt, eggs and essence in a bowl.
5. In another bowl, combine extra baking powder and water before adding to yoghurt mixture.
6. Add yoghurt mixture to dry ingredients.
7. Spoon mixture into tin.
8. Bake for 35 minutes or until cake springs back to touch.
9. Turn cake out to cool.