lumicero/recipes-ing2inst huggingface dataset:
Title: Apple Bundt Cake
Ingredients:
- 2 1/2 whole wheat flour
- 1 1/2 white flour
- 1 sugar
- 4 baking soda
- 4 cinnamon
- 1 -2 clove
- 1 -2 nutmeg
- 4 apples
- 1 carrot
- 1 raisins
- 2 plain nonfat yogurt
- 1 -2 skim milk
- 4 vanilla extract
- 4
Instructions:
1. Preheat oven to 350 degrees; if using a bundt pan, spray with nonstick cooking spray and set aside; if preparing as muffins, line 2 12-cup muffin tins with cupcake liners.
2. Combine all dry ingredients in a large bowl and set aside.
3. Shred apples and carrots in a food processor with a shredding disk, or using a hand-grater if a food processor is unavailable. Add raisins to mix and set aside.
4. Mix eggs, vanilla, milk, and yogurt together using an electric mixer and beat until well combined. Slowly add in dry ingredients and continue to mix until combined.
5. Add apples, carrots, and raisins to batter and stir until incorporated.
6. If using a bundt pan, pour batter into pan and bake for 40 minutes or until a tester inserted in the middle comes out clean.
Title: Raspberry Peach Cobbler
Ingredients:
- 2 fresh raspberries
- 1 tapioca
- 2 pumpkin pie spice
- 1 nutmeg
- 1/2 vanilla extract
- 2 flour
- 1 sugar
- 1 brown sugar
- 1 quick-cooking oats
- 1 butter
- 2 honey
- 1
- 1/2
- 3
Instructions:
1. Mix together flour, milk, sugar and extracts
2. Pour at the bottom of a casserole dish.
3. Mix together peaches, Raspberries, tapioca and spices put over top of crust.
4. Mix together melted butter, brown sugar, honey and oats and put on top of fruit.
5. bake at 400 degrees for 40 minutes.
6. serve with whipped cream.
Title: Vanilla Custards With Roasted Berries
Ingredients:
- 1 vanilla beans
- 3 pure vanilla extract
- 1/4 granulated sugar
- 3 all-purpose flour
- 1 -2 unsalted butter
- 1 blueberries
- 2 blackberry
- granulated sugar
- lemon
Instructions:
1. In a small saucepan, combine your milk and vanilla bean flecks (if using extract instead, don’t add it yet). Heat the mixture until it is warm, then set aside. You can also do this in a microwave. If your saucepan or microwave dish has a small spout, even better.
2. In the bottom of a small saucepan, off the heat, beat or whisk your egg yolks and 1/4 cup sugar together vigorously, until it pales in color and a ribbon of batter falls off your whisk when you lift it from the bowl; this will take a few minutes by hand, and likely just one minute with an electric mixer. Whisk in the flour until fully incorporated.
3. Whisking the whole time, drizzle the warm vanilla-milk mixture into the egg yolk mixture, just a tiny bit at a time at first. Once you’ve added about 1/4 of the milk, you can add the rest in a thin stream, whisking constantly.
4. Bring the saucepan to your stove and heat it over medium-high heat, whisking constantly, until it begins to bubble. Once bubbling, whisk it for 1 to 2 more minutes, then remove it from the heat. Immediately stir in vanilla extract (if using) and butter until combined. [Updated to add] As a final step for a perfectly smooth and silky custard, you can press the mixture through a fine-mesh strainer. You can also skip this step if you’re not terribly concerned about an imperfect custard.
5. To cool your custard quickly, place the saucepan in a larger bowl of ice water that will go halfway up the sides of the saucepan (i.e. water should not spill in) and stir the custard until lukewarm, then divide among serving dishes or ramekins. You can also pour it into serving dishes or ramekins still hot, but you should then press a film of plastic wrap against each custard in the fridge so it doesn’t form a pudding skin. Custards keep in fridge for up to 4 days.
6. To serve: Preheat oven to 450°F. Place blueberries in a heatproof, shallow roasting dish and sprinkle with 1 1/2 teaspoons sugar. Roast in oven for 12 to 15 minutes, rolling around once or twice during cooking time to ensure they roast evenly. The goal is not to let the blueberries fully slump or turn to sauce; you just want a little trickle of juices puddled across in the bottom. Squeeze a bit of lemon juice over berries the second they come out of the oven and roll them back and forth to evenly incorporate it. Spoon hot roasted blueberries and some of their juices over each custard. Eat immediately, passing any extra roasted blueberries alongside.
Title: Honey Cake for Rosh Hashana
Ingredients:
- 4 eggs
- 3/4 sugar
- 1 honey
- 1/3 flour
- 3 salt
- 1/2 baking powder
- 2 baking soda
- 1 ground cloves
- 1/2 ground allspice
- 1/2 instant coffee
- 3 hot water
- 1
Instructions:
1. Preheat the oven to 325 degrees F.
2. Get a baking pan with a 7 cup capacity.
3. Grease lightly and set it aside.
4. Prepare a strong cup of coffee with the hot water and the instant coffee.
5. Cool.
6. Separate the eggs.
7. Put the yolks into a big mixing bowl and the whites into a medium one.
8. Beat the yolks with the sugar until creamy.
9. Add the oil, then the honey, beating after each addition.
10. Beat until the mixture is totally smooth and creamy.
11. Sift the flour and measure off 3 cups.
12. Combine the flour with the salt, baking powder, baking soda and the spices.
13. Add the dry ingredients to the wet mixture alternately with the coffee, stirring with a spatula or a wooden spoon.
14. Do NOT use and electric mixer for this one.
15. Stir only until all the ingredients are well blended, do not overmix.
16. Clean and dry the mixer beaters.
17. Whip the egg whites until they are stiff and can hold their shape.
18. Add one third of the beaten whites at a time to the batter.
19. Fold in gently until the batter is smooth.
20. Don't overbeat the whites or you will end up with little islands of egg white that will never be blended into the batter.
21. Pour the batter into the greased pan and bake in the preheated oven for about 80 to 90 minutes.
22. The cake is done when a toothpick comes out dry and clean.
23. This cake keeps really well.
24. In fact, it gets better with a little aging, so bake it several days ahead.
Title: Butterscotch Poke Cake
Ingredients:
- 19 butterscotch pudding mix
- 3 eggs
- 4 water
- 1 1/2 sweetened condensed milk
- 1/2 non-dairy whipped topping
- 14
- 12
- 8
Instructions:
1. Preheat oven to 350*.
2. Place first 5 ingredients in large bowl. mix with electric mixer until well blended.
3. Spread batter in a sprayed 9x13 pan --
4. Bake 40-45 minutes.
5. Cool in pan 5-10 minutes.
6. Use handle of a wooden spoon to poke holes every 1 1/2" across cake.
7. Pour sweetened condensed milk evenly over cake.
8. Let cool completely.
9. Spread cake with butterscotch ice cream topping.
10. Top with cool whip --
11. Serve chilled.
Title: Dump Cake - Cobbler
Ingredients:
- 1 crushed pineapple
- 1 butter
- 1 coconut
- 1
- 1 1/2
Instructions:
1. Preheat oven to 325.
2. Spread whole can of pie filling in a 13X9 baking pan.
3. Spread whole can of crushed pineapple over pie filling.
4. Sprinkle the cake mix evenly over the pie filling and pineapple.
5. Spoon butter over the mix until it's even over the whole cake.
6. Sprinkle coconut until it's well coated.
7. Bake for 1 hour and 15 minutes.
8. Serve hot with ice cream if you like.
Title: Nana's Snickerdoodle
Ingredients:
- 2 sugar
- 3 eggs
- 4 flour
- 5 1/2 cream of tartar
- 4 baking soda
- 2 salt
- 1 cinnamon
- 2 sugar
- 2
Instructions:
1. In a separate bowl, mix Flour, Cream of Tartar, Baking Soda and Salt. Whisk to combine.
2. Cream sugar and Crisco/Butter in your Mixer. Xmas 2014 I beat the sugar and butter a lot - whippy texture. I got very flat cookies. Read internet and it said cream for only a couple of minutes for thicker less crispy texture --.
3. Add Eggs one at a time, mixing thoroughly after each egg.
4. Add flour mixture slowly till combined.
5. Chill the dough - for a while - hour or more?.
6. Roll balls into walnut size.
7. Roll balls into a mixture of sugar and cinnamon. (Use as much or as little cinnamon as you like).
8. Bake at 400 for 8 - 10 minutes - but the cookies are BEST undercooked! (electric Convection oven 375 for 10 minutes ).
9. Enjoy!
Title: Pumpkin Crunch Pudding Cake
Ingredients:
- 1 pumpkin
- 1 evaporated milk
- 3 eggs
- 2 cinnamon
- 1 sugar
- 1 butter
- 1 Philadelphia Cream Cheese
- 1 Cool Whip
- 125 coconut
- 500
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Mix together the first 5 ingredients and pour into a 9x13 inch pan lined with wax paper.
3. Sprinkle cake mix over pumpkin mixture, then nuts on top.
4. Pour melted butter over cake.
5. Bake for 55 minutes.
6. Frosting~~Mix the cream cheese and cool whip together.
7. Frost the inverted cake (pumpkin on top).
8. Sprinkle with coconut.
Title: Really Good Chocolate Layer Cake
Ingredients:
- 2 water
- 1 cocoa powder
- 8 unsalted butter
- 2 1/2 sugar
- 4 eggs
- 2 pure vanilla extract
- 2 3/4 unbleached all-purpose flour
- 2 baking soda
- 1/2 baking powder
- 1/2 salt
- 2 1/4 confectioners' sugar
- 3 cocoa powder
- 1/4 cocoa powder
- 2 salt
- 1/4 unsalted butter
- 11 cream cheese
- 8 sour cream
- 1 1/3 pure vanilla extract
- 1
Instructions:
1. Make the cake: In a small saucepan, bring the water to a boil, turn off heat and whisk in the cocoa until smooth. Let cool to room temperature.
2. Place the rack in the center of the oven, and preheat to 350 degrees F.
3. Butter 2 (8 by 2-inch) round cake pans, line the bottoms with circles of parchment and butter the parchment. Dust them with flour, shaking off excess flour. Set aside.
4. In the bowl of a standing mixer with the paddle attachment, add the cold butter, sugar, eggs and vanilla. Beat on slow to combine and raise to medium-high speed for 8 to 10 minutes until the butter is almost completely incorporated into the mixture.
5. Meanwhile, in a medium bowl, sift the flour, baking soda, baking powder and salt.
6. With the mixer on low speed, alternately add the flour mixture and the cocoa liquid in 2 additions of each, stopping to scrape the bowl occasionally, mixing just until combined.
7. Evenly divide the batter between the 2 cake pans (I weigh them to get them even.) Bake for 45 to 55 minutes until the cake springs back when gently pressed and a toothpick in the center comes out clean. Cool in the pans 10 minutes, then place on wire racks to finish cooling completely.
8. Make the frosting: Put the chocolate chips in a heat proof bowl and place over a saucepan of simmering water, do not let the water touch the bottom of the bowl. Stir the chips occasionally until melted, and remove from the heat to cool.
9. In a medium mixing bowl, sift together the confectioners' sugar, cocoa and salt and set aside.
10. In the bowl of a standing mixer with the paddle attachment, beat the butter and the cream cheese until it is light and fluffy.
11. On low speed, slowly add the confectioners' sugar mixture to the butter mixture, combining well. Add the melted chocolate and the sour cream and vanilla, mixing just until combined. It's best to use it as soon as soon as it is made.
12. To assemble the cake: If the layers are a little uneven, then level the top of each layer. Using a serrated knife, split the first layer in half and place on a cake plate. Spread 1 cup of the frosting on top of the layer and spread to the edges. Add the next layer and spread another cup of frosting over it. Split the other layer in half, spread with another 1 cup of frosting, turn the top layer upside down so that the bottom is on top, and pile on the rest of the frosting, evenly spreading it all over the top and the sides, swirling as you go. Yum!
13. (Hints: I stick a 12-inch wooden skewer in the center of the cake to secure it while I frost it, and remove it before finishing frosting the cake. And, I lay strips of waxed paper under the cake to keep the cake plate clean as I frost the cake.).
Title: Cinnamon Raisin Cake With Caramel Glaze
Ingredients:
- 2 light brown sugar
- 1 1/2 flour
- 1 whole wheat flour
- 2 cinnamon
- 1 1/2 allspice
- 1 nutmeg
- 2 baking powder
- 1/2 baking soda
- 1 salt
- 1 milk
- 3/4 pure vanilla extract
- 1/4 eggs
- 2 raisins
- 3 walnuts
- 3/4 light brown sugar
- 1/2 butter
- 1/2 salt
- 1/4 confectioners' sugar
- 3 pure vanilla extract
- 1/8 crystallized ginger
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees. Grease 10-inch tube pan.
2. Mix brown sugar, flours, cinnamon, allspice, nutmeg, baking powder, baking soda and salt in large bowl.
3. Add milk, oil, orange juice, vanilla and eggs. Beat on low speed until ingredients are moistened. Beat on high speed 2 minutes.
4. Gently stir in raisins and walnuts. Pour into prepared pan.
5. Bake 55 minutes or until sides of cake are browned and pulled away from pan. Cool in pan 20 minutes. Invert onto wire rack; cool completely.
6. For the Caramel Glaze, mix brown sugar, butter, cream and salt in medium saucepan. Bring to boil, stirring constantly. Cool slightly.
7. Add confectioners' sugar and vanilla; mix with wire whisk until well blended. Spoon over cake.
8. Garnish with crystallized ginger, if desired.
Title: New York Style Cheesecake Cookies
Ingredients:
- 1 1/4 graham crackers
- 1 flour
- 1 1/2 baking powder
- 1/2 unsalted butter
- 1/2 brown sugar
- 1 egg
- 3 cream cheese
- 1/4 granulated sugar
- 2 lemon zest
- 1/2 vanilla extract
Instructions:
1. Preheat the oven to 350 degrees F.
2. In a large bowl, stir together the graham cracker crumbs, flour and baking powder. In a medium bowl, beat together the butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined. Add to the graham cracker crumbs and blend until just combined.
3. In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolk, lemon zest and vanilla until well combined. Set aside.
4. Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment lined baking sheet. (If you do not have an ice scoop, then measure out the dough into scoops of about 2 tablespoons.) Flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape. Repeat with the remaining dough. Spoon the cream cheese into the indents in the cookies.
5. Bake until the filling is barely set and the cookies are lightly golden, 12 minutes. Allow to cool 5 minutes on the baking sheets before removing them and cooling completely on a wire rack.
Title: Bakery Style Cookies
Ingredients:
- 8 margarine
- 1 sugar
- 1 egg
- 1 vanilla extract
- 1 potato starch
- 1 1/4
- 3/4
Instructions:
1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper for easy cleanup.
2. Sift cakemeal and potato starch together.
3. Cream margarine, sugar and vanilla till light and fluffy. Add egg and yolk. Mix well.
4. Add the dry ingredients to the margarine/sugar mixture and mix thoroughly. At this point you may chill dough if you need to. Put dough into a cookie press fitted with your favorite shape. Press onto parchment paper, decorate if you wish and bake for 25-30 minutes or till lightly golden brown at the edges.
5. Remove baked cookies to a wire rack to cool. Watch them disappear!
Title: Wheat Germ Picnic Cake
Ingredients:
- 1 1/2 wheat germ
- 2 flour
- 2 sugar
- 1 1/2 baking soda
- 1 baking powder
- 1 salt
- 3 cinnamon
- 1/2 nutmeg
- 1/2 ginger
- 2 crushed pineapple
- 4 eggs
- 1 vanilla
- 2 carrots
- 2 1/2 walnuts
- 1
Instructions:
1. Mix wheat germ, flour, sugar, baking soda, baking powder, salt, and spices in a large bowl.
2. Add undrained pineapple, eggs, vegetable oil, and vanilla.
3. Mix together to form batter.
4. Stir in carrots and walnuts.
5. Pour batter into a greased and floured bundt pan.
6. Bake at 350 degrees until toothpick inserted into the center of the cake comes out dry.
7. Cool 10 to 15 minutes in pan, then invert to release the cake and cool on wire rack.
Title: Maple Pudding Chomeur
Ingredients:
- 1 flour
- 1/2 sugar
- 4 baking powder
- 1/2 nutmeg
- 3/4 milk
- 1/4 butter
- 1 lemon rind
- 1/2 raisins
- 1 1/2 water
- 1 maple syrup
- 2 butter
- 1 cornstarch
Instructions:
1. Stir flour, sugar,baking powder and nutmeg together in bowl.
2. Whisk milk, butter and rind then pour over the dry ingredients.
3. Sprinkle with raisins and stir.
4. Spread into greased 8 inch baking dish.
5. SAUCE.
6. Whisk all ingredients and pour over the top of the batter.
7. Bake at 350 F until golden and firm to touch.
8. Bake for 40 - 45 minutes.
Title: Lemon-Ginger Tea Cookies
Ingredients:
- 1 1/2 butter
- 1 margarine
- 1 lemon, zest of
- 1 ground ginger
- 1/8 ground cloves
- 1 egg
- 1 lemon juice
- 1 1/2 flour
Instructions:
1. Preheat oven to 375°F.
2. In a mixing bowl, beat the butter or margarine with an electric mixer on medium high speed for 30 seconds Add the sugar, lemon zest, ginger, and cloves.
3. Beat until combined.
4. Beat in the egg and lemon juice until combined.
5. Beat in as much of the flour as you can with the mixer.
6. Stir in any remaining flour with a wooden spoon.
7. Pack the dough with a cookie press fitted with the desired plate.
8. Force the dough through the press onto ungreased cookie sheets, spacing the cookies about 1" apart.
9. Bake for 8-10 minutes, or until the edges are set and beginning to brown.
10. Remove the cookies with a spatula and transfer to a wire rack to cool.
Title: Dark Creepy Gory Chocolate Cake
Ingredients:
- 18 1/4 Devil's Food Cake Soaked in Rum
- 8 cream cheese
- 1 ricotta cheese
- 4 eggs
- 1 vanilla extract
- 1 dark rum
- 1/3 powdered sugar
- 1/3 salt
- 2/3 cayenne pepper
- 3 unsalted butter
- 1 milk
- 1/8 vanilla extract
- 1/2
- 1/3
- 1
Instructions:
1. Pre heat oven to 350 degrees.
2. Grease and flour 2 9 inch pans.
3. Make your choice of devil`s food cake as directed.
4. Pour evenly into pans.
5. Mix Ghostly Cheese Filling ingredients together and pour over cake mix. Be sure to not mix in it will sink as it bakes.
6. Bake for 1 hour.
7. Creepy Dark Frosting:
8. Meanwhile in a food processor with metal blade sift sugar, cocoa, salt & Cayenne by pulsing ingredients.
9. Add remaining Creepy Dark Frosting ingredients and pulse till smooth.
10. Cool cake for 5 minutes in pans then carefully invert to rack or dish pour optional rum evenly over both layers of cake then set aside to cool 10 minutes.
11. Key to assembling is to have to cake somewhat warm so the frosting creeps --
12. Place one layer on cake dish.
13. Pipe a ring of frosting around edge on cake and place raspberry filling inside.
14. Place second layer of cake on top.
15. Spread frosting on sides and top of cake.
16. Key:
17. If cake is warm it will ooze, chill as soon as you are done frosting. Touch up the frosting if you need too and decorate as Creepy as you want!
Title: Oatmeal Raisin Cookies
Ingredients:
- 3/4 applesauce
- 1 1/4 light brown sugar
- 1 1/2 Ener-G Egg Substitute
- 1/3 skim milk
- 1 1/2 soymilk
- 1/2 vanilla
- 1 all-purpose flour
- 1/2 baking powder
- 1 salt
- 1/2 ground cinnamon
- 1/4 ground cardamom
- 1/8 nutmeg
- 1 1/2 ground cloves
- 3 orange zest
- 1 quick-cooking oats
- raisins
Instructions:
1. Preheat oven to 375 degrees. Combine applesauce, sugar, egg whites, milk and vanilla in a mixing bowl; whisk until smooth. Add the flour, baking soda, salt, cinnamon, cardamom, nutmeg, cloves and zest; stir just to mix. Stir in oats and raisins.
2. Coat three cookie sheets with cooking spray. (This is unnecessary with nonstick pans.) Spoon the batter onto the cookie sheets, 2 heaping tablespoons at a time, leaving 3 inches between cookies. Gently flatten each cookie with a wet spatula.
3. Bake 12 to 14 minutes, until firm and lightly browned on the bottom. (Watch closely; they burn faster than butter-based cookies.)Let cool on the cookie sheet 1 minute, then transfer to a rack to cool completely.Store in an airtight container.
4. This is not going to be an overly sweet cookie.
Title: Lavender Biscotti
Ingredients:
- 1/2 butter
- 3/4 granulated sugar
- 1/4 canola oil
- 1/2 eggs
- 3 all-purpose flour
- 3 baking powder
- 3 vanilla
- 2
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. Line 4 baking sheets with parchment paper.
3. Cream together butter, granulated sugar and lavender sugar.
4. Add oil, eggs, flour, baking powder and lavender flowers (or minced leaves).
5. Add vanilla and nuts; stir to combine. Refrigerate 4 hours.
6. Divide into 8 logs that are as thick as a banana and somewhat oval.
7. Place 2 logs on each cookie sheet and bake in preheated over 15 min., or until light brown.
8. Remove and slice biscotti logs at a 45-degree angle, about 12 slices per log. Return slices to baking sheets and bake until light brown.
9. Let cool completely on a rack, then store in an airtight jar.
Title: Andreas Viestad's Veiled Farm Girls
Ingredients:
- 1 1/2 ground cinnamon
- 3 unsalted butter
- 2 heavy cream
- 2 applesauce
- 1 1/2 hazelnuts
- 1 1/2
- 1/2
Instructions:
1. In a nonstick skillet over medium heat, combine the bread crumbs, sugar, cinnamon and butter.
2. Stirring constantly with a wooden spoon, heat until the ingredients are fully incorporated and the crumbs are golden; remove from the heat.
3. In a large bowl, whip cream until stiff peaks form.
4. Layer the applesauce, bread crumbs and cream in individual glass bowls with the final layer being the whipped cream, creating the veil of this dish.
5. Sprinkle with the chopped nuts and serve.
Title: Chef Joey's Vegan Boston Cream Pie
Ingredients:
- 1 unbleached flour
- 1 1/4 baking powder
- 1/2 sea salt
- 1/4 potato
- 1 vegan margarine
- 1/2 raw sugar
- 1 vanilla
- 1/4 soymilk
- 1/2 water
- 1 vegan margarine
- 1 1/2 water
- 2 confectioners' sugar
- 2 vanilla
- 2
- 1
- 1/2
Instructions:
1. Preheat oven to 350'F.
2. Lightly spray an 8 inch round cake tin.
3. FOR THE FILLING:
4. Prepare the pudding according to package directions but use less milk as the ingredients state above. The filling should be thicker then if you were just making a pudding.
5. FOR THE CAKE:
6. In a mixing bowl sift the flour, baking powder and salt.
7. In another bowl cream the potato and margarine together. Add sugar and beat until sugar is fluffy and incorporated into the mixture.
8. Add the vanilla and lemon extract and continue beating.
9. Slowly add the soy milk and beat until well mixed. Add the flour mixture, 1/3 cup at a time and beat until the batter is smooth.
10. Pour the batter into your prepared pan and bake for 25 to 30 minutes, or a tooth pick comes out clean inserted in the center.
11. If done, remove cake from oven and cool on a metal rack for 20 minutes. Remove the cake from the pan and cool for an additional hour on the cooling rack.
12. Cut the cake in half. Fill it with the vanilla pudding, put the top back on the cake and glaze.
13. FOR THE GLAZE:
14. Combine the melted margarine, cocoa and hot water in a bowl. Blend in the confectioner's sugar and vanilla. When you like the consistency pour or spread over the cake and let it cool for a while so the glaze can set.
15. Bon Appetit.
Title: Vegan Dark Chocolate Cupcakes With Frosting
Ingredients:
- 2 boiling water
- 1 all-purpose flour
- 2 3/4 baking soda
- 2 baking powder
- 1/2 salt
- 1/2 margarine
- 1 white sugar
- 2 1/4 applesauce
- 3/4 vanilla extract
- 1 1/2 shortening
- 1/2 margarine
- 1/2 powdered sugar
- 3 1/2 vanilla extract
- 1 1/2 soymilk
- 1/4
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Line muffin tin(s) with paper liners.
2. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
3. In a large bowl, cream margarine and sugar together until light and fluffy. Beat in the applesauce, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Pour mixture into prepared muffin cups, filling each 2/3 full. (If making a cake instead of cupcakes, use 3- 9 inch pans, coated with non-stick spray.).
4. Bake in preheated oven for 20 to 25 minutes (or 25-30 mins for a cake). Allow to cool.
5. Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy. Adjust with more soy milk or confectioners' sugar if necessary. Frost cupcakes once they are completely cooled.