lumicero/recipes-ing2inst huggingface dataset:
Title: Kasi Halwa / White Pumpkin Halwa - Diwali Recipes
Ingredients:
- sugar
- ghee
- cardamom powder
- saffron
- cashews
Instructions:
1. Fry cashewnuts in little ghee till they turn golden brown colour and keep aside.
2. Take a fine muslin cloth , filter the grated pumpkin .
3. Boil the filtered pumpkin water in a heavy bottomed pan.
4. Add saffron , filtered pumpkin in the boiling water and let it cook on low flame.
5. Add sugar , mix and let it cook again.
6. When it looks glossy and starts to combine well, add ghee , cardamom powder, edible camphor and mix well and cook again.
7. When the mixture leaves the sides of the pan , add fried cashewnut , mix and remove from fire.
8. Serve hot.
Title: Custard Sauce
Ingredients:
- 1 heavy cream
- 1 sugar
- 6
- 1/3
- 2
Instructions:
1. Combine cream and milk in heavy saucepan. Bring to a simmer over medium heat.
2. Combine egg yolks and sugar in a medium mixing bowl. Beat with a whisk until pale yellow and light. About 3 minutes.
3. Slowly add cream and milk mixture to the egg mixture, beating as you add it.
4. Pour mixture back into saucepan. Heat over medium low heat, stirring constantly, until thickened. About 8 minutes.
5. Remove from heat and pour into a heatproof bowl. Add almond extract and stir to blend.
6. Allow to cool slightly. Place in refrigerator until completely cooled then cover (to avoid condesation).
Title: Butter Pecan Cookies
Ingredients:
- 1 3/4 pecans
- 1 butter
- 1 brown sugar
- 1 egg
- 1 vanilla
- 2 self-rising flour
Instructions:
1. Place chopped pecans and 1 TBL butter in a baking dish.
2. Bake at 325 for 5-7 minutes or until toasted, stirring frequently.
3. Set aside to cool.
4. Cream 1 cup butter, sugar, egg yolk and vanilla in bowl of mixer.
5. To make Self-Rising flour add 1 1/2 teaspoons baking powder and 1/2 tsp salt to each cup then add all-purpose flour to make a full cup.
6. Gradually mix flour into creamed mixture.
7. Cover and refridgerate for one hour.
8. Roll into one inch balls.
9. Roll balls into toasted pecans, pressing nuts into dough.
10. Place 2 inches apart on ungreased cookie sheets.
11. Beat egg white until foamy.
12. Dip pecan halves in egg white then gehtly press one into each dough ball.
13. Bake at 375 for 10-12 minutes until golden brown.
14. Cool on sheets for 2 minutes and remove to wire racks to cool completely.
Title: Lorilyn's Dairy-Free Buttercream Frosting
Ingredients:
- 2 shortening
- 1 1/2 vanilla
- 1/2 powdered sugar
- 8 light corn syrup
- 2 -4
- 1 -2
Instructions:
1. Cream shortening, vanilla and butter flavoring.
2. Add powdered sugar, one cup at a time until it's all mixed inches.
3. Add milk and beat at medium speed until light and fluffy.
4. Beat in corn syrup, if using, until the desired consistency is reached.
5. Divide and tint your frosting with paste coloring, as desired.
6. Can be stored air-tight, in the fridge, for up to a month. Allow to come to room temperature and whip with mixer before using.
Title: Chocolate-Cherry Biscotti
Ingredients:
- 2 all-purpose flour
- 1 whole wheat flour
- 1/4 salt
- 1 sugar
- 3 eggs
- 2 vanilla extract
- 2 dried tart cherry
- 1 1/2
- 2/3
- 1/2
Instructions:
1. Preheat oven to 350°.
2. Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and salt in a bowl; stir well with a whisk.
3. Beat sugar and eggs with a mixer at high speed until thick and pale (about 4 minutes). Add oil and extracts, beating until well-blended. Add flour mixture, beating at low speed just until blended. Stir in cherries and chocolate chips.
4. Divide dough in half; turn out onto a baking sheet coated with cooking spray. Shape each portion into a 10-inch-long roll, and flatten to 1-inch thickness. Bake at 350° for 25 minutes or until lightly browned. Remove rolls from the baking sheet; cool 10 minutes on a wire rack. Reduce oven temperature to 325°.
5. Cut each roll diagonally into 20 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 325° for 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.
Title: Low Carb Cheese Pudding
Ingredients:
- 2 eggs
- 2/3 parmesan cheese
- 1/2 swiss cheese
- 1/2 salt
- cayenne
Instructions:
1. Preheat oven to 450°F
2. Mix all ingredients together.
3. Fill 6 small ramekins.
4. Bake for 15 minutes in oven.
Title: Coconut Bars
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1/2 salt
- 1 brown sugar
- 1 flour
- 1 brown sugar
- 2 vanilla
- 1/2 eggs
- 2 baking powder
- 1 1/2 flour
- 1 coconut
Instructions:
1. Mix first four ingredients and spread in 8"x12"x2" pan. Bake at 325° for 15 minutes.
2. Beat eggs well. Add remaining ingredients. Spread over baked mixture. Bake at 325° for 25 minutes. Cut into bars.
Title: Coconut Flan
Ingredients:
- 1 sweetened condensed milk
- 1 1/2 milk
- 3 eggs
- 1 vanilla
- 1/2 sugar
- 1/4
Instructions:
1. Over medium-low heat, melt sugar until it caramelizes.
2. Pour the caramel into a flan dish to coat bottom.
3. Beat eggs until foamy.
4. Add sweetened condensed milk, then milk, and finally the coconut and vanilla.
5. Mix well with each addition.
6. Pour mixture into flan dish.
7. Place flan dish into an oven-proof dish, and add water (enough to come up to the top 1/3 of the flan dish).
8. Bake at 325ºF for approximately 1 hour, or until a knife inserted in center comes out clean.
9. Allow to cool, and refrigerate.
10. Serve cold with fresh whipped cream.
11. May be refrigerated up to 3 days.
Title: Candy Corn Chocolate Cakes
Ingredients:
- 2 sugar
- 2 all-purpose flour
- 1 salt
- 1 eggs
- 1 buttermilk
- 2 hot water
- 1 baking soda
- 1 vanilla extract
- 2
- 3 1/2
Instructions:
1. Beat first 6 ingredients in a large bowl at medium speed with an electric mixer until blended.
2. Stir in buttermilk.
3. Stir together 1 cup hot water and baking soda; stir into batter.
4. Stir in vanilla.
5. Pour into 2 greased and floured 9-inch round cakepans.
6. Bake at 350° for 30 to 40 minutes or until a wooden pick inserted in center comes out clean.
7. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
8. Freeze layers 30 minutes.
9. Cut each layer into 8 wedges.
10. Stir orange food coloring into 1 1/2 cups frosting.
11. Stir yellow food coloring into 1 1/4 cups frosting.
12. Pipe frosting on top and sides of cake wedges to resemble candy corn.
Title: Delicious Indian Pista Burfee
Ingredients:
- 3/4 cottage cheese
- 150 all-purpose flour
- 150 pistachios
- 50
- 75
Instructions:
1. Mash the cottage cheese and khoya till smooth.
2. Blend in the condensed milk and flour using a mixer.
3. Add powdered pistachios.
4. Mix well.
5. Transfer to a thick bottomed vessel.
6. Cook on slow flame till the mixture becomes thick and forms a ball.
7. Pour onto a lightly greased tray (that's been greased with ghee).
8. Spread evenly to about 1/2 inch thickness.
9. Cool for 4-5 hours.
10. Cut into squares and serve.
11. Store refrigerated in air-tight containers.
Title: Rhubarb Strawberry Macaroon Cobbler
Ingredients:
- 8 rhubarb
- 3 frozen strawberries
- 2/3 sugar
- 1/4 flour
- 5 eggs
- 3/4 sugar
- 2 liquid honey
- 1 vanilla
- 2 unsweetened coconut
- 1/3 flour
- 1 salt
Instructions:
1. Cobbler Preheat oven to 350ºF (180ºC).
2. In 13 x-9-inch (3 L) glass baking dish, combine rhubarb, strawberries, sugar and flour; level top.
3. Topping In bowl, beat egg whites until soft peaks form; beat in sugar, 2 tablespoons (25 mL) at a time, until still peaks form.
4. Beat in honey and vanilla.
5. Sprinkle with coconut, flour and salt; fold in.
6. Drop into 16 mounds on fruit mixture; do not smooth top.
7. Bake in centre of oven for 40 minutes or until golden and filling is bubbly.
8. Serve warm.
Title: Apple Tart from Normandie
Ingredients:
- 250 flour
- 50 sugar
- 150 butter
- 1 egg
- 1 vanilla
- 3 apples
- 1 lemon
- 2 eggs
- 1 sugar
- 60 cinnamon
- 1 powdered sugar
- 200
Instructions:
1. Preheat oven 170°C and grease a 22cm round ovenproof pie dish Put flour and sugar in a food processor, process until well combined Add chilled butter and pulse until mixture is crumbly, add egg and vanilla and process until dough forms a ball (add 1-2 tbsp chilled water if needed).
2. Chill dough for 20 minutes Peel and core apples, cut each in 8 slices, put slices in a bowl with the lemon juice In a bowl whip eggs and egg yolk with the sugar, add cinnamon and cream, set aside Roll out pastry to 2-3 mm thickness, line the greased pie dish, prick the bottom with a fork, arrange apple slices decoratively in the pastry shell, cover with egg mixture and bake 45-60 minutes, until pastry is golden and filling is set (cover with foil if browning too quickly) When warm dust with powdered sugar and cinnamon.
Title: Easy Nutty Orange Snowballs
Ingredients:
- 1 butter
- 1 1/3 powdered sugar
- 2 all-purpose flour
- 1 vanilla extract
- 1/2 salt
- 1/2 walnuts
- 1/4 hazelnuts
- 1/2 ground cinnamon
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream the butter and 3/4 cup of powdered sugar until fluffy.
3. Beat in the fresh grated orange peel and the orange and vanilla extracts.
4. In another mixing bowl, combine the flour and salt; gradually add this to creamed mixture and mix well.
5. Stir in chopped nuts; mix well.
6. Shape into 3/4 inch balls and place each ball about 1 inch apart on an ungreased baking sheet.
7. Bake for 10-12 minutes or until the bottoms are lightly browned.
8. Remove from oven; transfer to a wire rack and cool completely.
9. Place the remaining powdered sugar in a 1-gallon Ziplock bag; add a few cookies at a time and shake to coat.
10. Sprinkle with ground cinnamon, if desired.
11. Store in an airtight container.
Title: Kiwi Parfait
Ingredients:
- 3 lemon gelatin
- 1 1/2 boiling water
- 1 lemon, rind of
- 8 kiwi fruits
- 3
Instructions:
1. Dissolve gelatin in boiling water.
2. Stir in grated lemon peel; chill until consistency of unbeaten egg white.
3. Fold in whipped topping; set aside.
4. Cut one kiwi fruit into 8 slices; chop remaining two.
5. Alternate layers of gelatin mixture and chopped kiwi fruit into 8 parfait glasses; chill 1 hour.
6. Garnish with sliced kiwi fruit.
Title: Banana Pudding Cupcakes (Like the Actual Dessert!)
Ingredients:
- 36 bananas
- 3 milk
- 1 eggs
- 1/2 vanilla extract
- 1/4 milk
- 3 vanilla pudding mix
- 1 butter
- 2 vanilla extract
- 1 heavy cream
- 3 sugar
- 1 bananas
- 1
- 2
Instructions:
1. Heat oven to 350°F Grease 24 cupcake wells or line with paper liners. Count out 12 vanilla wafers for the garnish and set aside.
2. Place the remaining 24 vanilla wafers flat side down in the bottom of each cupcake well; set pans aside.
3. For the batter, mash the bananas with a fork until smooth, about 1 minute; you will have about 1 1/4 cups.
4. Place the cake mix, oil, milk, eggs, and vanilla in the bowl with the banana puree; blend with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl.
5. Increase mixer speed to medium and beat another 2 minutes, scraping sides of bowl as needed.
6. Spoon 1/3 cup batter into each cupcake mold, filling 3/4 full. You'll get 22-24 cupcakes; remove empty liners, if using, or take out the batterless vanilla wafers if you're greasing the pans.
7. Bake until cupcakes are golden and spring back when touched, 18-20 minutes. Cool on wire racks for 5 minutes; carefully remove cupcakes from pans and cool 15 minutes on the racks before filling.
8. Meanwhile, make the filling: Place the milk in a medium saucepan. Whisk in the pudding mix until blended.
9. Place pan over medium heat and continue to whisk as the mixture comes to a full boil, 3-4 minutes; remove pan from heat and stir in the butter and vanilla. Pour the pudding into a medium bowl and cool for 20 minutes.
10. While the pudding is cooling, make the topping: Crush the remaining 12 vanilla wafers; set aside.
11. In a large chilled bowl, whip the cream with an electric mixer (chilled beaters also) on high speed until thickened, 1 1/2 minutes. Stop the mixer and add the sugar; beat again until stiff peaks form, 1-2 minutes more.
12. To assemble the cupcakes, remove the paper liners and place cakes on a platter. Spoon the pudding into a pastry bag fitted with a wide tip.
13. Pipe a generous amount of pudding into each cupcake (1-2 Tbsp) through the center of the top, allowing about 1 teaspoons of the pudding to overflow onto the surface of the cupcakes.
14. Sprinkle the wafer crumbs on top of the pudding and dollop about 1 tablespoons of the whipped cream over the crumbs.
15. Just before serving, stand a banana slice in the whipped cream; serve.
16. Store the cupcakes, without the banana garnish, lightly covered in the refrigerator for 1 day; add the banana slice just before serving.
Title: Coconut Pound Cake
Ingredients:
- 1 1/2 butter
- 3 sugar
- 6 eggs
- 3 flour
- 1/4 baking soda
- 8 sour cream
- 1 flaked coconut
- 1 water
- 1 sugar
- 1
Instructions:
1. Preheat oven to 350.
2. Grease a bundt cake pan or a 10-inch fluted tube pan.
3. Cream together butter and sugar in a mixing bowl.
4. Add eggs one at a time, beating well after each one.
5. In a separate bowl, sift together flour and baking soda.
6. Add sour cream, Coconut extract, and Rum extract to the sugar/butter/egg mixture and cream well.
7. Add flour and baking soda and mix into a batter.
8. Stir flaked coconut into the batter.
9. Spoon batter into the greased pan.
10. Bake at 350 for 1 1/4 hours or until toothpich inserted in center comes out clean.
11. Remove from oven and allow to cool 15 minutes before removing from pan.
12. While cake is cooling, make the syrup by combining the water and sugar in a small saucepan.
13. Cook over medium heat for 5 minutes, stirring frequently.
14. Remove from heat and stir in Almond extract.
15. Before removing cake from pan, brush about 1/3 of the warm syrup onto the cake bottom.
16. Invert cake onto a serving plate and brush on the remaining syrup.
17. Allow the cake to completely cool, then serve.
18. Store leftovers in an air-tight container.
Title: Coffee-Flavored Almond Cookie Squares
Ingredients:
- 1 sugar
- 2 powdered sugar
- 5 water
- 5
Instructions:
1. Peel and crush the almonds. Mix sugar with 3 tablespoons of water, crushed almonds, ground coffee, and egg whites.
2. Grease a rectangular pan and cover with fine bread crumbs. Pour mixture into pan and bake at 300 degrees for about 40 minutes. Remove from oven and let cool.
3. Cut in small square pieces, sprinkle with powdered sugar and serve. Yields 1.65 lbs of cookies.
Title: Lithuanian Rye Bread Torte (duoninis Tortas)
Ingredients:
- 10 eggs
- 10 sugar
- 1 ground cloves
- 1 cinnamon
- 1/2 nutmeg
- 10 milk
- 2 potato flour
- 1/2 baking powder
- 1 butter
- 1 vanilla extract
- 2 powdered sugar
- 3/4 milk
- 3 rum
- 2 brandy
- 1 1/2 - 3
Instructions:
1. TO MAKE THE CAKE: Cream together egg yolks and sugar until fluffy. Add spices.
2. On 5 tablespoons of the bread crumbs pour enough milk to cover. Soak 5 minutes.
3. Add, with remaining 5 tablespoons crumbs, to the yolk mixture. Beat well.
4. Add sifted potato flour and baking powder.
5. Gently FOLD in the stiffly beaten egg whites.
6. Pour into 10 inch round cake or torte pan lined with greased paper.
7. Bake at 350°F for 30 minutes to 45 minutes. Cool.
8. Cut into 3 layers.
9. Put together with filling.
10. FOR THE FILLING: If using vanilla bean, scald milk with vanilla bean. COOL.
11. Remove vanilla bean).
12. Cream butter and sugar until light and fluffy.
13. Add vanilla (if using extract).
14. Add milk, spoonful at a time, and yolks one at a time, while continuing to beat.
15. Place bottom layer of cake on plate.
16. Sprinkle generously with compote (or fruit) juice to which 1 or 2 jiggers of rum or brandy have been added.
17. Spread with filling.
18. Place second layer on top of filling.
19. Sprinkle with juice, spread with cooked and sweetened lingonberries (cranberries or fruit preserves may be substituted).
20. Cover with third layer, sprinkle with juice, spread with filling.
21. Decorate with maraschino cherries or candied fruit.
22. Keep in refrigerator.
23. Popular Lithuanian Recipes. Josephine J. Dauzvardis.
Title: Peach Cobbler
Ingredients:
- 1 sugar
- 2 cornstarch
- 1/2 cinnamon
- 1 water
- 2 butter
- 5 all-purpose flour
- 1 sugar
- 3 baking powder
- 1 1/2 salt
- 1/2 milk
- 3
- 1/2
Instructions:
1. Peel, slice, and measure peaches; set aside.
2. Blend sugar, cornstarch and cinnamon in a large saucepan. Add water and bring to a boil, stirring constantly. Remove from heat, add butter and sliced peaches. Pour into an 8” X 8” baking dish.
3. Sift dry ingredients together. Stir in oil and milk quickly with a few strokes. Spoon batter on top of hot fruit in baking dish; batter should not touch the edge of the pan.
4. Bake at 400 degrees F for 25 to 30 minutes, until topping is dark golden brown and fruit filling is bubbling.
Title: Christmas Chocolate Ganache
Ingredients:
- 3/4
- 1/3
- 3 -5
Instructions:
1. Pour eggnog into a microwave safe bowl and microwave on high for approximately 45 seconds to a minute.
2. Remove from microwave and stir in chocolate chips until melted and until mixture is silky (if necessary, microwave in 15 second bursts until completely melted).
3. Remove wrappers from candy canes, place in zip top bag (make sure to squeeze air from bag before sealing), smash candy-canes with a mallet or the back of a large spoon.
4. Stir crushed candy-canes into chocolate mixture.
5. Spread ganache on top of cupcakes or cake.
Title: Health Bar Meringue Torte--A Trump Family Tradition!
Ingredients:
- 9 sugar
- 2 3/4 vinegar
- 1 cream of tartar
- 1/2 vanilla extract
- 1 salt
- 1/2
- 1
- 6
Instructions:
1. Preheat oven to 400.
2. Beat egg whites,while slowly adding sugar, vinegar, Cream of tartar, vanilla and salt.
3. Beat until meringue holds it’s shape.
4. Beat some more and still more!
5. Draw 2- 9-inch circles on baking paper.(Or the inside of a brown paper bag)
6. Place paper, with circles on a baking sheet.
7. Spoon meringue equally within the circles.
8. Reduce heat in oven to 275 and bake tort for 1½ hours. (Don't encourage children to dance around the kitchen or you will have a flat Meringue)
9. Turn oven off and keep torte in oven until completely cool.
10. Whip Cream and add crushed heath bars. (I use the food processor to crush them.)
11. Frost cooled Tortes like a layered cake.
12. Garnish with Heath bar pieces.
13. Refrigerate for at least 4 hours before serving.
14. Cut small as this is VERY RICH!
15. Variation: Put vanilla frozen custard or ice cream between layers instead of frosting with whip cream and cover with Strawberries, raspberries or peaches.
Title: Delicious Vermicelli Squares For Valentines Day(Yummy Sewai Ki
Ingredients:
- 1 ghee
- 1 sugar
- 1 powdered milk
- 1 low-fat milk
- 1/2 nonfat milk
- 1 cardamom powder
- 1/2 cashews
- 1/2 golden raisin
- 1/2
Instructions:
1. Fry the vermicelli in ghee for 2 minutes to make it crispier.
2. Remove from ghee and keep aside.
3. Now in the same ghee, add milk powder, sugar and the liquid milk (fat-free or 1%).
4. Keep stirring continuously, so that the mixture does not stick to the bottom of the pan.
5. After 15 minutes, the mixture will become thicker.
6. Now add cardamom powder, cashew nuts, almonds, raisins and then the vermicelli.
7. Mix well and cook for 5 seconds.
8. Remove from flame and keep aside.
9. Now, take a tray and grease it with 2 to 3 drops of ghee.
10. Then, spread the above prepared mixture evenly into the tray.
11. Garnish it with coconut powder.
12. Cut into desired shape and size.
13. Refrigerate for 30 minutes so as to allow the pieces to set.
14. Serve cold.
15. Enjoy!
Title: Chestnut Cookies
Ingredients:
- 6 butter
- 1/4 sugar
- 1 chestnut puree
- 1/2 vanilla
- 1/2 flour
- 1 salt
- 1/4 cinnamon
- 1/4
- 3
Instructions:
1. Preheat oven to 350.
2. Cream butter and sugar.
3. Beat egg into mixture.
4. Beat puree and vanilla into mixture.
5. Sift and then stir in everything else.
6. Roll scant tablespoon of dough into 2.5" fingers. Place on silpat lined baking sheet.
7. Sprinkle with sugar.
8. Bake about 20 minutes.
9. Cool.
10. Dip 1 end in chocolate and place on waxed paper or silpat.
Title: Paula's Carrot Cake
Ingredients:
- 3 carrots
- 2 all-purpose flour
- 2 sugar
- 2 baking soda
- 1 baking powder
- 1/2 salt
- 1 ground cinnamon
- 4 eggs
- 1 1/2 vanilla
- 1 powdered sugar
- 1 cream cheese
- 1 butter
- 1/2 vanilla
- 1 pecans
- 1
Instructions:
1. Cake: Combine first 7 ingredients.
2. Stir in eggs, oil, and vanilla, mixing well.
3. Spoon into greased and floured pans.
4. Bake at 350º for 30 minutes.
5. Cool and frost.
6. Frosting: Cream all ingredients except nuts.
7. When thoroughly blended, stir in nuts.
8. Frost cool cake.
Title: Dark Chocolate Cupcakes With Cherry Buttercream
Ingredients:
- 1 butter
- 6 sugar
- 1/2 eggs
- 1 1/4 all-purpose flour
- 4 baking powder
- 2 salt
- 1 baking soda
- 1 buttermilk
- 1/2 sugar
- 1 1/2 unsalted butter
- 1 1/2
- 6
- 2
- 1/4
Instructions:
1. Preheat oven to 350°.
2. Line 24 standard-size muffin cups with paper liners.
3. In a medium saucepan, combine butter, chopped chocolate, and cocoa powder.
4. Cook over med-low heat, stirring frequently, until melted and smooth; cool for 15 minutes.
5. In a large bowl, beat sugar and eggs at high speed with a mixer until thick and pale.
6. In a small bowl, combine flour, baking powder, salt, and baking soda.
7. Gradually add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
8. Stir in butter-chocolate mixture.
9. Spoon batter into prepared muffin cups.
10. Bake for 14-16 minutes or until a wooden pick inserted in center comes out clean.
11. Cool in pans for 10 minutes.
12. Remove from pans and cool completely on wire racks.
13. Meanwhile, make buttercream--in the top of a double boiler, whisk sugar and egg whites until combined.
14. Cook over simmering water until mixture reaches 140° on a candy thermometer; do not stir.
15. Immediately pour mixture into the bowl of a heavy-duty stand mixer.
16. Beat at high speed for 10 minutes; decrease speed to med-low.
17. With mixer running, add butter, 2 tablespoons at a time, beating just until combined after each addition.
18. Add cherry-flavored syrup, beating until combined.
19. Keep buttercream at room temperature until ready to frost cupcakes.
20. Pipe or spread Cherry Buttercream over cupcakes.
21. Store, covered, in refrigerator up to 5 days.