lumicero/recipes-ing2inst huggingface dataset:
Title: Pumpkin Swirl Brownies
Ingredients:
- 1 canned pumpkin
- 3/4 egg
- 1 light cream cheese
- 4 canned pumpkin
- 1/4 sugar
- 1/4 cinnamon
- 1/8 ginger
- 1/8
Instructions:
1. Preheat oven to 350* (325* if using non-stick or glass pan).
2. Beat the brownie mix, pumpkin and egg until smooth. Pour into greased 8" x 8" pan.
3. Combine the cream cheese, 1/4 cup pumpkin, sugar, cinnamon and ginger, creaming until smooth.
4. Drop on batter & swirl through.
5. Bake 25-30 minutes.
Title: Beignets for Chanukah (Sufganiot)
Ingredients:
- 2 1/2 self-rising flour
- 16 vanilla-flavored soymilk
- 1 instant vanilla pudding
- 2 eggs
- 2 canola oil
- 6 confectioners' sugar
- 3/4 prepared vanilla pudding
Instructions:
1. Prepare vanilla pudding using the soy milk.
2. In a bowl place the flour, pudding, sugar, and eggs. Knead until all ingredients are combined and a sticky, doughy batter is formed. Cover with a kitchen towel and let rest for 15-20 minutes.
3. Heat 6 cups of canola oil in a 6-quart stock pot, covered, over medium heat. When dough is ready, uncover oil and raise heat to high.
4. Scoop out a tablespoon of batter and drop in oil. (Don't make doughnuts too big, they expand and you want them to cook through.) You should be able to fry 6 or so doughnuts at a time.
5. When the beignets are browned on one side use slotted spoon to turn them over and fry until the enire doughnut is golden.
6. Remove beignets and let cool and drain on paper towel lined plates. Repeat with remaining batter.
7. Fill a squeeze bottle, flavor injector, or syringe with jelly, jam, custard etc. and inject a little into each doughnut. Or leave plain.
8. Sprinkle each doughnut with confectioner's sugar or roll in confectioner's sugar or shake 3 at a time in a paper bag with confectioner's sugar.
9. If needed you can make your own self-rising flour by mixing 8 cups of flour with 1 Tablespoon of salt and 5 Tablespoons of double acting baking powder. Blend and store in an air tight container labeled "SELF-RISING".
Title: Old Farmer's Almanac Peanut Butter Sheet Cake
Ingredients:
- 2 flour
- 1 baking soda
- 2 sugar
- 1/2 salt
- 1/2 margarine
- 3/4 crunchy peanut butter
- 1/2 eggs
- 2 vanilla extract
- 1 buttermilk
- 1/2 evaporated milk
- 1/2 sugar
- 1 margarine
- 1 crunchy peanut butter
- 1/2 miniature marshmallow
- 1/2 vanilla extract
- 1
Instructions:
1. Cake:.
2. Preheat the oven to 350 degrees F.
3. In a large bowl, mix the flour, baking soda, sugar, and salt; set aside.
4. In a saucepan, bring the oil, margarine, peanut butter, and 1 cup of water almost to a boil (do not boil). Pour over the dry ingredients and mix well.
5. Add the eggs, vanilla, and buttermilk. Mix well.
6. Pour the batter into a greased and floured 15x11x1-inch pan. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
7. Icing:.
8. Combine the evaporated milk, sugar, and margarine in a saucepan. Bring to a boil and cook for 2 minutes.
9. Remove from the heat and add the peanut butter and marshmallows, stirring until melted. Stir in the vanilla.
10. Pour the icing over the warm cake and spread to cover.
Title: Jazzbow Cookies
Ingredients:
- 1 butter
- 1 confectioners' sugar
- 1 1/2 flour
- 1 walnuts
- 4 clove
- 1 cinnamon
- 1 nutmeg
- 1 cocoa powder
- 3
- 1
Instructions:
1. Cream together Butter and Sugar. Mix in the other ingredients until a tender dough is formed.
2. Coat the cookie mold with granulated sugar (this helps release dough from the mold). Tap out the cookie and place on a cookie sheet. If dough is too soft, chill it for about 30 minutes then try to mold these again.
3. Bake at 375 degrees F for about 15 minutes.
Title: Oatmeal Carrot Cookies
Ingredients:
- 3 oatmeal
- 1/2 arrowroot
- 1/2 baking soda
- 1/2 salt
- 1/4 allspice
- 1/4 cardamom
- 1/2 coconut oil
- 1/4 unsweetened applesauce
- 1/2 gluten-free vanilla extract
- 2 vanilla flavoring
- 1/2 carrot
Instructions:
1. Preheat oven to 350 degrees. Place the dry ingredients into a food processor fitted with the "s" blade. Process until very finely ground (not as fine as oat flour, still a little coarse).
2. Add wet ingredients and shredded carrot, and process until the mixture forms a cohesive ball. It may take a few minutes but it will happen. I had to pulse and scrape quite a bit, so as not to kill my processor.
3. Remove dough, finish forming into a ball with your hands. Chill the dough if it is too soft for 20 to 30 minutes. Then place on parchment or waxed paper for rolling. Roll out dough. Cut into shapes with a cookie cutter.
4. Place onto a parchment-lined baking sheet. Bake for approximately 15 to 20 minutes (Ali's original recipe took 15, but mine took 20), until golden and crisp. Cool on a wire rack. Serve as is, or spread with a thin layer of coconut butter icing. If icing, you can serve immediately or let icing set. Store in an air-tight container.
Title: Rosenmunnar
Ingredients:
- 1 butter
- 1/2 white sugar
- 2 all-purpose flour
- 1/2
Instructions:
1. Preheat oven to 375 degrees F.
2. Cream butter and sugar until light and fluffy. Add sifted flour, and mix well. Shape dough into 1 inch diameter balls and place on cookie sheets. Imprint your thumb in the center to make a 1/2 inch indentation. Fill with your favorite preserves.
3. Bake 10 to 15 minutes or until golden brown at the edges.
Title: Chocolate Chip Cookie Cake
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 4 water
- 1 canola oil
- 1/3 pecans
- 1 confectioners' sugar
- 1 1/2
Instructions:
1. Preheat oven to 350.
2. Grease and flour 10-inch Bundt pan.
3. In a large bowl, combine cake mix, pudding mix, eggs, water and oil.
4. Beat 1 minute on low to combine and then 2 more minutes on med.
5. Coat chocolate chips with flour, if desired, to keep them from sinking.
6. Stir in chocolate chips and pecans (if using).
7. Pour into prepped pan.
8. Bake 40-50 minutes or until toothpick inserted in center comes out clean.
9. Cool in pan 25 minutes.
10. Invert onto serving plate and cool completely.
11. Dust with confectioner's sugar, if desired.
Title: Janet's Brownies
Ingredients:
- 3/4 cocoa powder
- 2 granulated sugar
- 17 shortening
- 4 butter
- 1 eggs
- 1 1/4 vanilla
- 1 flour
- 1 baking powder
- 2
Instructions:
1. Lightly grease a baking pan 13’’ x 9” X 2’’. You can also use two 9 inch square pans, lightly greased.
2. I do not use a mixer. Hand-mixing turns out a better brownie. Overbeating makes them “tough”.
3. Measure out all of the ingredients.
4. In the biggest bowl, place sugar (#2).
5. In a second bowl, gently mix together flour, baking powder, and cocoa powder (#1, 6 & 7). The cocoa powder will fly around if you are too rough.
6. In a separate container, melt the shortening (#3). It takes only a short time (about 1 minute) to melt it in a microwave – be careful! Note: You will be adding the melted shortening to the sugar. But – you must add the other ingredients fairly quickly, because if you delay at all, the sugar and shortening will turn into a solid lump! Do not add eggs to warm melted shortening, or the egg whites will “cook”.
7. Break eggs (#4) into a bowl, and mix them so that yolks break. Do not beat.
8. This is how I mix the ingredients:
9. Take bowl with sugar;.
10. Add melted shortening and stir;.
11. Immediately start adding some (about ½) of the flour mixture. Add eggs and keep stirring. Add in remainder of flour. Then you can slow down, adding vanilla (#5).
12. Add nuts last (if you want them).
13. Pour into pan(s). Bake 30 minutes, or until batter pulls away from sides, or until tester inserted into center comes out clean. Let cool 30 minutes.
Title: Old-Fashioned Fresh Fruit Cake (Swedish)
Ingredients:
- 2 eggs
- 1 sugar
- 150 buttermilk
- 100 butter
- 200 all-purpose flour
- 3 baking powder
- 1 vanilla essence
- 1 -2 pears
- apple
- sugar
- cinnamon
Instructions:
1. Preheat oven to 175°C (or 350°F).
2. Butter and flour a spring form pan.
3. Cover the bottom with baking parchment and clip on the ring.
4. Sift together flour, baking powder and vanilla into a bowl and set aside.
5. Slice the fruit of your choice and toss in a mixture of sugar and cinnamon and set aside.
6. Cream eggs and sugar until yellow and fluffy.
7. Put buttermilk and butter in a saucepan and bring to a boil.
8. Take it of the heat.
9. Pour the liquid into the egg batter and blend together.
10. Stir in the flour mixture to the batter, carefully.
11. Pour a little batter in the bottom of the pan just to coat it.
12. Arrange the fruit slices to coat the bottom of the pan.
13. Pour in the remaining batter.
14. Sprinkle the top with a thin coating of sugar.
15. Bake for about 50 minutes try with a stick to see if it comes out clean.
16. Let it cool slightly and run a knife around the edges; open the ring and let cool completely.
17. Enjoy as is or with ice cream!
Title: Chris' Chewy Chocolate Cookies
Ingredients:
- 1 1/4 butter
- 2 vanilla
- 2 flour
- 1 baking soda
- 2 chocolate chips
- 2 sugar
- 2 eggs
- 1/2 salt
- 1/2
Instructions:
1. Cream butter and sugar until light and fluffy.
2. Add eggs & vanilla, beat well.
3. Combine flour, cocoa, baking soda and salt.
4. Gradually blend into creamed mixture.
5. Stir in chips. Peanut butter chips may be used if this it too much chocolate for you.
6. Drop by spoonfulls on ungreased cookie sheet.
7. Bake 8 to 9 minutes.
8. Cookies will be soft.
9. Cool slightly and remove from cookie sheet.
Title: Chocolate Icebox Dessert Lulubelle
Ingredients:
- 1 graham cracker crumbs
- 1 powdered sugar
- 1 butter
- 3 eggs
- 2 bittersweet chocolate
- 1/2 vanilla
- 1/2
- 2
Instructions:
1. Butter the bottom of an 8- or 9-inch square baking pan.
2. In a small bowl, mix crumbs with 1 teaspoon of the powdered sugar and 2 tablespoons of the butter. Reserve.
3. Cream the remaining butter and sugar.
4. Combine the beaten egg yolks with the next four ingredients and blend well. Fold in stiffly beaten egg whites.
5. Line buttered bottom of baking pan with 1/2 of crumbs mixture. Top with chocolate mixture and remaining crumbs.
6. Refrigerate overnight.
7. Note: This recipe contains raw eggs. Because there is a slight risk of salmonella poisoning associated with raw eggs, you should be sure to use the freshest eggs possible.
Title: Chocolate Biscuit Balls
Ingredients:
- 400 cocoa powder
- 2 sugar
- artificial sweetener
- water
- coconut flakes
Instructions:
1. Ok now first you have to toss all those biscuits until small pieces and some even powder.
2. make a syrup from water+cocoa powder+sugar.For those who want some fat, they can add butter and some chocolate.
3. Pour the warm syrup in small amounts on the biscuits and mix with your own hand.Its got to come like a plasteline paste.So if you are not sure how much syrup to put, just add a little and figure out the consistency.You should be able to modelate it easily in your hands.
4. Cool it in the fridge for 10 minute.
5. Take small amounts of the paste and tossit on your palm.In the center, put 1 almond, or dried fruit or sultana or whole cherry from the jam or whatever nut or small piece of conserved fruit you like.
6. Now cover the fruit so it will be in the center and make a ball from it, rotating it between your palms.The ball should be the size of a soda bottle cap.
7. On a plate, put your coconut flakes or chopped nuts and roll your ball in it!
8. Enjoy!
9. *Tip:wet your hands from time to time a bit so the balls would come up beautifully and wont stick to your fingers and palms.
Title: Authentic Black Forest Cake (Schwarzwald Kirsch Kuchen)
Ingredients:
- 1 2/3 all-purpose flour
- 2/3 cocoa powder
- 1 1/2 baking soda
- 1 salt
- 1/2 shortening
- 1 1/2 sugar
- 2 eggs
- 1 vanilla
- 1 1/2 buttermilk
- 1/2 kirsch
- 1/2 unsalted butter
- 3 icing sugar
- 1 salt
- 1/4 heavy whipping cream
- 1 1/2 vanilla
- 2 kirsch
- 1/2 dry milk
- 1/8 icing sugar
- 2 dark chocolate
- 2
- 1/2
Instructions:
1. Pit most of the cherries leaving about 10 for decoration on top of the cake. Take the pitted cherries and soak them in a jar of the 1/2 cup Kirsch overnight.
2. Preheat the oven to 350°F Line the bottom of three 9 inch round cake pans with parchment.
3. Sift the dry cake ingredients together.
4. Cream the shortening and sugar. Add the eggs and vanilla and mix well.
5. Add the dry ingredients alternately with the buttermilk and mix well.
6. Pour evenly into the cake pans. Bake for 20 minutes or until a tooth pick comes out clean.
7. Cool and remove the cakes. Prick the tops of the cakes with a toothpick and pour the 1/2 cup of Kirsch (that the cherries soaked in) onto the cake.
8. In a bowl beat the butter until light and creamy. Add the icing sugar, salt and espresso and mix well. If the icing is too thick add Kirsch or cherry juice.
9. Cut the cherries into halves.
10. Place the base layer on top of your cake tray, spread 1/2 of the filling over one top, cover with cherries and top with another layer of cake.
11. Spread the second half of the filling over that layer of cake, cover with cherries and top with the third layer of cake. Cover this and let sit in the fridge for a day or two to allow the kirsch to soak into the cake and become moist.
12. The day you're going to serve this cake prepare the icing. Whip the cream until it forms stiff peaks.
13. Gently fold in the dry milk and icing sugar.
14. Add the vanilla and pour in the Kirsch until it's a good consistency.
15. If you like more icing double this recipe. Spread the icing over all of the cake.
16. Place the fresh, intact cherries on top for decoration and cover the top with the chocolate shavings. Serve and enjoy!
Title: My Famous Cream Cheese Frosting
Ingredients:
- 1 cream cheese
- 1/2 butter
- 1 vanilla extract
- 3 icing sugar
Instructions:
1. Start by blending room temperature cream cheese and butter, in mixer at low speed.
2. Add vanilla.
3. Add icing sugar 1/2 cup at a time.
4. Once all icing sugar is blended with mixture, increase speed and mix for a minute or two.
5. Spread on cake or pipes well on cupcakes.
Title: Apple Pie Tacos
Ingredients:
- 10 flour tortillas
- 1 canola oil
- 1/2 sugar
- 1 ground cinnamon
- 4 butter
- 3 light brown sugar
- 1/4 sugar
- 1/4 ground cinnamon
- 1/2 cornstarch
- 2
- 1
Instructions:
1. Taco shell:
2. Heat oil to 350 in a heavy bottomed pot over medium high heat.
3. Using a 4 inch ring cutter cut out circle from the tortillas.
4. Carefully frying one at a time, use a pair of metal tongs to fry the tortillas. Use the tongs to hold down the tortilla in the oil to create a taco shell shape. Fry until golden brown, about 1 minute. Remove to a paper towel lined plate.
5. Combine sugar and cinnamon in a shallow bowl. Gently coat cooked tortillas in the cinnamon sugar mixture.
6. Filling:
7. In a large saute pan over medium heat, melt butter. Add apples, sugars and cinnamon. Allow to cook until apples begin to slightly break down.
8. Sprinkle in cornstarch and continue to cook until the mixture has thickened.
9. To assemble tacos, stuff with apple pie filling, top with whipped cream and a drizzle of caramel sauce.
Title: Plum and Cinnamon Crumble
Ingredients:
- 2 plums
- 1/3 sugar
- 2 cinnamon sticks
- 3/4 all-purpose flour
- 1/2 sugar
- 1/2 rolled oats
- 8 unsalted butter
- 3/4 vanilla ice cream
Instructions:
1. Filling:
2. Heat oven to 350 degrees F.
3. Toss plums, sugar, and cinnamon sticks in an 8-inch square baking dish.
4. Arrange mixture evenly in the dish, tucking cinnamon sticks beneath the plums.
5. Topping:
6. Mix flour, sugar, and oats in a medium bowl to blend.
7. Using your fingers, work the butter into the flour mixture until moist clumps form.
8. Mix in the almonds.
9. Sprinkle crumb topping evenly over the plum mixture.
10. Bake for 45 minutes or until juices are bubbling, fruit is tender, and topping is golden brown. Let stand at room temperature 5 minutes before serving.
11. Spoon crumble into bowls, discarding cinnamon sticks. Serve with vanilla ice cream.
Title: Czech Raisin Spice Cake With Caramel Frosting
Ingredients:
- 1 raisins
- 2 water
- 1/2 shortening
- 1 lemon juice
- 1/4 salt
- 1/2 clove
- 1/2 cinnamon
- 1/2 nutmeg
- 1/2 allspice
- 1 3/4 flour
- 1 baking soda
- 1 egg
- 1/8 walnuts
- 1/2 butter
- 1 brown sugar
- 1/4 milk
- 1 3/4 powdered sugar
Instructions:
1. Boil raisins in water for10 minutes.
2. Remove from heat; add shortening and lemon juice.
3. Cool.
4. Sift salt, cloves, cinnamon, nutmeg, allspice, flour, and baking soda.
5. Add to raisin mixture; beat well.
6. Add egg; beat again; add walnuts.
7. Pour into a greased cake pan.
8. Bake at 375 degrees Fahrenheit for 35 minutes until done.
9. FROSTING:
10. For frosting, melt butter and brown sugar.
11. Cook over low heat for 2 minutes, stirring constantly.
12. Add milk and continue stirring until mixture mixture comes to a boil.
13. Remove from heat and cool.
14. Add powdered sugar until right spreading consistancy.
Title: Chewy Vegan Chocolate Chocolate Chip Cookies
Ingredients:
- 3/4 canola oil
- 2 sugar
- 2 vanilla
- 1 flax seed
- 1/2 soymilk
- 2 flour
- 3/4 cocoa powder
- 1 baking soda
- 1/2 salt
- 1 1/2 semisweet vegan chocolate chips
Instructions:
1. Preheat oven to 350°F.
2. Grind flax seeds in a blender until they become a fine powder, then add the soy milk and blend for about 30 seconds more and set aside.
3. In a large bowl, sift together cocoa, flour, baking soda and salt.
4. Cream the sugar and oil in a separate large bowl.
5. Add the flax/soy milk mixture and mix well.
6. Stir in the vanilla.
7. Slowly mix in the dry ingredients (the original recipe does not call for a mixer, but you may want to use yours.).
8. Mix in the chocolate chips.
9. Roll dough into 1" balls and flatten into disks about 1 1/2" in diameter.
10. Place on an ungreased cookie sheet about 1" apart and bake for 10 minutes.
11. Let rest on the cookie sheet for about 5 minutes, then remove with a spatula to a cooling rack and cool completely.
12. **For chocolate chocolate chip cherry cookies, replace 1 teaspoon of the vanilla with almond extract, and use 3/4 cup chocolate chips and 3/4 cup chopped cherries.
13. ***For chocolate nut cookies, replace 1 teaspoon of the vanilla with a nut extract (almond, walnut, etc) and replace the chocolate chips with 1 1/2 cups chopped nuts of your choice.
Title: Fat and Sugar Free Healthy Cake
Ingredients:
- 1 1/2 low-fat buttermilk
- 1 rolled oats
- 1 whole wheat flour
- 1/2 baking powder
- 1 baking soda
- 1 prune
- 3/4 - 1 banana
- 1 ground cinnamon
- 1 honey
- 1/8
Instructions:
1. Place the oatmeal and the buttermilk in a bowl (a bit in advance so the oats soften)- mix well Add dried fruit.
2. Add all the other ingredients and mix very well- the mashed banana (or apple sauce, or pureed prunes), last Pour batter (it is quite solid, like for muffins) in a 9 inch, or 23 cm, non-stick loaf pan; sprinkle with oat flakes and let it rest in the pan for 20 minutes (before baking) Bake in preheated oven- 350ºF or 180ºC for 1 hour to 1 hr 10 mins (really depends on the oven).
Title: Ginger Crisps
Ingredients:
- 175 butter
- 1/4 golden syrup
- 1 white sugar
- 1 egg
- 2 1/2 plain flour
- 2 baking powder
- 1/4 salt
- 3 ground ginger
- 1 mixed spice
Instructions:
1. Preheat oven 160C (180C fan forced) and line a baking tray with paper.
2. Melt butter and golden syrup in a large saucepan, remove from heat, stir in sugar.
3. Add egg and beat well.
4. Sift flour, baking powder, salt, ginger and spice into saucepan until well combined.
5. Roll tablespoons of mixture into balls then roll in sugar.
6. Place on the tray and flatten gently with a fork.
7. Bake for 12 minutes or until golden.
Title: Apple Crisp
Ingredients:
- 2/3 flour
- 3/4 brown sugar
- 1/3 shortening
- apple
Instructions:
1. Preheat oven to 375 degrees.
2. Peel, core and slice enough apples to fill a pie plate.
3. Mix other 3 ingredients with two knives, a pastry blender, or your hands. Add to top of apples.
4. Bake approximately 30 minute or until apples are tender.
Title: Extra Creamy Rice Pudding
Ingredients:
- 4 sugar
- 1/2 full-fat milk
- 4 half-and-half cream
- 1 vanilla
- 2 cinnamon
- 1/2 - 1 eggs
- 2 butter
- 1 -2 golden raisin
- 1/2
Instructions:
1. In a heavy-bottomed saucepan stir together sugar with milk, cream, cooked rice, vanilla and cinnamon; bring to a boil uncovered over medium-low heat, stirring often.
2. Reduce the heat to low and cook uncovered, stirring occasionally especially as it thickens for about 15 minutes.
3. Then lightly stir in eggs; continue cooking stirring often until the mixture thickly coats the spoon and the rice is very soft (about 10 minutes).
4. Stir in butter (if using) and raisins.
Title: Pineapple Cake W/ Rich Butter Sauce
Ingredients:
- 20 vanilla
- 1/2 sugar
- 1 1/2 egg
- 1 flour
- 2 baking soda
- 2 salt
- 1/8 coconut
- 1/2 pecans
- 1/2 butter
- 1 sugar
- 2/3 vanilla
- 2/3
- 1
- 1/2
Instructions:
1. For the Cake:
2. Preheat oven to 350°F.
3. Grease a 9x13-inch glass pan.
4. Mix all cake ingredients until thoroughly combined. Don't over mix.
5. Spread into prepared pan.
6. Bake for 40 minutes.
7. For Butter Sauce:
8. In a medium sauce pan whisk the egg yolk and sugar until smooth.
9. Add condensed milk and whisk to combine.
10. Add butter.
11. Cook and stir for 6 minutes over medium heat.
12. Pour sauce immediately over warm (not hot) cake.
Title: One-Bowl Chocolate Cupcakes With Buttercream Frosting
Ingredients:
- 3/4 cocoa powder
- 1 1/2 all-purpose flour
- 1 1/2 sugar
- 1 1/2 baking soda
- 3/4 baking powder
- 3/4 salt
- 2 eggs
- 3/4 warm water
- 3/4 buttermilk
- 3 vanilla extract
- 1 unsalted butter
- 12 confectioners' sugar
- 1 vanilla extract
- 1/2
Instructions:
1. Preheat oven to 350. Line standard muffin tins with paper liners.
2. Sift the first 6 ingredients together in a large bowl.
3. Add eggs, warm water, buttermilk, oil and vanilla; mix until smooth.
4. Divide batter among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes.
5. Transfer cupcakes to wire racks and let cool. Will keep, covered for up to 3 days.
6. To make the frosting: Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium, add sugar 1/2 c at a time, beating after each addition about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla and beat until buttercream is smooth. Use immediately or cover and refrigerate for up to 3 days. (Bring to room temp and beat on low speed until smooth before using).
Title: Carrot Cake Cupcakes With Toasted Coconut
Ingredients:
- 2 flour
- 1 vanilla extract
- 1 1/3 eggs
- 3 white sugar
- 1 brown sugar
- 1/2 cinnamon
- 2 cardamom
- 1/2 nutmeg
- 1 salt
- 1 1/2 baking soda
- 1 carrots
- 2 walnuts
- 1 dates
- 1/3 fig
- 1/3 cream cheese
- 1 salted butter
- 1/2 vanilla extract
- 1 confectioners' sugar
- 1/2 sweetened coconut
- 3
Instructions:
1. Beat eggs, oil, sugar and vanilla extract together. In a separate bowl mix flour, spices, salt and baking soda. Add walnuts, figs, dates and carrots to dry ingredients. Mix half of dry mixture into egg mixture until well incorporated. Add remaining dry ingredients to batter and mix thoroughly.
2. Line cupcake pan with paper liners. Fill each liner 3/4 full with batter. Bake at 375 for 30 minutes or until toothpick pulls clean from center of cupcake.
3. In a bowl combine room temperature cream cheese, softened butter and vanilla extract. Blend until smooth. Slowly incorporate confectioners sugar into cream cheese blending until smooth. Frost each cupcake.
4. Heat skillet on medium heat. Toast coconut until golden brown. Top each frosted cupcake with coconut. Enjoy!