lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Pumpkin Cake With Orange Cream-Cheese Frosting
Ingredients:
- 2 1/2 all-purpose flour
- 2 all-purpose flour
- 1 baking powder
- 2 baking soda
- 1 ground cinnamon
- 1 1/2 nutmeg
- 2 1/4 buttermilk
- 3/4 pumpkin puree
- 3/4 vanilla extract
- 1 1/2 unsalted butter
- 1 1/2 dark brown sugar
- 1 1/8 granulated sugar
- 1 1/2 eggs
- 1 1/2 cream cheese
- 5 unsalted butter
- 1 orange zest
- 1/4 pure vanilla extract
- 3 confectioners' sugar
- 1
- 1/2
- 4
- 1/4
Instructions:
1. Heat oven to 350°F; lightly butter three 8-inch cake pans and fit each bottom with an 8-inch circle of parchment paper. Lightly butter the parchment paper. Set aside.
2. Make the batter: Sift the flour, cocoa, baking powder, cinnamon, and nutmeg in a large bowl and set aside.
3. Beat butter and sugar together in a large bowl with an electric mixer set on medium speed until fluffy.
4. Add eggs, one at a time, beating well after each addition, until the mixture is smooth and light.
5. Alternately add the flour mixture and buttermilk mixture, blending well after each addition.
6. Divide the batter among the pans and bake until a wooden skewer inserted into the middle comes out clean - about 35 minutes. Cool the cakes in the pan for 20 minutes. Remove cakes and cool. (For cupcakes: Heat oven to 375°F; place cupcake liners in standard cupcake tins and fill each with 1/4 cup of batter. Bake for 22 minutes).
7. When cakes are cool, trim each of the layers. Place one layer on a cake plate and top with one third of the frosting. Repeat with the second and third layers. (To ensure that cake layers do not shift, cut three skewers to 1/4 inch shorter than the full height of the cake and insert them before icing the top layer). Refrigerate until ready to serve.
8. To prepare frosting: Blend the cream cheese, butter, orange juice, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth. Add the sugar and continue to beat until light and creamy - about 3 more minutes. Add the food coloring and gently stir until the color is uniform. Chill the frosting until ready to ice the cupcakes or cake.
Title: Sweet Apple Pear Crisp
Ingredients:
- 2 honey
- 3 butter
- 1 ground cinnamon
- 1 lime zest
- 3 granny smith apples
- 3 pears
- 1/2 all-purpose flour
Instructions:
1. Preheat oven to 350 degrees F. Prepare a baking dish with nonstick baking spray.
2. In a medium bowl, combine honey, 1 tablespoon melted butter, cinnamon and lime zest. Add pears and apples; gently toss to combine. Transfer mixture to the prepared baking dish.
3. In a small bowl, combine flour, pistachios, oats, and remaining butter. Using your fingers, mix to form a crumb consistency. Sprinkle crumbs over pears and apples. Drizzle with freshly squeezed lime juice. Cover dish with Reynolds Wrap Foil and bake for 30 minutes or until bubbling. Uncover and bake for another 20 minutes.
4. Remove from oven; discard foil and set aside to cool for 15 minutes before serving.
5. Serve with a dollop of yogurt. Enjoy!
Title: Apple Cream Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 tart apples
- 1 1/3 walnuts
- 3 sugar
- 1/2 cinnamon
- 1/4 vanilla ice cream
- 1
Instructions:
1. Prepare cake batter according to package direction; pour into a greased 13x9x2" pan.
2. Combine apples,walnuts,sugar and cinnamon; spoon over batter.
3. Pour whipping cream over the top.
4. Bake in a 350 degree oven for about an hour or until toothpick inserted near the center comes out clean.
5. Serve with whipped cream or ice cream if desired.
Title: Red Currant Muffins
Ingredients:
- 1/2 butter
- 1/2 sugar
- 2 eggs
- 1 all-purpose flour
- 1 baking powder
- 2 salt
- 1/4 fresh red currant
- 1 confectioners' sugar
Instructions:
1. In a mixing bowl, cream the butter and sugar.
2. Add both eggs and orange peel, or flower water and beat well.
3. Sieve the flour, baking powder and salt into the creamed mixture and lightly blend.
4. Fold in the red currants.
5. Fill greased or paper-lined muffin cups two-thirds full and bake at 375° for 20-25 minutes or until muffins test done.
6. Cool for 5 minutes before placing on wire rack.
7. Dust with confectioners' (icing) sugar once completely cooled.
Title: Lemon Jello Cake
Ingredients:
- 4 eggs
- 3/4 apricot
- 1 lemon juice
- 2 lemon juice
- 1 powdered sugar
- 1
- 3
- 1/3
Instructions:
1. Cake:
2. Preheat oven to 350°F Grease and flour bundt pan.
3. Blend all cake ingredients together.
4. Bake about 1 hour.
5. Cool cake about 10 minutes. Turn cake out.
6. Glaze:
7. Mix glaze ingredients together.
8. Drizzle glaze over cake.
Title: Rose Water Rice Pudding
Ingredients:
- 1 milk
- 3/4 rice
- 3/4 caster sugar
- 2 rose water
- 1 ground cloves
Instructions:
1. Combine milk and sugar in medium saucepan, bring to boil.
2. Add rice, reduce heat to lowest temperature, cover with tight lid.
3. Cook rice for about an hour until almost milk absorbed.
4. Stir rice several times during cooking to prevent sticking.
5. When rice is ready, add egg yolks and rosewater, stir in well.
6. Remove from heat , spoon into 4 serving dishes, dust with cloves.
Title: Yule Love These Sugar Plum Cookies
Ingredients:
- 16 plum preserves
- 1/4
Instructions:
1. Preheat oven to 400°F Slice cookies into 1/8 inch slices.
2. To half the cookies, cut out centers using a small Christmas cookie cutter (or carefully use a sharp pointed knife to make a tree or simple design).
3. To the other half, use a marble or small round item and indent a small well in the center, rolling almost to the edges with the marble.
4. Place about 1/2 tsp of the plum preserves leaving the edges free of jam. Top with the cut out slices. Press edges to seal and sprinkle with the colored sugar crystals.
5. Place onto a parchment lined baking sheet and bake aprox 8-10 minutes.
Title: Cheesecake Bites
Ingredients:
- 1/3 brown sugar
- 1 flour
- 1/2 pecans
- 1/3 margarine
- 1/4 sugar
- 8 cream cheese
- 1 egg
- 2 milk
- 1 lemon juice
- 1 vanilla extract
Instructions:
1. Mix brown sugar, flour, and nuts.
2. Stir in margarine until blended.
3. Reserve 1/3 cup of mixture; pat remainder in a greased 8-inch square baking pan.
4. Bake in a pre-heated 350 degree oven fo 12-15 minutes.
5. Beat cream cheese and sugar until smooth.
6. Beat in remaining ingredients.
7. Pour over baked crust; sprinkle with reserved pecan mixture.
8. Return to oven and bake 25 minutes.
9. Cool slightly; then cut in two-inch squares.
Title: Raspberry Mirror Mousse Cake
Ingredients:
- 2 eggs
- 1/3 granulated sugar
- 1 vanilla
- 1/4 all-purpose flour
- 1/4 fresh raspberries
- 12 of fresh mint
- 1 vanilla
- 10 frozen raspberries
- 2 1/2 granulated sugar
- 1 gelatin
- 1 frozen raspberries
- 1/3 gelatin
- 2
- 1
- 1/2
- 1
Instructions:
1. In large bowl, beat egg yolks, all but 2 tbsp (25 mL) of the sugar and vanilla for 2 minutes or until light. Sift flour and cocoa over top; stir until incorporated and thick. In bowl, beat egg whites until soft peaks form; beat in remaining sugar until stiff peaks form. Stir one-third into batter. Fold in remaining whites.
2. Grease side of 9-inch (2.5 L) springform pan; line bottom with parchment paper. Pour in batter. Bake in centre of 400°F (200°C) oven for 12 minutes or until cake pulls away from side of pan. Let cool in pan on rack. Turn out onto rack; peel off paper. (Make-ahead: Wrap in plastic wrap; set aside for up to 24 hours.).
3. Chocolate mousse: Place chocolate in bowl. In saucepan, bring cream and vanilla to boil; pour over chocolate, whisking until smooth. Place bowl in larger bowl filled with ice water. Let stand, stirring often, for about 30 minutes or until very cold.
4. Press raspberries through fine sieve into small saucepan; stir in sugar. Sprinkle with gelatin; let stand for 1 minute. Warm over medium heat, stirring, for about 5 minutes or until gelatin is dissolved. Pour into small bowl; refrigerate, stirring often, for 30 minutes or until thickened to consistency of egg whites.
5. Clean cake pan; line bottom and side with parchment paper. Return cake to pan. With electric mixer, beat chocolate mixture until soft peaks form; fold in raspberry mixture. Spread over cake to side of pan. Cover with plastic wrap; refrigerate for 4 hours or until mousse is firm. (Make-ahead: Refrigerate for up to 24 hours.).
6. Raspberry glaze: Press raspberries and jam through fine sieve into sauce-pan; stir in grenadine. Sprinkle with gelatin; let stand for 1 minute. Warm over medium heat, stirring, for 5 minutes or until dissolved; strain. Refrigerate for 20 minutes or until cool but pourable. Pour over mousse. Refrigerate for 1 hour or until glaze is firm. Garnish with a ring of fresh raspberries around the outer edge of the cake, as well as a cluster of raspberries and mint in the center, if desired.
Title: Marguerite D'anjou Pear Cake
Ingredients:
- 1 1/2 pears
- 1/2 lemon
- 1 brandy
- 1/4 unsalted butter
- 1/2 all-purpose flour
- 2 all-purpose flour
- 1 baking powder
- 1/4 sugar
- 1 sugar
- 3
Instructions:
1. Preheat oven to 350Ëš Fahrenheit. Line the bottom of a 9"-round springform pan with parchment paper, then grease the bottom and sides of the pan. Set on a baking sheet and set aside.
2. In a large bowl, stir together the pear chunks, lemon zest and juice and brandy. Set aside.
3. Over medium heat in a large saucepan, melt the butter, being careful not to let it brown. Remove from the heat and stir in the flour, baking powder and sugar. Gradually stir in the egg whites (or two whole eggs). Fold in the pears and any accumulated juices then pour batter in the prepared cake tin. Bake in the middle of the oven for 50 minutes, or until a cake tester comes out clean.
4. Cool the cake in its tin for a few minutes, then turn out and serve warm.
Title: Hazelnut Brownies
Ingredients:
- 150 dark chocolate
- 120 butter
- 2 cocoa powder
- 3/4 brown sugar
- 1 vanilla extract
- 3 eggs
- 3/4 plain flour
- 1 salt
- 100 hazelnuts
Instructions:
1. Preheat oven to 180 deg C and place the rack in the center of the oven. Butter an 8 inch square pan, and line the bottom and sides of the pan with parchment or wax paper.
2. Melt the chocolate and butter in a large stainless steel or a glass bowl places over a saucepan pf simmering water. Remove from heat and stir in the cocoa powder and sugar. Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt and hazelnuts.
3. Pour into the prepared pan and bake for about 25mins (I baked mine for 20mins), or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let cool on a wire rack. Serve at room temp pr chilled. These freeze very well.
Title: Yellow Cake
Ingredients:
- 2 flour
- 1 1/2 sugar
- 1/4 shortening
- 1/4 butter
- 1 milk
- 3 1/2 baking powder
- 1 salt
- 1 vanilla
- 3 eggs
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour 13 x 9-inch pan.
3. Beat all ingredients on low speed, scraping sides, 30 seconds.
4. Beat on high 3 minutes.
5. Pour into pans.
6. Bake for 40- 45 minutes, or until toothpick inserted in center comes out clean.
7. Cool 10 minutes, remove from pan; cool completely.
Title: Devil's Food Cake
Ingredients:
- 1 boiling water
- 3/4 vanilla
- 1/2 all-purpose flour
- 1 baking soda
- 2 salt
- 1 1/4 butter
- 1/2 dark brown sugar
- 1 granulated sugar
- 1 1/4 eggs
- 3/4
- 4
Instructions:
1. Preheat oven to 350º.
2. Butter 3 (8-inch) round cake pans and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust with flour, knocking out excess.
3. Whisk together boiling water and cocoa powder in a bowl until smooth, then whisk in milk and vanilla.
4. Sift together flour, baking soda, and salt in another bowl.
5. Beat together butter and sugars in a large bowl with an electric mixer until pale and fluffy, then add eggs 1 at a time, beating well after each addition.
6. Beat in flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled).
7. Divide batter among pans, smoothing tops.
8. Bake in upper and lower thirds of oven, switching position of pans halfway through-baking, until tester comes out clean and layers begin to pull away from sides of pans, 20-25 minutes total.
9. Cool layers in pans on racks 10 min, then invert onto racks, remove wax paper, and cool completely.
10. Frost cake with favorite frosting and enjoy! We do :D.
Title: Tiramisu Angel Torte
Ingredients:
- 3 plain fat-free yogurt
- 1 sugar
- 1/2 water
- 2 instant espresso
- 2 instant coffee granules
- 2 Kahlua
- 1/2 skim milk
- 1 vanilla extract
- 2 mascarpone cheese
- 1 bittersweet chocolate
- 1
Instructions:
1. Place a colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a bowl; discard liquid. Cover and refrigerate.
2. Combine 1/2 cup sugar, water, and espresso granules in a small saucepan, and bring to a boil. Cook 1 minute over medium heat, stirring occasionally. Remove from heat, and stir in Kahlúa. Cool completely.
3. Combine yogurt cheese, 1/2 cup sugar, milk, vanilla, and mascarpone cheese; beat at medium speed of a mixer until smooth. Set aside.
4. Combine cocoa and chocolate in a bowl.
5. Cut angel food cake into 12 slices using a serrated knife. Dip cake slices into espresso mixture; place 4 slices crosswise in a 9 x 5-inch loaf pan. Gently spread one-third of cheese mixture over cake layer, and sprinkle with one-third of cocoa mixture. Repeat procedure with the remaining cake slices, cheese mixture, and cocoa mixture. Chill torte at least 2 hours.
Title: Peanut Butter Cookie S'mores
Ingredients:
- 1 baking powder
- 2 salt
- 1/2 butter
- 1/2 artificial sweetener
- 1/2 vanilla
- 1/4 marshmallows
- 1
- 4
- 2
- 1/2
- 2
Instructions:
1. Peanut Butter Cookie Preparation:(cookie recipe makes 24 cookies - 12 cookies left over - approximately 1 net carb per cookie).
2. Preheat oven to 400 degrees. Sift together soy flour, baking powder and salt into bowl. Cream one stick of butter with both artificial sweeteners with mixer or wire whip for 1 minute. Add vanilla and peanut butter. Mix - 1 minute. Scrape sides of bowl with rubber spatula and add egg whites. Continue mixing an additional minute. Gradually stir in the dry ingredients until mixed.
3. Use a teaspoon to spoon dough and form into balls. Place on greased cookie sheet about 2 inches apart and flatten with fork into circles. Bake for 10 - 15 minutes until lightly brown. Remove from oven and let cool on rack.
4. S'more assembly:
5. Make a sandwich using two cookies, 7 tiny marshmallows and one piece of chocolate in center. Wrap each "cookie sandwich" in 8" x 8" piece of foil and grill over medium high heat for about 5-7 minutes or until marshmallow and chocolate get gooey.
Title: No-Bowl Banana Cake
Ingredients:
- 1 1/4 flour
- 2/3 sugar
- 1/4 cornstarch
- 1 baking soda
- 1/4 salt
- 1 banana
- 1/3 egg
- 1 vinegar
- 1 butter
- 1/3 margarine
- 1 1/2 confectioners' sugar
- 1 lemon juice
Instructions:
1. In an 8 or 9 inch square cake pan, with a fork mix well flour, sugar, cornstarch, baking soda, and salt.
2. Add remaining cake ingredients to pan. Mix with a fork until thoroughly blended. Using a rubber spatula, scrape any ingredients clinging to sides, corners and bottom of pan into the batter. Even out batter in the pan.
3. Bake in preheated 350 F oven for 30 to 35 minutes or until a pick inserted in the centre comes out clean. Cool in pan on a wire rack. When cool spread with frosting if desired. Makes 9 servings.
4. To make frosting, beat together butter and sugar until thoroughly blended. Add lemon juice; beat until smooth and of spreading consistency.
Title: Mock Apple Pie (Secret Zucchini Pie)
Ingredients:
- 2 oatmeal
- 1 wheat flour
- 1/2 all-purpose flour
- 1/2 sugar
- 3/4 brown sugar
- 1/4 butter
- 3/4 applesauce
- 3/4 zucchini
- 8 lemon juice
- 2/3 water
- 2 sugar
- 1 cinnamon
- 2 nutmeg
- 1/4 ground cloves
- 1/4
Instructions:
1. Grease a 9 x 13 pan.
2. Combine the first eight ingredients, and pat half of this mixture in the bottom of the pan. Save the rest of mixture for later.
3. Cook the zucchini, lemon juice, water, spices, and half of the second half of the mixture(1/4 of the total). Cook until thick.
4. Pour over crust.
5. Put the last 1/4 of the mixture on top.
6. Bake at 350 for 40 minutes.
7. Freezes well.
Title: Bacon Surprise Cupcakes With Maple Frosting
Ingredients:
- 1/2 ketchup
- 1/4 applesauce
- 1/4 cocoa powder
- 1/4 bacon drippings
- 3 eggs
- 1/2 pure maple syrup
- 1 unsalted butter
- 3 vanilla
- 8 salt
- 1 powdered sugar
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl blend ketchup, applesauce, cocoa powder, oil or bacon drippings and eggs mixing well.
3. Add cake mix and bacon crumbles whisk for 2 minutes.
4. Place into foil lined cup cake pan.
5. Bake for 18-20 minutes.
6. Remove from oven and cool.
7. Meanwhile beat syrup and butter together 1 minutes till light and fluffy. Add vanilla, salt and sugar and beat an other 2 minutes.
8. Pipe or spread frosting on the cupcakes.
9. Now watch everyone enjoy while they figure the ingredients.
10. If you want to give a hint garnish with some extra bacon pieces.
Title: Orange Creamsicle Cupcakes
Ingredients:
- 2 all-purpose flour
- 1/4 baking powder
- 1/4 baking soda
- 1/4 salt
- 1/2 salted butter
- 1 granulated sugar
- 1 1/2 orange zest
- 2 eggs
- 3/4 heavy cream
- 1/4 vanilla extract
- 1 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside. In a large mixing bowl, using an electric hand mixer set on medium-high speed, blend together butter, granulated sugar and orange zest until pale and fluffy, about 3 - 4 minutes. Mix in eggs one at time, blending until combine after each addition. Measure out cream into a liquid measuring cup, stir in orange juice, orange extract and vanilla extract. With hand mixer set on low speed and working in 3 separate batches, blend in flour mixture alternating with cream mixture, beginning and ending with flour mixture and mixing just until combine after each addition. Divide batter among 14 paper lined muffin cups, filling each cup 3/4 full. Bake in preheated oven 23 - 25, rotating muffin tins once halfway through baking, until toothpick inserted into center comes out clean. Remove from oven and allow to cool several minutes before transferring to a wire rack to cool. Cool completely then frost with Vanilla Buttercream Frosting and garnish with an small orange slice if desired (just before serving). Store in an airtight container at room temperature.
2. *If you want the pilled high amount of frosting then you will likely want to make about 3/4 of the Vanilla Buttercream recipe. If you don't want a ton of frosting then 1/2 of the recipe should be enough.
Title: Tapioca Orange Salad
Ingredients:
- 1 instant vanilla pudding
- 1 orange gelatin
- 1 tapioca pudding
- 3 water
- 1 mandarin oranges
- 1 crushed pineapple
- 1 Cool Whip
Instructions:
1. In saucepan bring water to a boil.
2. Whisk in gelatin and pudding mixes.
3. Return to boil, stirring constantly.
4. Boil 1 minute.
5. Remove from heat and cool completely.
6. Fold in oranges, pineapple and cool whip.
7. Place in a serving bowl and refrigerate at least 2 hours.
Title: Chocolate Ripple cake
Ingredients:
- 250 sweet sherry
- 500
Instructions:
1. Take a cookie and dunk it quickly in sweet sherry (or smear it with jelly for children) if you wish-this helps speed up the cookies softening.
2. spread the smooth side of the cookie thickly with cream and repeat.
3. Sandwich the two you have done together and stand them on a plate.
4. Repeat this until all the cookies are used and you have formed a"log" of cookies and cream.
5. Cover the entire log thickly with more cream and cover loosely with cling wrap before refrigerating for about 8 hours-as I said, the sherry or jelly speeds this up (and I like the added flavour of either) Decorate with grated chocolate, or pipe extra cream around the log before serving.
Title: Super Fudgy Swirled Brownies
Ingredients:
- 1/2 butter
- 1 all-purpose flour
- 1/4 baking powder
- 1/2 salt
- 1/2 bittersweet chocolate
- 8 sugar
- 1 1/4 eggs
- 3 cream cheese
- 4 butter
- 2 sugar
- 1/4 egg
- 1 all-purpose flour
- 2
Instructions:
1. Preheat oven to 350°F.
2. Brush a 9 inch square baking pan with butter (don't forget the sides). Line bottom with parchment paper leaving a 2 inch over hang. Butter paper and set pan aside.
3. In a small bowl whisk 1 cup flour, cocoa, salt and baking powder. Set aside.
4. For cream cheese mixture, In another small bowl add cream cheese, 2 tablespoons butter, sugar, flour and one egg. Mix until smooth. Set aside.
5. Place butter and chocolate in a large heat proof bowl set over (not in) a sauce pan of simmering water. Heat, stirring occasionally, until smooth. Remove bowl from pan.
6. Add 1 1/4 cup sugar, mix and combine. Add 3 eggs and mix and combine. Add flour mixture just until combined and moistened. (be careful not to over mix!).
7. Alternately spoon chocolate batter and cream cheese mixture into pan. With a tip of a pairing knife, swirl to marble.
8. Bake until a tooth pick inserted in center comes out with a few moist crumbs. About 50-60 minutes. Cool in pan for 30 minutes, using paper overhang lift brownies out of pan; transfer to a cooling rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in airtight container at room temperature.
Title: Light Toffee Crunch Dessert
Ingredients:
- 1 1/2 nonfat milk
- 1 pudding mix
- 2
- 1
Instructions:
1. In a large bowl, whisk the milk and the pudding mix for 2 minutes.
2. Let stand for 2 minutes. or until soft-set.
3. Stir in whipped topping, and gradually fold in remaining whipped topping.
4. Coat a 9x13 baking dish with cooking spray, and layer half of the cake cubes, pudding mixture, and crushed candy bars.
5. Repeat layers.
6. Cover and refrigerate for at least 2 hours.
Title: Eclair Cake
Ingredients:
- 1 boiling water
- 1/2 margarine
- 1 flour
- 4 eggs
- 8 cream cheese
- 3 milk
- 6 instant vanilla pudding
- 16 Cool Whip
Instructions:
1. Pour boiling water over margarine, let melt. and add flour.
2. Mix until smooth.
3. Add eggs one at a time, beat after each egg.
4. Pour into greased cookie sheet. Bake at 450 for 20-25 minutes. Cool completely.
5. For filling; slowly mix milk into the cream cheese. Add pudding mix and beat until smooth. The mixture will thicken.
6. When crust is cooled, spread filling on crust, spread Cool Whip on top, and drizzle chocolate syrup on top.
Title: Banana Chocolate Cupcakes
Ingredients:
- 2 all-purpose flour
- 3/4 sugar
- 1/4 baking soda
- 3/4 baking powder
- 1/2 salt
- 1/4 plain low-fat yogurt
- 8 banana
- 1/2 canola oil
- 1/3 nonfat milk
- 1/4 vanilla
- 2 powdered sugar
- 3 water
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F Line 20 standard (2-1/2-inch) muffin pan cups with foil baking cups.
2. Combine flour, 1/4 cup sugar, cocoa, baking soda, baking powder and salt in large bowl; set aside. Blend yogurt, banana, oil, milk and vanilla in small bowl; mix well.
3. Beat egg whites in small deep bowl at medium speed with electric mixer until foamy. Gradually add remaining 1/2 cup sugar, beating well after each addition, until sugar is dissolved and stiff peaks form. Stir yogurt mixture into flour mixture just until dry ingredients are moistened. Gently fold in 1/3 of egg white mixture until blended; fold in remaining egg white mixture. Spoon batter into prepared muffin cups, filling 2/3 full.
4. Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean. Transfer cupcakes from pans to wire racks; cool completely. Meanwhile, powdered Sugar Glaze; drizzle over cupcakes; let stand until set. Store in airtight container at room temperature.
5. Powdered Sugar Glaze Blend 1/2 cup powdered sugar and 1 tablespoon water in small bowl until smooth; add additional water, if necessary, to reach desired consistency.