lumicero/recipes-ing2inst huggingface dataset:
Title: Berry Crisp Cheesecake
Ingredients:
- 1 all-purpose flour
- 1 1/4 brown sugar
- 3/4 oats
- 2 lemon rind
- 1/2 butter
- 750 cream cheese
- 3/4 granulated sugar
- 3 eggs
- 2 mixed berries
Instructions:
1. For the crust, mix the flour, brown sugar, oats and lemon rind together.
2. Cut in the butter until the mixture is crumbly.
3. Press onto the bottom of a 9" springform pan and bake at 350 degrees F for 30 minutes.
4. Cool for 10 minutes. The crumb mixture will be starting to harden.
5. In the pan, crush the warm mixture into small chunks using a fork and reserve 1 cup.
6. Press the remaining mixture onto the bottom and 1" up the sides of the pan.
7. To make the filling, beat the cream cheese and sugar until very smooth.
8. Beat in the eggs, one at a time, just until blended.
9. Pour over the crumb crust.
10. Place the fruit on top of the cheese filling and sprinkle the reserved crumb mixture on top.
11. Bake 60 to 70 minutes, or until the centre is just set.
12. Remove from the oven and run a knife around the sides of the pan to loosen.
13. Cook on a wire rack at room temperature, then chill over night.
Title: Chocolate Prune Cake
Ingredients:
- 1 prune
- 1 baking soda
- 1 boiling water
- 1 butter
- 1 sugar
- 2 eggs
- 1 3/4 flour
- 2
Instructions:
1. Preheat oven to 350°F.
2. Prepare bundt pan.
3. Sprinkle soda on prunes.
4. Pour boiling water over and allow to cool.
5. Cream butter and sugar in food processor.
6. Add eggs.
7. Add prune mixture and process for 15 seconds.
8. Gradually add flour sifted with cocoa.
9. Mix until blended with on/off motion.
10. Pour into pan.
11. Bake 45-55 minutes.
12. When cool, turn out.
13. Sprinkle with powdered sugar.
Title: Chocolate Cherry Lust
Ingredients:
- 1 shortening
- 1 flour
- 1 sugar
- 2 margarine
- 1/2 butter
- 1/2 flaked coconut
- 1/2 walnuts
- 1 cream cheese
- 1 confectioners' sugar
- 1 cherry pie filling
- 1 vanilla flavor instant pudding and pie filling mix
- 2 milk
- 2 1/2
Instructions:
1. In a heavy small saucepan over low heat, heat 1/2 cup of the chocolate pieces with shortening until melted& smooth,stirring frequently.
2. Pour melted chocolate mixture into foil lined 10 ounce custard cup to make chocolate curls later.
3. Cover& refrigerate.
4. Preheat oven to 350.
5. In medium bowl, mix flour and sugar.
6. With pastry blender (or two knives usedscissor fashion) cut in margarine until mixture is crumbly.
7. Stir in coconut& walnuts.
8. Press crumb mixture evenly onto bottom of a 9x13 metal baking pan.
9. Bake 12-15 mins.
10. until crust is a light golden brown.
11. Cool completely on wire rack.
12. In large bowl,using mixer at low speed,beat cream cheese and confectioners' sugar until smooth;fold in 1 cup of the whipped topping.
13. Spread over cooled crust in pan;top with cherry pie filling.
14. Cover& refrigerate.
15. In same heavy small saucepan over low heat,heat remaining chocolate pieces,stirringfrequently,until melted& smooth.
16. Set aside to cool.
17. In large bowl,using wire wisk,beat both packages of pudding with milk until thickened, about 2 mins;beat in melted chocolate.
18. Carefully spread chocolate pudding mixture over cherry pie filling;chill at least 2 hours or until set.
19. At serving time,spread with remaining whipped topping.
20. Peel off foil from molded chocolate in custard cup.
21. With a vegetable peeler,shave chocolate to form curls;sprinkle over top of dessert.
22. Sinful!
Title: Mango Cake
Ingredients:
- 1 1/2 mango puree
- 1/2 butter
- 1 1/2 brown sugar
- 2 bicarbonate of soda
- 1/2 sultana
- 1 plain flour
- 1 self-raising flour
- 1/2 nutmeg
- 2 cinnamon
- 1/2 mango
Instructions:
1. Skin and chop up enough mango flesh which can then be pureed in a blender to make 1/1/2 cups of mango puree.
2. Into a large saucepan place puree, butter and sugar, stir over a low heat until butter is melted.
3. Add bi-carb soda and sultanas, stir well and cool slightly.
4. Sift into the saucepan plain flour, self raising flour, nutmeg, cinnamon, and fresh chopped mango and mix well.
5. Pour into a greased and floured 20-23cm tin and bake for approximately 1 hour at 175 degrees Celsius.
6. Once cooked, allow cake to cool and ice with lemon icing.
7. Note: Sultanas can be substituted with currents or raisins; also about 1/2 cup of walnuts or almonds can be added.
Title: Banana Chocolate Chip Souffle
Ingredients:
- 2 butter
- 1/3 brown sugar
- 1/4 sugar
- 8 bananas
- 2 dark rum
- 2 lemon juice
- 2 butter
- 1/3 sugar
- 12 sugar
- 4 bittersweet chocolate
- 2
Instructions:
1. To make the Banana Base: in a medium saucepan, over a high heat, brown the butter. Add the sugars and continue to cook stirring constantly until caramel color, about 5 minutes. Add the chopped bananas and stir until well coated. Continue to cook for 2 minutes. Remove from heat and stir in the dark rum and lemon juice. Transfer mixture to a food processor and pulse until smooth. Transfer to a bowl and allow to cool to room temperature.
2. Preheat the oven to 375 degrees F.
3. Brush the inside of 6 (6-ounce) ramekins with softened butter and dust with sugar.
4. To make the souffle: beat the egg whites on medium speed, in a mixer with the whip attachment, to soft peaks. With the motor running, add the sugar in a slow but steady stream. Continue to whip to medium stiff peaks. With a large rubber spatula, fold 1/2 of the meringue into the Banana Base. Add the finely chopped chocolate chips and fold in the remaining 1/2 of the meringue. Fill each prepared ramekin over the top with the souffle mixture. Bake the souffles for 12 minutes. Serve immediately.
Title: Cranberry Upside-Down Cake
Ingredients:
- 2 1/3 flour
- 1 baking powder
- 1 salt
- 1 2/3 sugar
- 1/2 vanilla extract
- 1 vinegar
- 1 sugar
- 2 cranberries
- 1/2 clove
- 1 3/4 cardamom
- 1/4 cinnamon
- 1/4
- 2
Instructions:
1. Preheat Oven to 350 degrees.
2. Mix together sugar and spices. Using Earth Balance margarine, generously grease the bottom and sides of an 8 inch round cake pan. Spread the sugar and spice mixture evenly on the bottom of the pan and then arrange cranberries to cover pan bottom.
3. Mix flour, baking powder, salt and sugar in large mixing bowl. Cut in Earth Balance and mix with hands until fine crumbles are formed. Make sure there are no lumps of Earth Balance remaining.
4. Stir in almond milk and vanilla. Mix thoroughly and then stir in vinegar.
5. Pour batter on top of cranberries and spread evenly to coat- I actually have about 1/2 cup of batter left over when using an 8 inch; cake pan.
6. Bake at 350 degrees for 35-45 minutes, or until knife inserted in center comes out clean. Let cool 20 minutes on wire rack. Run knife around edge to loosen cake sides from pan. Invert onto plate and serve. This cake is also great the next day.
Title: Dough Nuts! (Fall Treat for Kids)
Ingredients:
- 1/2 peanut butter
- 12
- 1/4
- 6
Instructions:
1. Frost a third or so of a plain or glazed doughnut hole with chocolate frosting or peanut butter.
2. Roll the frosted top in crumbled toffee (look for it in the baking section of grocery stores), then add a small piece of a pretzel for the stem.
Title: Beet and Carrot Cake Cupcakes
Ingredients:
- 1/2 applesauce
- 1/4 white sugar
- 2/3 brown sugar
- 2/3 eggs
- 3 vanilla extract
- 1 all-purpose flour
- 2 baking powder
- 1 salt
- 1/2 cinnamon
- 1 raw carrots
- 2 raw beet
- 1 crushed pineapple
- 1 raisins
- 1/2
Instructions:
1. Preheat the oven to 350°.
2. Line muffin tins with cupcake liners.
3. In a bowl, mix oil, applesauce, sugar, eggs, and vanilla extract; set aside.
4. In another bowl, mix the flour, baking powder, salt, and cinnamon.
5. Incorporate into the first mix.
6. Add the raw carrots, the raw beets, the pineapple, the raisins, and the nuts; mix well.
7. Pour into the prepared cupcake liners.
8. Bake approximately 30 minutes at 350° or until a toothpick inserted into the center comes out clean.
9. Frost with a half recipe of Cream Cheese and Applesauce Frosting (Recipe #114857).
Title: Apple Strudel
Ingredients:
- 3 all-purpose flour
- 1/2 salt
- 1/2 butter
- 1 egg
- 2/3 water
- 3/4 butter
- 2/3 sugar
- 2 cinnamon
- 6 tart apples
- 1/2 dried currant
- 1 powdered sugar
Instructions:
1. Stir together flour and 1/2 teaspoon salt; cut in the 1/2 cup butter till crumbly.
2. Mix beaten egg and water; add to flour and stir well.
3. turn onto lightly floured surface; knead 5 minutes.
4. Halve dough.
5. Cover and let stand 1 hour.
6. Cover large table with floured cloth.
7. On cloth, roll half dough to 15-inch square.
8. Brush with 2 Tablespoons melted butter; let stand a few minutes.
9. Starting from middle of square, carefully work underneath dough using backs of hands to gently stretch from one corner to the next till dough is paper thin and about 36 inches square.
10. Brush dough with 1/4 cup melted butter.
11. Mix sugar and cinnamon.
12. Trim edges of dough; put half the apples along one side, 6 inches from edge.
13. Sprinkle half the sugar mixture over apples; top with half the currants.
14. Gently fold 6-inch piece of dough over filling.
15. Slowly and evenly raise cloth behind filling, making dough roll away from you into a tight roll.
16. Seal ends.
17. Place on lightly greased 15 1/2 x 10 1/2 x 1-inch baking pan; curve slightly to form crescent.
18. Repeat with remaining dough.
19. Brush tops of strudels with beaten egg white.
20. Bake strudels at 350 degrees for 45 to 50 minutes.
21. Remove from pan; cool.
22. Top with powdered sugar.
23. *ForCranberry Strudel, use one 16-ounce package of cranberries, chopped, instead of apples; 2 cups sugar; and pecans instead of currants.
Title: Chocolate Vegan Cupcakes
Ingredients:
- 2 cocoa powder
- 1 1/2 whole wheat flour
- 1/2 salt
- 1 baking soda
- 1 brown sugar
- 2 vanilla extract
- 5 water
- 1 apple cider vinegar
- 1
Instructions:
1. Preheat the oven to 350 degrees (f).
2. Mix all of the dry ingerdients together.
3. Stir in the wet ingredients.
4. Place cupcake wrappers in a cupcake pan, and then fill the wrappers about 1/2 way with the batter.
5. Bake for approximately 25 minutes.
Title: Caramel Apples
Ingredients:
- 6 red apples
- 1 sugar
- 3/4 dark corn syrup
- 1 butter
- 2 vanilla
- 1
Instructions:
1. Have apples at room temperature.
2. Wash and dry apples and stick wooden skewers into the stem end of apples.
3. Butter a large cookie sheet.
4. Combine sugar, corn syrup, cream, and butter in a large sauce pan.
5. Stir to mix.
6. Cook over low heat, stirring until sugar dissolves.
7. Do not stir after syrup starts to boil.
8. Cook to very hard ball stage, without stirring.
9. Add vanilla.
10. Dip apples into syrup.
11. Then hold upright and turn so syrup covers the apples all over.
12. Work very fast.
13. Set the apple on a greased cookie sheet to cool.
14. Roll the lower half of each apple in coarsely chopped nuts, if desired.
Title: Double Chocolate Mousse
Ingredients:
- 1 1/2 milk
- 2 chocolate pudding mix
- 1 Cool Whip Topping
- 2 fresh raspberry
- 1/2
Instructions:
1. COMBINE I cup of the milk and chocolate in large microwavable bowl.
2. Microwave on HIGH 2 minute Stir until chocolate is completely melted. Stir in remaining 1/2 cup milk.
3. ADD dry pudding mix; beat with wire whisk 2 minute or until well blended.
4. Refrigerate 20 minute Gently stir in 11/2 cups of the whipped topping. Spoon into 6 dessert dishes.
5. REFRIGERATE until ready to serve. Top with remaining whipped topping and raspberries just before serving. Store leftover dessert in refrigerator.
Title: Apple Crumble With Golden Raisins
Ingredients:
- 2 all-purpose flour
- 2 granulated sugar
- 1 brown sugar
- 1 butter
- 1 1/2 granny smith apples
- 1 golden raisin
- 2 lemon juice
- 1/2 cinnamon
- 1/8
Instructions:
1. Preheat oven to 375.
2. Combine flour, 1 tablespoon granulated sugar, and brown sugar in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
3. Combine 1 tablespoon granulated sugar, apple, and next 4 ingredients (apple through cinnamon) tossing well. Divide apple mixture evenly between 2 (6-ounce) ramekins coated with cooking spray. Sprinkle evenly with flour mixture. Bake at 375 for 30 minutes or until golden brown.
Title: Fruits of the Forest Lime Drizzle Cake
Ingredients:
- 225 unsalted butter
- 340 eggs
- 4 plain flour
- 250 baking powder
- 1/4 bicarbonate of soda
- 1/4 salt
- 1/4 limes
- 25
- 200
- 6
Instructions:
1. Pre-heat your oven to 180°C Line and butter a 20cm square tin.
2. Cream together 200g of the caster sugar and the butter until light and creamy.
3. Beat in the eggs, a little at a time. If it starts to curdle, add a little of the flour, but don't worry too much; it will come together later.
4. Sift the flour, baking powder, bicarbonate of soda and salt together and then fold into the mixture a little at a time until well combined.
5. Fold in the ground almonds, the zest of two limes and the juice of one lime. You should have a nice dropping consistency; if too thick, add more lime juice.
6. Fold in three quarters of the fruit then pour into the cake tin. Scatter the remainder of the fruit on top and pop into the oven for about an hour, or until the centre is firm to the touch and a skewer inserted comes out clean.
7. While the cake is baking, put the remaining 140g of caster sugar in a small pan and mix together with the zest of one lime and the juice of four limes. Heat very gently, making sure it doesn't boil, and stir until the sugar is mostly dissolved.
8. When the cake is ready, remove it from the oven and immediately (without removing from the tin), prick it well all over with a fork and pour the syrup consistently over the top, allowing it to be absorbed into the cake.
9. Allow to cool completely before removing from the tin.
Title: Raspberry Lemon Squares (Diabetes-Friendly)
Ingredients:
- 3/4 all-purpose flour
- 3 sugar
- 1/8 nutmeg
- 1/4 butter
- 2/3 sugar
- 1/3 egg substitute
- 3 lemon juice
- 2 lemon peel
- 1/4 baking powder
- 3 powdered sugar
- 1
Instructions:
1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups and level with a knife.
3. Combine the flour with 3 tablespoons sugar and nutmeg in a small bowl.
4. With a pastry blender or 2 knives cut in the butter until mixture resembles coarse meal.
5. Press the mix firmly into the bottom of an 8-inch square baking pan.
6. Bake at 350° for 12 minutes.
7. Combine with a whisk the 2/3 cup sugar, egg substitute, lemon juice,, lemon peel and baking powder until blended.
8. Remove crust from oven. Pour lemon mixture over warm crust.
9. Place fruit spread in a small microwave-safe bowl and microwave on HIGH 30 seconds or until melted.
10. Drizzle fruit spread over lemon mixture.
11. Bake at 350° for 22 minutes or until very lightly browned around edges.
12. Cool completely on a wire rack.
13. Sift powdered sugar evenly over top. Cut into 16 squares.
Title: Individual Molten Chocolate Cakes
Ingredients:
- 4 unsalted butter
- 1/2 sugar
- 2 all-purpose flour
- 2 confectioners' sugar
- 1/4
- 3
Instructions:
1. Position rack in middle of oven and preheat to 450°F Butter and flour four 4-ounce ramekins; butter and flour again.
2. Melt chocolate with butter. Remove from heat. Beat eggs, yolks and sugar with an electric mixer on high speed in a deep bowl, 8 minutes, until thick and pale. Whisk chocolate mixture into egg mixture. Whisk in flour.
3. Pour batter into ramekins. Place on baking sheet and bake 14 minutes, or until cakes have risen and have a thin crust, the sides are set and they are slightly jiggly in the center; underbaking is better than overbaking.
4. Carefully invert each cake onto a serving plate and let sit 20 seconds. Unmold by lifting up one corner of mold; cake will fall onto plate. Dust tops with confectioners' sugar and serve immediately.
Title: Orange Icebox Cake
Ingredients:
- 1 sugar
- 2 water
- 4 unflavored gelatin
- 1 water
- 1 miniature marshmallow
- 1 pecan pieces
- 2 ladyfingers
- 1/2 coconut
- 1
- 2
- 1/2
Instructions:
1. Combine sugar and water, bring to a boil and cook until it thickens to a syrup.
2. Dissolve gelatin in 1 cup of water, stir into syrup and cool.
3. Stir fruit and juices into the cooled mixture.
4. Add marshmallows and 1 pint of cream to a chilled bowl, beat until soft peaks form.
5. Fold whipped cream and pecans into fruit mixture.
6. Line a large angel food or tube pan with waxed paper.
7. Line the prepared pan with lady fingers, spoon in the fruit cream mixture, cover and chill 4-5 hours or overnight.
8. To serve, unmold the cake on a serving plate, frost with whipped cream and sprinkle with coconut.
Title: Fudgy Oatmeal Squares
Ingredients:
- 1 quick oats
- 1 1/2 boiling water
- 1 flour
- 1 1/2 sugar
- 1/2 cocoa powder
- 1 baking soda
- 1/2 salt
- 2 eggs
- 1/2 shortening
- 1 vanilla
Instructions:
1. Pour boiling water over oats, set aside.
2. Combine: shortening, vanilla and oats.
3. Beat with mixer till well-blended.
4. Then beat for 2 minutes.
5. Add eggs.
6. Beat 2 minutes more.
7. Combine flour, sugar, cocoa, soda, salt.
8. Add dry ingredients to wet.
9. Pour into greased/sprayed 9x13 pan.
10. Bake, preheated 350°F oven for 30-35 minutes.
11. No need for icing this one.
12. It's so moist and dark and "delish".
Title: Bodacious Brownies
Ingredients:
- 1/3 butter
- 2 whole wheat flour
- 3/4 baking powder
- 3/4 salt
- 1/4 eggs
- 2 honey
- 3/4 unsweetened coconut
- 1/2 pecans
- 1/2
Instructions:
1. Heat oven to 325°F Butter 8-by-8-inch baking dish; set aside.
2. In saucepan, melt butter and chocolate together, or microwave in microwave-safe bowl until smooth.
3. In small bowl, whisk together flour, baking powder and salt. Set aside.
4. In large bowl, beat eggs until frothy. Gradually beat in honey. Beat in small amount of chocolate mixture, then gradually beat in remaining chocolate mixture.
5. Add flour mixture and beat until smooth. Stir in coconut and pecans.
6. Pour batter into prepared dish and bake for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool completely before cutting.
7. Read more: http://www.grit.com/food/recipes/best-brownies-recipe.aspx#ixzz1QCQSKlCr.
Title: Strawberry Rhubarb Crunch
Ingredients:
- 1 3/4 all-purpose flour
- 1/4 powdered sugar
- 1 powdered sugar
- 1/2 butter
- 2 eggs
- 1 vanilla
- 1 1/2 sugar
- 3/4 baking powder
- 1/4 salt
- 3 rhubarb
- 3 strawberries
Instructions:
1. Preheat oven to 350 degrees.
2. Sift 1 1/2 cups flour with powdered sugar.
3. Put flour mixture into a food processor. Add butter and process with quick pulses or put flour mixture in a bowl and cut butter with a knife until butter is incorporated.
4. Transfer to a 9x13-inch baking pan and pat evenly to cover the bottom.
5. Bake 15 minutes. Set aside.
6. Combine remaining ingredients, except rhubarb and strawberries, in bowl and mix thoroughly.
7. Stir in rhubarb and strawberries and spread mixture over top of baked crust.
8. Bake 35 minutes.
Title: Cheddar Cheese Cake
Ingredients:
- 1 butter
- 1 white sugar
- 4 eggs
- 2/3 cheddar cheese
- 2 1/4 all-purpose flour
- 1 baking powder
- 3/4 milk
Instructions:
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the Cheddar cheese. Combine the flour and baking powder; stir into the batter alternating with the milk until smooth. Pour into the prepared pan.
3. Bake for 45 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean.
Title: Nelson Cookie Bake Snow White Icing
Ingredients:
- 6 powdered sugar
- 1 water
- 1/2 vanilla
- 1/4 salt
- 1
Instructions:
1. Combine all ingredients in mixing bowl and beat with electric mixer until smooth. (May need to adjust water to get the right consistency.).
2. Spread on cooled rolled out cookies.
3. Add sprinkles if desired.
Title: Vegan Golden Vanilla Cupcakes
Ingredients:
- 1 soymilk
- 1 apple cider vinegar
- 1 1/4 flour
- 2 cornstarch
- 3/4 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/2 margarine
- 3/4 canola oil
- 2 sugar
- 1/4 vanilla
- vanilla extract
Instructions:
1. Preheat oven to 350F and line muffin pan with paper liners.
2. Whisk the soy milk and the vinegar together and let sit a few minutes until curdled.
3. IF USING MARGARINE:.
4. Sift the flour, cornstarch, baking powder, baking soda and salt into a large bowl and mix.
5. In a separate large bowl,use a handheld mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy, but don't beat past 2 minutes. Beat in the vanilla and other extract, if using, alternate beating in the soy milk mixture and the dry ingredients, stopping to scrape the sides of the bowl a few times.
6. IF USING OIL:
7. Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda and salt and mix until no large lumps remain.
8. Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes till done. Transfer to a cooling rack and cool completely before frosting.
Title: Buttermilk Cake
Ingredients:
- 1 butter
- 2 sugar
- 4 cake flour
- 3 cream of tartar
- 1 baking soda
- 1 buttermilk
- 1 butter
- 4 brown sugar
- 3
- 1/2
- 1
- 3
Instructions:
1. Grease and flour a 9-by-13-inch pan. Heat oven to 350 degrees.
2. Beat butter with sugar until light and fluffy. Beat in egg yolks, one at a time.
3. Sift cake flour with cream of tartar and baking soda. Beat into batter alternately with buttermilk in several additions. Fold in egg whites.
4. Pour batter into prepared pan. Bake about 50 minutes, until cake tests done.
5. Stir together topping ingredients. Remove finished cake from oven, spread with topping and place under broiler, 3 inches from heat, until bubbly and caramelized, 1 to 2 minutes.
Title: Light Jelly Roll Cake
Ingredients:
- 6 eggs
- 1 granulated sugar
- 1 cake-and-pastry flour
- 1 baking powder
- 1 salt
- 1 vanilla extract
- 1
Instructions:
1. Beat eggs until foamy, then beat in sugar.
2. Sift flour, baking powder and salt together and beat into egg mixture.
3. Blend in vanilla.
4. Grease a jelly roll pan, 17 by 11 inches.
5. Spread with wax paper, grease paper, then sprinkle with flour.
6. Pour batter into prepared pan and bake in oven preheated to 400 degrees until cake springs back when pressed with finger, 10 - 20 minutes.
7. Turn cake out onto tea towel sprinkled with icing sugar.
8. Roll up the shorter side, using towel to push cake into place, then unroll, trim off crisp edges, spread with jelly or jam, and roll up. Eat ends yourself.
9. Let cool on rack.
10. Ice with a chocolate butter icing if desired, I like it dusted with powdered sugar.
Title: Yummo Strawberry Cupcakes
Ingredients:
- 225 self raising flour
- 1 salt
- 125 butter
- 175 caster sugar
- 250 sour cream
- 1 vanilla essence
- 1/2 lemon, zest of
- 1 egg
- 2 milk
- 125 strawberries
- 4 icing sugar
- 250
Instructions:
1. Pre-heat oven to 180c, (350f), line a 12 hole cupcake pan with paper cases.
2. Sift the flour and salt into large mixing bowl. Add all the other ingredients, except for the icing ingredients.
3. Beat with an electric mixer on medium speed for 2 minutes, or until combined and smooth.
4. Spoon mixture evenly into paper cases, and bake for 15 - 20 minutes. Or till golden and firm to the touch, and a skewer comes out clean.
5. Cool on a wire rack.
6. To make the Icing:
7. Mash the strawberries with a fork, combine with the sifted icing sugar and beat until smooth. Adding more Icing sugar if needed. Spread over cakes and store in an airtight container once icing has set.
8. Variations:
9. To make a lemon icing, combine 125gm Icing sugar, 20gm of soft butter and 1 - 2 tablespoons of fresh lemon juice.
10. For Orange cupcakes, substitute the milk with 125ml of freshly squeezed orange juice, and add 1 tablespoon of finely grated orange zest to the cake batter.
11. Enjoy!