lumicero/recipes-ing2inst huggingface dataset:
Title: Salted Caramel Popcorn Mud Cakes
Ingredients:
- 150 dark chocolate
- 100 butter
- 1/2 hot water
- 1 caster sugar
- 1 vanilla extract
- 2/3 plain flour
- 1/4 self-raising flour
- 1/4 cocoa powder
- 1 egg
- 453 salted peanuts
- 175 chocolate
- 1/3
- 500
- 1/3
Instructions:
1. Preheat the oven to 180 degrees/160 degrees fan forced and line ten 125ml (1/2 cup) muffin pans with paper cases.
2. Microwave the chocolate, butter and hot water in a microwave safe bowl on high, stirring occasionally, for 3-5 minutes or until melted. Stir in the sugar and vanilla.
3. Whisk in the combined flours,cocoa and egg until well combined. Divide the mixture evenly between the cases and bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool completely, then spread a little chocolate frosting over each one.
4. Combine the caramel popcorn and peanuts in a large heatproof bowl. Stir the jersey caramels and cream in a small saucepan over low heat for 5 minutes or until melted and smooth. Pour two-thirds of the caramel mixture over the popcorn mixture and stir to combine. Set aside for about 3 minutes.
5. While the popcorn mixture is still warm, spoon and shape mounds of it over the cakes. Set aside for 5 minutes to set.
6. Warm the remaining caramel mixture over low heat and drizzle over the cupcakes along with melted chocolate to decorate.
Title: Sandra Lee's Chocolate Orange Mousse
Ingredients:
- 1 chocolate instant pudding
- 1 1/2 heavy whipping cream
- 2
Instructions:
1. To make the Chocolate Moose Fancy Shmancy Embelishments.
2. Place a cookie tray covered in wax paper and the cookie cutters in the freezer until frozen,
3. when cold enough pour the magic shell into the frozen cutters, holding the cutters firmly for a few mins and then Lift the cutter off the tray , repeat until you have no room left on the cookie sheet, then pop the whole tray back in the freezer.
4. In a bowl take the 1 box of instant chocolate pudding and add to it the 1 and 1/2 cuos if heavy whipping cream.
5. Blend with an Electric mixer until you get stiff peaks.
6. to that add 2 cups of the premade store bought pudding cups and add the 2 tbsp of Orange Liquor or Orange Extract.
7. Continue to Beat with the electric mixer.
8. Place the pudding in a pastry Bag or a Ziplock with the tip snipped off and sqeeze into Swirlys into a custard Cup,
9. Then take the chocolate embellisments you made out of the freezer and add to the Mousse and serve.
Title: Chocolate Lasagna
Ingredients:
- 1 shortening
- 2 white chocolate chips
- 1 shortening
- 2 chocolate ice cream
- 1 creamy peanut butter
- 1 fresh mint leaves
- 1
Instructions:
1. Line 2 rectangular pans, 13x9x2 inches, with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan.
2. Melt chocolate chips and the 2 T. shortening in a 1 quart saucepan over low heat, stirring frequently, until melted.
3. Divide the melted chocolate evenly between the 2 pans and spread into thin, even layers.
4. Freeze for 10 to 15 minutes.
5. Remove the foil sheets of chocolate from the pan and return to the freezer.
6. Prepare pans with foil again.
7. Melt the white baking chips with the 2 T. shortening over low heat, stirring frequently, until melted.
8. Divide melted mixture evenly between the 2 pans and freeze for 10 to 15 minutes.
9. Remove the foil sheets from pan and return to freezer.
10. Line 1 rectangular pan, 13x9x2 inches, with plastic wrap and set aside.
11. Beat half of the ice cream with half of the peanut butter in a large bowl on medium speed until just mixed.
12. Repeat with remaining ice cream and peanut butter in second bowl.
13. Remove all chocolate layers from freezer and carefully peel foil from layers as it is used.
14. Place 1 white chocolate layer in bottom of plastic wrap lined pan.
15. Carefully spread on 1/3 of the ice cream mixture.
16. Add 1 semisweet layer, spread with 1/3 of the ice cream mixture.
17. Repeat, ending up with the last layer being the semisweet chocolate layer.
18. Cover and freeze for at least 12 hours.
19. Place pan upside down on a cookie sheet.
20. Place hot towels on bottom of pan.
21. When just warm you should be able to remove pan and plastic wrap.
22. At this point you can top with whipping cream, mint leaves and cocoa powder to dust, or cut into 5 rows by 3 rows, and garnish with a dolop of whipped cream, mint leaves or chocolate leaves and a dusting of cocoa powder.
Title: Fruit Cocktail Pudding
Ingredients:
- 410 self raising flour
- 2 sugar
- 1 1/2 bicarbonate of soda
- 1 salt
- 1/4 eggs
- 2 sugar
- 1 coconut
- 1/2 milk
- 1/2 vanilla essence
- 1 butter
- 4
Instructions:
1. Pudding.
2. preheat oven to 180%C.
3. Mix the self raising flour, bicarbonate of soda, salt, and sugar together.
4. Add the canned cocktail fruit and eggs mix well.
5. Pour the mixture into a greased dish and bake for 30 minutes.
6. While the pudding is baking make the sauce.
7. Sauce.
8. Put the sugar, coconut, milk, vanilla essence and butter into a saucepan boil together for 5 minutes.
9. As soon as the pudding comes out of the oven, prick the pudding with a large prong fork and pour the hot sauce over.
10. The sauce will be absorbed by the pudding.
11. Serve the pudding hot.
Title: Honey Hazelnut Pound Cake with Caramelized Apples
Ingredients:
- 1/2 hazelnuts
- 2 flour
- 2 1/2 baking powder
- 1/2 salt
- 1 unsalted butter
- 2/3 liquid honey
- 3 eggs
- 1 vanilla extract
- 6 -9 tart apples
- 1 liquid honey
- 1/2 water
- vanilla ice cream
Instructions:
1. preheat oven to 325.
2. bake the hazelnuts until skins are loosened and kinda brown, then remove the skin.
3. Coarsely chop the nuts.
4. layer a sheet of foil in a loaf pan and Pam/butter it well.
5. Cream butter in a electric mixer then slowly add honey, eggs (one at a time), and vanilla.
6. Beat well.
7. Mixture will be lumpy!
8. fold in the dry mixture and nuts.
9. turn the mixture in the pan, level the top.
10. and bake for about 70 minutes.
11. Invert the pan to let it cool.
12. Caramelized apples: core, peel, and thinly slice the apples.
13. Heat honey with water, boiling gently uncovered for 10 mint until you see a caramel colour and your mouth starts to water.
14. Very carefully, add the apples.
15. turn the apples occasionally and keep boiling for another 10 min until the apples are tender and sauce is thick.
16. Cut the cake in individual portions.
17. Spoon the caramelized apples on serving plate, place the cake, and top with ice cream if desire.
Title: Granny Apple Squares
Ingredients:
- 18 butter
- 1/2 brown sugar
- 1/4 cinnamon
- 1/2 apples
- 3 sour cream
- 1 egg
- 1
Instructions:
1. Mix cake mix and butter until crumbly.
2. take 2/3 out and save for topping.
3. add brown sugar, cinnamon to topping.
4. press cake mix and butter into bottom of 9x13 pan.
5. arrange apple slices over bottom.
6. blend sour cream and egg.
7. spread evenly over apples.
8. sprinkle reserved topping mixture over all.
9. bake 350 degrees for 25-30 minutes until topping is brown bubbly.
10. serve warm and refrigerate leftovers.
Title: Goo Goo Clusters ( Copycat)
Ingredients:
- 1 miniature marshmallows
- 1 chocolate chips
- 2 butter
- 1
- 2
Instructions:
1. Melt chocolate chips in pan with Eagle Brand milk.
2. While this is heating, mix marshmallows and peanuts in a large bowl. Pour melted mixture over nuts and
3. marshmallows. Mix together. Pour in buttered pan.
4. Chill 2 hours and cut.
Title: Brainicks
Ingredients:
- 2 milk
- 4 sugar
- 1 butter
- 2 baking powder
- 4 flour
- 5 eggs
- 10 -11
- 4
Instructions:
1. Heat butter, milk and sugar til butter is melted and sugar is dissolved. Cool.
2. Add ammonia, baking powder, oil and eggs.
3. Take 3 bowls and add 2 cups of flour to each bowl. Add 1 cup of liquid to each bowl. Add red food colouring to one bowl, green to another and leave one white. Mix well. Add 1-2 cups of colour to each bowl (its a sticky dough). Let stand for 30 minutes.
4. Roll out dough, layering one colour on top of another. Cut into shapes.
5. Bake at 350 degrees for 20-25 minutes.
Title: Almond Chocolate Cake with Ganache
Ingredients:
- 2 flour
- 1/2 baking soda
- 1/4 salt
- 1 unsalted butter
- 4 sugar
- 13 eggs
- 2 bittersweet chocolate
- 4 honey
- 1/2 buttermilk
- 1 bittersweet chocolate
- 8 heavy cream
- 8
Instructions:
1. Heat oven to 350, grease and flour a 9x13 pan.
2. sift the flour, baking soda and salt into a large mixing bowl, add the almonds, combine with a whisk and set aside.
3. With an electric mixer on low speed, beat the butter for about 1 minute, or until the butter is lighter in color.
4. Slowly add the sugar, about 2 Tbls at a time.
5. When all of the sugar is added, continue to beat for 2-3 minutes, scraping down the sides of the bowl as needed; the mixture will look fluffy like something between mayonnaise and whipped cream.
6. Add the eggs one at a time, beating for 10 seconds between each addition.
7. Add the melted chocolate and honey and beat for a few seconds until smooth.
8. With a rubber spatula, fold the sifted ingredients into the batter in 3 segments, alternating with the buttermilk which is added 1/2 cup at a time.
9. Beat with an electric mixer on low speed until the mixture looks smooth.
10. Transfer the batter to the prepared pan and smooth the top.
11. Bake for about 30 minutes or until a cake tester comes out clean.
12. Cool the cake on a wire rack.
13. Ganache:
14. Heat the cream on the stove until just under a boil.
15. Pour the heated cream over the chopped chocolate and let sit for 30 seconds.
16. Stir until the chocolate is all melted and thouroughly combined into the cream.
17. Frost the top of the cake only with the ganache while the cake is still warm.
18. Serve at room temperature.
Title: Gâteaux Aux Kakis- Persimmon Cake
Ingredients:
- 450 flour
- 1 1/2 salt
- 1 baking soda
- 1 cinnamon
- 450 nutmeg
- 200 sugar
- 4 butter
- 150 eggs
- 500 rum
- 250 pecans
- 300 raisins
Instructions:
1. Set oven to 345°F.
2. Butter two rectangular cake pans. Cut two leaves of parchment paper, line each pan.
3. Cut the persimmons in half and remove and save the pulp, discard the skins. Pulverize pulp with food processor or blender, or through a colander.
4. Combine the first five ingredients in a large bowl.
5. Mix the melted butter, eggs, liquor, and the persimmon pulp in another bowl.
6. Add the dry ingredients to the wet ingredients until well combined, but not too mixed. Add the nuts and dry fruit.
7. Bake 1 hour or until a toothpick in the center comes out clean.
Title: Vegan Molasses Cookies
Ingredients:
- 1 flour
- 2 flour
- 1 baking soda
- 1/2 cinnamon
- 1/2 ginger
- 1/4 clove
- 1/8 salt
- 1/2 brown sugar
- 6 molasses
- 2 vanilla extract
- 1/2 unsweetened applesauce
- 2 sugar
- 3 sugar
- 1
Instructions:
1. Preheat oven to 325 degrees F or 165 degrees Celsius.
2. In a mixing bowl, stir together flour, baking soda, cinnamon, ginger, cloves and salt.
3. In a second bowl, mix brown sugar, vegetable oil, molasses, vanilla and apple sauce.
4. Add flour mixture to brown sugar mixture and stir until mixed. Using a tablespoon measure, scoop up dough and form nice mounds. Place the mounds about 2 ½ inches apart on an ungreased cookie sheet (Silpat is okay) and sprinkle tops with sparkly sugar (I actually rolled the dough into balls and rolled them in sugar. When i put my cookies on the baking sheet i pressed them down with my fingers). Bake for 13-16 minutes. Let cool for 2 minute on sheet, then transfer to wire rack to cool.
Title: Sourdough Chocolate Mallow Cake
Ingredients:
- 1/4 evaporated milk
- 1 unbleached all-purpose flour
- 1 eggs
- 1/2 vanilla
- 2 all-purpose flour
- 2 butter
- 1 sugar
- 1/2 salt
- 1 1/4 baking soda
- 1 creme fraiche
- 1 1/2 marshmallow cream
- 1/3 unsalted butter
- 1/3 milk
- 1 powdered sugar
- 1/2 vanilla
- 1/3 salt
- 6 -8
- 4
- 1
Instructions:
1. In a large mixing bowl add the starter, evaporated milk and flour, cover loosely with a clean towel and allow to sit overnight.
2. The next morning place the beets, eggs and vanilla in a blender container and process until combined and smooth; set aside.
3. Cream the butter and sugar add in the beet and egg mixture; add starter.
4. Combine the flour, salt, baking soda and cocoa; add to batter mixing well; fold in crème fraiche.
5. Pour into a 13 x 9 inch pan that has been greased and floured. With a tablespoon drop marshmallow cream over the cake and swirl mixture with a knife. Bake in preheated 375 degree oven for 30 to 35 minutes or until the top springs back when lightly touched. Allow cake to stand 10 minutes while preparing frosting.
6. Place the sugar, and vanilla in large mixing bowl, melt together the butter, nutella and 6 tablespoons milk; pour melted ingredients over the sugar and beat until combined and spreading consistency adding additional milk if needed. Spread quickly and carefully over cake.
Title: Raspberry Gelatin Parfait
Ingredients:
- 8 raspberries
- 1 sugar
- 7 sugar
- 1/2 lemon peel
- 2 unflavored gelatin
- 1/2 mint sprigs
- 5
- 6
Instructions:
1. In food processor or blender, puree 6 cups berries. Remove seeds with a fine wire strainer. Add 1 cup grape juice, 1/2 cup sugar, and lemon peel. Stir.
2. In small saucepan, add remaining grape juice. Sprinkle gelatin on top. Let stand for 10 minutes or until soft.
3. Stir for 1 minute over low heat until gelatin dissolves (DO NOT BOIL).
4. Whisk warm mixture into fruit puree. Refrigerate, covered, overnight in glass baking dish.
5. In bowl, combine remaining berries and sugar. Let stand, tossing occasionally, for 30 minutes.
6. Spoon into 6 chilled parfait or wine glasses. Top with berries and garnish with mint sprigs! Delicious!
Title: Holiday Tea Cakes
Ingredients:
- 1 butter
- 2 sugar
- 2 eggs
- 1/2 buttermilk
- 1 baking soda
- 1 vanilla
- 1 flour
- 1/2 powdered sugar
- 2 milk
- 1 1/2 butter
- 1/2 vanilla
- 1
Instructions:
1. Cream butter and sugar together.
2. Add eggs, buttermilk, baking soda, and vanilla.
3. Blend together well with mixer.
4. Mix in 1 cup of flour about 4-5 times until you have a good stiff dough.
5. Wrap tightly with plastic wrap and refrigerate overnight.
6. Preheat oven to 350.
7. Roll out dough to 1/4” thickness and cut cookies using desired holiday cookie cutter.
8. Bake 8-10 minutes until barely brown on bottom.
9. Cool completely.
10. Combine 1/2 cup powdered sugar, 2 tbsp milk, 1 1/2 tsp melted butter and 1/2 tsp vanilla for icing. You may add color if desired.
Title: Apple Cobbler
Ingredients:
- 1/2 - 3/4 granulated sugar
- 1/4 brown sugar
- 1/2 ground cinnamon
- 1/4 ground ginger
- 1/4 nutmeg
- 2 ground cloves
- 3 honey
- 1/4 apple cider
- 1 butter
- 12 flour
- 6 sugar
- 2 salt
- 3/4 baking powder
- 1/2 butter
- 1/4 rolled oats
- 10 heavy cream
- 1/2 vanilla ice cream
- 6
- 8
Instructions:
1. For the apples: Preheat oven to 325º. Combine granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, honey, cider, and lemon juice in a large bowl. Add apples and toss well. Put apple mixture into a large baking dish in an even layer, scatter with butter, and bake, gently stirring once or twice, until apples begin to soften and release their juices, about 30 minutes. Set apples aside to cool for 30 minutes.
2. For the topping: Sift flour, sugar, salt, and baking powder together into a medium bowl. Using a pastry cutter or 2 table knives, work butter into flour mixture until it resembles coarse meal flecked with pea-size pieces of butter. Stir in oats. Add cream, stirring until just combined.
3. Increase oven temperature to 375º. Scatter topping over apples in a broad band around inside edge of dish, leaving apples in center of dish exposed. Bake until topping is golden brown, about 45 minutes. Allow to cool at least 15 minutes before serving. Serve with ice cream.
Title: Chinese Pretzels
Ingredients:
- 1 3/4 cornstarch
- 1 flour
- 1/4 evaporated milk
- 1 egg
- 1/2 sugar
- 1 1/4 water
- 1/8 salt
Instructions:
1. Heat 2 inches of oil to 385°F.
2. Mix the dry ingredients together.
3. Combine milk, water, and egg and mix well.
4. Add milk mixture to dry ingredients and mix till well blended.
5. Heat rosette iron in oil and dip into batter (do not submerge whole iron in batter just dip it till it barely touches the top of the iron,but does not go over the top) and place in oil.
6. Gently shake the rosette iron to release it from iron.
7. Heat iron briefly and repeat, till you have 3-4 pretzels in the pan.
8. Cook until delicately brown, turning once.
9. Drain on paper towels.
10. Stir the batter occasionally as the cornstarch has a tendency to settle in the bottom and always heat the rosette iron before dipping in the batter.
Title: Sticky Rice
Ingredients:
- 1 coconut milk
- 1 water
- 1/3 sugar
- 1 strawberries
- 4 kiwi
- 2 cornstarch
- 12 warm water
- 1
- 1/2
Instructions:
1. tIn a medium saucepan over medium heat, add the rice and coconut milk and let it come to a boil. Stir constantly to prevent sticking.
2. tAdd water a little at a time until rice is done and sticky.
3. tOnce the rice become sticky add the condensed milk and basil sugar.
4. Basil Sugar.
5. ½ cup Granulated Sugar, ¼ cup Fresh Basil Leaves. Place basil and sugar in a food processor, and process until basil is very finely chopped and the sugar is fragrant and tinted green.
6. Mango Reduction
7. In a sauce pan heat and reduced by half 12 oz of mango nectar. Add 1 teaspoon of cornstarch to ½ cup of warm water and whisk to incorporate. Add the flour mixture to the mango nectar one teaspoon at a time until it thickens.
8. Serve the rice on a plate or in a bowl with the diced fruit on top, covered with the mango reduction.
Title: Chocolate Peanut Butter Covered Brownie Bites
Ingredients:
- 1 peanut butter
- 2
- 1/4
Instructions:
1. Prepare brownie mix according to package directions.
2. Bake until toothpick comes out nearly clean from center but still slightly undercooked.
3. Remove from oven and let cool for 15 minutes.
4. When you are able to touch brownies comfortably, scoop brownies with a medium cookie scoop, roll tightly into a ball and place onto a wax paper lined baking sheet.
5. Continue rolling until brownies are gone.
6. Freeze brownies until very firm, a couple hours or overnight.
7. No worries if your brownie balls aren’t perfect, once frozen reshape them. They are easier to handle when chilled.
8. Place chocolate chips over a double broiler (or heat in microwave until smooth) to melt, then stir in peanut butter until creamy smooth.
9. Roll each frozen brownie ball into chocolate and place onto wax paper to dry.
10. Enjoy room temperature or chilled.
Title: Roasted Apples With Ice Cream
Ingredients:
- 4 butter
- 3/4 brown sugar
- 1/3 golden raisin
- 2 lemon juice
- 2 water
- 6 granny smith apples
- 1 1/2 vanilla ice cream
Instructions:
1. Preheat oven to 425.
2. In saucepan melt butter over medium heat.
3. Add sugar, raisins, lemon juice and Calvados.
4. Cook stirring occasionally until sugar has melted.
5. Pour sugar mixture in jelly roll pan.
6. Arrange apples cut side down in sauce.
7. Roast without turning aboaut 20 minutes until very soft.
8. Place about 1/2 cup icecream in each of 6 dessert bowls.
9. Top with 2 warm apples and drizzle with syrup.
Title: Coconut Lemon Meltaways
Ingredients:
- 1 1/2 unsweetened coconut
- 1 1/2 salt
- 1/3 lemon juice
- 2 vanilla
- 6 lemon zest
- 4 coconut oil
- 2 powdered sugar
- 1
- 1/4
Instructions:
1. Preheat oven to 200°F.
2. Mix dry ingredients in electric mixer.
3. Mix wet ingredients in bowl or cup with a spout.
4. With mixer on low, slowly stream wet into dry.
5. Stream coconut oil into the mix.
6. Form into small balls.
7. Option 1.
8. Place in oven until they crack open. This should be about an hour, maybe more.
9. When done, they will be dry on the outside and melt in your mouth moist on the inside.
10. Option 2.
11. Just refrigerate for at least 1 hour. These will be soft and moist.
12. Dust with powered sugar.
Title: Gooey Chocolate Fudge Brownies
Ingredients:
- 3/4 butter
- 2 1/4 sugar
- 5 eggs
- 1/2 vanilla
- 3/4 salt
- 1
- 3/4
- 1
- 1/4
- 1/2
- 3/4
Instructions:
1. Pre heat oven to 350 F or 175 C.
2. Line 9 x 13 pan with parchment paper length and width wise so that they are perpendicular to each other. Be sure to make the parchment paper to overhang so the brownie can be lifted out of the pan. Brush the parchment paper with butter. If a glass pan is used the brownie cake must come out of the pan immediately as to not overcook.
3. Melt the butter and sugar in a heavy sauce pan on very very low heat. Let the mixture slightly cool and transfer to a large bowl. Add eggs gradually, mixing well.
4. Add vanilla. Sift dry ingredients together and add to egg mixture, stirring gently and minimally.
5. Add Chips and nuts (nuts are optional).
6. Pour into the prepared pan and bake approximately 35 minutes.
7. Do Not Over Bake!
8. Cool before cutting about 2 hours. Turn onto a surface and peel off parchment paper.
9. The brownies can be ice with frosting, or just dust with powered sugar, or have them plain, enjoy!
Title: Irish Bread and Butter Pudding
Ingredients:
- 1 ground cinnamon
- 1/8 nutmeg
- 1/4 sugar
- 1/4 salt
- 4 unsalted butter
- 6 raisins
- 1/3 milk
- 2 eggs
- 2
Instructions:
1. Spread bread slices out on a cutting board and leave out for a few hours to stale a bit.
2. Preheat oven to 350 degrees. In a small bowl, combine the sugar, cinnamon, nutmeg and salt, set aside.
3. Spread butter evenly over the six slices of bread (one side only—not both!), and cut the slices in to fourths.
4. Spray a round 8 or 9 inch baking dish with non-stick cooking spray. Arrange the cut bread slices around in the pan to make somewhat of a spiral pattern , keeping the buttered side up and the cut edges facing the same direction.
5. Sprinkle the raisins evenly over the top, followed by the cinnamon/sugar mixture.
6. Whisk the eggs and milk together in a bowl and pour over the bread. Allow to sit for 15 minutes so that the bread can absorb the liquid.
7. Bake for about 30 minutes, or until the top is golden brown. Serve warm. If desired, sprinkle some powdered sugar for garnish. In Ireland, they like to pour a bit of cream on top.
Title: Bacon (Yes, Bacon!) Peanut Butter Cookies
Ingredients:
- 1/2 butter
- 1/2 peanut butter
- 1/2 brown sugar
- 1 egg
- 1/2 bacon
- 10
- 1 1/2
Instructions:
1. Preheat oven to 325.
2. Cream together the butter and peanut butter.
3. Mix in sugar, egg, and maple extract. Add Pamela's Baking & Pancake Mix and combine. Fold in bacon crumbles.
4. Spoon tablespoons of dough onto a lightly greased cookie sheet. Flatten with a fork using a crisscross pattern.
5. Bake for 17-20 minutes until edges are light brown.
6. Cool completely before removing from the pan with a spatula.
Title: Vanilla Cupcake
Ingredients:
- 2 1/2 all-purpose flour
- 2 baking powder
- 1/4 salt
- 12 unsalted butter
- 1 1/2 granulated sugar
- 2 eggs
- 2 vanilla extract
- 1 1/4 milk
Instructions:
1. Preheat the oven to 375°. Line two cupcake pans with paper liners and set aside. In a medium bowl, sift together the flour, baking powder, and salt.
2. In a large bowl using an electric mixer, beat the butter and the sugar until light and fluffy, about three minutes. Beat in the eggs one at a time, then beat in the vanilla extract.
3. Add one-third of the flour mixture and beat to combine. Add half of the milk and beat to combine. Add another third of the flour, then the remaining milk, then the rest of the flour, beating to combine after each addition.
4. Divide the batter between the liners, filling each about 2/3 of the way full. Bake for 18 to 20 minutes, or until the cupcakes are golden-brown and spring back when pressed lightly. Transfer to a wire rack to cool completely, then frost with Simple Buttercream Frosting.