lumicero/recipes-ing2inst huggingface dataset:
Title: Apple Lemon Puff for 1 (Easily Increased)
Ingredients:
- 1 1/2 butter
- 1 margarine
- 6 apple
- 1 sugar
- 1/2 egg
- 1/4 lemon peel
- 1/2 vanilla extract
- all-purpose flour
Instructions:
1. In a skillet over medium heat, melt butter.
2. Add apple rings; sprinkle with 2 teaspoons of sugar. Cook until tender, turning once.
3. In a mixing bowl, beat the egg yolk, lemon peel and vanilla for 1 minute.
4. In another mixing bowl, beat egg white until stiff peaks form; fold in flour and remaining sugar. Fold into egg yolk mixture.
5. Place apple rings in a greased 2-cup baking dish. Spread egg mixture on top.
6. Bake at 350ºF. for 15-18 minutes or until golden brown and set. Invert onto a serving plate.
Title: Peach - Amaretto Trifle
Ingredients:
- 1/3 cornstarch
- 1/2 sugar
- 2 eggs
- 3 1/2 milk
- 2 butter
- 1 vanilla extract
- 3/4 amaretto liqueur
- 2
- 12
Instructions:
1. Mix cornstarch, sugar and eggs until well-blended.
2. Gradually stir in milk.
3. Add butter and cook over medium heat, stirring constantly, until custard thickens.
4. Remove from heat, cover and cool slightly.
5. Stir in vanilla and ½ cup liqueur.
6. Press plastic wrap directly over top of custard, cover and chill for several hours.
7. Cut cakes into ½ inch cubes.
8. Mix preserves with ¼ cup liqueur.
9. In an attractive crystal or glass bowl, layer half of the cake cubes, preserves and peaches.
10. Add half of custard.
11. Repeat layering and top off with remaining custard.
12. Chill, wrapped in clingfilm, for atleast one day before serving.
13. Just before serving, cover with whipped cream and lavishly sprinkle on toasted, sliced almonds.
14. Note: You can also sprinkle almonds between the layers.
Title: Carnival's Flourless Chocolate Cake
Ingredients:
- 2 butter
- 1/2 eggs
- 5 vanilla extract
- 1 sugar
- 1/4
Instructions:
1. Grease a 9-inch springform pan, and dust with unsweetened cocoa; set aside.
2. Melt chopped chocolate and butter in a heavy saucepan over low heat, stirring until smooth.
3. Whisk together egg yolks and vanilla in a large bowl. Gradually stir in warm chocolate mixture, whisking until well blended.
4. Beat egg whites at high speed with an electric mixer until soft peaks form. Gradually add sugar, beating until sugar dissolves and stiff peaks form. Fold one-third beaten egg white mixture into chocolate mixture; gently fold in remaining egg white mixture just until blended. Spoon batter into prepared pan, spreading evenly.
5. Bake at 375 degrees for 25 minutes. DO NOT OVERBAKE. Let stand in pan on a wire rack 10 minutes before removing sides of pan.
Title: Yogurt "cheesecake" Custard
Ingredients:
- 1 plain yogurt
- 2 eggs
- 2/3 sugar
- 1 vanilla extract
- 1 lemon juice
- 1/4 salt
Instructions:
1. Strain the yogurt as best as you can (Greek requires less straining) to get it to a very thick texture sort of like cheese. The best way to do this is to layer some cheesecloth in a colander, secure it into a bowl to catch all the whey and water, and leave in in the fridge overnight.
2. Remove the yogurt cheese from the cheesecloth and put it into a food processor or bowl, pouring out the whey in the sink, the next day.
3. Beat the mixture together with an electric mixer or food processor.
4. Pour into an ungreased 9" pie pan and bake for 45-50 minutes at 350F or until set. It may appear bubbly and "rising" a little, don't be alarmed. The whey's gone but the yogurt cultures are still there and they're acting up.
5. Let sit in the oven once it's turned off for a while before transferring to a wire rack or silpat, then put in the fridge once it's no longer hot to the touch.
Title: Mick Mcgurk's Shortbread
Ingredients:
- 4 plain flour
- 4 icing sugar
- 1 butter
- 1 salt
- 1
Instructions:
1. Thoroughly sift dry ingredients.
2. melt the butter and add it to the dry ingredients.
3. mix well and press into a pan.
4. bake at 325–350 degrees Fahrenheit for 25–30 minutes.
Title: Lemon Pudding Cookies
Ingredients:
- 1 baking mix
- 1 instant lemon pudding
- 1 egg
- 1/4 sugar
Instructions:
1. Preheat oven to 350°F.
2. Mix all except sugar together in large bowl until dough forms.
3. Roll dough into 1-inch balls.
4. Place balls 2 inches apart on greased cookie sheets.
5. Dip flat-bottom glass into sugar.
6. Press glass onto dough ball and flatten into 1/4-inch-thick cookie.
7. Repeat with remaining cookies.
8. Bake until just golden brown on edges, about 10.
9. minutes.
10. Transfer to racks and cool completely.
11. Store cookies in airtight container.
Title: Simple Pumpkin Cake
Ingredients:
- 1 pumpkin puree
- 3 pumpkin pie spice
- 4 eggs
- 1 evaporated milk
- 1/4 salt
- 1 1/2 sugar
- 1/2 margarine
- 1
Instructions:
1. Mix first six ingredients together.
2. Pour into greased 9 x 12 pan.
3. Mix margarine with dry cake mix.
4. Crumble over pumpkin mixture.
5. Bake at 350F for 45 minutes.
Title: The Best Ever Creamy Rice Pudding
Ingredients:
- 3/4 raisins
- 5 1/2 2% low-fat milk
- 1 sugar
- 1 vanilla beans
- 1 vanilla
- 2/3 salt
- 1 converted long grain rice
- 2 egg
- 1/4 cinnamon
Instructions:
1. Cover raisins with hot water for 30 minutes, drain and reserve.
2. In heavy saucepan combine 4 cups milk, vanilla bean, sugar and salt.
3. Bring to a boil, stir in rice, simmer over low heat, covered, till tender (40-50 minutes).
4. Remove vanilla bean, scrape seeds into rice.
5. In bowl, whisk together egg, egg yolks& 1 1/2 cups milk.
6. Stir egg mixture& raisins into rice.
7. (If using vanilla extract, add it now.) Place rice in buttered baking dish.
8. Place in larger pan& add hot water to reach halfway up sides of baking dish.
9. Bake in preheated 400 degrees F.
10. oven 25 min.
11. Stir, bake 25 min.
12. more.
13. Sprinkle with cinnamon.
14. Bake 25 min.
15. more.
16. Remove dish from water bath.
17. Serve warm or cold with whipped cream if desired.
Title: Blueberry Tea Cake
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1/2 butter
- 3/4 sugar
- 1 egg
- 1/2 milk
- 2 blueberries
- 1/2 sugar
- 1/4 all-purpose flour
- 1/2 cinnamon
- 1 salt
- 1/4 unsalted butter
Instructions:
1. Preheat oven to 375°. Grease and flour a 9" square pan and set aside.
2. Prepare the cake by first sifting together the flour, baking powder, and salt – set this aside. In a separate bowl, cream together the butter and sugar until light and fluffy. Add the the egg and milk and beat until smooth. Add the sifted dry ingredients and mix until just combined. Gently fold in the blueberries. Spread into the prepared pan.
3. For the crumb topping, mix together the sugar, flour, cinnamon, and salt. Then cut in the butter with a pastry blender or fork, until coarse crumbs form. Sprinkle the batter with the topping and bake for 35 to 4o minutes, until nicely golden brown.
Title: Pumpkin Spice Cream Cheese Roll
Ingredients:
- 3/4 flour
- 1 sugar
- 1 baking soda
- 2 pumpkin pie spice
- 1 pumpkin puree
- 3 eggs
- 1 confectioners' sugar
- 2 confectioners' sugar
- 1 cream cheese
- 1/4 butter
Instructions:
1. Preheat oven to 375 degrees F.
2. Coat a rimmed 10 x 15 inch baking sheet with cooking spray.
3. In a large bowl, combine flour, sugar, baking soda, and pumpkin pie spice.
4. Stir in pumpkin and eggs.
5. Pour mixture onto prepared baking sheet, spreading evenly.
6. Bake 12 to 15 minutes, or until a wooden toothpick inserted in the center comes out clean.
7. Remove from oven and invert onto a clean kitchen towel that has been sprinkled with 2 Tablespoons confections' sugar.
8. While cake is still hot, roll it up in the towel jelly roll-style from the narrow end.
9. Cool on a wire rack.
10. When cool, unroll cake and remove towel.
11. In a small bowl with an electric mixer on medium speed, beat cream cheese, butter, vanilla, and remaining confectioners' sugar.
12. Spread onto cooled cake and immediately re-roll (without towel).
13. Place on serving platter and refrigerate until ready to serve.
14. Cut into slices just before serving.
15. NOTE--.
16. To give this the final touch, sprinkle on some confectioners' sugar just before serving.
Title: Italian Chocolate Cookies
Ingredients:
- 18 1/4 eggs
- 2 cloves
- 2 water
- 3/4 flour
- 3/4 baking powder
- 3 walnuts
- 2 powdered sugar
- 1 fresh lemon juice
- 1 milk
- 1
- 2
- 1
Instructions:
1. Preheat oven to 400.
2. Mix first 5 ingredients.
3. Add remaining ingredients and mix well.
4. Shape into walnut size balls.
5. Bake on ungreased cookie sheet for about 8 minutes.
6. Frost the entire cookie when cookie is still warm.
7. Makes 5 dozen cookies.
Title: Southern Whip
Ingredients:
- 1/2 sugar
- 1/2 orange, juice of
- 1 orange, rind of
- 1/2 sherry wine
- 1/2
- 3
Instructions:
1. Mix sugar and orange juice together and pour over orange peel.
2. Crush peel in juice with a wooden spoon and let stand one hour; strain.
3. Whip egg whites to stiff peaks; whip cream to soft peaks.
4. Add strained juice and sherry wine to whipped cream; fold in whipped egg whites.
5. Serve at once in chilled glasses.
Title: Reese's Cake
Ingredients:
- 4 bittersweet chocolate
- 1 unsalted butter
- 2/3 peanut butter
- 1 sugar
- 1 1/4 light brown sugar
- 5 eggs
- 2 flour
- 2 baking powder
- 1/2 salt
- 1/2 milk
- 1/3 chocolate chips
- 1/3 peanut butter
- 2
- 6
- 1/2
Instructions:
1. Preheat oven to 350 deg F. Generously grease and flour a 12-cup tube or bundt pan. Melt the chocolate. In a large mixing bowl, beat the butter, peanut butter, and sugars until light and creamy. Add the eggs one at a time, beating well after each addition.
2. In a medium bowl, sift together the flour, baking powder, and salt. Add the butter mixture alternately with the milk until just blended. Pour half the mixture into another bowl. Stir the melted chocolate into one bowl of batter until well blended and add the chocolate chips. Stir the peanut butter chips into the other bowl of batter.
3. Using a large spoon, drop alternate spoonfuls of chocolate mixture and peanut butter mixture into the prepared pan. Using a knife, pull through the batters to create a swirled marbled effect. Bake for 50-60 minutes, until the top springs back when touched. Cool the cake in the pan for 10 minutes. Turn out onto a rack to cool completely.
4. To make the glaze, combing all the ingredients in a small saucepan. Melt over low heat, stirring until well blended and smooth. Cool slightly. When slightly thickened, drizzle the glaze over the cake, letting it run down the sides.
5. Top with chopped Reese's candies. I've found that the minis work best, they come in a holiday pack.
Title: Chocolate Angel Food Dessert
Ingredients:
- 1 chocolate chips
- 12 sugar
- 1/2 eggs
- 4 vanilla
- 2
- 1/4
Instructions:
1. Melt chocolate chips with sugar.
2. While melting, beat egg whites; set aside.
3. Beat 4 egg yolks.
4. Add to chocolate mixture and cook 1 minute, stirring frequently.
5. Whip the cream; add chocolate mixture and beat.
6. Fold into egg whites.
7. Add cake chunks and mix.
8. Put into 9x13-inch pan and refrigerate.
Title: The Quintessential Chocolate Cake
Ingredients:
- 2 sugar
- 1 3/4 all-purpose flour
- 3/4 cocoa powder
- 1 1/2 baking powder
- 1 1/2 baking soda
- 1 salt
- 2 eggs
- 1 buttermilk
- 1/2 vanilla extract
- 2 heavy cream
- 1 baking chocolate
- 12 butter
- 12 sugar
- 2 butter
- 2 cocoa powder
- 1/2 powdered sugar
- 2/3 powdered sugar
- 3 vanilla extract
- 1 instant coffee
- 1/3
- 1
Instructions:
1. For the cake: Preheat the oven to 350*. Grease and flour 2- 8-9" round cake pans. Sift (or whisk) all dry ingredients in a bowl. Beat together the eggs, buttermilk, oil, and vanilla. Slowly mix in the dry ingredients, and beat for two minutes. Once well combined pour in the hot coffee and mix well. Pour into the cake pans and tap each pan on the counter a few times to remove any large bubbles. Bake for 30-35 minutes, until toothpick inserted comes out clean. Allow the cakes to cool for 10 minutes, then use the edge of the pan as a guide to cut of the round top. This makes a great mid-cake-baking snack! Run a knife around the edges and flip out onto a cooling rack. I like to "slam" the cakes out of pan to (hopefully) insure they come out in one piece! Once totally cooled, carefully slice through the middle to make 4 thin round disks. Stack with wax paper in between, then wrap in plastic wrap. Freeze, until ready to assemble. Frozen cakes are SO much easier to handle while frosting. It also helps to keep the frosting from getting crumby!
2. For the ganache: Place the chocolate chips in a glass bowl. Heat the cream, butter and sugar in a small pan. Once the cream is just barely simmering, pour it over the chocolate and allow it to sit for 5 minutes. Then whisk until perfectly smooth. Allow the ganache to cool another 10-15 minutes before assembling layers.
3. For the frosting: Heat the cream in the microwave until hot to the touch, then add the instant coffee to it and mix. Place the cream in the freezer for a few minutes to cool rapidly. Using an electric mixer, mix the melted butter, vanilla and cocoa powder until well combined. Alternate, adding the cooled coffee-cream and powdered sugar until smooth. Add a little more cream or powdered sugar until desired consistency is reached.
4. To assemble: Take the cakes out of the freezer. Slather 1/3 of the ganache in between each layer, until all four layers are stacked. Press the top of the cake to level it. Using a large spreader, smooth the frosting around the sides. Then frost the top and re-smooth the edges. Use a damp paper towel to clean up the edges of the cake stand. Place the last bit of the frosting in a piping bag to "fancy-up" the edges, if you want!
5. Leave the cake out, at room temperature so the insides can thaw. Cake taste better when the frosting and filling are room temperature and soft!
Title: Pecan Shortbread Cookies
Ingredients:
- 1 pecans
- 2 flour
- 1/4 salt
- 1 butter
- 2/3 light brown sugar
- 1 vanilla extract
- 6
Instructions:
1. Toast pecans at 350 degrees for 8 to 10 minutes or until browned and fragrant.
2. Mix the floour and salt together in a bowl.
3. In a separate bowl, beat the butter and sugar together with a mixer until light and fluffy.
4. Beat in the vanilla extract.
5. Add the flour mixture, mixing only until incorporated.
6. Stir in the chopped pecans.
7. Form into small balls (3/4" - 1") and flatten slightly.
8. Bake for 13 to 15 minutes until the cookies are a deep brown color. Cook on a wire rack.
9. Dip or drizzle chocolate on cooled cookies if desired.
Title: Blackberry Rhubarb Crisp
Ingredients:
- 1 dry tapioca
- 1 lemon, juice and zest of
- 1 sugar
- 2 fresh blackberries
- 4 fresh rhubarb
- 1 sugar
- 1/4 flour
- 3/4 oatmeal
- lemon zest
Instructions:
1. Preheat oven to 375.
2. Lightly butter a 9x13 baking dish.
3. Combine tapioca, lemon juice, and sugar. Stir until well blended.
4. Add berries and rhubarb. Stir gently to blend well; try not to break up the berries.
5. Pour mixture into prepared baking dish.
6. Prepare topping and sprinkle crumbs on top of the fruit in baking dish.
7. Bake for 35 minutes, or until top is crispy and lightly browned.
8. For topping: In a small bowl, combine 1 cup sugar, 1/4 cup flour, 3/4 cup QC oatmeal, and lemon zest. Using fingers, rub 1/2 cup softened butter into flour mixture to form large crumbs.
9. Note: You can substitute another berry, or make with rhubarb only. Adjust measurements accordingly. For extra crunch, add walnuts or pecans.
Title: Southern Chocolate Cake
Ingredients:
- 6 unsalted butter
- 8 all-purpose flour
- 2 dark brown sugar
- 2 pure vanilla extract
- 3 eggs
- 2 1/4 baking soda
- 1 1/4 baking powder
- 1 kosher salt
- 1 buttermilk
- 1 1/2 mayonnaise
- 1/4 heavy cream
- 1 unsalted butter
- 2
- 1
Instructions:
1. Make the Frosting first. Put the chopped chocolate in a medium bowl. Bring the cream to a boil in a 2-quart saucepan over medium-high heat. Pour the hot cream directly over the chocolate and let it sit without stirring for 5 minutes. Using a whisk, stir in the center of the mixture in a small, tight circular motion until fully combined. Add the butter and stir until it is fully incorporated. Put a piece of plastic wrap directly onto the surface of the chocolate mixture and set aside at room temperature for at least 8 hours or overnight.
2. Make the Cake.
3. Position a rack in the center of the oven and heat the oven to 350 degrees. Butter two 8 x 2-inch round cake pans and line each with a parchment paper round. Butter the parchment paper and dust with flour. Tap out any excess.
4. With a mixer, beat the butter, brown sugar, and vanilla on medium-high speed until lighter in color and slightly increased in volume, 3 to 5 minutes. Lower the speed to medium and add the eggs, one at a time, mixing until each is fully incorporated before adding the next. Sift the flour, cocoa powder, baking soda, and baking powder onto a piece of parchment paper. Add the salt to the dry ingredients after sifting. Using the parchment as a chute, add one-quarter of the dry ingredients to the batter and mix on low speed until incorporated. Add about 1/2 cup of the buttermilk and mix on low speed until incorporated. Continue to alternate dry ingredients and buttermilk, mixing until incorporated after each addition and stopping to scrape the bowl and beater as necessary. Using a whisk, fold the mayonnaise into the batter.
5. Divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center of the cakes comes out clean and the sides of the cake have begun to pull away from the pan slightly, 40 to 45 minutes. Remove the pans from the oven and cool on a rack for 15 minutes. Invert the cakes onto the rack and remove the pans and parchment. Cool the cakes completely.
6. With a serrated knife, cut each cake in half horizontally. Put one of the base layers on a cake plate and tuck strips of waxed paper under the cake to keep the plate clean while icing the cake.
7. Top the cake with about 1/3 cup of the chocolate frosting, spreading it evenly over the top. Add another cake layer, top with frosting, and repeat until the last layer is in place.
8. Spread a thin layer of frosting over the top and sides of the cake and refrigerate for 15 minutes to seal in any crumbs. Spread the remaining frosting over the top and sides. Remove the waxed paper. I patted some shaved chocolate curls all around the sides of the cake for garnish.
Title: Panna Cotta
Ingredients:
- 1 1/2 unflavored gelatin
- 2 cold water
- 3 heavy whipping cream
- 1/2 sugar
- 1 salt
- 1 1/2 vanilla extract
- 1 sour cream
Instructions:
1. Sprinkle the gelatin over the cold water; let stand for 5 minutes.
2. In a 3-qt. saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. DO NOT LET IT BOIL!
3. Stir in the gelatin until throughly dissolved.
4. Take the cream off the heat and cool about 5 minutes.
5. Put the sour cream in a medium bowl.
6. Gently whisk in the warm cream a little at a time until smooth.
7. Taste for sweetness; it may need another teaspoon of sugar.
8. Rinse 2/3 cup ramekins, custard cups, or coffee cups with cold water (do not wipe out).
9. Fill each one 3/4 full with the cream.
10. Chill for 4-24 hours.
11. To serve, either unmold by packing cups in hot towels and then turning each out on a dessert plate, or serve in their containers.
12. Serve alone or with fruit, drizzled liqueor, or purred raspberries.
Title: Eggnog Pudding
Ingredients:
- 2 milk
- 1 instant vanilla pudding
- 1/2 ground nutmeg
- 1/4
Instructions:
1. Pour milk into medium bowl.
2. Add pudding mix, rum extract and nutmeg.
3. Beat with wire whisk 2 minutes.
4. Refrigerate until ready to serve.
Title: Apple Crisp
Ingredients:
- 1/4 sugar
- 1 cinnamon
- 1 cornstarch
- 1 salt
- 8 granny smith apples
- 1/2 brown sugar
- 2/3 oats
- 1 flour
- 1/4 butter
Instructions:
1. Combine the first four ingredients.
2. Mix well.
3. Peel and slice apples.
4. Place apples in a 8 X 8 baking dish.
5. Sprinkle with sugar mixture.
6. Combine oats, brown sugar and flour and sprinkle over the apples.
7. Drizzle melted butter over the apple mixture.
8. Bake for 30mins.
9. at 400 F.
10. Serve with vanilla ice cream.
Title: Chocolate Covered Chocolate Chip Cookie Mud Balls
Ingredients:
- 1 unbleached all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 1/2 unsalted butter
- 1/2 light brown sugar
- 1/4 granulated sugar
- 1 egg
- 1 vanilla extract
- 1 canola oil
- 2
- 1
- 3
Instructions:
1. Position a rack in the middle of the oven.
2. preheat the oven to 350*.line a baking sheet with parchment paper.
3. to prepare the COOKIES:.
4. sift the flour, baking soda and salt into a small bowl and set aside.
5. in a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar, and granulated sugar untl smoothly blended -- about 1 minute.
6. Stop the mixer and scrape the sides of the bowl as needed during mixing.
7. Mix in the egg and vanilla until blended, about 1 minute.
8. The mixture may look slightly curdled.On low speed, add the flour mixture, mixing just until it is incorporated.
9. Mix in the chocolate chips.
10. Drop heaping tablespoonfuls of dough 3" apart onto prepared baking sheet.to make 12 cookies.
11. Bake until the edges are lightly browned but the centers are still pale golden.about 14 minutes.
12. If any of the cookies spread together, using a small knife to cut the warm cookies apart.
13. Cool the cookies on the baking sheet on a wire rack for about 20 minutes, or just until they are cool enough to handle comfortably and break apart.
14. Line a platter with parchment paper or wax paper.
15. Break a cookie into 1/2-1" pieces and use your hands to press it together into a ball.
16. the melted chocolate will hold the cookie ball together.
17. Place the cookie ball on the paper lined platter and continue to make the rest of the cookies into balls.
18. Cover and refrigerate the cookies until firm.at least 25 minutes or overnight.
19. to prepare the CHOCOLATE COATING:.
20. Put both chocolate and the oil in the top of a double boiler over barely simmering water.but not touching it.stir until the chocolate is melted and smooth.
21. Scrape the chocolate coating into a medium bowl and let it sit for about 10 minutes to cool and thicken slightly.
22. dip a chilled cookie ball in the chocolate and gently roll it around to coat thoroughly.
23. with your fingers, hold the cookie over the bowl, to let any excess drip off, then return the cookie to the paper lined platter.
24. Repeat to dip all the cookies.do not let the coated cookies touch one another.( you will have some chocolate coating left over) for another use or to pour it over ice cream.(working with a larger quantity of chocolate makes for easier dipping).
25. let the cookie sit at room temperature until the chocolate coating is firm, about 1 hour.
26. or, to speed up the firming of the chocolate, refrigerate the cookies for about 15 minutes.
27. a small chocolate "foot" will form on each cookie.
28. the cookies can be individually wrapped in plastic wrap and stored in the refrigerator for up to 3 days.
29. serve at room temperature.
Title: Unicorn Poop Cupcakes
Ingredients:
- 1 1/4 buttermilk
- 4 eggs
- 4-4 white chocolate
- 1 1/2
- 1/2
Instructions:
1. Step 1: Combine all ingredients in stand mixer and whip together well using flat beater attachment.
2. Step 2: Take out 3 separate bowls and pour about 1 1/2 Cups of batter in each bowl.
3. Step 3:
4. <U+2665>For Sky Blue: Mix two small drops of Americolor Gel Paste in one Vanilla Batter Bowl.
5. <U+2665>For Electric Pink: Mix three to four small drops of Americolor Gel Paste in a separate Vanilla Batter Bowl.
6. <U+2665>For Electric Yellow: Mix three to four small drops of Americolor Gel Paste in a separate Vanilla Batter Bowl. (I use more drops of color for the yellow and the pink so that the colors are really vibrant).
7. Step 4: Stop and gaze at the beauty of your bright batter colors in each separate bowl.
8. Pour each color of batter into a separate disposable piping bag, and cut a small hole at the end of the piping bag.
9. Cover the bottom of your cupcake liner with electric yellow batter.
10. <U+2665>Repeat by piping electric pink on top of your electric yellow batter.
11. <U+2665>Repeat again by piping Sky blue on top of your electric pink batter.
12. <U+2665>Now you can add little swirly swirls of extra color, until your cupcake liner is filled 1/2 full.
13. <U+2665>Bake at 325 for appx 18-22 minutes, until a toothpick inserted in the center comes out clean.