I used cup cake, rather than muffin cases, and filled 12 nicely.
I use cup cake papers and spray paper and spray with butter spray.
Not exact matches
Chocolate Layer
Cakes with Black Cherry and Orange Chocolate layers 3
cups nut or coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons coconut flakes 1/2
cup coconut oil 1
cup sprouted pecan butter or almond butter 3/4
cup sweetener of your choice (I
used Jerusalem artichoke syrup) 1/2
cup almond flour 1 1/2
cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)
I didn't have
cup cake cases to hand so
used 3 small tupperware containers to set it in.
This classic pound
cake is delicious eaten plain with a
cup of coffee or tea — and it's also a great basic recipe that you can
use...
Use SweetPerfection,
cup for
cup, in all your favorite recipes for
cake, cookies and ice cream.
2 1/2
cups All Purpose Flour 1 teaspoon baking soda 1/2
cup white hot chocolate mix (I
used Ghiradelli) 1
cup butter at room temperature 1 8 oz block cream cheese 2
cups sugar 5 eggs 2 teaspoons vanilla 3 ounces white chocolate chips confectionery sugar to dust over top of
cake
Randomly drop a few teaspoons of the del le luche over the
cake batter
using about 1/8
cup for each half and
using a toothpick to roughly stir in your delicious pockets of del le luche.
for the
cake: 1/2 pint strawberries, hulled and chopped 1/4
cup sour cream (I
used light) 6 tablespoons butter, at room temperature 1/2
cup sugar 1 egg 1/2 teaspoon pure vanilla extract 1 1/4
cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch of salt
To Heidi regarding making the
cake denser: Leave out the whipping cream and
use 1
cup of the sour cream and add 2 egg yokes.
1/2
cup sorghum flour (a heavy, sweet flour good for cookies and
cakes) 1/2
cup tapioca starch (a bland starch
used to thicken) 3/4
cup white rice flour (a fairly bland, inexpensive flour) 2 tsp xanthan gum (to bind it all together)
Cake: Nonstick cooking spray 4 T. butter, at room temperature 1/4
cup vegetable oil 1/2
cup sugar 1/2
cup Splenda (or just
use a full
cup of sugar) 4 large egg whites 1 large egg 1 t. ground cinnamon Scant 1 T. vanilla extract 2 1/4
cups all - purpose flour 2 t. baking powder 2 t. baking soda 1 1/4
cup yogurt or sour cream [I
used nonfat yogurt]
Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest
cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with c
cake / By hand gently stir in 2 — 3
cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or,
use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the
cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with c
cake with powdered sugar and coarsely chopped almonds /
Cake is tender until completely cooled so handle with c
Cake is tender until completely cooled so handle with care.
I am going to make the
cake again and
use 1 - 2
cups of blueberries and just fold them into the batter, it should come out fine.
I just wanted to say also that last night I made your «Unfussy Apple
Cake» with 2
cups of mashed strawberries that I needed to
use up instead of apples.
I
used a 12 -
cup bundt and while the
cake didn't overflow and disembowel on my oven floor, it did crater a tad which was likely due to overfilling the pan.
Use the reserved 1/2
cup of frosting to create 6 swirls on the top of the
cake, place a cookie in each swirl.
Basil and parmesan madeleines 8 tablespoons (113g / 1 stick) unsalted butter, melted 1
cup (140g)
cake flour — I
used all purpose flour 3 teaspoons finely minced fresh basil 1 teaspoon fleur de sel, plus more for sprinkling 1/4 teaspoon freshly ground pepper 4 eggs 1/4 teaspoon cream of tartar 2 tablespoons sugar 1
cup grated parmesan cheese, plus more for sprinkling Position a rack in the lower third of an oven and preheat to 190ºC / 375ºF (I preferred to bake them in the higher part of the oven so they would not burn).
different flours have different densities, so a
cup of teff won't be the same as a
cup of corn flour so it's really hard to make substitutions if you don't have the right flours, unless the recipe is written in grams: the
cake needs 35 grams of flour and it doesn't matter if you
use the flour specified or if you
use your own combination of flours.
I love
using coffee in baked goods, and the Gingerbread K -
Cup from Green Mountain Coffee added a lovely richness to the
cake.
Vegan Pumpkin
Cake: 3
cups flour 2
cups brown sugar (I actually
used 1
cup brown and 1
cup turbinado sugar) 1/2 teaspoon salt 1 tablespoon pumpkin pie spice 2 teaspoons baking powder 2 teaspoons baking soda 1 - 15 ounce can pumpkin puree 1
cup canola oil
actually i have the picks from an edible bouquet and they are a hard plastic check out the food stores I find the thing with
using wood skewers are slivers and you can't really soak them for
cup cakes
I'm so tired of browsing through
cake recipes that
use multiple
cups of sugar -LRB-!!!).
;) Cocoa - marzipan pound
cake slightly adapted from here 1 1/2
cups (210g) all - purpose flour 1/2
cup (45g) unsweetened Dutch - process cocoa powder 1 teaspoon baking powder 1/4 teaspoon table salt 3/4
cup (200g / 7 ounces) almond paste — I
used homemade, recipe here 1
cup (200g) granulated sugar 1
cup (226g / 2 sticks) unsalted butter, at room temperature 2 teaspoons Amaretto 1 teaspoon vanilla extract 4 large eggs, room temperature 1/2
cup (120 ml) whole milk, room temperature 1/2
cup sliced almonds (optional) Preheat oven to 160 °C / 325 °F.
I made dinner rolls for the 1st time and they were a little denser than I wanted... was wondering if the xanthem gum was the culprit... so I looked up adjusting xanthem gum for dense bread and it brought me here... your article says if bread is rubbery it might have too much xanthem... I have perfected my cupcakes they are light fluffy and moist... and good enough that I was able to sell them at a local cafe for 3.00 a piece and could not keep up... anyway the xanthem gum measurements for
cakes is supposed to be 1/2 tsp per
cup and I only
use 1/4 tsp per
cup... so I am thinking if I reduce the xanthem in the rolls it would produce an airier roll... as everyone knows gluten free flours can be expensive... and I wanted to avoid making a failed batch as bread and
cake are a bit different... the 1st batch tased great... just won't leave much room for food due to density... as is the problem with lots of gluten free stuff... am I on the right track?
If you can't find
cake flour,
use all - purpose bleached flour in delicate
cakes, but omit 2 tablespoons of the flour for each 1
cup in the recipe.
Use greased muffin
cups or ramekins instead of a
cake pan, and bake for about 9 minutes at 450 degrees F, or until the edges are set but there is a jiggly spot in the center.
Cake: 1 3/4
cups all purpose flour 3/4
cup natural unsweetened cocoa powder (not Dutch Process) 1
cup granulated sugar 3/4
cup light or dark brown sugar 1 teaspoon baking powder 2 teaspoons baking soda 1 teaspoon Kosher or sea salt 1/2
cup neutral - flavored oil (I
use canola) 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1
cup buttermilk (low fat is fine) * 1
cup strong, hot coffee (decaf is fine)
In fact, I have just
used this recipe right here for pound
cake and cut the sugar down to 2 1/2
cups and
used the caramel and it is ah - maz - ing!
Make, bake and cool
cake as directed on box for two 8 - inch or 9 - inch round pans — except
use 1 1/4
cups of orange juice mixture in place of the water and add 1 1/2 teaspoons orange peel along with egg whites.
And if gluten isn't an issue or you don't want to
use all the crazy flours, you can make this
cake with regular all purpose flour or your favorite all purpose gluten free flour mix, substituting 1:1 ratio with all the gluten free flours (1 1/4
cups or 175 grams all purpose for the dark chocolate, 2
cups or 280 grams all purpose for the butterscotch and vanilla bean
cakes).
1/4
cup ground almonds (this can be omitted and a flour
used in it's place, or another nut
used but it does make the
cake more deliciously gooey so I recommend it!)
For people with a dairy allergy / intolerance,
use the Duncan Hines Classic yellow
cake mix, 2 eggs and 1/4
cup oil.
Cake Ingredients 2 1/2
cups All Purpose Gluten - Free Flour (we
use Bob's Red Mill) 2 1/2 teaspoons baking powder 1/3
cup vegan butter (we
use organic Earth Balance Buttery Spread) 1/3
cup vegetable shortening, oil or more vegan butter 2 teaspoons...
unfortunately, my loaves didn't have that soft, almost
cake - like texture; followed your recipe almost to the T — i had to
use 2
cups of whole wheat AP as i ran out of white....
for * this * recipe, I would
use 3
cups all purpose flour and 8 tbsp of cornstarch in place of the
cake flour?
Use any
cake mix with 1 egg and 1/2
cup oil and 2 tablespoons of water.
Frost
cake right away by spreading a tablespoon or two of pumpkin butter on a layer, then adding a 1/4
cup of frosting, then repeating until all layers are
used up.
1 package chocolate
cake mix (I used Organic Miss Jones Chocolate Cake Mix) 1 cup milk 3 eggs 1/2 cup butter, melted 16 - 18 peppermint marshmal
cake mix (I
used Organic Miss Jones Chocolate
Cake Mix) 1 cup milk 3 eggs 1/2 cup butter, melted 16 - 18 peppermint marshmal
Cake Mix) 1
cup milk 3 eggs 1/2
cup butter, melted 16 - 18 peppermint marshmallows
Let's start baking... Decadent Chocolate Cream Cheese Cupcakes Yields: 32 standard size cupcakes Ingredients: For the
cake: 2
cups granulated sugar 3/4
cup cocoa powder 1/2
cup instant chocolate pudding mix (one box) 1/2
cup vegetable oil 1
cup chocolate milk 2 eggs 1 tsp pure vanilla extract 2
cups all purpose flour 2 tsp baking soda 1 tsp baking powder 1 tsp salt 1
cup of hot water 1/2 tsp of instant coffee (I
use Starbucks VIA Italian Roast) Directions: 1.
Use a 1/2
cup measure to portion the fish
cakes.
Bunny
Cakes Ingredients: 1 box of Little Debbie Easter Basket
Cakes 1 bag of white candy melts 1 bag of pink candy melts Mini chocolate chips (these are for eyes, so you won't
use that many) 20 mini marshmallows 2 uncooked pieces of spaghetti noodles (for the whiskers) Special Tools: Parchment paper Piping bags with # 3 tip or you can just snip of the corner of a plastic baggy If your making grass as decoration, 1
cup shredded sweetened coconut in a recloseable plastic bag 4 - 6 drops of green gel food coloring Directions: Melt candy melts in separate bowls, according to bag's directions.
I
used the Pineapple Upside Down
Cake recipe in How To Cook Everything Vegetarian, subbing 2
cups pitted cherries for the pineapple.
For the
cake — 1 and 1/2
cups pumpkin puree (I prefer home made but you can
use canned)-- 1/2
cup maple syrup (or honey)-- 2 ripe bananas, mashed with a fork — 1 teaspoon apple vinegar — 6 tablespoons coconut oil — 2
cups whole wheat spelt flour, sifted — 1
cup white spelt flour, sifted — 1 teaspoon baking powder — 1 teaspoon baking soda — 2 teaspoons ground ginger — 1 teaspoon cardamom — 1/2 teaspoon ground cloves — 1/2 teaspoon ground nutmeg — 1/2 teaspoon sea salt — 1 tablespoon cinnamon — 2 tablespoons chia seeds
Cinnamon Agave Kissed Toasted Walnut Pumpkin
Cake Servings: 12 - 15 Ingredients For The Pumpkin
Cake: 1
cup Fructevia 1
cup MonkSweet 1 & 1/4
cups vegetable oil (may
use unsweetened applesauce for half) 8 eggs 2 tsp pure vanilla extract 2
cups pumpkin puree (not pumpkin pie mix) 2 tbsp cinnamon 1 tsp nutmeg 1/2 tsp xanthan gum 3 tsp baking powder 2 tsp baking soda 1 tsp salt 1/2
cup coconut flour Directions For The
Cake: Preheat oven to 325 degrees and spray a 9 × 13 pan with nonstick baking spray.
This seems very close but our
cake had apple pieces throughout — so do you think I could
use half a
cup of oil and 3
cups of shredded apple would be an even substitute for the 4
cups of applesauce?
As for the
cake, I cut the recipe in half,
used three whole eggs, and 1/4
cup of honey in place of your chosen agave.
I
use them interchangeably for all my GF baking projects and whenever a recipe calls for flour, everything from cookies and
cakes to breads and biscuits.If you are converting a recipe to gluten - free,
use 120 grams of the flour blend for each 1
cup flour called for in the recipe plus 1/4 tsp xanthan gum or 1/2 tsp psyllium husk powder.
Another tip for making this
cake last a long time in the freezer is to juice a bunch of carrots, drink the juice, and
use 1
cup of the leftover carrot pulp in this recipe.
Just
used this Measure For Measure Flour and am thoroughly impressed with the end product (s)[Molasses cookies and a 4 -
Cup Bundt
cake).