76 cake butter sugar flour no milk Recipes

sugar (granulated ), butter or 1/2 cup margarine, egg whites (no yolk), vanilla extract, flour, baking powder, milk

cake yeast, sugar, salt, milk , lukewarm, eggs, beaten, flour , sifted, butter, melted (no substitutions)

muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.

all-purpose flour, baking powder, baking soda, butter, softened (no substitutes), sugar, vanilla, almond extract, buttermilk or 1 cup sour milk, egg whites, toasted chopped pistachio nuts, shredded orange peel (can use other citrus peel or leave out), sugar, all-purpose flour, egg yolks, milk, white baking bar, vanilla, almond extract, butter, softened (no substitutes), chopped pistachios, sugar, water

brown sugar cake, cake flour, baking soda, baking powder, salt, light brown sugar, unsalted butter, at room temperature, buttermilk, eggs, vanilla extract, pineapple filling, crushed pineapple in juice (no added sugar), sugar, freshly squeezed lime juice, vanilla bean split in half (we used 1 tbsp vanilla extract), coconut buttercream, eggs whites, sugar, water, unsalted butter, at room temperature, unsweetened coconut milk, coconut extract

unsweetened chocolate, vegetable oil, eggs, separated, sugar, divided, cake flour, salt, baking soda, milk, cream filling, butter (no substitutes), softened, sugar, vanilla extract, half-and-half cream, cherry filling, pitted tart cherries, cornstarch, sugar, almond extract, chocolate filling, whipping cream, chocolate syrup, vanilla extract, whipping cream, sugar, vanilla extract, chocolate curls , maraschino cherries and fresh mint

eggs, sugar, vegetable oil, vanilla extract, all-purpose flour, ground cinnamon, baking soda, salt, ground nutmeg, chopped peeled tart apples, chopped walnuts, butter sauce, sugar, all-purpose flour, milk, butter (no substitutes), vanilla extract, walnut halves, optional

all-purpose flour, oat flour, baking powder, salt, ground allspice, dried blueberries, butter, melted, egg, lightly beaten, hood calorie countdown fat free dairy beverage or 2/3 cup skim milk, no-sugar-added blueberry preserves, splenda brown sugar blend, toasted chopped walnuts, all-purpose flour, butter

oreo cookies, butter, softened, pastry cream (preferably fresh made ), marshmallows, whipping cream, cocoa powder, flour, gelatin, water, vanilla, butter, powdered sugar, chocolate chips (ultra fine), butter, milk, white chocolate chips (ultra fine), butter, milk

shortening, sugar, eggs, cocoa, red food coloring (or 1 oz. mixed with 1 oz. water ), flour, salt, buttermilk, vanilla, baking soda, vinegar, flour, milk, sugar, butter (no subs), vanilla

warm water (105 degrees f to 115 degrees f), active dry yeast, whole milk, sugar, unsalted butter, diced, room temp, salt, egg yolks, orange zest, ground cardamom, ground nutmeg, all-purpose flour, unsalted butter, golden brown sugar , packed, golden delicious apples, peeled and chopped, orange zest, lemon zest, ground cinnamon, ground cardamom, ground nutmeg, non stick vegetable oil cooking spray, vanilla wafer cookie, finely crumbled, powdered sugar, orange juice (no-pulp)

butter (no substitutes), granulated sugar, eggs , large, baking powder, all purpose flour (save 2 tbsp. for dusting fruit), milk, lemon , juice and rind of, sultana raisins, p.s. pineapple juice can be substituted for the lemon

butter (no substitutes!), sugar, evaporated milk, eggs, mace, vanilla extract, flour

flour, baking powder, salt, butter (no substitutions), egg, milk, apples, peeled and thinly sliced, sugar, ground cinnamon

recipes old-fashioned butter cake, apricot glaze, recipes almond buttercream frosting, crystallized roses and leaves, preparation, prepare and bake 1 recipe old-fashioned butter cake, and repeat the procedure with remaining butter cake recipe., cut dome tops off each cake layer using a serrated knife ., cover 1 (12-inch), 1 (9-inch), and 1 (6-inch) sturdy cardboard cake circle with aluminum foil; set aside., cook apricot glaze in a small saucepan over low heat , stirring constantly, until thoroughly heated. spread about 1/2 cup glaze over top of each 12-inch layer, about 1/3 cup glaze over top of each 9-inch layer, and remaining glaze evenly over top of each 6-inch layer., prepare 1 recipe almond buttercream frosting , and repeat the procedure with remaining recipe., spread a small amount of frosting over 12-inch cardboard circle; top with 1 (12-inch) cake layer, glazed side up. spread a 1/4-inch-thick layer of frosting over glaze, and top with remaining 12-inch cake layer., trim 4 wooden craft sticks to height of 12-inch cake tier; insert vertically into tier, evenly spaced and flush with top of tier, about 3 inches from sides., spread top and sides with frosting , smoothing with a wet metal spatula., spread a small amount of frosting in center of a cake plate ; carefully place 12-inch tier in center., assemble and frost 2 (9-inch) layers on cardboard circle as previously described; and frost 2 (6-inch) layers on cardboard circle as described, omitting craft sticks., mound 2 cups frosting on top of 6-inch tier to support flowers., position 9-inch tier in center of 12-inch tier , and position 6-inch tier in center of 9-inch tier., fit a large decorating bag with a large metal tip (no. 4 or 1b); fill bag with frosting, and pipe a border around bottom of each tier., insert stems of crystallized roses and leaves into top and sides of cake as desired. carefully spoon small amounts of frosting beneath or behind flowers and leaves for support, as needed., southern living , march 1997, old-fashioned butter cake, layer , 1 (9-inch) , and 1 (6-inch), butter, softened, sugar, eggs, separated, cake flour, baking powder, salt, milk, almond extract, vanilla extract, apricot glaze, apricot preserves, almond liqueur, almond buttercream frosting, butter, softened, powdered sugar , sifted, salt, almond liqueur, vanilla extract, milk, crystallized roses and leaves, roses and 48 leaves, meringue powder, powdered sugar , sifted, water, roses, superfine sugar, rose , violet, or pansy leaves

lemon juice (divided ), milk, bananas, very ripe, butter recipe cake mix, baking soda, butter, softened (1 stick, no substitutes), eggs, vanilla, chopped pecans, brown sugar , packed, all-purpose flour, all-purpose flour (in addition to the 2 tbsp), butter (no substitutes), milk, vanilla

unsalted butter, all-purpose flour, baking powder, salt, milk, vanilla extract, light brown sugar, raspberries, fresh or frozen (no need to thaw if using frozen), semisweet chocolate chunks or 1 cup semi-sweet chocolate chips

oat flour or 1 1/4 cups whole wheat pastry flour, raw sugar, unsweetened cocoa powder (the darker and higher quality, the better), baking soda, salt, warm water, vanilla extract, vegetable oil or 2 tbsp melted butter, apple cider vinegar, raw sugar or 1/3 cup maple syrup or 1/3 cup agave syrup, melted butter or 2 tbsp canola oil, milk or 2 tbsp soy, creamy 100% peanut butter (the natural kind , no sugar added), unsweetened cocoa powder, vanilla extract