68 ice cream cup cakes Recipes

all-purpose flour, sugar, natural cocoa powder (not dutch processed), baking soda, salt, eggs, at room temperature, sour cream, at room temperature, vanilla extract, unsalted butter, melted and cooled, safflower oil or 2/3 cup corn oil, ice-cold water

evaporated milk (1 1/2 cans), raw sugar, butter, egg yolks, slightly beaten (freeze whites for future use), vanilla, fresh coconuts (or 5 cup flaked coconut, to test freshness, make sure that their is plenty of liquid and that the eye), coarsely chopped pecans, germans sweet chocolate, water, whole wheat flour , sifted, baking soda, salt, butter, softened, raw sugar, eggs, separated, vanilla, buttermilk (1/4 cup powdered plus 1 cup water is okay), chocolate chip (after cake is decorated, sprinkle mini semi-sweet chocolate morsels in trough between cake and plate), la mode with a natural vanilla ice cream (my personal favorite is breyers natural vanilla)

cream cheese, softened, room temperature, butter, softened, room temperature, sugar, white, eggs, extra large, room temperature, flour , plus, flour , sifted, vanilla extract , pure, german sweet chocolate, coarsely chopped, butter , cut into pieces, flour , unsifted, baking powder, salt, eggs, extra-large, room temperature, vanilla sugar or 1 1/4 cups white sugar, vanilla extract , pure, icing sugar, for sprinkling (optional)

unsalted butter, cocoa, powdered sugar , sifted, shredded american cheese or 1/3 cup swiss cheese or 1/3 cup cheddar cheese or 1/3 cup gruyere, cinnamon, nutmeg, vanilla, almond extract, milk , as needed, brandy, ice cream or bite-size pieces angel food cake or chocolate cake or cake or graham crackers or ladyfingers or digestive biscuit

egg whites, at room temperature, cream of tartar, sugar (divided ), egg yolks, all-purpose flour, cocoa, baking powder, salt, fruit juice or 1/2 cup water, orange zest (optional), vanilla or 1 tsp rum flavoring, cherry flavored liqueur (for sprinkling cake layers), softened butter, icing sugar (approx .), strong coffee, sour cherries, frozen & defrosted (pitted) or 3 -4 cups canned & drained cherries (remove pits), whipping cream, sugar, vanilla, chocolate curls

angel food cake, vanilla pudding, milk (skim or 1/2 percent may be used), ice cream or 2 cups plain fat-free yogurt or 2 cups sour cream, strawberry jell-o gelatin dessert, strawberries, fresh, frozen, whole , etc

jelly sponge rolls, gelatin powder or 1/4 tsp agar-agar, whole milk, vanilla essence or 1 vanilla pod or 2 tbsp real vanilla sugar, egg yolks, icing sugar or 100 g, salt, whipping cream, very cold, icing sugar, fresh berries or 1/2-1 cup frozen berries, liqueur (optional)

food cake mix, evaporated milk, divided, butter (melted ), caramel ice cream topping, flour, chocolate chips, walnuts (optional) or 1 cup other nuts (optional)

confetti cake mix, boiling water, gelatin powder , any flavour, cool whip topping, thawed, sugar ice cream cones, colored crystal sugar, star-shaped candy sprinkles

pears, cored and diced, shredded coconut, orange-flavored liqueur or 1/4 cup thawed frozen orange juice concentrate, chopped mint

these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.

unsalted butter, dark brown sugar, bananas, peeled and split or 2 mangoes, peeled and pitted or 2 nectarines or 2 peaches, pitted and cut into quarters or 1 cup sour cherries, pitted or 5 figs, cut in half, brandy (or frambroise, grand marnier, dark rum or other liqueur), scoops vanilla ice cream or 2 scoops frozen yogurt, poundcake or 2 slices angel food cake

butter, sugar (can use 1 cup white and 1 cup light brown sugar), eggs, vanilla, flour, baking soda, salt, cinnamon, nutmeg, granny smith apples, peeled, cored and sliced, toasted walnuts, chopped, butter (no subs!), cream cheese, softened, vanilla, whipping cream, icing sugar

kahlua, vodka, white baking chocolate, cake flour or 1 3/4 cups sifted all-purpose flour, baking powder, baking soda, salt, butter, crisco shortening, granulated sugar, eggs, fresh dairy buttermilk, apricot jam, warmed, fresh dairy whipping cream, powdered sugar or 1/2 cup icing sugar or 1/2 cup confectioners sugar, kahlua, vodka

flour, baking soda, cinnamon, apple pie spice, salt, oil, sugar or 2 cups splenda substitute ( substitute for diabetics), eggs, crushed pineapple, grated carrots, chopped walnuts, cream cheese, softened, butter, powdered sugar, vanilla

butter or margarine 1 cup milk or yogart, flour pour on liquid, sugar 1 cup sugar, ts baking powder 1 cup orange juice, grated rind of 2 oranges 3 tb lemon juice, ts baking soda 4 tb rum, grated rind of 1 lemon grand marnier icing, ts salt 1/3 cup butter or margarine, eggs 1 tb grated orange rind, chopped walnuts, instructions, cream butter ; gradually add sugar and beat until light. add fruit rinds; add eggs 1 at a time, beating thoroughly after each. add sifted dry ingredients alternately with buttermilk, beating after each addition until smooth. fold in nuts. pour into greased 9 or 10-inch 2-quart tube pan. bake at 350 degrees for 1 hour. strain fruit juices into saucepan. add sugar and rum; bring to boil. pour slowly over hot cake in pan. if all liquid is not absorbed, pour remainder on later., bring butter to room temperature. mix all ingredients, adding enough grand marnier to make a spreading consistency. spread on cooled cake.

light butter, splenda brown sugar, ground cinnamon (or use ground apple pie spices), green apples, peeled, cored and sliced, spice cake mix (i use duncan hines with less sugar), light butter, melted, ligh sour cream, light dark corn syrup, eggs (i use 1 cup egg beaters), ground cinnamon, vanilla extract, green apple, chopped, pecans, chopped (optional)

crushed graham crackers, jello gelatin (orange, strawberry and lime), boiling water , per package, crushed pineapple in juice or 1 cup unsweetened pineapple juice, unflavored gelatin (knox), cold water, butter, brown sugar, whipping cream (1 cup), white sugar, vanilla