16 sweet cake no eggs Recipes

cake flour , sifted, baking soda, salt, butter (no substitutions), sugar, eggs, separated , whites beaten until stiff, buttermilk, unsweetened chocolate squares, melted, pure vanilla extract, almond extract, evaporated milk, semi-sweet chocolate baking squares, sugar, flour, egg yolks, beaten, butter (no substitutions), pure vanilla extract, almond extract, sugar (about 3 cups), evaporated milk, chocolate (either bittersweet or unsweetened), butter (no substitutions), pure vanilla extract

yellow cake mix , no pudding in mix, vanilla instant pudding mix, vegetable oil, water, eggs, sour cream, chocolate candy bars, chopped, semi-sweet chocolate chips, pecans, chopped, coconut

lightly packed dark brown sugar, butter (no substitutes), water, pecan halves, flour, chocolate baking cocoa, baking powder, instant coffee granules, baking soda, salt, butter, softened, sugar (or more if desired more sweet ), vanilla, break-free liquid egg , well shaken, buttermilk

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.

salmon, drained, bones and skin removed, whole wheat bread crumbs, soft, sweet red pepper, finely chopped, egg substitute, green onions, thinly sliced, celery, finely chopped, fresh cilantro, minced, fat-free mayonnaise, lemon juice, garlic clove, minced, hot pepper sauce, fat-free mayonnaise, capers, drained and chopped, dill weed, fresh, lemon juice

cake -and-pastry flour, sifted (no substitute for the flour), baking soda, salt, german chocolate or 8 oz dark sweet chocolate, butter, softened, granulated sugar, eggs, separated, vanilla extract, buttermilk (no substitute), cream of tartar, granulated sugar, whipping cream, egg yolks, butter, vanilla extract, sweetened flaked coconut or 2 2/3 cups, chopped pecans (medium coarse ), butter, whipping cream, bittersweet chocolate, chopped pecans , for sprinkle

chocolate chips, margarine, fine sugar, eggs, separated, sweet wine, matzoh boards (whole ), nuts, chopped (optional), chocolate , for curls (optional)

sour cream (i like the less fat , i m not a fan of the no fat, but use what you like), stone ground mustard (dijon just doesn tsp have the same taste), capers (more or less to taste), parsley, fine chopped, pepper, salt , but go easy as the capers are y, catfish fillet, cooked, celery, very fine diced, red onion, very fine diced, vidalia onion, very fine diced (or any sweet onion), scallion, very fine chopped (white and green parts ), egg whites, beaten, egg, beaten, parmesan cheese, grated, panko breadcrumbs (if you use italian bread crumbs, use the unseasoned, but panko is much better), parsley, old bay seasoning (any good seafood seasoning will work), salt, pepper, olive oil to saute the vegetables, and to fry the fish cakes, lemon, cut into wedges

semi-sweet chocolate chips, butter or 1/2 cup margarine, sugar, all-purpose flour, vanilla, baking powder, salt, eggs, beaten, betty crocker rich and creamy coconut pecan frosting (or coconut pecan frosting coconut pecan frosting by christmas), semi-sweet chocolate chips

butter, softened, domino granulated sugar, eggs, at room temperature, all-purpose flour, divided, baking soda, vanilla extract, salt, mccormick gourmet collection ground ginger, ground cinnamon, sweet potatoes, drained and mashed, buttermilk, crisco butter flavor no-stick cooking spray, chopped pecans, toasted, caramel-pecan sauce, vanilla ice cream (optional), heavy cream (optional)

margarine, splenda no calorie sweetener, granulated, nonfat dry milk powder, light brown sugar, semi-sweet baking chocolate, melted, cooled slightly, eggs, flour, divided, baking soda, salt, brewed hazelnut cream coffee, cooled

white sugar, dairy-free margarine (i use smart balance light to improve nutritionals), eggs, matzo cake meal, potato starch, salt, walnuts, chopped, semi-sweet chocolate chips, white sugar, ground cinnamon

chocolate cake mix (no pudding), butter, melted, egg, semi-sweet chocolate chips, cream cheese, softened, sweetened condensed milk, eggs

calorie hot cocoa mix, food cake mix (about 1 3/4 cups), fat-free liquid egg substitute, no-calorie granulated sweetener (recommended: splenda ) or granulated sugar, salt, jet-puffed marshmallow creme, light vanilla soymilk, semi-sweet chocolate chips, plus more, for optional garnish, marshmallows , plus more for garnish, optional