84 two egg butter cake Recipes

brewed coffee, butter (two sticks equal 1/2 lb), cocoa, flour, sugar, baking soda, salt, eggs (beaten ), sour cream (1 8-oz container), vanilla, butter (1 stick), milk, cocoa, salt, sugar (1 lb box, sifted), vanilla, pecans (toasted in a dry hot iron skillet, then chopped)

unbleached all purpose flour, divided, baking powder, salt, unsalted butter, room temperature, sugar, fresh orange juice, almond extract, divided, grated orange peel, eggs, room temperature, plain low-fat yogurt, fresh raspberries (two 6-oz containers), powdered sugar, more) water

all-purpose flour , sifted, buttermilk, baking soda, egg yolk, vanilla extract, unsalted butter, melted and cooled, sugar, salt, store-bought lemon curd, heavy whipping cream, sugar

sugar, melted margarine (or butter), buttermilk, eggs, vanilla, bananas (mashed (about two cups), all-purpose flour, baking soda, salt, blueberries (fresh or frozen ), powdered sugar , if desired

flour, flour, unsweetened cocoa powder, sugar, sour cream, baking soda, egg, room temp, vanilla extract (or 1/4 tsp raspberry extract), butter, room temp

oil, eggs, nut quick bread mix, apple pie filling (from two 21 oz cans), cinnamon, nutmeg, walnuts, chopped, sugar, brown sugar , firmly packed, butter, whipping cream, vanilla, vanilla ice cream (optional) or whipped cream (optional)

unsalted butter, cut into pieces, at room temperature, plus more for greasing the cans, all-purpose flour, sifted, plus more for flouring the cans, good-quality white chocolate, finely chopped, boiling water, sour cream, at room temperature, egg yolk, pure vanilla extract, sugar, baking soda, salt, heavy cream (whipping cream), good-quality white chocolate, finely chopped, pure vanilla extract

milk ., semolina flour ., three and a half tbsp of cornstarch., two and a half cups of white sugar., salt ., eggs ., vanilla extract ., melted butter ., sheets filo pastry ., water .

standard box plain white cake mix, strawberry-flavored gelatin, vegetable oil, frozen sliced strawberries in syrup, thawed, eggs, butter, at room temperature, sugar, frozen sliced strawberries in syrup, thawed, special equipment : two 12-cup cupcake pans

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.

unsalted butter, high-quality bittersweet chocolate or 2 oz semisweet chocolate, broken into pieces, egg, egg yolk, granulated sugar, salt, flour

coriander seeds, two-inch cinnamon stick, crushed, allspice berries, ground nutmeg, ground ginger, water, raisins, cold butter, cut into small pieces, sugar, all-purpose flour, baking soda, salt, egg, beaten

unflavored nonstick cooking spray, all-purpose flour, baking powder, baking soda, kosher salt, pumpkin pie spice, eggs, dark brown sugar, granulated sugar, nonfat milk, vanilla extract, vegetable oil, canned pumpkin puree, pecan halves, for decorating, cream cheese, at room temperature, unsalted butter, at room temperature, sugar, chopped white chocolate (or two 11-oz bags white chocolate chips), vegetable shortening

sugar, brown sugar, flour, butter, room temperature, cinnamon, egg, half and half, sour cream, juice of two lemons, baking powder, salt, fresh blueberries, grated lemon zest

melted butter, cooled, plain flour or 80 g glutenfree flour, icing sugar (also known as confectioners sugar, ensure gluten-free if required), ground hazelnut meal (also known as hazelnut flour), grated orange rind (i use either 1 large orange or two small oranges), egg whites, room temperature, frozen raspberries, thawed and mashed, icing sugar , for dusting

cake flour (not self-rising), unsalted butter, softened, sugar, eggs, at room temperature, unsweetened cocoa, vanilla extract, salt, buttermilk, cider vinegar, baking soda, frosting: 1 lb (two 8-oz packages) cream cheese, softened and cut into small pieces, unsalted butter, softened and cut into small pieces, vanilla extract, sugar

eggs, separated, sugar, vanilla extract, cake flour , sifted, milk, unsalted butter, two 1/2 gallons vanilla ice cream in rectangular cartons, semi-sweet chocolate pieces

part 1: devil s food cake, butter, softened, sugar, eggs, unsweetened chocolate, melted, vanilla extract, milk, allpurpose flour, baking soda, salt, part two : chocolate mud frosting, unsalted butter,softened, vanilla extract, unsweetened chocolate, melted, sugar, cocoa powder, milk, in the bowl of an electric mixer , cream the butter, vanilla extract and melted chocolate. in a separate bowl, sift the confectioners sugar and cocoa powder. gradually add it to the butter mixture, blending well after each addition. mix in enough milk to make the frosting muddy., tip: the frosting may be made a few days in advance and stored in the refrigerator. before frosting, bring it to room temperature, then re-whip., next , add the spooky walkway leading up to the house. draw a crooked path from the base of the cake up to the witch s door with a toothpick (use this as your guideline). outline the path with chocolatecovered raisins, then sprinkle with broken green hard candies. at the entrance to the pathway, add a chocolate graham cracker drawbridge., tip: lay all the decorations out before you start. show the kids our photoand allow room for their own creative additions.