* 115 g butter, softened
* 220 g brown sugar
* 5 ml vanilla extract
* 1 egg
* 250 g all-purpose flour
* 5 g baking soda
* 2 g baking powder
* 235 ml plain yogurt
DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
2. In a large bowl, cream together the butter, brown sugar and vanilla until light and fluffy. Beat in the egg until smooth. Combine the flour, baking soda, and baking powder; stir into the batter alternately with the yogurt. Spread the batter into the prepared pan.
3. Bake for 50 minutes in the preheated oven, until a knife inserted into the crown comes out clean.
Nguồn

Preheat oven to 350F. Grease line 10 cups from a 12 cup muffin tin with paper cups liners.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, whisk together sugar, eggs, vegetable oil, buttermilk and vanilla extract. Pour in dry ingredients and stir until just combined.
Remove 1 cup of the batter to a small bowl and stir in melted chocolate.
Add about 1/2 tsp food coloring to each bowl to make red, orange, yellow, green and blue batters. Stir well, so no streaks of plain batter remain. Add additional food coloring if necessary.
Evenly distribute batters into prepared pans, adding a spoonful of vanilla, followed buy a spoonful of chocolate, followed by a little more vanilla. Gently run a knife through the batter to give them a swirl.
Bake for about 15 minutes, until a toothpick inserted into the center comes out clean.
Cool cupcakes on a wire rack before frosting.

Makes 10

Marble Buttercream Frosting
1/2 cup butter, room temperature
3 tbsp milk
1 tsp vanilla extract
approx 2 1/2 cups confectioners’ sugar
2 tbsp cocoa powder

In a large bowl, beat together butter, milk and vanilla. Gradually blend in about 2 cups confectioners sugar until smooth, then divide frosting evenly into two bowls. Blend 2 tbsp cocoa powder into one portion of the frosting and beat until smooth. Add additional confectioners sugar to each bowl as needed, until frosting reaches a thick, spreadable consistency.
Pipe or spread frosting onto cooled cupcakes.
Nguồn

Instructions

Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans and set aside. In a medium bowl, combine the flour, baking powder and salt and use a fork to mix them together. Pour the milk or coconut juice into a measuring cup and stir the vanilla into the milk.

In a large bowl, beat the softened butter with a mixer at medium speed until creamy. Add the sugar and continue beating, stopping to scrape down the sides, until the mixture is light and evenly combined. Add the eggs, one by one, beating well each time, until the mixture is thick and smooth.

Add about 1/2 of the flour mixture to the batter and beat well at low speed. Then add about half the milk to the batter, beating well. Continue beating as you add another third of the flour mixture, followed by the rest of the milk, and then the remaining flour mixture, beating well each time until the batter is very thick and smooth.

Quickly scrape the batter into the prepared cake pans, dividing it evenly, and place them in the oven. Bake for 25 to 30 minutes, until the cakes are golden-brown, spring back when touched lightly in the center, and begin to pull away from the sides of the pans. Watch closely – one may be done before the other.

Remove from the oven and cool in the pans on wire racks or folded kitchen towels for 10 minutes. Then turn out the cakes onto wire racks or plates, turn the layers top side up and cool completely.

Make White Mountain Coconut Icing; set aside.

White Mountain Coconut Icing

1 cup sugar

1/2 cup water

2 egg whites

Add the sugar and water to a small sauce pan and stir to dissolve it. Bring the mixture to a gentle boil and cook without stirring for 3 minutes. Then boil for 5 to 10 minutes, stirring often, until the syrup has thickened and will form itself into a thread about 2 inches long when poured from a spoon back into the pan. Beat the egg whites in a large bowl with a mixer at high speed until they are bright white, shiny and pillow into voluminous clouds. While beating at high speed, slowly pour the cooked syrup into the egg whites to blend them into a fluffy-white icing. 4 to 5 minutes.

To ice the cake, place one cake layer, top side down, on a cake stand or serving plate. Cover it generously with icing and sprinkle with some of the coconut. Place the second layer on top of the iced layer, top side up. Ice the sides to help keep the cake steady, and then spread icing generously over the top, completely covering the cake. Place cake stand or serving plate on a cookie sheet to catch loose coconut as you shower the cake. Sprinkle coconut all over the cake, and then gently pat handfuls of coconut onto the sides and top to cover the bare spots. Transfer leftover cocnut to a jar or plastic bag and store it in the freezer.
Nguồn

Instructions

In a medium mixing bowl, combine flour, baking soda, and salt; set aside. In the bowl of a standing mixer, combine butter and sugars. Beat on medium speed with the paddle attachment until smooth and fluffy. Add egg, vanilla and coconut extracts, and continue beating. Scrape down sides of bowl, and spoon in flour mixture, beating till combined. Add coconut and mix. Transfer dough to a smaller bowl (if necessary), cover and refrigerate for at least four hours or overnight.

When ready to bake, preheat oven to 350 degrees F. Using a medium-size cookie scoop, or by heaped tablespoonfuls, drop the dough onto parchment-lined baking sheets, leaving at least a 2 to 3-inch gap between each mound. Place one baking sheets at a time onto center rack of preheated 350 degree F oven. For soft chewy cookies; bake until centers are very lightly browned, about 7 to 8 minutes. For crisper chewy cookies; bake until centers are golden brown, about 9 to 10 minutes. Cool on baking sheet for at least two minutes before transferring to wire rack to cool completely.

Makes about 36 cookies.

Store cookies in an airtight container at room temperature for up to 1 week. Cookies freeze well.
Nguồn

1. Use electric mixer to mix butter, sugar, eggs, vanilla and almond extracts.

2. Mix well flour with salt and baking powder. Pour this mixture into (1) and blend.

3. Place (2) on a waxed paper, and roll the dough into thin layer of about 3mm thick.

4. Cover (3) with another waxed paper and put in the fridge for an hour.

5. Use cookie cutters to cut the dough into your favorite shapes.

6. Place the cookie in the baking tray, and bake at 350F for 6-10′.
Nguồn

Instructions:
Heat oven to 350 degrees F (180 C). Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon. Beat until combined, scraping sides of the bowl occasionally. Beat in egg whites and yogurt until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon.

Place granulated sugar in a small bowl. Drop dough by heaping teaspoons into sugar and roll into balls. Roll again in sugar. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm. Transfer cookies to wire racks and cool.

Makes about 32 cookies.

Storing of Cookies:
Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 1 week or freeze up to 3 months.
Nguồn

* 225 g butter
* 200 g white sugar
* 1 egg
* 335 g all-purpose flour
* 2 g salt
* 10 ml vanilla extract
DIRECTIONS

1. In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour and salt; stir into the sugar mixture. Cover dough, and chill for at least one hour. Chill cookie sheets.
2. Preheat oven to 400 degrees F (200 degrees C). Press dough out onto ungreased, chilled cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. Remove from cookie sheets to cool on wire racks.
Nguồn

1. Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
2. Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
3. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.
Nguồn

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 8×4 inch loaf pan.
2. In a large bowl, cream butter and sugar until light and fluffy. Add sour cream and eggs.
3. Add flour and pinch of soda, mix well. Pour into a 8×4 inch loaf pan.
4. Bake at 375 degrees F (190 degrees C) for 1 hour, or until a toothpick inserted into center of cake comes out clean.
Nguồn