ANGEL FOOD CUPCAKES RECIPE | ALLRECIPES
These come out very well, and are great with strawberries on top. Pretty too.
Provided by Gail
Categories Cupcakes From a Mix
Yield 1 dozen cupcakes
Number Of Ingredients 1
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a 12 cup muffin tin with paper bake cups.
- Prepare batter as directed on the box. Fill muffin cups 2/3 full.
- Bake for 15 to 20 minutes, or until done.
Nutrition Facts : Calories 156.9 calories, CarbohydrateContent 34.7 g, ProteinContent 3.4 g, SodiumContent 369.8 mg, SugarContent 25.8 g
GRANDMA'S CARROT CAKE RECIPE | ALLRECIPES
This recipe has been a favorite in our family for three generations. Different from traditional carrot cakes, this cake is extremely moist and flavorful and is topped with a buttermilk glaze while still warm. Try it and I think you will agree that it is the best!! Be certain to reduce the baking temperature to 325 degrees F(165 degrees C) if using a glass baking pan.
Provided by heybejay
Categories Carrot Cake
Total Time 1 hours 25 minutes
Prep Time 40 minutes
Cook Time 45 minutes
Yield 1 - 9x13 inch pan
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Sift together the flour, baking soda and cinnamon. Set aside.
- In a large bowl, combine the sugar and oil until blended. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour mixture just until incorporated. Fold in the pineapple, carrots, coconut and walnuts. Pour batter into prepared pan.
- Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. While still warm, poke holes in the cake with a fork.
- For the glaze: In a saucepan, combine butter, sugar, buttermilk and vanilla. Bring mixture to a boil over medium heat, then reduce heat and cook for 5 minutes. Pour glaze over warm cake, then allow to cool completely.
Nutrition Facts : Calories 642.7 calories, CarbohydrateContent 78.5 g, CholesterolContent 67.2 mg, FatContent 35.5 g, FiberContent 2.7 g, ProteinContent 6.1 g, SaturatedFatContent 10.4 g, SodiumContent 323.7 mg, SugarContent 59.1 g
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