EGGNOG CUPCAKES FROM CAKE MIX RECIPES
BEST CAKE MIX COOKIES RECIPE - HOW TO MAKE CAKE MIX COOKIES
These easy 5-ingredient cake mix cookies taste like your favorite slice of birthday cake in a chewy and adorably handheld form.
Provided by Lauren Miyashiro; Recipe by Kellie Kelley
Categories baking comfort food dessert snack
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 2 dozen
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°. Line 2 baking sheets with parchment paper.
- In a large bowl, combine the cake mix, butter, cinnamon, and eggs. Beat with a mixer until well combined. Stir in the sprinkles.
- Drop the dough by rounded tablespoonfuls, 2 inches apart, on the baking sheets. Top with additional sprinkles, if desired.
- Bake for 10 - 12 minutes until lightly brown on the bottom edges. Let cool on the baking sheets for 2 minutes. Transfer cookies to a cooling rack to cool completely.
BEST CAKE MIX COOKIES RECIPE - HOW TO MAKE CAKE MIX COOKIES
These easy 5-ingredient cake mix cookies taste like your favorite slice of birthday cake in a chewy and adorably handheld form.
Provided by Lauren Miyashiro; Recipe by Kellie Kelley
Categories baking comfort food dessert snack
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 0S
Yield 2 dozen
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°. Line 2 baking sheets with parchment paper.
- In a large bowl, combine the cake mix, butter, cinnamon, and eggs. Beat with a mixer until well combined. Stir in the sprinkles.
- Drop the dough by rounded tablespoonfuls, 2 inches apart, on the baking sheets. Top with additional sprinkles, if desired.
- Bake for 10 - 12 minutes until lightly brown on the bottom edges. Let cool on the baking sheets for 2 minutes. Transfer cookies to a cooling rack to cool completely.
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GLUTEN-FREE LEMON CAKE | FRUIT RECIPES | JAMIE OLIVER RECIPES
This is the ultimate gluten- and dairy-free lemon sponge cake. With citrus icing drizzled on top, you’re guaranteed to love it.
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 382 calories per serving
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 382 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4. Grease a 20cm square cake tin with the margarine, then line the bottom with greaseproof paper and dust the sides with gluten-free flour.
- In a bowl, beat the margarine and sugar for around 5 minutes, or until light and fluffy.
- Crack in the eggs, finely grate and add the zest from 2 lemons and 1 orange, then mix to combine.
- Sieve the flour, baking powder and xanthan gum into the bowl, then fold through. Stir in the juice from 1 lemon and ½ an orange until you have a nice, smooth mixture.
- Pour the mixture into the cake tin, smooth out to the edges, then place on the middle shelf of the hot oven for 35 minutes, or until golden and an inserted skewer comes out clean.
- Leave to cool for 5 minutes, before turning the cake out onto a wire cooling rack, then leave to cool completely while you make the icing.
- Combine the icing sugar with the zest and juice from ½ a lemon and ¼ of an orange. Once the cake has cooled, drizzle the icing on top, grate over a little lemon and orange zest, then serve.
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GLUTEN-FREE LEMON CAKE | FRUIT RECIPES | JAMIE OLIVER RECIPES
This is the ultimate gluten- and dairy-free lemon sponge cake. With citrus icing drizzled on top, you’re guaranteed to love it.
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 382 calories per serving
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 382 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4. Grease a 20cm square cake tin with the margarine, then line the bottom with greaseproof paper and dust the sides with gluten-free flour.
- In a bowl, beat the margarine and sugar for around 5 minutes, or until light and fluffy.
- Crack in the eggs, finely grate and add the zest from 2 lemons and 1 orange, then mix to combine.
- Sieve the flour, baking powder and xanthan gum into the bowl, then fold through. Stir in the juice from 1 lemon and ½ an orange until you have a nice, smooth mixture.
- Pour the mixture into the cake tin, smooth out to the edges, then place on the middle shelf of the hot oven for 35 minutes, or until golden and an inserted skewer comes out clean.
- Leave to cool for 5 minutes, before turning the cake out onto a wire cooling rack, then leave to cool completely while you make the icing.
- Combine the icing sugar with the zest and juice from ½ a lemon and ¼ of an orange. Once the cake has cooled, drizzle the icing on top, grate over a little lemon and orange zest, then serve.
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