|Cinnamon Mornings & Chocolate Dreams|
|by Pamela Lanier|
One of the pleasures of visiting a good bed-and-breakfast is a leisurely, luxurious breakfast and an unforgettable afternoon indulgence.
Results 1 - 10 of 66 for cinnamon nutmeg cupcake
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Preheat oven to 350°F. Prepare muffins tin with paper liners. Blend all dry ingredients together. Set aside. Cream together butter and sugar. Add egg ...
Cream shortening and ... baking soda, salt, cinnamon, ginger and nutmeg into separate bowl. ... Stir in orange juice and vanilla. Frost cupcakes as desired.
Cream butter and half of sugar, add lemon peel and egg, beat thoroughly. Stir in cottage cheese and rest of sugar, mix well. Sift dry ingredients, ...
Cook raisins in ... and water. Fill cupcake papers 1/2 full. ... per cupcake. 2 cups apple sauce can replace pineapple; cut up dates can replace raisins.
Pare and core ... chop coarsely. Add cinnamon and nutmeg to cake mix, ... minutes. Frost with favorite butter frosting or leave plain. Makes 24 cupcakes.
Cream shortening and vanilla. Add sugar gradually and cream until light. Add eggs, one at a time, beating well after each addition. Sift flour, ...
Cream shortening and ... vanilla. Fill paper lined cupcake pan 2/3 full. Sprinkle ... top of cupcakes before baking. Bake at 350 degrees for 25 minutes.
Stir oil, sugar, ... Sift dry ingredients and add. Stir in nuts and raisins. Bake in cupcake papers at 350 degrees for 25-30 minutes. No frosting needed.
Sift together flour, ... until combined. Fill cupcake pans half full. ... cool spread with powdered sugar frosting, if desired. Makes about 20 cupcakes.
1. Combine carrot, ... pan once. Remove cupcakes to cooling rack. ... Cool completely. If desired, top cupcakes with thawed topping or buttercream frosting.
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