|by Joanne Stepaniak|
Acclaimed vegan cookbook author Joanne Stepaniak presents a rich legacy of meat- and dairy-free deli dishes using healthful, wholesome ingredients...
Results 1 - 10 of 35 for pineapple cupcakes
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Cream shortening and ... Dissolve soda in pineapple and add alternately ... 25 minutes. These cupcakes are good plain ... icing. Yield 12 to 14 cupcakes.
Preheat oven to ... about 1 tablespoon pineapple topping into each warm muffin. Spoon about 2-1/2 teaspoons caramel glaze evenly over each muffin, serve.
Advance preparation. Blend ... sugar. Stir in pineapple. Spoon into ... cups from salads. Arrange on lettuce leaves. Let stand 10 minutes before serving.
Heat oven to ... and stir in pineapple. Spoon about ... center of each. Cupcakes: Mix flour, ... crushed pineapple plus a 6 ounce can of pineapple juice.
Mix first 7 ... 3/4 of the pineapple to this mixture). When cupcakes are done, remove ... mixture over each cupcake. Cupcake will be very moist and very good.
Cream. Add - beat well. Add. Sift dry ingredients and add alternately with milk. Bake at 375 degrees (moderate oven) for 20 to 25 minutes.
Beat well and add to above ingredients and blend well. coop into cupcake cups with ice cream scoop and bake 20 minutes at 350 degrees. When done ...
Mix all ingredients together. Fill muffin cups 1/2 full. Bake at 350 degrees for 15 to 20 minutes. Nuts optional.
Mix together butter, ... then remaining ingredients, Folding egg whites last. Bake at 375 degrees for 25-30 minutes or until done. Cupcakes will be moist.
Cream shortening. Add sugar. Add eggs, one at a time. Mix all well. Bake in cupcake holder at 350 degrees until done - it turns loose on the sides.
Result Page: 1
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