Recipes Cookbook - Honey Lemon Chicken with Angel Hair Pasta

#Honeylemonchickenpasta #Lightshrimpscampi #Cookingrecipes #Dinnerrecipes #Yummyfood #Chickendishes #Cheeseyhashbrowns #Cookingrecipes #Pastanoodles #Yummyfood #Vegetarianrecipes #Pizzapasta

 

Ingredients

• Pasta
• 8 ounces angel hair pasta, cooked according to package directions (half of a 1-pound box)
• Chicken
• 1/2 cup honey
• 1/4 cup lemon juice
• 2 tablespoons olive oil for sauce + 1 tablespoon for cooking chicken
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon pepper seasoning blend for sauce + more for sprinkling over chicken
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• leaves from 2 or 3 sprigs of thyme, optional and to taste
• 4 boneless skinless chicken breasts, diced into bite-sized pieces (about 1 1/2 pounds)

Instructions

1. Make the Pasta
2. Cook according to directions on box, drain, and set aside.
3. Make the Chicken
4. To a medium bowl or large measuring cup, add the honey, lemon juice, 2 tablespoons olive oil, apple cider vinegar, 1 tablespoon lemon pepper seasoning, salt, pepper, optional thyme, and stir to combine; set sauce aside.
5. To a large skillet, add 1 tablespoon olive oil, add chicken, generously sprinkle with lemon pepper seasoning, and cook chicken over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 90% cooked through.
6. Turn heat to medium-low, and carefully add the sauce noting that it may bubble up in the first few seconds.
7. Allow sauce to bubble at a low boil for about 5 minutes, or until sauce has thickened and reduced some, and chicken is cooked through. Stir sauce and flip chicken intermittently throughout.
8. Assemble the Pasta
9. Add pasta to skillet with the chicken and toss to combine and coat. Serve immediately.
10. Chicken and pasta are best warm and fresh, but will keep airtight in the fridge for up to 3 days. Reheat gently prior to serving.

recipe adapted  >>>>>  here

Recipes Cookbook - Pineapple Dream Dessert

DELIGHTFULLY DREAMY PINEAPPLE DREAM DESSERT #DELIGHTFULLY #DREAMY #PINEAPPLE #DREAM #DESSERT #Meals

Ingredients

• Crust:
• 2 1/2 cups graham crumbs (2 sleeves)
• 1/2 cup unsalted butter
Layers:
• 2 cups powdered sugar, sifted
• 1/2 cup unsalted butter, softened
• 4 oz cream cheese, softened
• 8 oz container Cool Whip
• 20 oz can crushed pineapple, drained well

Instructions

1. Preheat oven to 300 F.
2. Melt butter in the microwave and allow to cool. Combine the crumbs and butter and toss together until incorporated.
3. Press 2 cups of the crumb mixture firmly into an 9×9 square pan and bake for 8-10 minutes. Place on wire rack to cool.
4. Beat the cream cheese and butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until incorporated. Turn up and beat well for a minute or so. Add a heaping tablespoon of the drained pineapple and stir in with a rubber spatula. Spread the cream cheese and pineapple mixture over the crust.
5. Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture. Sprinkle the remaining graham cracker crumb mixture on top. Refrigerate for at least 4 hours, preferably overnight.
   

recipe adapted >>>>>  here

Recipes Cookbook - S'Mores Cheesecake Recipe

#Turtlecheesecakerecipes #Oreofudgecheesecake #Bananapuddingcheesecakerecipe #Samoacheesecakerecipe #Oreodessert #Oreocheesecakerecipe #Turtlecheesecakerecipes #Applepiecheesecakerecipe #Oreofudgecheesecake #Samoacheesecakerecipe #Oreodessert #Oreocheesecakerecipes 

 

 

 

 

Ingredients

• Crust:
• 1 ½ cups graham cracker crumbs
• ½ cup brown sugar
• 1 tsp vanilla extract
• 5 Tbsp melted unsalted butter
• ¾ cup mini chocolate morsels
• 1 cup marshmallows
Cheesecake:
• 32 oz cream cheese softened
• ½ cup sour cream
• 2 eggs
• ¾ cup heavy cream
• ¾ cup white granulated sugar
• 2 Tbsp corn starch
• 2 tsp vanilla extract
Topping:
• 10 oz hot fudge topping warmed
• 2 cups marshmallows

 

 

 

Instructions

1. Preheat the oven to 325 and grease a 9 inch spring form. You will need a large roasting pan (one that’s bigger and longer than the spring form. I use the aluminum foil disposable ones.)
2. In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar. Mix very well.
3. Spread crumb mixture in the bottom on the spring form, evenly, pressing it over the bottom and half way up the sides.
4. Spread mini chocolate morsels and marshmallows over the bottom, evenly.
5. In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. Scrape sides and bottom on the bowl and beat for another minute.
6. Add corn starch and sugar and mix until combined.
7. Beat in eggs until well incorporated.
8. Add sour cream, vanilla extract, and heavy cream and beat until all mixed very well.
9. Transfer batter into the spring form and spread in evenly. (If you are not sure about your springform holding up in water, you can wrap the springform in heavy duty aluminum foil from bottom up to the sides.)
10. Place roasting pan into the oven and place cheesecake spring form inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the spring form.
11. Bake for 90-95 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for 10 minutes and take it out of the oven.
12. Let it rest for 10 minutes on the counter and then gently run a butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don't actually have to take the cheesecake out of the pan until ready to serve.)
13. Cool cheesecake for an hour.
14. Turn on the broiler in the oven.
15. Spread warm hot fudge over the top of the cheesecake and spread marshmallows evenly on top.
16. Place cheesecake back in the center of the oven, under the broiler. Let marshmallow toast for only 30-35 seconds. Watch it because they toast very quickly. Take out the cheesecake once marshmallows are lightly browned.
17. Cool cheesecake completely, cover gently and refrigerate for at least 4 hours.

RECIPE ADAPTED >>>>>  here

Recipes Cookbook - Cajun Lime Chicken Avocado Corn Salad

#Besteverbroccolisalad #Coleslawramennoodlesalad #Bestsaladrecipes #Cabbagesaladwithramennoodles #Cookingrecipes #Soupandsalad #Lowcarbmeals #Healthydinnerrecipes #Lowcarbrecipes #Bigmacsalad #Lowcarbsnacks #Ketodinnerrecipes

Ingredients

• Blackened Chicken:
• 1/2 lb chicken breast boneless, skinless, thinly sliced
• 1 tbsp olive oil extra virgin
• 1/8 tsp salt or to taste
• black pepper to taste
• 1/4 tsp smoked paprika or regular
• 1/8 tsp onion powder
• 1/4 tsp garlic powder
• 1/8 tsp ground cumin
• 1/8 tsp chili powder
• 1/8 tsp oregano
• 1/2 lime juiced
Cilantro Lime Juice Dressing:
• 3 tbsp lime juice
• 2 tbsp olive oil extra virgin
• 1 tbsp cilantro freshly chopped (or parsley)
• 1/4 tsp salt or to taste
• 1/8 tsp pepper or to taste
• 1/4 tsp crushed red pepper flakes or to taste, optional
Salad:
• 1 english cucumber cut lengthwise and then into slices
• 1 cup cherry tomatoes halved
• 1/4 medium red onion sliced thin
• 1 ear of corn cooked
• 1 medium avocado pitted, peeled, diced

Instructions

1. Chicken:
2. Preheat a nonstick griddle pan over medium heat with 1 tablespoon of olive oil. Be sure to brush the olive oil to coat the entire pan.
3. Remove chicken from package. Rinse and pat dry.
4. Combine all seasonings and 1 tablespoon of olive oil into a mixing bowl (or Ziploc bag).
5. Add the chicken breast and toss to coat.
6. Once the grill pan is heated, at the chicken breast and cook on each side approximately 3-4 minutes, flipping once. Time will be dependent on the thickness of the chicken breast.
7. Remove from pan to a plate and allow to cool.
8. Cilantro Lime Juice Dressing:
9. While the chicken is cooking, combine all ingredients for the dressing into a small mixing bowl. Whisk to thoroughly combine.
10. Salad:
11. Once the chicken has cooled, cut each breast into small cubes. Combine in a large bowl with salad ingredients: cucumber, tomatoes, red onion, corn, and avocados.
12. Drizzle dressing over the top. Toss to fully combine.

RECIPE ADAPTED >>>>>  here

Recipes Cookbook - Food Court Bourbon Chicken Copycat Recipe

Food Court Bourbon Chicken Copycat Recipe |#Food #Court #Bourbon #Chicken #Copycat #Recipes #Chicken_recipes_healthy #Chicken_lo_mein_recipe #Healthy_dinner_recipes #Easy_dinner_recipes #Stuffed_chicken_recipes #Lo_mein_noodles

Ingredients

• 1 Tbsp olive oil
• 2 LB chicken thighs, skinless.
• 1 tsp ground ginger
• 1/2 tsp garlic powder
• 1/4 tsp black pepper (I used 4 turns on the pepper mill)
• 1/3 Cup soy sauce
• 1/3 Cup Bourbon (or whatever brown whiskey you have sitting around. Dark rum would probably work too). If you don’t keep alcohol in your house you can substitute apple juice or cranberry juice. If you use juice, use a little less brown sugar. It really is delicious with just apple juice and no Bourbon.
• 1/2 Cup water
• 1 Tbsp rice vinegar (white wine vinegar or plain white vinegar would do if you don’t have rice vinegar)
• 1/2 Cup brown sugar, tightly packed
• 1 Tbsp cornstarch dissolved in 3 Tbsp cold water

Instructions

1. Cut the chicken thighs into 1 inch pieces, and remove any excess fat or skin.
2. In a small bowl combine the ginger, pepper, soy sauce, whisky, water, garlic, vinegar and brown sugar. Set aside.
3. In a large saute pan or skillet heat the oil on medium high heat.
4. Add the chicken and cook until the juices have cooked off and the chicken starts to brown, about 8-10 minutes. Stir the chicken every 1-2 minutes so it doesn’t burn and browns evenly.
5. Add the bourbon mixture and stir well. Allow the liquid to come to a boil and then turn the heat down to medium. Simmer uncovered for about 15 minutes. Don’t rush this as you want the alcohol to cook off from the whiskey.
6. Add in the cornstarch liquid and stir briskly. The sauce will thicken quickly.
7. Serve over rice.

recipe adapted >>>>>  here

Recipes Cookbook - ASPARAGUS PASTA SALAD

ASPARAGUS PASTA SALAD |#Coldpastasaladrecipes #Steakfajitapastasalad #Chickenpastasalad #Orzopastasalad #Summerpotluckrecipes #Summerpastasalad #Asparagusrecipes #Sundriedtomatorecipes #Pestopastasaladrecipes #Pastarecipeshealthy #Sundriedtomatopasta #Asparaguspastasalad

Ingredients

• 8 oz. penne pasta, uncooked
• 1 lb. asparagus, trimmed and cut into 2 inch pieces
• 1 cup halved cherry tomatoes
• 1/3 cup thinly sliced purple onion
For the dressing:
• 1/3 cup plain greek yogurt
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 tbsp freshly chopped parsley
• 1 tsp sugar
• 1 tsp lemon zest
• salt and pepper to taste

Instructions

1. Boil the pasta for 12 minutes then add the cut asparagus to the boiling water. Cook for an additional 2 to 3 minutes and then drain pasta and asparagus in a strainer and run under cold water until pasta and asparagus have cooled. Drain completely and place in a large bowl.
2. Add in the tomato and onion and toss to coat.
3. Meanwhile whisk together all the ingredients for the dressing and pour over pasta. Stir to coat. Serve chilled. Enjoy!

recipe adapted >>>>>  here

Recipes Cookbook - Cheesy Chicken, Rice and Vegetable Casserole

Cheesy Chicken, Rice and Vegetable Casserole | #CheesyChicken, #Rice and #Vegetable #Casserole #Cookingrecipes #Crockpotrecipes #Fooddishes #Mexicanfoodrecipes #Easydinnerrecipes #Maindishrecipes #Cookingrecipes #Fooddishes #Chickendishes #Casseroledishes #Pastarecipes #Maindishrecipes #Chickenandbroccolirecipeseasy #Onepanchickenandrice #Cheesychickenbroccoliricecasserole

Ingredients

• 1can Campbell's™ cream of chicken condensed soup
• 1 1/3cups water
• 3/4cup uncooked white rice
• 1/2teaspoon onion powder
• 1/4teaspoon ground black pepper
• 2cups frozen mixed vegetables
• 4boneless skinless chicken breasts
• 1/2cup shredded cheddar cheese

Instructions

1. Heat oven to 375° F. Stir soup, water, rice, onion powder, black pepper and vegetables in a shallow baking dish (2 quart).
2. Place chicken breasts on top of rice mixture. Season as desired. Cover the baking dish and place in oven.
3. Bake 45 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes before serving.

recipe adapted >>>>>  here

Recipes Cookbook - Vegan Lentil Salisbury Steak

Vegan Lentil Salisbury Steak |#Veganlentilrecipes #Veganmushroombacon #Vegetarianveganrecipes #Veganfoods #Vegancooking #Veggierecipes #Chickpearecipes #Chickpearice #Vegansalisburysteak #Veganlentilrecipes #Lentilsalisburysteak #Vegansteakrecipe

Ingredients

• Lentil Salisbury Steak
• 2 C. Cooked Lentils
• 1 C. Vital wheat gluten
• 1 C. Bread crumbs, vegan
• 1/2 C. Vegetable broth
• 1/4 C. Soy sauce
• 1 Tbsp. Liquid smoke
• 1/2 tsp. Salt
• 1/4 tsp. Black pepper
• 1 Tsp. Olive oil
• Mushroom Gravy
• 2 tsp. Olive oil
• 8 oz. Mushrooms, sliced
• 3 Cloves Garlic, chopped
• 3 Tbsp. Vegan butter
• 3 Tbsp. All purpose flour
• 2 C. Vegetable broth
• 1/2 tsp. Sage, dried
• 1/2 tsp. Thyme
• Salt and Pepper to taste

Instructions

1. Make the Salisbury steak first. In a medium sized mixing bowl, add the cooked lentils. Using either a potato masher or fork. Mash the lentils until they are almost all mashed, leaving a bit of texture.
2. Now add all the remaining Salisbury steak ingredients to the bowl except the olive oil, that is for cooking them. Start to stir to mix the wet and dry together, then using your hands, continue to mix until fully combined. Then knead together the mixture, knead for a few minutes until it forms a nice dough ball that isn't sticky any more. (The longer you knead them, the firmer they will be)
3. Now taking large balls of dough, roll then flatten to look like steak. Repeat until you have formed all the dough into "steaks".
4. Heat the olive in a cast iron skillet or non stick pan on medium high. Now add the steak to the pan, as many as you can fit. You can do it in batches. Cook the lentil steaks on each side for 2-3 minutes until brown and cooked through.
5. Remove the steaks from the pan, and set aside while you make the gravy.
6. Now make the gravy, heat the olive oil in the same pan on medium high, add the mushrooms and garlic. Saute for a few minutes sprinkle with a bit of salt and pepper. Saute until soft and a bit brown. Remove the mushrooms from the pan and set aside.
7. Reduce heat to low. Now add the vegan butter and flour. Whisk together and cook for 1-2 minutes to make a roux. It should be a bit thick and paste like.
8. Now add the veggie broth, whisk to combine. Simmer until it has thickened 2-4 minutes. Now add the mushrooms back to the pan, and the spices. Stir. Taste and adjust seasonings.
9. Now either add the steaks back to the pan and cook with the gravy for a minute, then serve. Or put the steaks on a serving dish, and cover with gravy! Serve with veggies and carbs!

recipe adapted  >>>>>  here

Recipes Cookbook - Parmesan Crusted Chicken with Bacon Cream Sauce

Parmesan Crusted Chicken with Bacon Cream Sauce |#Nocarbdiets #Ketodietrecipes #Ketorecipeseasy #Ketogenicrecipes #Lowcarbketo #Healthyrecipes #Ketohotdogbuns #Ketoorangechicken #Ketobeefandbroccoli #Ketodietforbeginnerslosingweight #Ketorecipesketogenic #Frostyrecipe

Ingredients

• 1 lb chicken breasts (about 3 large breasts)
• 3 tbsp mayo
• 4 tbsp shredded parmesan cheese
• 3 slice bacon, fried and crumbled (reserve 2-3 tbsp bacon grease)
• 1/2 cup heavy cream
• 1 tbsp cream cheese
• 1/2 tsp garlic powder
• pinch of salt and pepper

Instructions

1. Preheat oven to 400 degrees
2. Pat chicken dry. Use a silicone basting brush to spread mayo evenly on top of chicken.
3. Top each breast with 1T parmesan cheese and place in baking dish.
4. Bake uncovered 40-45 minutes until internal temperature is approx. 160 degrees and juices run clear.
5. When the chicken has about 10 minutes left in the oven, begin sauce.
6. Using a non-stick skillet, warm up the reserved bacon grease over MED LOW heat. Be sure it does not start sizzling or bubbling.
7. Whisk in the heavy cream until well combined. Continue whisking until the mixture starts to foam up on the edges of the skillet.
8. Add the cream cheese and whisk until smooth. Add last tbsp of parmesan and garlic powder and whisk until smooth.
9. Toss in a few bacon pieces, making sure to leave enough for the top of the chicken.
10. Each breast should be topped with 2-3 tbsp of sauce and a few bacon crumbles. Leftover sauce may be refrigerated in an airtight container for up to 1 week

Recipe adapted >>>>>  here

Recipes Cookbook - homemade blueberry muffin Recipe

homemade blueberry muffin Recipe |#Bestblueberrymuffins #Blueberrymuffinswithgreekyogurt #Blueberrymuffinssourcream #Jumboblueberrymuffins #Easyblueberrydesserts #Moistblueberrymuffins #Homemadeblueberrymuffins #Miniblueberrymuffins #Easybakingrecipes #Frozenblueberryrecipes #Bananaminimuffins #Simplebananamuffins

Ingredients

• 1 1/2 cups (all-purpose flour
• 3/4 cup granulated sugar plus 1 tablespoon for muffin tops
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 large egg
• 1/3 – 1/2 cup milk
• 1 1/2 teaspoons vanilla extract
• 6 to 8 ounces fresh or frozen blueberries about 1 cup frozen blueberries

Instructions

1. Preheat oven to 400º F
2. In a large bowl whisk flour, sugar, baking powder and salt,
3. Use a measuring cup that holds at least 1 cup and add vegetable oil, egg and then fill the cup to the 1-cup line with milk (about 1/3 to a 1/2 cup of milk).
4. Add vanilla and whisk until combined.
5. Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. (The muffin batter will be pretty thick).
6. Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.
7. Divide the batter between the muffin cups filling about ½ full.
8. Sprinkle a little sugar on top of each muffin.
9. Bake for 15-20 minutes

recipe adapted  >>>>>  here

Rated 4.9/5 based on 253 customer reviews

Recipes Cookbook - Keto Skillet Pizza Recipe

Keto Skillet Pizza Recipe | #Ketoskilletpizza #Plantbasedrecipes #Ketopanpizza #Lowcarbpizza #Healthyketorecipes #Crustlesspizzaketo #Ketopizzaskillet #Nocarbdiets #Ketorecipeseasy #Ketodietrecipes #Lowcarbketo #Ketogenicdiet 

Ingredients

• 3/4 cup shredded Italian cheese mix (3 oz)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/8 teaspoon red pepper flakes

Toppings:

• 2 tablespoons red onion, chopped
• 2 tablespoons sliced olives
• 1 oz pepperoni, thin slices
  

Instructions

1. Evenly sprinkle the cheese in a 10-inch nonstick skillet in a thin layer.
2. Place on burner and heat over medium heat.
3. When the cheese starts to melt, sprinkle with the garlic powder, oregano and red pepper flakes and top with the onions, olives and pepperoni.
4. Continue cooking the pizza over medium heat until the bottom and edges are browned. Total cooking time will depends on your stove, and should be about 8-10 minutes.
5. Remove the skillet from the heat. At this point, the pizza will be too soft for you to lift it up from the skillet. Allow it to crisp up a bit, about 30 seconds, then use a spatula and carefully slide it onto a cutting board.
6. Immediately cut the skillet pizza into 8 wedges. Don’t wait – the pizza will continue to crisp as it cools, so if you wait too long it will be impossible to cut.
7. Briefly place the pizza wedges on paper towels to soak up extra grease, then serve.

Recipe Adapted : here

Recipes Cookbook - Bacon Ranch Grilled Potatoes

Bacon Ranch Grilled Potatoes | #Bacon #Ranch #Grilled #Potatoes #Bbqrecipes #Meatrecipes #Summergrilling #Fooddishes #Steakrecipes #Cookingrecipes #Delicioussalads #Soupandsalad #Sidedishrecipes #Bakedpotatosalad

Ingredients

• 1 1/2 lbs of potatoes I used Yukon gold
• 1/3 cup Litehouse Ranch Dressing
• 4 slices of bacon cooked and crumbled
• 1/4 cup shredded cheddar or Colby Jack cheese
• 2 tablespoons fresh parsley chopped finely
• 1/2 teaspoon salt
• pepper to taste
• non-stick cooking spray for greasing

Instructions

1. Preheat grill to 350 degrees.
2. Scrub and slice potatoes. (I use a mandoline for an even slice.)
3. Prepare foil. Use heavy duty foil if you have it. Otherwise, use a double layer. Cut off a piece large enough to fold over potatoes on all sides. Spray evenly with non-stick cooking spray.
4. Mix potatoes with ranch dressing. Layer on foil. Top with bacon, shredded cheese, salt, pepper, and parsley.
5. With heat on medium, grill for about 15 minutes. Flip over and grill for another 15-20 minutes or until potatoes are fork tender.

recipe adapted >>>>>  here

Recipes Cookbook - Strawberry Basil Margarita Cocktail

STRAWBERRY BASIL MARGARITA SUMMER COCKTAIL |#Tequiladrinks #Tequilacocktails #Bourboncherriesrecipe #Easycocktailrecipes #Cocktailrecipeseasy #Simplecocktailrecipes #Spicymargaritarecipe #Jalapenomargaritarecipe #Watermelonbasildrink #Summermargaritarecipes #Basilcocktailrecipes #Watermelonbasilcocktail

Ingredients

• 1/2 pint fresh strawberries
• 1/2 c. blanco tequila
• 1.5 oz. Cointreau
• 1 lime juiced (about an ounce)
• 1 tbsp honey raw if you have it
• 2-3 basil sprigs
• ice
• kosher salt

Instructions

1. On the Rocks :
2. Pour about 1/4 cup of kosher salt onto a small side plate. Rub the juiced lime rhine around the edge of two rocks glasses, then dip each glass into the plate of salt to rim the edges. Fill each glass with crushed ice or several ice cubs.
3. Place the strawberries, tequila, cointreau, lime juice and honey into a blender. Blend thoroughly on high until the strawberries are pulverized. Finely chop the basil and place into the bottom of a decanter or cocktail shaker. Muddle the basil to release the flavors and oils. Pour the blended margarita ingredients into the decanter along with the muddle basil and stir vigorously to incorporate. Pour into salted, iced glasses and serve immediately.
4. Frozen :
5. Pour about 1/4 cup of kosher salt onto a small side plate. Rub the juiced lime rhine around the edge of two rocks glasses, then dip each glass into the plate of salt.
6. Place the strawberries, basil, tequila, cointreau, lime juice, honey and a few handfuls of ice (6-8 cubses) into a blender. Blend thoroughly on high until the strawberries, basil, and ice are pulverized. Pour into the salted glasses and serve immediately.

RECIPE ADAPTED  >>>>>  here

Rated 4.7/5 based on 831 customer reviews

Recipes Cookbook - Mango and Pineapple Cupcakes

Mango and Pineapple Cupcakes | #Pinacoladacake #Thumbprintcookies #Dessertrecipes #Cupcakecakes #Deliciousdesserts #Cakedesserts #Swedishmeatballseasyfrozen #Chocolatechipbrowniecookies #Brownieideas #Dessertrecipes #Cookingrecipes #Veganrecipes

Ingredients

• For the cupcakes:
• 1 stick (113g) unsalted butter OR Stork baking spread*, at room temperature
• 1 cup (200g) caster/white sugar
• 2 large eggs
• 1 1/2 cups (210g) plain/all-purpose flour
• 2 tsp baking powder
• Pinch of salt, ONLY if using unsalted butter
• 3/4 cup (270g) mango pulp/purée
• 12 tsp pineapple crush, drained and squeezed dry in kitchen paper
• For the frosting:
• 2 sticks (226g) unsalted butter, at room temperature
• 2 1/2 cups (300g) icing/powdered sugar
• 2-3 tbsp mango pulp/purée
• Pinch of salt
• Sprinkles to decorate, optional

Instructions

1. Preheat the oven to 180C/350F and line a 12 hole cupcake pan with liners.
2. Place the butter/Stork and sugar into a large bowl, or the bowl of your stand mixer, and beat on medium-high speed until light and fluffy. This will take around 2-3 minutes.
3. Add in the eggs, scraping down the sides as necessary, and mix on medium speed until well incorporated.
4. Add in the flour, baking powder and salt and mix on low until the mixture begins to come together.
5. Add in the mango pulp and continue to mix on low until the mixture comes together, then turn the speed up to medium for 30 seconds to make sure everything is smooth and well combined.
6. Divide the mixture between your liners, I use a 2tbsp cookie scoop to ensure even cupcakes. Fill the liners 3/4 of the way up.
7. Place in the oven for 18-22 minutes, until risen, golden and an inserted skewer into the centre comes out clean.
8. Transfer the cupcakes to a wire rack to transfer as quickly as possible as I find if you leave them in the pan, the liners peel away from the sides of the cupcakes.
9. Leave to cool completely, then use a small knife or a cupcake corer to cut the middle out of the cupcakes. Trim the cores down so they're about 1/4 inch thick and leave to one side to use as tops.
10. Place 1tsp of pineapple crush into the centre of each cupcake and then place one of your core tops on top of the pineapple.
11. Make the frosting: Place butter and icing sugar into a large bowl, or the bowl of your stand mixer, and mix on low until the sugar starts to combine with the butter, then turn the speed up to medium.
12. Once there are no bits of sugar visible, add in the salt and 2tbsp of mango pulp, then continue to mix on medium speed. If you need another 1tbsp of mango pulp, add this now. Then turn the speed up to high and beat the frosting until it's light and fluffy. It should hold its shape, but be able to be piped!
13. Fit an open star nozzle to a piping bag and half fill the bag with frosting. Pipe a swirl onto each cupcake and then top with sprinkles, if desired.
14. Mango and Pineapple Cupcakes will keep in an airtight container, in the fridge, for 3 days.

recipe adapated >>>>>  here