My favorite yellow or vanilla cupcake recipe

Serves: 24
Ingredients
6 large egg whites (¾ cup), at room temperature
1 cup whole milk, at room temperature
1 teaspoon almond extract
1 teaspoon vanilla paste (or just use 1 1/2 teaspoons of extract)
2 1/4 cups cake flour (9 ounces)
1 3/4 cups granulated sugar (12¼ ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (1½ sticks), softened but still cool and cut into pieces
Vanilla Bean Frosting
2 sticks (8 oz) butter, softened
3 cups powdered sugar
4 teaspoons vanilla bean paste
2 tablespoons milk

Instructions

Preheat oven to 350 degrees. Line 24 cupcake pans with paper liners.

Combine egg whites, milk, almond extract and vanilla paste in a large liquid measuring cup. Mix with a fork until blended.

Mix cake flour, sugar, baking powder, and salt in bowl of a stand mixer. Add butter and beat on low speed until mixture resembles moist crumbs, with no powdery streaks remaining.

Add all but 1/2 cup of milk mixture and beat at medium speed for 1½ minutes. Add remaining ½ cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 30 seconds longer.

Divide batter evenly between cupcake cups . Bake on center rack for 20 minutes or until cupcakes test done – a toothpick should come out with moist crumbs.

Let cupcakes rest in the pan for about 5 minutes, then carefully remove them from the pans and let them cool on a rack.

To make icing, mix together the butter and powdered sugar. Mix in the vanilla bean paste and some of the milk. Beat on high until light and creamy, scraping sides of bowl. Add remaining milk if needed. Taste test and add more sugar, vanilla bean paste or milk to get the consistency you want.

Makes 24 cupcakes.

HEALTHY BANANA & CHIA ICECREAM POPS

Recipe below
Ingredients-
2 Ripe Banana's
2-3 Tbs Honey
2 Tbs Chia seeds
400ml coconut milk
Method-
Blend together, pour in individual popsicles and freeze for approx 4-5hrs. Run under warm water for approx 15 seconds to take out with the bottom attached.
ENJOY! 😋
*Makes 6.

Blondies

Ingredients
2 sticks unsalted butter, at room temperature (or melted)
1 cup light brown sugar
1/2 cup white sugar
2 table spoon vanilla extract
2 large egg at room temperature
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup chopped walnuts
1 cup semisweet chocolate chips
1 lemon zest

Directions
Preheat the oven to 180 degree
1. Grace and flour an 8×12×2 inch baking pan
2. In a bowel using an electric mixer cream the butter, brown sugar and white sugar until light and fluffy
3.add the vanilla, lemon zest and then the eggs one at a time and mix well scraping down the bowl.
4. In a small bowl, sift together the flour, baking soda, baking powder and solt and add the dry mixture to the egg, butter and egg mixture. Fold together using a rubber spatula
5. Fold the walnuts and chocolate chips in with a rubber spatula.
6. Spread the batter into the prepared pan and smooth the top.
7. Bake for 30 minutes exactly.
Don't over bake. A toothpick may not come out clean.
8. Cool completely in the pan and cut into bars

Mango Falooda

Mango Falooda - Yummy mango dessert, easy to make and quickly vanishes. MANGO, king of fruits and pasta (Vermiclli) make a colorful combination.

INGREDIENTS

Milk 1 liter
Fresh cream 1/2 cup (optional)
Vanilla Custard powder 2 or 3 tbsp (plus milk or water)
Sugar to taste
Falooda noodles or colorful vermicelli 1/2 cup boiled
Mango 2 (peeled and cubed)



COOKING DIRECTIONS

Boil milk, dissolve custard powder in a little quantity of normal milk or water and add to boiling milk, continuously stir milk while adding.

Add sugar and cook for 2-3 minutes.

Remove from stove, let it cool and add cream.

Add mangoes and noodles.

Refrigerate and serve chilled.