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Showing only recipes by “Sara Neumeier.”

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3690
buttermilk-cupcakes

Buttermilk Cupcakes

Preheat the oven to 350°F. Line 24 cupcake tins with baking papers. Sift together the flour, baking powder, baking soda, and salt. Set a...

3691
one-bowl-vanilla-cupcakes

One-Bowl Vanilla Cupcakes

Preheat the oven to 350°F. Line 24 cupcake tins with baking papers. Place the butter in a medium, heatproof bowl placed over a pot of ge...

3692
one-bowl-chocolate-cupcakes

One-Bowl Chocolate Cupcakes

Preheat the oven to 350°F. Line 24 cupcakes tins with baking papers. Place the chocolate, butter, and boiling water in a medium, heatpro...

3696
carrot-cupcakes

Carrot Cupcakes

Preheat the oven to 350°F. Line 24 cupcake tins with baking papers. Sift together the flour, baking soda, cinnamon, nutmeg, and salt. Se...

3697
red-velvet-cupcakes

Red Velvet Cupcakes

Preheat the oven to 350°F. Line 24 cupcake tins with baking papers. Sift together the flour, cocoa, baking soda, and salt. Set aside. I...

3698
swiss-meringue-buttercream

Swiss Meringue Buttercream

In the top of a double boiler set over simmering water, whisk together the egg whites, sugar, salt, and cream of tartar. Continue whiski...

3700
easy-buttercream

Easy Buttercream

This is classic American-style icing, very popular at bake sales for the past fifty years. It’s a little denser and sweeter than Swiss M...

3701
easy-chocolate-buttercream

Easy Chocolate Buttercream

Place the chocolate in the top of a gently simmering double boiler. Stir occasionally until melted, about 6 minutes. Using a hand-held e...

3704
chantilly-cream-or-stabilized-whipped-cream

Chantilly Cream or Stabilized Whipped Cream

Place the heavy cream in a chilled mixing bowl or the chilled bowl of a standing mixer. Using a hand-held mixer or a standing mixer fitt...

3709
lime-curd

Lime Curd

In the top of a double boiler, whisk together the lime juice and cornstarch. Add the sugar, zest, and egg yolks; whisk to combine. Bring...

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