Download e-book for iPad: Starbucks coffee recipes by Starbucks Coffee Company

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When frosted with a lighter version of my cream cheese frosting and topped with toasted pecans it’s not just a hummingbird cake, it’s a humdinger! Vegetable oil spray, for misting the pans 2 teaspoons rice flour, for dusting the pans 1 can (8 ounces) crushed pineapple 1 package (15 ounces) yellow gluten-free cake mix 1 cup mashed bananas (from 2 medium-size very ripe bananas, see Note) ½ cup vegetable oil 3 large eggs 2 teaspoons pure vanilla extract 1 teaspoon ground cinnamon Lighter Cream Cheese Frosting (page 274) ½ cup chopped toasted pecans (optional; see box, page 172), for the garnish 1.

Dust the cake pans with the rice flour, shake out the excess rice flour, and set the pans aside. 2. Place the cake mix, pudding mix, and sugar in a large mixing bowl and stir to combine. Add the sour cream, coconut milk, oil, egg whites, eggs, and vanilla and coconut extracts and beat with an electric mixer on low speed until the ingredients are just incorporated, 45 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter until smooth, 1 to 1½ minutes longer, scraping down the side of the bowl again if needed.

Let the layers cool completely, about 30 minutes longer. .......................................................................................................................... 2 0 ✦ G L U T E N - F R E E L AY E R S ............................... recipe reminders Made for: 4. Meanwhile, prepare the filling and frosting: Stir the raspberry preserves and set aside. Make the White Chocolate Cream Cheese Frosting. Rinse and pat the fresh raspberries dry with paper towels. 5. To Prep Notes: Don’t Forget: assemble the cake, using a serrated knife, slice each cake layer in half crosswise.

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Starbucks coffee recipes by Starbucks Coffee Company

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