CRÊPES FILLED WITH STRAWBERRIES AND CHOCOLATE SAUCE

Yield 4 to 6 servings

Ingredients
Crêpes:

• 3/4 cup all-purpose flour
• 3 tablespoons sugar
• Pinch of salt
• 2 eggs
• 2 yolks
• 1 cup milk
• 1 tablespoon Cognac or brandy

Filling:

• 8 ounces semi-sweet chocolate, broken into small pieces
• 1 cup heavy cream
• 1 pound strawberries, washed, stemmed, and cut into quarters
• ¼ cup granulated sugar
• 1 tablespoon freshly squeezed orange juice
• 1 teaspoon orange zest

To Serve:

• 1 cup clarified butter
• Powdered sugar (optional)

Instructions

1. To make the crêpe batter, sift the flour, sugar, and salt into a bowl. In another bowl, whisk the eggs, yolks and milk. Add the dry mix to the wet ingredients in small increments, whisking after each addition, until just combined; stir in the Cognac and allow the mixture to rest for at least 20 minutes.
2. To make the chocolate sauce, put the chocolate in a bowl. Heat the cream in a small saucepan until it reaches a simmer. Pour the hot cream over the chocolate and stir gently until the mixture is smooth.
3. In another bowl, combine the strawberries, sugar, orange juice, and orange zest. Allow the berries to rest for about 15 minutes.
4. To make the crêpes, heat a 10-inch nonstick pan over medium heat until fairly hot. Drop about 1 1/2 teaspoons of clarified butter into the pan and move it around to coat. Put a little batter in the pan and swirl it around (there should only be enough batter to lightly cover the bottom of the pan). Cook for 1 to 2 minutes or until the edges become brown. Use a spatula to turn the crêpe over and cook for an additional minute or two. Transfer the crêpe onto a plate. Repeat for the rest of the batter, stacking the crêpes like pancakes to keep them warm.
5. To serve, put a heaping spoonful of strawberries in the center of each crêpe and top with a generous spoonful of the chocolate sauce. Fold the two sides of the crepe towards the center and roll it up like a cigar. The edges should be tucked underneath and the smooth side should be on top. Sprinkle with powdered sugar and serve a small pitcher of sauce on the side.

From: https://www.jamesbeard.org/recipes/crepes-filled-with-strawberries-and-chocolate-sauce

Vietnamese Roast Beef or Pastrami Rolls

Ingredients

• 1 large garlic clove (smashed)
• 1 1/2 tbsp brown sugar
• 1 tsp green curry paste
• 2 tbsp fresh lime juice
• 2 tbsp Asian fish sauce
• 1/4 cup chopped cilantro
• 1/4 cup chopped mint
• 1/3 cup mayonnaise
• 1/2 lb deli roast beef or pastrami, thinly sliced and cut into 1/2-inch strips
• 24 six-inch-round rice paper wrappers
• 4 cup coleslaw mix (1 large carrot grated and 1/4 head of cabbage grated)

Directions

1. In a mortar, pound the garlic to a paste with the brown sugar and green curry paste. Add the lime juice, fish sauce and 3 tablespoons of water. Stir in half of the cilantro and mint. In a small bowl, whisk the mayonnaise with 1 tablespoon of the green curry dipping sauce.
2. In a large bowl, toss the coleslaw mix with the roast beef and the remaining cilantro and mint.
3. Fill a pie plate with warm water. Dip 2 or 3 rice paper wrappers at a time in the water, then set them on a work surface to soften, about 1 minute. Spread a scant teaspoon of the curry mayonnaise on the bottom third of each wrapper and top with a scant 3 tablespoons of the roast beef filling. Roll the wrappers into tight cylinders, tucking in the sides as you go. Transfer the rolls to a plastic wrap–lined baking sheet and repeat with the remaining wrappers, curry mayonnaise and filling.
4. Just before serving, cut each roll in half and serve with the dipping sauce (cilantro and mint)

From: https://cookpad.com/us/recipes/354392-vietnamese-roast-beef-or-pastrami-rolls?via=search&search_term=pastrami

Kimchi Soondubu Jjigae (Soon Tofu Soup)

Ingredients

• 1 package 12 ounces sundubu (extra soft/silken tofu)
• 1/3 cup thinly sliced kimchi
• 3 ounces pork or beef
• 1 to 3 teaspoons red chili pepper flakes gochugaru- add more for a spicier stew
• 1 teaspoon minced garlic
• 1 tablespoon sesame oil use a little more if using more gochugaru
• 1 cup water or anchovy broth See note
• 2 to 3 tablespoons juice from kimchi
• 1/2 teaspoon saewujeot (salted shrimp) or salt to taste
• pinch black pepper
• 1 scallion, finely chopped
• 1 egg - optional

Instructions

1. Cut the meat and kimchi into small thin strips. Add the kimchi, meat, red chili pepper flakes, garlic and sesame oil to a small pot, and place it over medium heat.
2. Stir-fry until the meat is almost cooked, 3 - 4 minutes.
3. Pour in water (or broth) and the juice from the kimchi. Bring it to a boil, and continue to boil for 3 - 4 minutes. Skim off the scum.
4. Add the soft tofu in big chunks. Stir in the salted shrimp or salt to taste (start with 1/4 teaspoon) and black pepper. Cook for 4 -5 minutes. Add the chopped scallion just before removing the pot from the heat. If desired, crack an egg into the stew to serve while it’s still boiling hot.

Notes: Water is fine for this stew, but use anchovy broth for an extra layer of flavor.

From: https://www.koreanbapsang.com/kimchi-soondubu-jjigae-soft-tofu-stew-kimchi/

Sukju Namul (Mung Bean Sprouts)

Ingredients

• 1 pound sukju namul mung bean sprouts (or soybean sprouts)
• 1 scallion finely chopped
• 1 teaspoon garlic
• 2 tablespoon sesame oil
• 2 teaspoon sesame seeds
• salt to taste If using fine salt, start with 1/2 and add more as needed.

Instructions

1. Rinse the bean sprouts twice in cold water. Boil 4 cups of water, in a medium size pot, along with a teaspoon of salt. Drop in the sprouts and cover. Blanch the sprouts until slightly softened, about 1 minute.
2. Drain quickly. When cool enough to handle, gently squeeze out the excess water.
3. Toss well with the remaining ingredients. Sample and add more salt to your taste if needed.

Adapted from: https://www.koreanbapsang.com/sukju-namul-seasoned-mung-bean-sprouts/

Bibimbap

Servings: 4

Ingredients
For the bibimbap toppings:

• 8 ounces beef rib eye or sirloin (substitute shiitake mushrooms for a vegetarian dish)
• 2 cups boiled gosari* 고사리 (fernbrake)
• 16 ounces soybean sprouts 콩나물 (or mung bean sprouts, 숙주)
• 1 bunch spinach
• 3 Persian cucumbers
• 2 medium carrots
• 5 teaspoons minced garlic
• 2 or 3 scallions chopped
• soy sauce
• sesame oil
• roasted sesame seeds
• salt and pepper
• vegetable or canola oil
• 4 eggs

For the bibimbap sauce

• 4 tablespoons of Korean red chili pepper paste gochujang, 고추장
• 1 tablespoon of sugar
• 1 tablespoon of sesame oil
• 3 tablespoons of water

Instructions
For the rice:
Cook the rice in a rice cooker or following package directions, using a little less water than called for. The rice for bibimbap should be a little drier than usual for best results.
For the bibimbap bowl toppings:

1. Beef: Cut into thin 2-inch long strips. Mix in 1 tablespoon of soy sauce, 2 teaspoons of sugar, 2 teaspoons of sesame oil, 2 teaspoons of rice wine, 1 tablespoon of chopped scallion, 1 teaspoon minced garlic, 1/2 sesame seeds and a pinch of pepper. Marinate for 20 minutes. Sauté in a skillet for 2 - 3 minutes over high heat.
2. Gosari (Fern brake): Cut into 3-inch lengths. Season with 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 teaspoon minced garlic, 1/2 teaspoon of sesame seeds, and a pinch of pepper. Let stand for 10 minutes. Sauté in a skillet with 1 tablespoon of vegetable/canola oil for about 5 minutes over medium heat. 
3. Soybean sprouts: Bring 1 cup of water to a boil with a teaspoon of salt. Add the bean sprouts and boil for 3 minutes. Drain quickly and shock in cold water to stop cooking. Drain again. Toss with 1 teaspoon of minced garlic, 2 teaspoons of sesame oil, 1/2 teaspoon of sesame seeds, and salt and pepper to taste.
4. Spinach: Blanch the spinach in salted boiling water only until wilted, 30 - 40 seconds. Drain quickly and shock in cold water. Squeeze out water. Cut into 3-inch lengths. Toss with 1 tablespoon of chopped scallion, 1 teaspoon minced garlic, 1 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds and salt and pepper to taste.
5. Cucumbers: Cut the cucumbers in half lengthwise and then thinly slice crosswise. Generously sprinkle salt over sliced cucumbers and set aside for 10 - 15 minutes. Squeeze out excess liquid. Toss with 2 tablespoon of chopped scallion, 1 teaspoon minced garlic, 2 teaspoon sesame oil and 1 teaspoon of sesame seeds.
6. Carrots: Julienne the carrots into matchsticks. Sauté in a lightly oiled skillet for 1 - 2 minutes over medium-high heat, sprinkling salt and pepper to taste.

For the bibimbap sauce:

1. Combine all of the sauce ingredients in a small bowl and mix thoroughly.

For assembling:

1. Place a serving of rice in a big bowl. (If using a stone bowl, heat it over medium heat until very hot. Add 1 tablespoon of the sesame oil and rice and cook the rice for several minutes until the rice sizzles.) Nicely arrange a small amount of each prepared vegetable and beef over the rice. Drizzle a little sesame oil over. Top with an egg fried sunny-side up and serve with the sauce.

From: https://www.koreanbapsang.com/bibimbap/

Korean Sesame Broccoli

Ingredients

• 1 pound broccoli
• 1 teaspoon salt for blanching
• 1 tablespoon sesame seeds, roasted and crushed (see note)
• 1 tablespoon sesame oil
• 1/2 teaspoon minced garlic
• salt to taste about 1/4 teaspoon

Instructions

1. Cut the broccoli head from the stem. Cut the head into small florets. Peel the stems and cut into small pieces.
2. Bring a large pot of water to a boil. Add a teaspoon of salt and broccoli, and cook for 1 to 2 minutes, or until it reaches the desired tenderness.
3. Drain, and immediately shock in cold water to stop cooking. Drain well.
4. Combine the broccoli with the remaining ingredients, and toss well to evenly distribute the seasoning.

Notes
*In a pan, roast sesame seeds over medium low heat for 4 to 5 minutes. Stir occasionally. Then, crush the seeds in a blender or grounder by pulsing them a couple of times.

From: https://www.koreanbapsang.com/sesame-broccoli/

BULGOGI (KOREAN BBQ BEEF)

Ingredients
MAIN

• 1.75lbs ribeye or top sirloin (or any tender prime beef cut), thinly sliced, 2mm to 3mm (1/8 inch) thickness
• 1 onion (130 g / 4.6 ounces), optional, peeled & thinly sliced
• 2 stalks green onion (55 g / 2 ounces), optional, thinly sliced
• 1/2 carrot (55 g / 2 ounces), optional, peeled & thinly sliced
• 1 Tbsp toasted sesame oil
• 1 Tbsp toasted sesame seeds
• 1 Tbsp cooking oil 

BULGOGI MARINADE

• 6 Tbsp soy sauce
• 3 Tbsp brown sugar
• 2 Tbsp rice wine (mirin)
• 1 red apple or asian pear (155 g / 5.5 ounces)
• 1/2 onion (80 g / 2.8 ounces)
• 1 Tbsp minced garlic
• 1 tsp minced ginger
• 1/8 tsp ground black pepper

Instructions

1. Blend the marinade ingredients in a mixer or food processor until smooth. Set aside.
2. Place the thinly sliced meat in a mixing bowl and pour the marinade over it. Mix them well together while gently massaging the meat with your hands. (Wearing a food prep glove is very handy here!)
3. Add the sesame oil and mix it into the meat. (I prefer adding the sesame oil separately as opposed to mixing it in the marinade sauce. I read somewhere that the oil can prevent the other sauce getting absorbed effectively into the meat.)
4. Cover the bowl with cling wrap (or move the marinated meat into a glass container with a lid) and marinate the meat for at least 4 hours in the fridge. (If you have more time, you can also marinate it overnight to deepen the flavour even more).
5. Preheat a skillet / bbq grill on medium high heat until well heated. Add the cooking oil and spread it well. Add the meat (and vegetables) and cook it on medium high to high heat for 3 to 5 mins (until the meat and vegetables cook to your desired doneness). Toss in the sesame seeds and stir them quickly.
6. Serve the bulgogi with steamed rice and other Korean side dishes. (refer above for more tips)

From: https://mykoreankitchen.com/bulgogi-korean-bbq-beef/

Vietnamese Rice Noodle Salad with Chicken

Ingredients
For the chicken & marinade:

• 4 boneless, skinless chicken thighs
• 2 cloves garlic (minced)
• 1 lime (juiced)
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 2 tablespoons brown sugar
• 1 tbsp vegetable oil

For the nuoc cham sauce:

• 3 cloves garlic (minced)
• 1 lime (juiced)
• 2 tablespoons rice vinegar or white vinegar
• 1/4 cup fish sauce
• 3 tablespoons sugar
• 1/2 cup cold water

To assemble the bowls:

• 200 g dried rice vermicelli noodles
• Vegetable oil
• 2 cups bean sprouts
• 1 large carrot (julienned)
• 1 seedless cucumber (julienned)
• 6 leaves romaine lettuce (finely julienned)
• Mint
• Cilantro

Instructions

1. In a medium bowl, combine the chicken thighs with your marinade ingredients, and set aside for 30 mins to an hour while you prepare the other salad ingredients.
2. Combine all the nuoc cham ingredients and stir until the sugar has completely dissolved into the sauce. Taste and adjust any of the ingredients if desired.
3. Boil the rice vermicelli noodles according to the package instructions. Drain and rinse under cold running water. Set aside in a colander.
4. Heat 2 tablespoons of vegetable oil in a cast iron skillet or frying pan over medium high heat. You could also heat a grill pan or grill for this. Sear the chicken for about 4 minutes per side, or until cooked through. Set aside on a plate.
5. To assemble the salad, combine the rice noodles with bean sprouts, julienned carrots and cucumber, romaine lettuce, mint, and cilantro. Slice the chicken thighs and add to the salad. Serve with your nuoc cham sauce.

From: https://thewoksoflife.com/vietnamese-rice-noodle-salad-chicken/

Instant Pot Chicken Pho

Servings: 7 or 8

Ingredients

• 14 oz rice noodles
• 1 Tbsp olive oil (extra virgin)
• 1 large yellow onion (halved)
• 1 2-inch piece ginger (cut into 1/4 inch slices and slightly smashed)
• 3 cardamom pods (lightly smashed)
• 1 cinnamon stick
• 1 Tbsp coriander seeds
• 3 star anise pods
• 5 cloves
• 1 fuji apple (peeled, cored and cut into 1/2 chunks)
• 1/2 cup coarsley chopped cilantro leaves
• 8 chicken thighs (bone-in, skin-on)
• 3 Tbsp fish sauce
• 1 Tbsp sugar
• 8 cups water
• 1 1/2 tsp kosher salt

Toppings

• 1 lime (cut into wedges)
• 2 jalapenos (thinly sliced)
• 1/2 red onion (thinly sliced and soaked in cold water for 10 minutes)
• Fresh herbs ((mint, cilantro, basil))
• Bean sprouts
• Sriracha sauce
• Daikon radish sprouts ((optional))

Instructions

1. Soak the noodles in large bowl of warm water for 30-45 minutes. Set aside while you prepare the pho broth.
2. Add the oil to your Instant Pot and select the sautee option. One hot, add onion cutside down, and ginger. Cook, without stirring, for about 4 minutes, until slightly charred.
3. Add cardamom, cinnamon stick, coriander, star anise and cloves and cook for 1 minute longer, until fragrant. Add the water to the pot along with apple, cilantro, chicken, fish sauce, and sugar. Secure the lid.
4. Select Manual and cook at high pressure for 15 minutes.
5. When done, turn off the Instant Pot and let the pressure decrease naturally for 10 minutes. Set a timer and if the pressure hasn’t completely released when it goes off, turn the valve at the top to release any remaining pressure.
6. Remove chicken from the pot and set aside. Strain the broth and season with salt and pepper, to taste. Skim some of the fat from the broth.
7. When the chicken is cool enough to handle, separate the meat from the bones and divide the meat among 4 large soup bowls. (Reserve the bones for making bone broth.) Strain the noodles and divide them among the 4 bowls. Top each of the bowls with the broth and your desired toppings

From: https://www.platingsandpairings.com/instant-pot-chicken-pho/

Broccoli Casserole

INGREDIENTS

• 2 cups vegetable broth or water
• 1 cup quinoa (any color), rinsed under running water in a mesh sieve for a minute and drained
• 16 ounces broccoli florets, either pre-packaged or sliced from 2 large bunches of broccoli
• 2 tablespoons olive oil
• ¾ teaspoon salt
• 10 twists of freshly ground black pepper
• ¼ teaspoon red pepper flakes, omit if sensitive to spice
• 8 ounces (about 2 ½ cups) freshly grated cheddar cheese, divided
• 1 cup low-fat milk (cow’s milk tastes best but unsweetened plain almond milk works, too)
• ½ tablespoon butter or 1 ½ teaspoons olive oil
• 1 clove garlic, pressed or minced
• 1 slice whole wheat bread (substitute gluten-free bread for a gluten-free casserole)

INSTRUCTIONS

1. Preheat oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
2. To cook the quinoa: Bring the vegetable broth or water to boil in a heavy-bottomed, medium-sized pot. Add the quinoa, reduce heat to low and simmer, uncovered, for 17 to 20 minutes, or until all of the liquid is absorbed. Cover and set aside to steam for 10 minutes.
3. To roast the broccoli: Slice any large broccoli florets in half to make bite-sized pieces. Transfer the broccoli to your prepared baking sheet and toss with 2 tablespoons olive oil, until lightly coated on all sides. Sprinkle with salt and arrange in a single layer. Bake for about 20 minutes, until the broccoli is tender and starting to caramelize on the edges.
4. To make the breadcrumbs: Tear your piece of bread into bite-sized pieces and toss them into a food processor or blender. Process until the bread has broken into small crumbs. In a small pan over medium heat, melt the butter. Add the garlic and cook just until fragrant, stirring often. Add the bread crumbs and cook for 2 to 3 minutes, until slightly browned and crisp. Set aside to cool. (If you cooked your bread crumbs in a cast iron skillet, transfer them to a bowl to prevent them from burning.)
5. Reduce the oven heat to 350 degrees. Add the salt, pepper and red pepper flakes to the pot of quinoa, and stir to combine. Set aside ¾ cup of the cheese for later, then add the rest of the cheese to the pot. Pour in the milk and stir until the cheese and milk are evenly incorporated in the quinoa.
6. Pour the cheesy quinoa into a 9-inch square baking dish and top with the roasted broccoli. Stir until the broccoli is evenly mixed in with the quinoa. Sprinkle the surface of the casserole with the reserved ¾ cup cheese, then sprinkle the breadcrumbs on top.
7. Bake, uncovered, for 25 minutes, until the top is golden. Allow to cool for 10 minutes before serving.

From:  https://cookieandkate.com/better-broccoli-casserole-recipe/

Easy Balsamic Glazed Steak Tips and Mushrooms

YIELD Serves 4 (more like 9?)

INGREDIENTS

For the steak

• 1 1/2 pounds sirloin steak tips, flap meat, or flank steak, cut into 3-inch pieces
• 1/4 cup tamari or soy sauce
• 2 tablespoons vegetable oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon granulated sugar
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the mushrooms

• 2 tablespoons vegetable oil
• 1 pound cremini mushrooms, halved or quartered if large
• 2 tablespoons balsamic vinegar
• 2 tablespoons unsalted butter
• Coarsely chopped fresh parsley leaves, for garnish (optional)

INSTRUCTIONS

1. Marinate the steak: Place the steak in a single layer in a 9x13-inch baking dish or in a resealable gallon plastic bag; set aside. Whisk the remaining ingredients in a small bowl until the sugar is dissolved. Pour over the steak and turn the steak to coat. Cover the baking dish or seal the bag, and refrigerate at least 1 hour or up to 4 hours.
2. Cook the steak and mushrooms: Heat the oil in a large frying pan over medium-high heat until shimmering. While the oil is heating, remove the steak from the marinade and pat dry with paper towels. Add the steak pieces to the pan (it's okay to crowd the pan as long as they're in a single layer) and sear until browned and the thickest piece registers 120°F to 125°F for medium-rare steak, 3 to 4 minutes on each side. (Or cook to 130°F to 135°F for medium steak, and 140°F to 145°F for medium-well steak — add a minute or two for every 10 degrees needed.) Transfer to a serving platter and set aside in a warm place or cover loosely with aluminum foil.
3. Add the mushrooms to the pan and cook, stirring occasionally and adjusting the heat if needed, until tender, about 5 minutes — they will release a lot of liquid. Add the vinegar and simmer 1 minute. Remove from the heat, add the butter, and stir until melted and the sauce in the pan is glossy. Taste and season with salt and pepper as needed. Pour over the steak, top with the parsley if desired, and serve.

RECIPE NOTES

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Marinade: The marinade can be made and stored in an airtight container in the refrigerator for up to 2 days. Rewhisk before using.

From:  https://www.thekitchn.com/recipe-easy-balsamic-glazed-steak-tips-and-mushrooms-249798

Copycat Ding Dong Cupcakes

Servings: 12

INGREDIENTS
CUPCAKE BATTER

• 3/4 Cup All Purpose Flour
• 1/2 Cup Unsweetened Cocoa Powder
• 1/2 Tsp Baking Soda
• 1/2 Tsp Baking Powder
• 1/2 Cup White Sugar
• 1/4 Cup Light Brown Sugar
• 1/2 Cup Unsalted Butter
• 2 Egg(s)
• 1 Tsp Vanilla Extract
• 1/2 Cup Buttermilk

MARSHMALLOW FILLING

• 2 Egg Whites
• 1/2 Cup White Sugar
• 1/8 Tsp Cream of Tartar
• 1/2 Tsp Vanilla Extract

CHOCOLATE GANACHE

• 2/3 Cup Chopped Dark Chocolate
• 1/2 Cup Heavy Cream

VANILLA BUTTERCREAM TOPPING

• 1 Tbsp Unsalted Butter
• 1 Cup Powdered Sugar
• 2 Tsp Milk
• 1/4 Tsp Vanilla Extract

DIRECTIONS
CUPCAKES

1. Preheat oven to 350°F.
2. In a large bowl, sift flour, cocoa powder, baking soda, baking powder then add sugars and mix.
3. In a separate bowl, melt butter and add eggs, vanilla and buttermilk and whisk until smooth.
4. Add wet mixture to dry mixture and fold until combined.
5. Spoon mixture into muffin pan lined with paper.
6. Bake for 18 to 20 minutes.
7. Let cool on wire rack.

MARSHMALLOW FILLING

1. Using a double-boiler, melt egg whites, white sugar and cream of tartar, whisking constantly. Using a candy thermometer, heat mixture to 120F which should be around 5 to 6 minutes.
2. Remove from heat and mix using electric mixer for approximately 7 minutes until the mixture is white and fluffy.
3. Add vanilla and beat for another 30 seconds.

ADD FILLING TO CUPCAKES

1. Cut a small hole on the top of each cupcake (keep cake cores). Using a pastry bag, pipe marshmallow filling into each cupcake - be careful not to overfill. Cut top off of cake cores and press on top of marshmallow filling.

CHOCOLATE GANACHE TOPPING

1. Place 2/3 cup of chopped dark chocolate in a bowl. Heat 1/2 cup heavy cream on low heat (do not boil).
2. Pour warm cream over chocolate and leave for 1 to 2 minutes.
3. Gently whisk the mixture until smooth. Put mixture into the fridge for 20 minutes or so until it thickens. Give ganache a stir and drizzle over the top of each cupcake.

VANILLA BUTTERCREAM TOPPING

1. In a small bowl, add 1 Tbsp of softened butter and stir with a spoon. Add 1/3 cup powdered sugar, 2 tsp milk and 1/4 tsp vanilla extract and stir together. Once smooth, add 1/2 cup powdered sugar and stir. Transfer mixture to piping bag and pipe swirls on top of each cupcake.

From: https://www.hotrodsrecipes.com/ding-dong-cupcakes/