@cortesgenerais: @Rafael Cabral Jurava que era a voz da @Boiadeira 🤣😅 #rafaelcabral #rafaelcabralcy

Nobru Apelão Cortes

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Region: BR

Monday 25 May 2026 02:17:40 GMT

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Comments

Julia ★ :

eu tbm jurava que era a Ana Castela

2026-05-31 01:24:07

326

gaby :

eu pensava que Ana castela cantava kkk

2026-06-04 03:34:35

5

user2084044230 :

nada a haver

2026-05-31 20:11:34

39

Maria Luiza Freitas :

E quem ent?

2026-06-04 14:20:22

1

Andressa Gonçalves :

eu tbm pensei qndo ouvi pela primeira vez

2026-06-04 12:29:35

1

fre my :

pensei que era a Ana Castela

2026-06-03 22:11:42

8

clara💘 :

juro

2026-06-03 22:21:26

2

rayla.batista.29 :

nada haver

2026-06-03 22:40:02

3

PatriciaRafa🩷🔐 :

Eu jurava que era😂

2026-06-04 01:21:30

1

Luh2324 :

também achava que era ela

2026-06-04 03:44:11

1

@Nathalia_Santos :

eu também achava

2026-06-02 19:02:00

4

karlos ⚡ :

só fui comparar agora

2026-06-03 16:34:47

2

Dany Silva :

eu também achava que erra ana castela

2026-05-31 19:20:18

7

Ana Julia :

mano eu também achava

2026-06-04 02:32:01

0

Elayne crisstina :

a Ana é maravilhosa não grita

2026-06-03 21:51:09

1

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Anko threatened to act like a normal sane housewife if I didn't bake her Pineapple Upside down cake. 🍍🥺👨🏼‍🍳 #ankouguisu #bakingforanko #pineappleupsidedowncake #househusband #animetok Ingredients for Topping • ¼ cup unsalted butter, melted • ½ cup brown sugar, light or dark • 10 pineapple slices, patted dry (a 20oz can is enough) • maraschino cherries Ingredients for Vanilla Cake • 6 tablespoons of unsalted butter, room temperature • ¾ cup granulated sugar • 2 large egg whites, room temperature • 1 teaspoon vanilla extract • 1 ½ cups all-purpose flour • 1 teaspoons baking powder • ¼ of baking soda • ¼ teaspoon salt • ½ cup whole milk, room temperature preferred • ¼ cup of pineapple juice from the can Instructions: • Preheat oven to 350°F. • Prepare topping first: Pour 1/4 cup melted butter into an ungreased 9×2 inch pie dish or round cake pan. • Sprinkle brown sugar evenly over butter. Blot any excess liquid off the fruit with a clean towel or paper towel. • Arrange about 6-7 blotted pineapple slices and all the cherries on top of the brown sugar. • Make the cake batter: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.Preheat oven to 350°F. • Prepare topping first: Pour 1/4 cup melted butter into an ungreased 9×2 inch pie dish or round cake pan. • Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed until creamed together. • On high speed, beat in the egg whites until combined, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. Pour the dry ingredients into the wet ingredients. Turn the mixer onto low speed and as the mixer runs, slowly pour in the pineapple juice and milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. • Remove topping from the refrigerator. Pour and spread cake batter evenly over toppin • Bake for 43-48 minutes, tenting foil on top of the cake halfway through bake time to prevent the top from over-browning. Let cool for 20 minutes.

Anko threatened to act like a normal sane housewife if I didn't bake her Pineapple Upside down cake. 🍍🥺👨🏼‍🍳 #ankouguisu #bakingforanko #pineappleupsidedowncake #househusband #animetok Ingredients for Topping • ¼ cup unsalted butter, melted • ½ cup brown sugar, light or dark • 10 pineapple slices, patted dry (a 20oz can is enough) • maraschino cherries Ingredients for Vanilla Cake • 6 tablespoons of unsalted butter, room temperature • ¾ cup granulated sugar • 2 large egg whites, room temperature • 1 teaspoon vanilla extract • 1 ½ cups all-purpose flour • 1 teaspoons baking powder • ¼ of baking soda • ¼ teaspoon salt • ½ cup whole milk, room temperature preferred • ¼ cup of pineapple juice from the can Instructions: • Preheat oven to 350°F. • Prepare topping first: Pour 1/4 cup melted butter into an ungreased 9×2 inch pie dish or round cake pan. • Sprinkle brown sugar evenly over butter. Blot any excess liquid off the fruit with a clean towel or paper towel. • Arrange about 6-7 blotted pineapple slices and all the cherries on top of the brown sugar. • Make the cake batter: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.Preheat oven to 350°F. • Prepare topping first: Pour 1/4 cup melted butter into an ungreased 9×2 inch pie dish or round cake pan. • Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed until creamed together. • On high speed, beat in the egg whites until combined, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. Pour the dry ingredients into the wet ingredients. Turn the mixer onto low speed and as the mixer runs, slowly pour in the pineapple juice and milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. • Remove topping from the refrigerator. Pour and spread cake batter evenly over toppin • Bake for 43-48 minutes, tenting foil on top of the cake halfway through bake time to prevent the top from over-browning. Let cool for 20 minutes.

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