Daily Cupcake Recipe

Recipe for Friday, May 18th, 2012:
85 Calorie Twinkie Cupcake (For One)

Recipe via Undressed Skeleton

Prep time: unknown
Bake time: 10 minutes

Serves: 1 cupcake

Ingredients:

• 1 Tbsp Scrambled Egg
• 1/2 Tbsp light Butter
• 2 Tbsp  Unsweetened Almond Milk
• 1/4 Tsp Vanilla
• 3 1/2 Tbsp Whole Wheat Flour
• 1/4 Tsp Baking Powder
• 2 Packets Truvia
• itty bitty pinch of salt
• 4 Tbsps Fat Free Reddi Whip 

(A conversion table can be found here.)

Directions:

Preheat oven to 350 degrees F. Place cupcake liner in tin.

In a small mixing bowl combine all dry ingredients. Mix together all wet ingredients with butter, slowly mix in dry ingredients.

In a cupcake liner add  batter 3/4 full. Bake for 7-10 Minutes.

Take a spoon and scoop out 1 tbsp of the cupcake center center. Fill the Cupcake with 2 tbsps of whip cream. Top the cupcake with another 2 tablespoons of whip cream

Recipe for Friday, May 4th, 2012:
Vegan Mexican Hot Chocolate Cupcakes

Recipe via Love & Olive Oil

Prep time: unknown
Bake time:25 minutes

Serves:12 cupcakes

Ingredients [Cupcakes]:

• 1 cup coconut milk
• 1 tablespoon ground flaxseeds
• 3/4 cup all-purpose flour
• 2 tablespoons corn flour or very fine cornmeal
• 1/4 cup almond meal
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground cayenne pepper (more or less to taste)
• 1 cup granulated sugar
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

Ingredients [Frosting]:

• 1/2 cup butter or margarine, room temperature
• 3-3 1/2 cups confectioners’ sugar
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1 tablespoon milk or soymilk

(A conversion table can be found here.)

Directions:

Recipe for Friday, April 27th, 2011:
Rolo Cupcakes

Recipe via Live Love Pasta

Prep time: unknown
Bake time: 18 minutes

Serves: 24 cupcakes

Ingredients [Cupcakes]:

• 3/4 cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 1 3/4 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened
• 1 1/3 cups milk
• 2 eggs
• 2 teaspoons vanilla
• 1 bag of Rolos

Ingredients [Caramel Buttercream]:

• 2 1/2 cups light brown sugar
• 1/2 cup butter
• 1 cup heavy whipping cream, (put 2-3 tablespoons aside)
• 1/2 teaspoon baking soda
• 3-4 cups confectioners’ sugar

(A conversion table can be found here.)

Directions:

Preheat oven to 350 degrees F. Line cupcake pans with liners.

In a medium bowl, combine flour, cocoa powder, baking powder, baking soda and salt; set aside. In the work bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar on medium-high speed until light and fluffy, about 4 minutes.

Reduce speed to low, and add vanilla and eggs one at a time, scraping bowl after each addition. On low speed, alternately add flour mixture and milk. Start and end with the flour mixture, continue to mix until smooth.

Pour into prepared pans. Place 1 Rolo in each cup. Bake for 15-18 minutes or until a toothpick comes out clean (bake 10-13 minutes for minis). Let the cupcakes cool for 5-10 minutes then transfer to cooling racks to cool completely

Make frosting: Bring sugar and cream to a rolling boil using a medium sized heavy bottomed saucepan. Boil for one minute. Add baking soda, and boil another minute. Remove from heat. Add the butter but do not stir. Let the mixture cool in the fridge for 1-2 hours. As tempting as it is to stir make sure the mixture is completely cool first. It will look like a thick gummy caramel paste. Pour mixture into a stand mixer fitted with a paddle attachment, beat well. Gradually add powdered sugar alternately with 2-3 tablespoons of heavy cream. Beat for a few minutes until the consistency is creamy.

Pipe frosting onto cupcakes.  Cut the extra Rolos in half and garnish each cupcake with half of a Rolo.

(via fucking-cupcakes)