Daily Cupcake Recipe

Recipe for Tuesday, July 3rd, 2012:
Fireworks Push-it-Up Cakes

Recipe via Betty Crocker

Prep time: 10 minutes
Bake time:15 minutes

Serves:18

Ingredients:

• 1 box Betty Crocker white cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 egg whites
• red food coloring
• blue food coloring
• 18 plastic push-up pop containers
• 2 containers Betty Crocker white frosting
• 2 envelopes popping rock candy

(A conversion table can be found here.)

Directions:

Heat oven to 350°F. Spray 36 mini muffin cups with cooking spray.

In medium bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed until moistened; beat 2 minutes on high speed until well blended. Divide batter into 2 bowls. Tint 1 bowl of batter with a few drops red food color; tint other bowl with blue food color.

Fill 18 muffin cups 2/3 full with red batter. Bake about 15 minutes or until toothpick inserted in center comes out clean. Remove from oven. Repeat with blue batter to make an additional 18 mini cupcakes. Cool completely.

To assemble push-up cakes, drop 1 mini cupcake into each push-up pop container. Add generous teaspoon frosting to top of each cupcake. Top each with second mini cupcake; add dollops of frosting to tops of each. Sprinkle each of popping rock candy. Serve.

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: