Daily Cupcake Recipe

Recipe for Wednesday, July 13th, 2011:
Lite Red Velvet Cupcakes with Cream Cheese Frosting

Recipe via Hungry Girl

Prep time: unknown
Bake time: 15-20 minutes

Serves: 12 cupcakes

Ingredients [Red Velvet Cupcakes]:

• 1 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Devil’s Food**
• 1 cup Pillsbury Moist Supreme Reduced Sugar Cake Mix, Classic Yellow**
• Two 25-calorie diet hot cocoa mix packets
• 1/2 cup fat-free liquid egg substitute (like Egg Beaters)
• 1/4 cup mini semi-sweet chocolate chips, divided
• 1/2 oz. red food coloring
• 1 tsp. Splenda No Calorie Sweetener (granulated)
• 1/8 tsp. salt

Ingredients [Cream Cheese Frosting]:

• 6 tbsp. Jet-Puffed Marshmallow Creme
• 6 tbsp. Cool Whip Free, thawed
• 1/4 cup fat-free cream cheese, softened
• 1 tbsp. Splenda No Calorie Sweetener (granulated)

(A conversion table can be found here.)

Directions:

Place half of your chocolate chips (2 tbsp.) and the contents of both cocoa packets in a tall glass. Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved. Place glass in the freezer until mixture is cold (about 30 minutes).

Preheat oven to 350 degrees F. Line a 12-cup muffin pan with baking cups, and spray lightly with nonstick spray (or simply spray the pan with nonstick spray).

Once the cocoa in the freezer has chilled, give it a stir, and pour it into a large mixing bowl. Add the cake mixes, egg substitute, remaining chocolate chips, red food coloring, 1 tsp. Splenda, and salt. Using a whisk or fork, mix batter for about 2 minutes (until smooth and blended).

Evenly spoon batter into the pan. Place pan in the oven, and bake for 15 - 20 minutes. Cupcakes will look shiny when done.

Make frosting: In a bowl, mix together marshmallow creme, cream cheese, and 1 tbsp. Splenda until smooth. Fold in Cool Whip. Place bowl in the fridge to chill until cupcakes are ready to be frosted.

Once cupcakes have cooled completely, evenly spread the frosting over them.

Recipe for Monday, May 9th, 2011:
Red Velvet/Cheesecake Marbled Cupcakes with Cream Cheese Frosting

Recipe via Restless Chipotle

Prep time: unknown
Bake time: 20-25 minutes

Serves: 12 cupcakes

Ingredients [Orange Cheesecake]:

• 1 four oz package of cream cheese (not low fat)
• 2 tablespoons of  freshly grated orange peel
• 1/2 cup sugar
• 1 egg
• 1/2 tsp vanilla

Ingredients [Red Velvet Cupcakes]:

• 1/4 cup unsalted butter
• 1 cup sugar
• 1 egg
• 3 tablespoons Hershey’s Special Dark Cocoa
• 4 tablespoons food grade red food color
• 1 tsp vanilla
• 1/2 cup whole milk buttermilk (do not get skim or low fat)
• 1 cup plus 2 tablespoons all purpose flour
• 1/2 teaspoon of baking soda
• 1 1/2 teaspoons white  vinegar

Ingredients [Cream Cheese Cupcakes]:

• 4 cups confectioners sugar
• 1/3 cup  unsalted butter
• 8 oz cream cheese
• Pinch of salt

(A conversion table can be found here.)

Directions:

Preheat the oven to 325 degrees F and put muffin papers or silicone cups in 12 muffin cups.

Make cheesecake batter: Beat together cheesecake ingredients until creamy and well blended. Do not whip because you don’t want to incorporate air.

Make red velvet batter: Cream the butter and sugar until fluffy. Add the egg and vanilla and beat well. Use a rubber scraper to pull any remaining butter mixture off the sides and bottom of the mixing bowl. Mix again until well blended. In a separate bowl mix the food color and the cocoa until it makes a paste. Add the cocoa mixture to the butter mixture and mix until it is evenly blended. Spoon through to check for streaks. Add 1/4 cup of the buttermilk and beat on low speed until blended. Add half of the flour and blend. Add the remaining buttermilk, blend and then add the remaining flour. Stir in the baking soda and vinegar until blended.

Fill muffin cups about 3/4 the way with the red velvet batter. Add a tablespoon or so of cheesecake batter to the top. Bake for 20-25 minutes, or until cupcakes are firm to the touch. Don’t overbake. Cool completely.

Make frosting: Mix butter, salt, and confectioners sugar until crumbly. Add the cream cheese and beat until creamy, add a little cream if you need to to get the right consistency.

Swirl a good layer atop the cooled cupcakes. Sprinkle with cocoa, edible glitter, or orange zest.