My CupCake Recipes - Cupcake Recipe Questions
deliciously illustrated cupcake recipes - Cupcake Recipe Questions
Question: Any healthy cookie/cupcake recipes?
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Answer #1:
Theres a cookie that i always liked called Raspberry Almond Blondies here is the recipe
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9 tablespoons (1 1/8 sticks) unsalted butter, softened, plus more for pan
1 2/3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup sliced almonds, (3 ounces), toasted
1 pint raspberries
Confectioners' sugar, for dusting
make 9 large or 16 small squares.
Directions:
Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
Whisk together flour, baking powder, and salt in a medium bowl, and set aside.
Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; beat until combined. Add flour mixture, and beat on low speed, scraping down sides of bowl, until well incorporated. Mix 3/4 cup almonds into batter.
Pour batter into prepared pan; spread with a rubber spatula. Scatter berries and remaining 1/4 cup nuts over batter in pan. Bake until a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, 55 to 60 minutes. Dust with confectioners’ sugar before cutting into squares.
My cupcake one is called the Pink Meringue Cupcakes with Raspberry Curd
Recipe
Vegetable oil cooking spray, for baking cups
6 large egg whites, room temperature
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
2 cups sugar
Gel-paste food coloring in Tulip Red (sugarcraft.com)
2 cups creme fraiche
1 container (6 ounces) raspberries, halved if large
Raspberry Curd
Directions
Preheat oven to 225 degrees. Line every other cup of 2 nonstick 12-cup muffin tins with baking cups; coat with cooking spray. Whisk egg whites, vinegar, vanilla, and salt with a mixer on medium-high speed until frothy. Add 1 3/4 cups sugar, 1 tablespoon at a time, beating for 1 minute after each addition, making sure the sugar dissolves. Beat until stiff, glossy peaks form. Mix in 6 drops food coloring.
Transfer mixture to a pastry bag fitted with a plain coupler (no tip), and pipe into prepared baking cups, about 2 inches above rims, finishing with a peak in the centers. Bake, rotating halfway through, 3 to 3 hours and 20 minutes. (Cupcakes should be completely dry on the outside but still soft in the middle. A toothpick inserted horizontally at base of top should have moist but cooked crumbs attached.) Transfer cupcakes in baking cups to wire racks; let cool completely.
Beat creme fraiche and remaining cup sugar in a clean mixer bowl on medium-high speed until soft peaks form. Carefully slice off tops of cupcakes using a serrated knife. (Run the knife just above the liner and slowly work your way to the center.) Top each cupcake with 2 tablespoons raspberry curd, a few raspberries, and 2 tablespoons creme fraiche mixture. Replace tops, and serve immediately.
Good luck :D
Answer #2:
Triple chocolate zuchini cupcakes
It has applesauce and zuchini so you get the hidden nutrients and all the delicious chocolate flavor & they are super moist!
Ingredients:
1/2 cup vegetable oil
1/2 cup applesauce
1 3/4 cups granulated sugar
2 large eggs
1 tsp. vanilla extract
2 cups unpeeled zucchini, FINELY grated
1/2 cup water (or liquid from the grated zucchini)
1 1/2 cups all-purpose flour
2 tbs. dry cultured buttermilk blend or non-fat dry milk
1/4 cup unsweetened cocoa
1 tsp. salt
1 tsp. baking soda
1 cup mini chocolate chips
Instructions:
Preheat oven to 350 degrees F
Mix together the oil, applesauce, & sugar. Add the eggs & vanilla and beat well. Add the zucchini and water and mix. Sift together the flour, buttermilk blend, cocoa, salt, and baking soda and add to the wet mixture. Mix thoroughly. Stir in the chocolate chips.
Line 2 cupcake pans with liners. Or grease and flour a 13x9" baking pan. Pour the cake batter into the pan. Bake in preheated 350 degree F (180 C) oven for approximately 20 minutes for cupcakes or 45-55 minutes for the cake (check it by putting a toothpick into the middle of the cake; if it comes out clean, the cake is done).
Cool and frost with chocolate frosting. (see frosting recipe below).
Makes one 9 x 13-inch cake or 24 cupcakes.
Chocolate Frosting
Ingredients:
1/2 cup (1 stick) unsalted butter or margarine
4 tbs. unsweetened cocoa
6 tbs. buttermilk
1 tsp. vanilla extract
2 cups confectioners' sugar
Instructions:
In a small saucepan, heat the 1/2 cup butter or margarine, the 4 tbsp. cocoa, and the 6 tbsp. buttermilk. Remove from heat, pour into bowl, add the 1 tsp. vanilla and 2 cups confectioners sugar. Beat on medium speed with an electric mixer until smooth. If mixture is too stiff, add a little more buttermilk, 1 tablespoon at a time. Frost cake when cooled completely.
Super delicous!
Answer #3:
here are some good recipes, hope they serve
Oat Bran Muffins: Preheat oven to 400 degrees F (205 degrees C) and place rack in the center of the oven. Line a 12 cup muffin pan with paper liners or else spray with a nonstick vegetable spray.
In a large bowl, stir together the flour, oat bran, sugar, baking powder, baking soda, salt, ground cinnamon, and orange zest.
In another bowl whisk together the lightly beaten egg, molasses (or honey), vanilla extract, oil, and milk.
Add the wet ingredients to the dry ingredients, and stir just until moistened. Gently stir in the raisins. (The batter will be quite thin.)
Pour or ladle the batter to fill the muffin cups, and bake about 16 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and place on a wire rack to cool slightly before serving.
Makes about 12 standard-sized muffins.
Source:
Daley, Regan. In the Sweet Kitchen. Random House Canada: 2000.
Lindsay, Anne. Lighthearted Everyday Cooking. MacMillan of Canada. Toronto: 1991.
Stern, Bonnie. More Heart Smart Cooking with Bonnie Stern. Random House of Canada. Toronto: 1997.
Oat Bran Muffins:
1 cup (130 grams) whole wheat flour
1 cup (150 grams) oat bran
1/3 cup (75 grams) light brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 teaspoon grated orange zest (outer skin of orange)
1 large egg, lightly beaten
1/4 cup (60 ml) unsulphured molasses or mild flavored honey
1 teaspoon pure vanilla extract
2 tablespoons canola oil
1 1/4 cup (300 ml) milk
1/2 cup (70 grams) raisins or currants
Read more: Click Here
Chocolate Wafers: In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and margarine until well blended. Add the sugars and vanilla extract and beat on high speed for about one minute. Scrape down the sides of the bowl. Beat in the egg white. Add the flour mixture and beat just until incorporated.
Place the dough on your work surface and, using your hands, form the dough into a log shape that is about 9 inches (23 cm) long. Carefully wrap the dough in aluminum foil, parchment paper or wax paper and fold or twist the ends. Try not to flatten the log. Refrigerate for at least one hour or overnight.
Preheat the oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Line two baking sheets with parchment paper.
Using a sharp knife, slice into 1/4 inch thick wafers. Place on the baking sheet spacing about 1 inch (2.5 cm) apart. Bake for approximately 10-12 minutes or until the the cookies puff and the tops of the cookies have crackles (ripples). Remove from oven and let cookies cool on baking sheet for about 5 minutes before removing to a wire rack to cool completely. Can be stored in an airtight container, at room temperature, for about 10 days.
Makes about 36 cookies.
Adapted from:
Medrich, Alice. Cookies and Brownies. Warner Books, Inc.. New York: 1999.
Chocolate Wafers:
1 cup (130 grams) all purpose flour
1/2 cup (50 grams) unsweetened cocoa powder (preferably Dutch-processed)
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons (45 grams) unsalted butter, room temperature
3 tablespoons (45 grams) margarine (or Smart Balance)
2/3 cup (140 grams) packed light brown sugar
1/2 cup (100 grams) white granulated sugar
1 teaspoon pure vanilla extract
1 large (30 grams) egg white
Read more: Click Here
Answer #4:
Healthy Blueberry Muffins
There is nothing like Healthy Blueberry Muffins if you are after healthy breakfast ideas. This recipe features reduced oil. The basic muffin recipe is very forgiving: you can use white sugar, frozen blueberries or other berries and you can substitute yogurt for the buttermilk.
You can prepare this healthy muffin recipe the night before - mix the dry and wet ingredients SEPARATELY. In the morning simply mix them together and add the fruit and bake.
# Easy
# Preparation time: 5 minutes
# Cooking time: about 20 minutes
# Makes 12 muffins
Ingredients:
# 2 cups cake flour
# 2 teaspoons baking powder
# ¾ cup light brown sugar
# 1¼ cups fresh blueberries
# 1 egg
# 1 cup buttermilk
# 1/3 (third) cup vegetable oil
# 1 tablespoon orange zest
Method:
1. Preheat the oven to 350° F / 180° C.
2. Line a 12 hole muffin tray with muffin papers. Spray with cooking spray.
3. Mix together the flour, baking powder and sugar.
4. Add the egg, buttermilk, vegetable oil and orange rind. Mix lightly with a fork or whisk. DON'T OVERBEAT or else your muffins will land up being heavy. Get the lumps out and make sure the mixture is just mixed - that's the secret. This mixture is fairly thick - a reasonably stiff dropping consistency (ie not a thin batter).
5. Lightly fold the blueberries into the batter.
6. Fill the muffin cases ¾ way up.
7. Bake for about 15 - 20 minutes until the muffins are well risen and a skewer inserted into the middle comes out just clean.
8. Cool on a wire rack.
Answer #5:
0k.. so you could do an easy plain cake:
you will need:
4 eggs
3/4 cup sugar
1 cup butter
3 cups self-rising flour
mix everything together, and bake it in the oven for about 20 minutes.now when it's ready just put some fruit fresh cream on the top of the cake.then put some of your favourite fruits on the fresh cream
.Mmmm.. Enjoy eating it!
♦ Hoped I helped! ♦
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