Tag Archives: cupcakes

Double Chocolate Muffins

28 May

This is another one for my father-in-law, who loves chocolate. But really also for me. Also, I made some changes to the recipe that make it super healthy. Or as healthy as can reasonably be expected. This were super-moist and very chocolatey. Each is about 105 calories!


  • 1 3/4 c oats
  • 2/3 c cocoa powder
  • 1/2 c unsweetened apple sauce
  • 1 tsp vanilla extract
  • 1/2 c plain greek yogurt (fat-free)
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 c hot water
  • 1/3 c sugar
  • 1/3 c sucralose sugar blend sweetener
  • 1/2 – 3/4 c chocolate chips


  • Preheat to 350. In a food processor, blend all ingredient but choco chips. Blend until oats and everything are very smooth.
  • Place mixture in a bowl and stir in choco chips. Scoop mixture into silicone muffin cups or greased muffin tins. Bake for ~15 min. Deeeeeelicious.

Chocolate Cupcakes with Peanut Butter Buttercream

18 May

A little pre-birthday evening of eating with Rafe and Danielle… Made tasty Vietnamese spring rolls with crispy tofu and savory peanut sauce.

I recognize that cupcakes really don’t belong in this dinner theme, but since I love them so very much, I decided to continue the peanut vein.

These were very easy and very tasty, and I would make the buttercream again (especially as I literally finished off every little scraping of the leftover frosting).

This is a half recipe– for 6 cupcakes!

Cupcake Ingredients

  • 3/4 c flour (I used half whole wheat flour and regular flour)
  • 1/3 c sugar
  • 3 heaping tbsp cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2.5 tbsp vegetable oil
  • 1/2 tsp vanilla
  • 1/2 tsp pomegranate vinegar (or white vinegar)
  • 1/2 c water

Cupcake Method

  • Preheat to 350, [if you’re me] get your silicone muffin cups ready (or paper liners!).
  • Whisk together flours, sugar, cocoa, baking soda, and salt. Stir in oil, vanilla, pom vinegar, and water and mix until there are no lumps. Pour into liners (fill ~3/4 the way) and bake for ~30 min. Allow to cool before frosting.

Peanut Butter Buttercream Ingredients

  • 1.5 tbsp unsalted butter
  • 3 tbsp creamy peanut butter
  • 1/2 c powdered sugar
  • 2 tbsp almond milk

Peanut Butter Buttercream Method

  • With an electric beater, beat butter and peanut butter together. Slowly add powdered sugar, adding almond milk to thin out the frosting a bit if you need to.
  • If you have any buttercream left over after you frost the cupcakes, please invite me over!

Lime Poppy Muffins/Cupcakes

13 May

Mmmm, so what do you do when you intend to make lemon poppy muffins, but realize all too late that you don’t have any lemons? Make LIME poppy muffins! And the major realization of the day is that lime poppy muffins areway better anyway.

I used the silicone muffin cups that I just got as an early birthday present (so useful!!). I was psyched to see how they fared, and they were amazing. SO non-stick, the muffins just dropped right out of them.

You could definitely add a little coconut flake in here if you want more of the lime-coconut flavor.

Also, I am not really sure what about it makes them muffins versus cupcakes. They have an amazing, moist consistency, so are they cupcakes? But they don’t need frosting, so are they muffins?

This recipe will make a half-recipe, so budget for ~7 muffins.


  • 1 c flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch salt
  • 3-4 tbsp splenda blend sugar
  • 1 egg
  • 2 tbsp melted butter
  • zest of 2 limes
  • 1/3 c lime juice
  • 1/4 c coconut milk (SoDelicious or similar, not canned)
  •  1 1/4 tsp poppy seeds


  • Preheat to 375. Line muffin tin with paper liners or use the silicone ones (like I did!)
  • In a large bowl, whisk together dry ingredients
  • In a medium bowl, whisk together egg, melted butter, lime zest, lime juice, coconut milk and poppy seeds
  • Add wet ingredients to the flour mixture and whisk until just combined and no streaks of flour remain
  • Divide evenly into prepared muffin cups and bake at 375F for 15 min and try not to eat them all in one sitting

Coconut Muffins

25 Feb


Unfortunately this is pretty much a work weekend. Was working on my drilling homework until 9 last night, and then have been watching lectures since 8 this morning. Yuck. But before I stuck myself back into the lectures on this lovely Saturday, I threw together an adaptation of this recipe for Coconut Muffins. Hoping to get a run in once these lectures are done, as it’s just about the perfect temperature outside!


  • 3/4 c flour
  • 1/2 c whole wheat flour
  • 1 1/2 tsp baking powder
  • dash salt
  • 1 c fat free Greek yogurt
  • 2 tbsp+ 2 tsp splenda sugar blend
  • 1 egg
  • 3 tbsp canola
  • 1 tsp vanilla
  • 1/3 to 1/2 c coconut milk
  • 1/2 c coconut flake


  • Preheat to 375. Line with cupcake papers or parchment paper
  • Whisk flours, baking powder, salt in a bowl.
  • Whisk together yogurt, sugar, egg, oil, vanilla, and coconut milk. Mix dry ingredients into wet until just combined, stir in 1/3 c of coconut flake.
  • Spoon into muffin tin (mine made ~12), and top with remaining coconut.
  • Bake for ~20 min or until slightly crispy on top. Yum.

Carrot Cake Cupcakes

22 Feb

This recipe totally brings out the carrot cake lover in us all. And with a higher ratio of frosting to cake than in a normal cake, it is so much tastier. These cupcakes were brilliant when still warm.  Adapted from Martha’s recipe here.

My best practice for cupcake eating is to eat the top first (the part with the frosting), and then with the remaining frosting, re-frost the bottom, so you can enjoy that first-bite glory all over again.

I thoroughly enjoy nutmeg and all-spice, and I like the exotic flavor cardamom gives things, but spice to your own tastes.

Cupcakes Ingredients

  • 1 1/2 c. flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3/4 tsp. salt
  • 1/4 tsp. cinnamon
  • 1/4 tsp. cloves
  • 1/4 tsp. all spice
  • 1/2 tsp. nutmeg
  • dash cardamom
  • 3/4 c. unsalted butter, melted
  • 1 c. light brown sugar
  • 1 egg
  • 2 tbsp. plain low-fat yogurt
  • 1/4 tsp. vanilla
  • 5 peeled and grated carrots
  • Cupcakes Method

    1. Preheat oven to 375 degrees.
    2. In a large bowl mix flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg; set aside.
    3. In another large bowl, whisk together melted butter, brown sugar, egg, yogurt, and vanilla. Stir in carrots. Gradually add dry ingredients to butter mixture mixing until well combined.
    4. Pour into cupcake tin (into papers!). Bake 20 to 25 min.

    Frosting Ingredients

  • 5 oz. light cream cheese
  • 1/3 stick unsalted butter (room temp)
  • 1 cup powdered sugar
  • 1 tsp. vanilla
  • Frosting Method

    1. Using an electric beater, beat cream cheese, butter, and confectioners’ sugar .
    2. Beat in vanilla.

    Enjoy deliciousness.

    Red (as a Beet) Velvet Cupcakes

    15 Feb

    I have always been a huge proponent of beets. Warm beets make any salad even better. And I’ll even eat them cold. I love the richness and sanguineness of the color, and the thick and juiciniess, just like steak. But I had never considered beets in a cupcake until now.

    So the back story to this, is that every Sunday, I whip up some manner of cupcakes to provide to my very willing colleagues on Monday morning. At first I think I did this as a way to make new friends at work (I just started working here in late Sept 09). Now, I think my colleagues have grown to expect them. Last week, a women’s network event brought Crave Cupcakes into the office. The Red Velvet cupcake was amazing! I wanted to make these, but was incredibly put off by the amoung of food coloring (something I disagree on principal with) required.

    Is there a way to make Red Velvet cupcakes without the artificiality?? YES! What follows is a recipe that I cobbled together from several I read through.

    Beet Red Velvet Cupcakes


    • 2 large beets
    • 1/2 c. unsalted butter
    • 3/4 c. white sugar
    • 1/5 c. light brown sugar
    • 2 eggs
    • 1/4 c. milk
    • 3/4 c. flour
    • 1/2 c. cocoa powder
    • 1 tsp. baking powder
    • 1/2 tsp. salt


    1. Pre-heat oven to 425. Wash beets and chop into large pieces, put into baking pan (liquid will form!) and cover with foil. Roast for ~40 min, or until a fork easily slides into the beets. Take out and let cool slightly. Rub off the skins with your hands (red hand alert!) and coarsely chop. Put pieces into blender and puree until somewhat smooth– or at least no more big chunks remain.
    2. Reduce oven heat to 350. Melt butter in the microwave. In a large bowl, beat together beet puree, melted butter, sugars, and eggs with an electric mixer.
    3. In a medium bowl, sift together flour, cocoa, baking powder, and salt.
    4. Slowly add the dry ingredients to the wet bowl. The mixture should be dark red and beautiful (oh, and tasty too).
    5. Spoon batter into cupcake cups (3/4 full or slightly more generous). Bake for ~20 min or until a toothpick comes out clean.

    Vanilla Roux Icing


    • 1/2 c. milk
    • 2 tbsp. flour
    • 1/8 tsp. salt
    • 1/2 c. butter
    • 1/2 c. sugar
    • 1 tsp. vanilla


    1. In a small saucepan, whisk milk, flour, and salt until think and custardy consistency. Cool somewhat.
    2. In a small bowl, cream together butter, sugar, and vanilla. Add in milk mixture. Beat until creamy and smooth.

    Makes ~12 most excellent cupcakes.

    They are moist, delicious, and have a cakey-ness to them that everyone seems to love today. The cupcakes were a big hit, and no one could guess the “surprise ingredient” I used… I actually kept an extra at home, so that I can treat myself at the end of the day.