omnomnom | Entries tagged with cupcakes

Honey Almost-Good-For-You Cupcakes

These are delicious cupcakes that contain no eggs (so you can eat the batter!) and are almost good for you because they use canola oil, skim milk, and half whole wheat pastry flour. Feel free to play around with the recipe. Note that the almond extract gives them a really nice aroma, and the honey makes the edges a little bit caramalized-firm almost. Hard to describe. Delish!

They are based on "Simple Vanilla and Agave Nectar Cupcakes" from Vegan Cupcakes Take Over the World...but these are clearly not vegan. However, soy and agave can be used instead of milk and honey if you want to make these vegan. I just didn't have the other ingredients on hand.
( Recipe )

highlyeccentric

So today I had an attack of the intricate-baking-adventures, and in the process I think I invented a minor deity. Seriously, these cupcakes are unbelievable.

Somewhere in the dim dark origins of this recipe is a Chocolate Fudge Cake recipe from In the Kitchen.

( Accessibility, dietary and equipment notes )

( On to the cupcakes! )

Pictures over on my DW if anyone wants to see the finished product. :)

katieastrophe

Ingredients for 24 cupcakes:
0.75 cup white sugar
1 large egg
1.5 cups self-raising flour
0.3 cups unsalted butter
3 large bananas
24 pieces of butter fudge

Preheat oven to 175 C/Gas 4.

1. Whisk egg and sugar until light and fluffy.
2. Whisk in melted (cooled) butter.
3. Sift in flour, whisk again.
4. Add egg slowly, continue whisking.
5. Beat in mashed bananas.
6. Spoon evenly into cupcake cases.

Once the cupcake mix is in the cases, cut 12 of the pieces of fudge in half and push each half piece into the tops of the cupcakes. Bake for 16-20 mins, or until golden and springy to the touch. (Obvious statement about skewering them and making sure the inside is cooked here.)

Once they’re baked, allow them to cool and then melt more fudge using a bain-marie and spoon the melted fudge into the hole left by the fudge pieces during baking.

Finally: nom.

Current Mood: hungry
Current Location: London, England

zarhooie

Hey guys!

I'm noticing a lot of recipes which are gluten-free springing up lately. I don't know about you, but I know a lot of people whohave celiac or a gluten sensitivity and baking/cooking for them can be hard sometimes.

To this end, I challenge any member of this wonderful community to post a gluten-free recipe. You may want to learn more about a gluten-free diet. Either check out Wikipedia or hit up Google for some interesting results.

For me? Well, I'm going to try these gluten-free upside down peach cupcakes, *especially* because they're cheating with boxed cake mix! With a nice, thick champagne buttercream frosting on top, they're going to be yummmmmm. After a long day working cattle, I think those will hit the spot tomorrow!

( Recipes under the cut )

Bon appetit!

-Kat

em_brett

So, I went on a bit of a cooking binge this weekend. The result: acorn squash soup and Mexican hot chocolate cupcakes.

The soup is really easy -- a bit time consuming, but most of it is "wait for the vegetables to roast" or "simmer the vegetables," so if you've got a good book or something with which to multitask, it's good for that. Also it tastes like autumn in a bowl. My recipe ended up making about 8 main-course servings, but you could scale it up or down as desired. I'm pretty sure other winter squash or root vegetables would fit in wonderfully with these, if you've got them on hand.

( Recipe behind the cut: Acorn squash soup )

The cupcakes are also easy, plus less time consuming. They're basically chocolate cupcakes with cayenne pepper and cinnamon added. I adapted the recipe (which makes 12) from Vegan Cupcakes Take Over the World. If you like cupcakes at all, I cannot recommend that cookbook enough. If you're not vegan (and I'm not), don't be turned off by its dairy- and egg-free nature: they're better recipes than most of the traditional ones I've tried.

( Recipe behind the cut: Mexican hot chocolate cupcakes )

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OmNomNom!

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Entries tagged with cupcakes

Honey Cupcakes

Jaffa Fudge Cupcakes

Banoffee muffins

Gluten-Free Challenge

Acorn squash soup; Mexican hot chocolate cupcakes

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