zoetekauw recipes

4 months ago with 7 notes, via tryingtofeelinfinite, from tryingtofeelinfinite

Does anyone want a semi-low-calorie cupcake recipe?

About 140 calories (more depending on what you use for frosting! i use a vegan coconut frosting!). Totally delicious chocolate cupcakes. Tonight I’m making the recipe as a sheet cake and then I’m using a cookie cutter to make holiday shapes! I’m bringing them in to one of my finals tomorrow because we’re more like a fun party class then a boring final exam class.

Here it is:

http://www.canyoustayfordinner.com/2010/06/22/the-vegan-cupcake/

Literally delicious. And not as fattening as Betty Crocker! Plus, it’s lactose-free/vegan which suits my dietary needs! Make them right away. Right now. I’m not kidding. Go for it.

The best part is, I don’t feel like a total fatty when I’m done eating them. No butter. No milk. Well, so there is sugar, but that part doesn’t make me feel as guilty as eating loads of butter!

4 months ago with 15 notes

Click the picture for the recipe.

#chocolate #guinness #cupcakes

4 months ago with 71 notes, via qualityrecipes, from qualityrecipes

Vanilla Cupcakes
Yield: 12 cupcakes
Prep Time: 15 minutes | Bake Time: 20 to 24 minutes
1½ cups all-purpose flour 1 cup granulated sugar 1½ teaspoons baking powder ½ teaspoon table salt 8 tablespoons unsalted butter (1 stick), room temperature ½ cup sour cream 1 large egg , room temperature 2 large egg yolks , room temperature 1½ teaspoons vanilla extract
1. Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.
2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
3. Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.
Vanilla Buttercream Frosting
Yield: Enough to frost 12 cupcakes
Prep Time: 10 minutes
1 cup (8 ounces) unsalted butter, at room temperature 2½ cups powdered sugar 1 tablespoon vanilla extract
1. Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
2. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.
You can store any unused buttercream in the refrigerator in an airtight container; let it come to room temperature and then give it a quick whip in the mixer before using.
(Cupcake recipe adapted from Cook’s Illustrated; Frosting recipe is a Brown Eyed Baker original)

Vanilla Cupcakes

Yield: 12 cupcakes

Prep Time: 15 minutes | Bake Time: 20 to 24 minutes

1½ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
½ cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1½ teaspoons vanilla extract

1. Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.

2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.

3. Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.

Vanilla Buttercream Frosting

Yield: Enough to frost 12 cupcakes

Prep Time: 10 minutes

1 cup (8 ounces) unsalted butter, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract

1. Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.

2. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.

You can store any unused buttercream in the refrigerator in an airtight container; let it come to room temperature and then give it a quick whip in the mixer before using.

(Cupcake recipe adapted from Cook’s Illustrated; Frosting recipe is a Brown Eyed Baker original)