CHOCOLATE CUPCAKES WITH MERINGUE FROSTING
Provided by Food Network Kitchen
Time 50m
Yield 12 cupcakes or 48 mini cupcakes
Number Of Ingredients 21
Steps:
- Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan or two 24-cup mini muffin pans with paper liners; lightly spray the liners with cooking spray. Soak the prunes in a bowl with 3/4 cup hot water until softened, about 10 minutes. Pour into a blender and puree until smooth.
- Whisk the all-purpose flour, whole-wheat flour, cocoa powder, baking powder, baking soda, salt and cinnamon in a large bowl. In another bowl, whisk the prune puree, brown sugar, eggs, yogurt, vegetable oil and vanilla. Fold the wet ingredients into the dry ingredients until just combined (it's fine if there are a few lumps).
- Divide the batter among the muffin cups, filling each three-quarters of the way. Bake until a toothpick comes out clean, 18 to 20 minutes for standard-size cupcakes, or 12 to 14 minutes for minis. Transfer to a rack and let cool in the pan, 10 minutes, then remove from the pan to cool completely.
- Make the frosting: Whisk the egg whites, granulated sugar, cream of tartar and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the sugar dissolves, 1 to 2 minutes. Remove the bowl from the pan. Transfer the egg white mixture to a stand mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form, 3 to 5 minutes. Sift in the cocoa powder and add the vanilla and orange zest; beat to combine. Spread the frosting on the cupcakes.
Nutrition Facts : Calories 236 calorie, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 32 milligrams, Sodium 124 milligrams, Carbohydrate 32 grams, Fiber 2 grams, Protein 5 grams, Sugar 17 grams
BANANA COCONUT CUPCAKES
A great alternative to banana bread and a great way to get some potassium into the kids (and the husband)!
Provided by Lee Caglioti
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 45m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
- Beat sugar, olive oil, egg, and vanilla extract together in a bowl until light in color and creamy. Add bananas and coconut; stir to combine. Mix flour, baking soda, cinnamon, nutmeg, and salt into banana mixture until smooth. Spoon batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 30 to 40 minutes.
Nutrition Facts : Calories 188.5 calories, Carbohydrate 33.8 g, Cholesterol 11.6 mg, Fat 5.3 g, Fiber 1.7 g, Protein 2.5 g, SaturatedFat 1.9 g, Sodium 169.6 mg, Sugar 17.9 g
CARROT-COCONUT CUPCAKES WITH CREAM CHEESE FROSTING
Categories Cake Food Processor Chocolate Breakfast Brunch Dessert Bake Cream Cheese Coconut Pineapple Pecan Carrot Fall Birthday Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 1 dozen
Number Of Ingredients 19
Steps:
- For cupcakes:
- Preheat oven to 350°F. Line 12-cup muffin tin with muffin papers. Whisk sugar, oil, and eggs in large bowl to blend. Whisk flour, baking soda, cinnamon, salt, and nutmeg in medium bowl to blend. Stir pineapple, carrots, coconut, and pecans in another medium bowl to blend. Stir flour mixture into egg mixture until just blended. Fold in carrot mixture. Spoon batter into prepared muffin cups, dividing equally. Bake cupcakes until tops are golden brown and tester inserted into centers comes out clean, about 20 minutes. Remove cupcakes from pan and cool completely on rack.
- For frosting:
- Melt white chocolate in top of double boiler over barely simmering water until melted and smooth. Remove from over water. Using on/off turns, blend cream cheese, butter, lemon peel, and melted white chocolate in processor until smooth. Add powdered sugar; process until smooth. Spread frosting on cupcakes. (Can be made 1 day ahead. Cover and refrigerate.)
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