Healthy Recipes - Cupcake Recipes

METHOD:
Preheat the oven to 375°F. Line standard muffin or cupcake pans with paper liners.

Prepare the cupcakes first: Using an electric mixer, cream the butter and sugar together until light and fluffy. Scrape the bowl and beat in the eggs one at a time, followed by the yolk and the almond extract. Combine the sour cream and the milk in a small bowl. In a separate bowl, sift together the cake flour, baking powder, and salt. With the mixer on low speed, add the milk and flour mixtures to the batter in several alternating additions, beginning and ending with the dry mixture. Blend thoroughly after each addition and scrape the bowl often. Increase the mixer speed to medium and beat for 30 seconds, then reduce the speed to low and blend in the coconut. Divide the batter evenly in the pans to make 24 cupcakes. Bake for 20 minutes, until the tops feel springy when pressed in the center. Cool thoroughly before frosting. Unfrosted cupcakes will keep well wrapped at room temperature for up to three days, or frozen for up to six months.

To prepare the frosting, beat the cream cheese and butter together until smooth, scraping the bowl often. Beat in the powdered sugar and scrape the bowl. Add the sour cream, vanilla, and lemon zest and blend until smooth. Use immediately, or store in the refrigerator for up to two weeks. Bring chilled frosting to room temperature and beat vigorously before using to restore the texture. Store frosted cupcakes in the refrigerator for up to three days. Bring to room temperature before serving. Sprinkle frosted cupcakes with toasted coconut, if desired.

Courtesy of Horizon Organic Dairy
www.horizonorganic.com

NUTRITION FACTS:
Calories: 246; Protein: 2g; Carbohydrates: 18g; Total Fat: 19g; Saturated Fat: 11g; Cholesterol: 76mg; Calcium: 3% DV; Sodium: 224mg

METHOD:
Cupcakes:
Preheat oven to 350°F. Line muffin tins for 18 cupcakes with paper baking cups. Combine and sift together the cake flour, cocoa, baking soda, and sugar. In a bowl, beat eggs until thick. In a separate bowl, combine sour cream with vanilla. With mixer running, add flour mixture and sour cream mixture to beaten eggs. Beat 30 seconds on low speed, scraping frequently. Increase mixer speed to medium and beat 3 minutes more, scraping occasionally. Spoon into paper baking cups, filling each about half-way. Bake for 30 minutes. Cool on wire rack. Ice with chocolate icing once cool.

Quick Chocolate Icing:
Mix cocoa with confectioners' sugar. Blend in butter. When evenly distributed, stir in heated milk only until icing is right consistency to spread. If icing is too thin, add more confectioners' sugar.

Courtesy of Horizon Organic Dairy
www.horizonorganic.com

NUTRITION FACTS:
Calories 226; Carbohydrates 41g; Protein 4g; Fat 5g; Saturated Fat 3g; Cholesterol 51mg; Sodium 66mg; Calcium 5% DV; Iron 7% DV