Dark Chocolate

Dark chocolate cup keyks - for Hailey- topped with butter cream icing and dark chocolate coated pomegranate seed.

Prep time 30 min. 

Ingredients:

1 1/2 cups all purpose flour

1/2 cup granulated sugar

1/2 cup agave

3/4 cup unsweetened hershey dark cocoa powder

1 tsp baking soda

1/2 tsp salt

1/3 cup canola oil or veggie oil

1 tbs cider vinegar

1 tsp almond extract

1 cup warm whole milk. 

In a bowl stir (beat) together flour, sugar, cocoa powder, baking soda and salt. In a 1 cup measuring cup combine oil, vinegar and almond extract. Set aside. Pre-heat oven to 350 deg F.  Beat in medium speed oil mixture into flour mixture. Stir in milk. Beat until no large lumps remain in batter. Spoon batter into muffin cups filling each about 3/4s full. Use back of the spoon to smooth out batter in cups. Consistency will be a little thin but. Bake 18 minutes will yield 2 dozens. 

Frost with butter cream icing
I kid you not- the longer these stay in the fridge the better, moist and yummy they become. Will last for 2 weeks.

Super moist chocolat'

I made these for my bff at work's b-day. These cupkeyks are chewy and moist.

1 1/2 cups all purpose flour

1 cup sugar

  3/4 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp salt

1/3 cup canola oil or veggie oil

1 tbs cider vinegar

1 tsp vanilla

1 cup warm milk (whole or low fat) I used low fat milk in this recipe.

In a bowl stir (beat) together flour, sugar, cocoa powder, baking soda and salt. In a 1 cup measuring cup combine oil, vinegar and vanilla. Set aside. Pre-heat oven to 350 deg F. Stir (not beat) oil mixture into flour mixture. Stir in milk. Beat with an electric mixer on medium speed until no large lumps remain in batter. Spoon batter into muffin cups filling each about 3/4s full. Use back of the spoon to smooth out batter in cups. Consistency will be a little thicker but not dry. Bake 18 minutes will yield 1 dozen.

I used butter cream frosting (see recipe for my cinnamon roll ) dubbed with very small amount of pink food coloring, topped with a dark chocolate coated cherry.

Berry sponge cupcakes

Happy 4th of July - thought I had to make these low fat colorful berry cup keyks.  This cupcake is also good for people with diabetis.

1 1/2 cups egg whites (10 eggs)

1 cup sifted cake flour

1/2 cup sugar

1 1/2 tsps cream of tartar

1 tsp vanilla

1/2 tsp almond extract

1/2 tsp salt

3/4 cup stevia sugar if stevia is not available (use 1/2 cup of regular sugar)

Mix all dry ingredients in separate bowl (I just dump all these in my sifter cup)

1 cup assorted fresh berries (I used strawberries, raspberries, black and blue berries)

Add cream of tartar, vanilla, almond extract, and salt to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the sugar, about 2 tsp at a time and continue beating.

Sift 1/4 of the cake flour mixture over beaten egg whites, fold gently not beat. Repeat folding in the remaining flour mixture.

Spoon half (not 3/4) of the batter into the liner muffin tins.  Sprinkle the berries. Bake for 18 minutes.

For frosting: You can use a low fat cream cheese frosting.  Just follow a regular cream cheese frosting but do not use butter. Use low fat milk and about 2 cups of powdered sugar.