Christmas logs...

I used my perfectly chocolate cupcake recipe for the cakes.

What I'd like to share here is my Christmas toppings. For the white frosting I used a cream cheese frosting and for the chocolate, I melted about a half pound of semi-sweet chocolate and then dipped each cupcakes to frost.  I also made the chocolate logs by melting about a pound of semi sweet chocolate and spread it very thin on a cookie sheet. Refrigerated it for about 15 minutes or until it dries up but not to dry or hard to keep it from breaking when curling. Use a metal spatula to roll the chocolate to form either curl or log. Then of course my fondant poinsettia leaves and cherries.

This is easy...enjoy! Happy holidays...

Perfectly Chocolate...

Perfectly Chocolate Cupcakes

(makes 24-27 standard sized cupcakes)

2 cups sugar

1 3/4 cups all purpose flour

3/4 cup unsweetened cocoa (best quality available) or hershey will work out just fine.

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup whole milk

1/2 cup vegetable oil

2 teaspoons vanilla extract (best quality available)

1 cup boiling water

Directions-

Line muffin tin with paper liners. Heat oven to 350*F.

In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.

Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.

Stir in boiling water (the batter will be thin, don’t worry, this is right).

Strictly fill the liners about 1/2 full or less as they tend to puff and may run over the liners.

Bake cupcakes for about 21 minutes.

Cool completely on wire rack before frosting. You can use butter cream or cream cheese frosting. I also used a star tip of 1M for frosting.

Wheat pumpkin muffins

Ingredients:

1 cup wheat flour

1/2 cup all purpose flour

3/4 cup sugar

1 tsp baking powder

1 tsp baking soda

pinch of salt

1 tsp pumpkin pie spice (if not available you can use cinnamon and 1/2 tsp nutmeg)

1 can (15 oz) 100% pure pumpkin

1/2 cup of apple sauce (optional)

2 large eggs (lightly beaten)

1/2 cup canola oil

1/3 cup greek yogurt

Preheat oven to 375 degrees F. If not using paper liners, make sure to spray muffin tins with cooking spray and sprinkle flour on each tin. This will prevent from sticking to the pan. Mix flours, sugar, baking powder, baking soda, pumpkin pie spice and salt in a separate bowl. In a separate bowl whisk together pumpkin, apple sauce, eggs, oil and yogurt. Combine wet and dry ingredients until just blended. Spoon about 1/2 cup of the batter into the greased muffin tins. Bake for 20 min or until toothpick comes out clean. Will yield 18 muffins.

Skinny Red Velvet

This is a weight watcher recipe. 1 cake= 141 calories, 3 pts.

1 1/2 cups cake flour

1/2 cup whole wheat flour

1 cup organic agave nectar

1 tbsp unsweetened cocoa powder (you can use dark or just the regular)

1 tsp sea salt

1 tsp baking powder

1 tsp baking soda

1 tsp apple cider vinegar

1/2 cup unsweetened apple sauce (I used my home made)

1/4 cup light butter (softened)

1 large egg (organic)

2 large egg whites (organic)

1 tsp vanilla extract

1 tsp almond extract

1 1/3 cup light buttermilk (or used an organic whole milk)

1 tbsp red food coloring

Preheat oven to 350. Line cupcake tins with liners. In a large mixing bowl, stir together flours, salt, cocoa and baking powder. In another large bowl beat agave nectar, applesauce and butter. Beat in eggs and extracts. In a separate bowl mix the baking soda and vinegar. Add half of the dry ingredients into the egg mixure, mix well.  Add buttermilk, food color and mix well. Add the remaining dry ingredients and fold in vinegar and baking soda. Pour in prepared cupcake liners about 3/4s full. Bake  20-22 min or until a toothpick inserted comes out clean. Cool then frost with low fat cream cheese frosting. This recipe will yield about 18 cupcakes.

Low fat cream cheese frosting:

8 oz cream cheese

1 cup powdered sugar

1 tsp almond extract.

Beat all ingredients together until smooth and fluffy.

Dark Chocolate Gluten free & Vegan

You wouldn't believe that this is a gluten free and very healthy cup of cakes. I made two batches in order to yield 12.

Makes 6 cupcakes

Ingredients:

3/4 cup rice flour

1/4 cup dark cocoa powder (Duchess or Hershey)

1/2 cup agave nectar (organic)

1/4 tsp sea salt

1/2 tsp baking soda

1/4 tsp baking powder

1/4 cup water 

1/4 cup coconut milk

1/2 tsp vanilla extract or almond extract

1/2 tsp white wine or cider vinegar (vegan)

1/4 cup oil

Pre-heat the oven to 175 degrees celsius/350 fahrenheit.

Sieve the flour, cocoa, salt, baking soda and baking powder into a large bowl. Lightly mix with a spatula to incorporate the ingredients.

Add the water, agave, coconut milk, vanilla extract, oil and vinegar to the dry ingredients, mix using the hand mixer until everything is thoroughly combined. The batter will be slightly thin but not thick.

Line a muffin tray with six liners and fill each about 3/4 full. Put immediately into the oven (ensuring it is at 175 celsius/350 fahrenheit).

Bake for 23 minutes. Insert a skewer into the center, if it comes out clean, they are ready. Allow to cool completely before icing. I let them cool for ten minutes in the tray before transferring them to a cooling rack.  For icing you can use a simple a low fat cream cheese icing with agave nectar instead of powdered sugar and almond extract. Spread on top of each cake and shred some dark chocolate to sprinkle on top...enjoy!

Wheat oat bran

This is a healthy recipe...low fat all wheat, nuts, oats, raisins and apples.

1 cup organic rolled oat

1 cup soy milk

1 cup whole wheat flour

1/2 cup brown sugar

1/2 cup agave nectar (organic)

1/2 cup unsweetened apple sauce (here I used home made)

2 eggs

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

1 cup of raisins

1/2 cup of walnuts or pecans

1 cup of diced apple (peeled and seeded)

Directions: Soak oats and apples in milk for 1 hour.  Combine all ingredients in a large bowl. Line muffin pan with liners and spoon into the muffin pan about a full per hole.  Bake at 350 F for 20-25 minutes. No icing or frosting needed. 

 These fit for morning rush hour commute in the morning for work. Recommendated one per day.

Crema de' Fruta

Make your favorite vanilla cupcakes- fill the liners for about 1/4 full. You do not want to fill the cups you need room for the custard (see first photo), fruits (2nd photo) and the clear gelatin (finish product).

Ingredients:

3/4 cup butter

3 eggs

2 1/2 cups all purpose flour

2 1/2 tsp baking powder

1/2 tsp salt

1 1/4 cups sugar

1 1/2 tsps vanilla

1 1/4 cups milk

In a medium bowl mix together flour, baking powder and salt. 

In another mixing bowl beat butter with an electric mixer on medium high speed for 30 seconds. 

Gradually add sugar, beating on medium speed, add eggs one at a time beating after each addition. Beat in alternately with flour and  milk until combined. Spoon batter about 1/4 full on each muffin liner cup. Bake for 18 minutes at 350 deg F. Will yield 12 cupcakes. Spread the custard, fruits and gelatin. You can top with whipping cream or none. They will still end up tasty and yummy like a regular crema de fruta cake.

Custard:

1/2 cup condensed milk

1/2 cup evaporated milk

3/4 cup all purpose flour

2 egg yolks

Mix all four together until combined and no lumps, then cook on medium heat stirring continously until thicken.

Clear gelatin (you can buy in any grocery store just follow the direction in the package).