My spouses mom, has been making cupcakes similar to these for years. She found
the recipe in the Taste of Home Magazine. We, have always enjoyed them, but I
wanted to make some alterations to the recipe, to fit our eating habits a little
better. (Not that any cupcake is really healthy? lol who am I kidding!?) But, we
did try to make them a bit more healthy. :)
1/4 Cup Apple Sauce
1/4 Cup Safflower Oil
3/4 Cup Organic unrefined Sugar
1/4 Cup packed Organic Light Brown Sugar
1/2 Cup Apple Juice
1 tsp Vanilla Extract
2 1/2 cups Unbleached All Purpose Flour
2 tsps ground cinnamon
2 tsp baking powder
1 tsp paking soda
1/2 tsp cloves
1 1/2 cups Shredded Zucchini
In a mixing bowl combine, apple sauce, oil, juice, vanilla, and sugars; beat until well combine. In a seperate bowl combine all the dry ingredients and then slowly add to your mixer. Once, this is all well combine, add in your zucchini and mix together. Fill cupcake liners 3/4 of the way full and bake in a 350 degree preheated oven for 18-20 minutes. Once cooled top with carmel icing.
I usually prepare this about 1 hour after the cupcakes have cooled, so that you can dip them into it, and it won't run all over the place!
1/2 Cup packed Organic Light Brown Sugar
1/4 Cup Butter
1/8 Cup Milk
1/2 tsp Vanilla Extract
about 1 Cup Powder Sugar
In sauce pan over medium, heat combine the brown sugar, butter, and milk. Bring to a light boil, while stirring. Remove from heat, allow to cool for 2-3 minutes and then stir in the vanilla. Then, slowly mix the powder sugar in until it begins to thicken.
Hold your cupcake upside down, and dip into the icing.
Blueberry Oatmeal Muffins
1 1/2 cups all-purpose flour1/2 cup Organic unrefined sugar1/4 cup quick oats1/4 teaspoon salt2 teaspoons baking powder1/3 cup vegetable oil1 egg1/3 cup milk
1 cup fresh blueberries
1/2 cup unrefined sugar
1/4 cup flour
1/4 cup butter cubed
1/2 tsp cinnamon
Preheat oven to 400 degrees, and line muffin tins with cupcake liners. In the bowl of your electric mixer add, flour, sugar, oats, and baking soda. In a seperate bowl add vegetable oil, egg, and milk and mix together. Add to the flour mix, and beat on a slow speed. Once, all combined fold in the blueberries. Fill cups a little over 1/2 way. And top with the topping. Then bake for approx. 20 minutes.
For the topping, in a small dish combine all ingredients and mix together with a fork until it is "crumbly".
Vanilla Cupcakes w/ Cream Cheese Frosting
"Red, White, and Blue"
1/2 cup softened butter
2/3 Cup Organic Cane Sugar
1 tsp Vanilla
The Zest of 1 Lemon
1 1/4 Cups Flour (King Arthur works the best)
1 1/2 tsp Baking Powder
pinch of salt
1/4 Cup Milk
Preheat oven to 350 degree
In a mixing bowl, not attached to your electric mixer combine, flour, baking powder, and salt, whisk together for about 1 minute so its light and fluffy.
Then in the bowl of an electric mixer combine butter and Sugar, beat on medium speed until fluffy. Next add Vanilla and lemon zest, beat together until combine, now add eggs one at a time, being sure to mix well between eggs. Now, take turns adding flour and milk, starting with flour and ending with flour. Mix just until everything is combine, use a spatual to push down the sides as needed. Line a muffin tray with cupcake wrappers, and fill about 2/3 of the way full.
Makes 12 cupcakes - Double recipe if you need more!
Bake for 15-18 minutes, keeping an eye on them to not overcook, or they will become dry.
Cream Cheese Frosting:
8 oz Room temp. Cream Cheese
1/4 Cup room temp. Butter
1/2 tsp Vanilla
2 Cups Powder Sugar
*you can add food coloring at the end if wanted
Beat cream cheese and butter together until light and fluffy, then add remaining ingredients. When adding the Powder sugar, do it 1/2 cup at a time so that it doesn't poof up into your face. Whip until all combine about 1 minute. Push down the sides with a spatula as needed.
*This recipe is the right amount to frost 12 cupcakes, if you have more cupcakes, double the recipe.
**STORE FROSTED CUPCAKES IN AN AIRTIGHT CONTAINER IN THE FRIDGE! CUPCAKES ARE BEST WHEN EATEN THE SAME DAY. BUT, CAN BE STORED IN AIRTIGHT CONTAINERS, AND EATEN FOR SEVERAL DAYS.**
6oz Milk Chocolate Chips
6oz Dark Chocolate Chips
6oz Whipping Cream
1 tsp Butter
1 tsp un-sweetened cocoa powder
1 1/2 cups Powder Sugar
1 tsp Vanilla Extract
Directions: In a double boiler place chocolate chips and whipping cream, and butter. Place over low/medium heat and stir until the mixture is smooth and silky. Pour into a mixer, mixing bowl and whip for 2 minutes on medium speed. Now add powder sugar, cocoa powder, and vanilla; beat on low speed until combined. Add more or less powder sugar depending on the consistancy you want, to use a frosting bag use all powder sugar.
*If you want to just ice the tops of your cupcakes you could stop at the whipping of the melted chocolate mixture, and you would have a chocolate gnache icing.
Butter Cream Cheese Frosting
4 Cups Powder Sugar
2 Sticks Unsalted Butter, room temp.
8 oz of Cream Cheese, room temp.
1 tsp Pure Vanilla Extract
Directions: In a mixer combine room temp. butter, and cream cheese. On medium speed whip together for 2-3 minutes. Slowly add powder sugar, mix on low speed until thick, and smooth. Then mix in vanilla.
*Store in fridge. When ready to use warm to room temp. and re-whip.
Chocolatey-Chocolate Chip Cupcakes -
2 cups all-purpose flour ( I have made these several times, and they always come out the best with King Arthur flour)
2/3 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup butter, softened
1 2/3 cups sugar
1 large egg
2 egg whites
1 tsp pure vanilla extract
1 1/3 cups water
1 cup milk chocolate chips
1 cup semi sweet chips
*preheat oven to 350 degree
Directions: In a standing mixer add eggs, butter, vanilla, and sugar. Beat on medium/low speed for 2-3 minutes. Meanwhile, in a separate mixing bowl combine, flour, salt, baking powder, baking soda, and cocoa; whisk together. Now, take turns adding water, and flour to the butter mixture. Beat on low speed just until combine, you dont want to over beat. Stir in chocolate chips gently. Line muffin tray with cupcake liners and fill 2/3 of the way full, bake for 12-15 minutes. Just until when you press the tops they spring back gently. Remove and cool on racks.
*Makes approx. 24