Guilt Free Chocolate Cupcakes with Chocolate Avocado Icing

It’s no secret; I have a serious sweet tooth and will find any reason to bake up a ridiculously large batch of…guilty pleasures. And if you follow my blog you can definitely attest that this is true. It’s a difficult feat living with such an illness. I honestly cannot go to bed without stuffing a couple chocolate covered almonds in my mouth or a slice of week-old pudding chomeur. For those of you who are not familiar with this French Canadian pudding cake, I warn you now: Stay Away! Ok, I might be slightly exaggerating but this is why I get so excited when I find a recipe that not only tastes so fantastic, but is also diet-friendly. So to honor those of you who want their muffin tops but not to wear them too, I dedicate this recipe to you!

The chocolate cake base is unbelievably moist and my most satisfying yet. Don’t be thrown off by the fact that there are no eggs, no butter, and barely any sugar or flour. I promise you, this little cake holds itself up just fine without it! The addition of applesauce and dairy free yogurt make the cupcakes so fluffy and give them just the right touch of sweetness. Those of you who are still not convinced are probably stuck on the fact that I used avocado as my choice of icing. I figured since I am trying a “healthier” cupcake (oxymoron?) I might as well go all the way! I could honestly tell you that I test tasted this icing on some of the pickiest people I know, and they loved it!

Xo Dom Appetit!

Guilt Free Chocolate Cupcakes

Adapted from: Chocolate Covered Katie

Prep Time: 15 mins

Bake Time: 15-18 mins

Tools Needed: medium mixing bowl, 1 cupcake tray, 12 cupcake liners, measuring cups & spoons, hand mixer

Ingredients:

1/3 cup cocoa powder

1 cup whole wheat flour

¾ tsp baking powder

½ tsp baking soda

½ tsp salt

¾ cup sugar or evaporated cane juice (I only used ½ a cup since the applesauce was sweetened)

1 ½ tbsp cornstarch

1 ½ tsp pure vanilla extract

½ cup vanilla non-dairy yogurt (my fave brand: SoDelicious)

½ cup applesauce

3 tbsp coconut or canola/veg oil

½ cup almond milk (you can use regular milk if you prefer)

Directions:

1)      Preheat oven to 350 degrees. Line cupcake

2)      In medium bowl, mix dry ingredients and then beat in wet ingredients. Make sure not to overbeat. Spoon into lined tray and bake for 15-18 mins. Makes 12

Chocolate Avocado Icing

Prep Time: 10 mins

Tools Needed: hand mixer, medium mixing bowl, measuring cups & spoons

Ingredients:

2 ripe avocados

1 teaspoon vanilla extract

1/2 cup icing sugar (add more if you please!)

1/4 cup cocoa powder

Directions:

1) In a medium bowl, beat avocado, vanilla, icing sugar and cocoa powder until smooth. Spread on cupcakes. ENJOY!

Key Lime Cupcakes

The sunny skies and 20-something weather have not only awoken my spirits but also those of the lovely Starbucks ladies working today. I am sitting here doing my best to stay busy, while my best friend is engulfed in her studies (as always), when we were suddenly and very graciously interrupted: “Hi, we were wondering if you guys would like to try our new raspberry scones and cookies & cream Frappuccino’s?” Is that even a question? OMG, YES! This was the complete highlight of my day. The warm scones and cold shake left me reminiscing of the heavenly Key Lime cupcakes we baked last weekend…which is of course today’s subject.

Ok, these are not quite “key” lime cupcakes since we couldn’t get our hands on key lime juice or the actual limes. But the alternative choice of lime did the job just fine! I, who really could not tell the difference between either lime, was more than thrilled with the scrumptiously divine cakes. To be frank, I find it challenging and a bit heartbreaking leaving my salted caramel chocolate cupcakes behind, or anything chocolate-y for that matter, however the weather’s been calling for sweet-tart refreshing treats and it’s about time I deliver. This cupcake gives me a cooling effect that almost replaces a cold shower after my daily thirty minute jogs (lol, a real calorie balancing-act!). The creamy icing mixed with the fresh lime zest is stellar and probably my favourite part of the cupcake. It is not too sweet and offers a perfect topping to the light and fluffy minty coloured cupcake. And get this: you are being good to your body too since limes are very high in Vitamin C! I am not going to steer you in the wrong direction though…these are super delicious but definitely not Weight Watchers approved! ;)

Xo Dom Appetit!

Key Lime Cupcakes
adapted from: My Madison Bistro - originally Bon Appetit

Prep Time: 20 mins
Cook Time: 15-18 mins

Tools Needed: large mixing bowl, medium mixing bowl (2), measuring cups & spoons, grater, hand blender, cupcake tray, paper liners, ice cream scoop (for scooping mix into trays)

Ingredients:

Cupcakes:

1 3/4 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter (room temperature)

1 1/4 cups sugar

2 large eggs

2 1/2 tablespoons fresh lime juice

1 tablespoon finely grated lime peel

3 dashes green food colouring

3/4 cup buttermilk

Icing:

1 package cream cheese (room temperature)

1 1/2 cups powdered sugar

1/2 cup unsalted butter (room temperature)

1 tablespoon finely grated lime peel

1/2 teaspoon vanilla extract

Directions:

1) Preheat oven to 350 degrees F and line cupcake tray with paper liners (makes 12). Whisk flour, baking powder, baking soda and salt in a medium bowl. Beat butter in a larger bowl until smooth and then beat in sugar, eggs (one at a time), fresh lime juice, lime peel and food colouring - don't be surprised if mixture curdles, it is normal! Beat in flour mixture (3 additions) alternating with buttermilk (2 additions). Spoon mixture into liners and bake for 15-18 mins. Remove from pan and allow to cool on wire racks.

2) Beat cream cheese, powdered sugar, butter, grated lime peel, and vanilla in medium mixing bowl until creamy. Spread over cupcakes and enjoy!

Red Velvet Cupcakes with a Creamy Vanilla Icing

I must confess. This is not my first Red Velvet attempt made this year. I have tried multiple recipes and had almost given up. Between a batch of ultra dry semi-brown cement cakes and a sloppy cheap flavored box mix, it was clearly written in the dough, give it up Dom! But with all the cupcake craze surrounding us through every media outlet, (TLC’s DC Cupcakes, Food Networks’ Cupcake Wars, and not to mention the entire book shelf in Chapters dedicated to Cupcake décor) I had to give it one last try. Turning to my current baking bible: The Complete Magnolia Bakery, I discovered the Red Velvet Cake covered in not too sweet whipped Vanilla Icing.

The fabulous part of this cake is its deep chocolate flavor, disguised in a vivid candy red. When I say Red, I mean stain your fingers and mouth red. Yes, the best kind. When reading the history of this cake, I was impressed at the idea that women would boil and grate beets in order to grasp that deep crimson red that we adore so much. I defaulted to the convenience of food coloring without sacrificing flavor and doused these mini cakes in the fluffiest most delicate icing I have come across thus far.

Xo Dom Appetit!

Red Velvet Cupcakes with a Creamy Vanilla Icing

Taken From: The Complete Magnolia Bakery Cookbook

Prep Time: 30 mins

Cook Time: 18-20 mins

Tools Needed: 2 cupcake pans, 3 small bowl, sifter, large bowl, electric mixer, measuring cups and spoons, spoon, rubber spatula,

Ingredients:

3 1/3 cups cake flour (not self-rising)

¾ cup of unsalted softened butter

2 ¼ cups sugar

3 large eggs (room temperature)

6 tablespoons of red food coloring (3 small bottles)

3 tablespoons of unsweetened cocoa

1 ½ teaspoons vanilla extract

1 ½ teaspoons of salt

1 ½ cups of buttermilk

1 ½ teaspoons of cider vinegar

1 ½ teaspoons baking soda

Directions:

1) Preheat oven to 350 degrees. Line 2 cupcake trays with paper liners

2) In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 mins. Add the eggs, one at a time, beating well after each addition.

3) In a small bowl, whisk together red food coloring, cocoa, and vanilla. Add to the batter and beat well. In a measuring cup, stir the salt into the buttermilk. Add to the batter in 3 parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat.

4) In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth. Spoon batter into lined cups and bake for 18-20mins, checking with a toothpick (ready when comes out clean). Cool and Ice!

Creamy Vanilla Icing

Taken From: The Complete Magnolia Bakery Cookbook

Prep Time: 15 mins

Cook Time: 20 mins (30 mins sitting time)

Tools Needed: medium-size saucepan, whisk, waxed paper, large bowl, electric mixer, measuring cups and spoons

Ingredients:

6 tablespoons of all-purpose flour

2 cups of milk

2 cups of unsalted softened butter

2 cups of sugar

2 teaspoons of vanilla extract

Directions:

1) In a medium-size saucepan, whisk the flour into the milk until smooth. Please over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 mins. Cover with waxed paper placed directly on the surgace and cool to room temperature (30 mins)

2) In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 mins, until smooth and creamy. Gradually add the sugar, beating continuously for 3 mins until fluffy. Add the vanilla and beat well

3) Add the cooled milk mixture, and continue to beat on the medium high speed for 5 mins, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 mins (no less-no longer!) Use immediately

Salted Caramel Chocolate Cupcakes with Blue Cream Cheese Icing

Another cupcake recipe for all you Betty Crocker’s at home. This one is a special spring treat and a definite crowd pleaser. Last weekend was important to me, as my older sister and I have not seen each other in over a year, so a home baked sweet indulgence was nothing less than deserved. Returning back to Ottawa is always exciting for me. That long drive is worth the lost kilometers the second you jump on that four lane Queensway, zooming passed every Cartier this great town has to offer. All my high school and university memories hidden away are quickly brought to light and my heart feels a pang of happy longing. I am safe, I am home.

In order to celebrate this reunion with my family and hometown, a few trays of Salted Caramel Chocolate Cupcakes are essential. My lil’ sis and I whipped up these mini delights in no time and with minimal mess and delay. This moist chocolaty cake with a silky smooth caramel center is perfect for any event. But the question remains… “How do they get the caramel in the middle…?” The simple answer to this trivial question lies below…

Xo Dom Appetit

PS. This is a 3 part recipe, but each step is easy, breezy, choco-swirls!

Chocolate Cupcakes

Taken From: 52 cupcakes

Prep Time: 15 mins

Cook Time: 15 mins

Tools Needed: measuring cups and spoons, medium mixing bowl, 2 cupcake trays (yields 24 cupcakes), whisk, ice cream scooper, electric hand mixer, paring knife

Ingredients:

1 ½ cups all-purpose flour

¾ cup of unsweetened cocoa powder

1 ½ cups of sugar

1 ½ teaspoons of baking soda

¾ teaspoons of baking powder

¾ teaspoon salt

2 large eggs

¾ cup of buttermilk

3 tablspoons of canola oil

1 teaspoon of pure vanilla extract

¾ cup of warm water

Directions:

1)      Preheat oven to 350 F. Line cupcake trays with paper liners

2)     Whisk flour, cocoa, sugar, baking soda, baking powder and salt together in medium bowl

3)     With mixer on low speed add eggs, buttermilk, oil, extract, and warm water. Beat until smooth

4)     Using ice cream scooper, spoon batter into liners. Bake for 13-15 mins, ready once toothpick comes out clean. Remove and transfer to wire racks to cool for 10 mins, then remove cupcakes to cool completely

5)     Once cooled use small paring knife to cut a cone-shaped piece (1/2 inch deep) out of the center of each cupcake. Feel free to eat the carved chunks…delish! Spoon salted caramel filling into each hollowed-out cupcake and sprinkle a bit of salt over caramel

6)     Top off with icing of your choice, cream cheese icing always a smart choice! J  

Caramel

Taken From: The Complete Magnolia Bakery Cookbook

Prep Time: 5 mins

Cook Time: 25 mins

Tools Needed: medium saucepan, measuring cups, pastry brush, wooden spoon, whisk

Ingredients:

1 cup of cold water

3 cups of sugar

2 cups of heavy cream (room temperature)

Directions:

1)      Combine water and sugar in medium saucepan over medium-low heat, stirring occasionally until sugar dissolves (about 3 mins)

2)      Increase heat to high and boil without stirring until syrup becomes deep amber in color, about 15 mins. To prevent grainy caramel, use pastry brush dipped into cold water to brush down any crystal forming on sides of saucepan. Stir pan occasionally for even browning

3)      Once deep amber in color, quickly remove from heat and slowly whisk the cream into the syrup until well integrated (mixture will bubble)

4)      Return pan to medium-low heat and stir until the sauce is smooth (about 1 mins)

5)      Remove from heat and cool to remove temperature before refrigerating

Easter Treats: Lemon Meringue Cupcakes

This is my first entry under my new and improved BlogSpot, and I find it only appropriate to kick it off with a sweet egg and lemon Easter Treat: Lemon Meringue Cupcakes. For the loyal, culinary challenged followers, I promise I will get back to my easy-to-make recipes very soon. For now I need to express my gratitude and excitement for the sunny plus 11 degree weather we are having today. It is nothing but fabulous to finally slip on my high heels, minus the winter abused nylons, and run out my front door with my jacket unbuttoned. The glow on the faces of passer-by’s slowly letting the warmth of the sun back in after our harsh winters wrath is priceless. It’s funny how the change of weather suddenly inspires us collectively to be kinder to one another and aspire for more. We are suddenly rushing to the gym for memberships, searching for projects that inspire us, and making more social appearances. Terrace season is just around the corner.

I borrowed this recipe for Lemon Meringue Cupcakes from Martha Stewart’s collection. I have been craving lemon meringue pie for a while now and was thrilled when I stumbled upon this lemon buttermilk cupcake recipe. It is absolutely genius, consisting of a moist lemon buttermilk bottom, layered with a smooth lemon zest curd, and topped off with a fluffy perfectly whipped meringue. I went all out on this one and bought myself a hand held blow torch to brown the meringue. I am not going to lie; this recipe ain’t easy as pie.  But if you have the time and the craving, it’s well worth it!

Xo Dom Appetit!

Lemon Meringue Cupcakes

Taken from Martha Stewart Recipes

Prep Time: 50 mins (total for cupcakes, lemon curd, and meringue)

Bake Time: 20 mins

Tools Needed: large mixing bowl, medium mixing bowl, thick-bottomed saucepan, whisk, electric mixer, 2 cupcakes trays, liners, rubber spatula, pastry bag with tip, wooden spoon, plastic wrap, measuring cup and spoons, thermometer, small saucepan, kitchen blow torch (optional)

Ingredients:

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

2 cups sugar

4 large eggs, room temperature

Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice

1 teaspoon pure vanilla extract

1 cup buttermilk

Lemon Curd (see below for instructions on how to make)

Meringue frosting (see below for instructions on how to make)

Directions:

1) Preheat oven to 325. Line cupcake trays. Whisk flour, baking powder, and salt together in medium bowl.

2) In large bowl cream butter and sugar with electric mixer until fluffy. Add eggs one at a time beating until incorporated. Use rubber spatula to scrap sides. Beat in zest and vanilla. Add flour mixture in three batches alternating with buttermilk and lemon juice. Beat until all combined.

3) Spoon batter into cupcake trays, ¾ full. Bake rotating halfway. Remove once golden brown. Once completely cooled down, spread 1 tablespoon of lemon curd onto the middle of each cupcake. Fill pastry bag with frosting and swirl onto each cupcake forming a peak. Hold blow torch 3-4 inches from each cupcake and lightly brown each top. Serve immediately. Makes 24 cupcakes.

Lemon Curd

Taken From Martha Stewart Recipes

Prep Time: 20 mins

Cook Time: 10 mins

Ingredients:

8 large egg yolks

Finely grated zest of 2 lemons

1/2 cup plus 2 tablespoons freshly squeezed lemon juice (about 3 lemons)

1 cup sugar

1/8 teaspoon salt

1 1/4 sticks (10 tablespoons) unsalted butter cold, cut into pieces

Directions:

1) In a heavy bottom saucepan whisk together yolks, lemon zest, lemon juice, and sugar. Cook over medium-high heat, stirring constantly with a wooden spoon until the mixture is thick enough to coat the back of the spoon (8-10 mins).

2) Remove from heat and add salt and butter, one piece at a time until smooth. Cover with plastic wrap (directly onto the mixture pressing down to ensure that it doesn’t grow a layer of skin) and put in fridge for 1 hour to chill and set

Seven Minute Frosting

Taken From Martha Stewart Recipes

Prep Time: 10 mins

Cook Time: 15 mins

Ingredients:

1 1/2 cups plus 2 tablespoons sugar

2/3 cup water

2 tablespoons light corn syrup

6 large egg whites room temperature

Directions:

1) Mix 1 ½ cups of sugar, water and corn syrup in a small saucepan. Bring to a boil over medium heat, stirring occasionally until sugar has dissolved. Continue boiling until syrup reaches 230 degrees.

2) In the bowl of a baking mixer fitted with whisk attachment, whisk egg whites on medium-high speed until peaks form, add sugar, and beat until combined.

3) As soon as sugar reaches 230 degrees, remove from heat and slowly pour syrup down the side of the mixing bowl. Whisk until mixture is completely cool (test by touching bottom of the bowl- about 7 mins). Use immediately.

Cardamom Carrot & Applesauce Cupcakes with White Chocolate Cream Cheese Icing

As I have mentioned before, I love incorporating the dynamic flavors of vegetables in my favorite desserts. I am currently on a cupcake high and the cravings continue to grow. The use of sweet veggies such as carrots, not only adds moisture to the mixture but also provide you with a great dose of energy and vitamin A to tackle your daily activities. With my left over icing from the chocolate cupcakes I made a few days ago, I decided to adapt a cardamom carrot cake recipe I stumbled upon by adding applesauce to the batter and turning them into cupcakes. Of course they turned out phenomenal and just as moist as I had suspected. The sweet aromas of cardamom and cinnamon instantly filled my home and I knew this creation was worth sharing.

I brought a tray of these scrumptious desserts in to share with my lovely co-workers. To my surprise one of my fellow colleagues decided to play a little “Cupcake Wars” on me and had his girlfriend bake some up as well. I was caught off guard by his actions, however intrigued at what the verdict might be amongst our group. I was fortunate enough to have a test group at home to be confident that my dessert would not fail to disappoint. I was right to believe so, as my Cardamom Carrot & Applesauce Cupcakes ranked 9.4/10 leaving my poor opponent a mere 6.2/10. Looking forward to my next challenger! ;)

Xo Dom Appetit!

Cardamom Carrot & Applesauce Cupcakes

(adapted from: Andria Gaskins, Ultimate Recipe Showdown)

Prep Time: 30 mins

Cook Time: 20-25 mins

Tools Needed: baking mixer, rubber mallet, food processor or grater, measuring cups and spoons, large mixing bowl, cupcake pans (2), paper liners, large mixing bowl

 Ingredients:

¾ cup of canola oil

1 ½ cups of white sugar

½ cup of packed brown sugar

2 teaspoons of vanilla extract

4 large eggs (room temperature)

3 cups of grated carrots (6-8 carrots)

1 cup of applesauce

3 cups of all purpose flour

1 ½ teaspoon of baking powder

½ teaspoon of baking soda

½ teaspoon of salt

1 teaspoon of ground cardamom

½ teaspoon ground cinnamon

1 cup of buttermilk (room temperature)

¾ cup of chopped pecans

Directions:

1)      Preheat oven to 350 F. Line cupcakes tins with paper liners.

2)      In baking mixer, beat sugars and oil until combined. Mix in vanilla and eggs. Mix in carrots and applesauce.

3)      In large mixing bowl sift flour, baking soda, baking powder, salt, cardamom, and cinnamon. With mixer on low add flour mixture to carrot mixture while adding buttermilk, beginning and ending with flour mixture. Fold pecans into batter.

4)      Spoon batter into lined cups and bake for 20-25 mins. Remove cupcakes from pans to cool completely. See icing recipe below.

White Chocolate Cream Cheese Icing

Prep: 15 mins

Tools Needed: baking mixer, rubber spatula, measuring cups and spoons

Ingredients:

¾ cup of half the salt butter

1 ½ packages of cream cheese (room temperature)

5 cups of icing sugar (confectioners’ sugar)

2 teaspoons of vanilla extract

4 ounces of white chocolate (melted and cooled)

5-6 tablespoons of heavy cream

Directions:

1)      In the bowl of baking mixer on medium speed, beat butter and cream cheese together.

2)      Reduce speed and add icing sugar, mix until combined. Add vanilla and white chocolate; continue to mix at medium low speed. Add heavy cream and beat until combined. This makes an enormous amount of icing, play with the measurements to suit your desired quantities.

(adapted from: Andria Gaskins, Ultimate Recipe Showdown)