CRAB CUPCAKES RECIPES

Name: Vegan Chocolate Cupcakes
Total time: 40 min
Yield: Makes 12 cupcakes
Cuisine: american
Ingredients: 1 cup soy or rice milk; 1 teaspoon vinegar; 3/4 cup sugar; 1/3 cup vegetable oil; 1 1/2 teaspoons vanilla extract; 1 cup flour; 1/3 cup cocoa powder; 3/4 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 cup confectioners’ sugar; 1/4 cup cocoa powder, sifted; 3 tablespoons soy or rice milk; Chocolate sprinkles (optional)

VEGAN CHOCOLATE CUPCAKES RECIPE - NYT COOKING

Vegan Chocolate Cupcakes Recipe - NYT Cooking image

Vegans have made amazing discoveries in the field of eggless baking. This is a boon not just for folks who abstain from animal products, but also for those who have dairy allergies. This recipe, adapted from “Vegan Cupcakes Take Over the World,” by Isa Chandra Moskowitz and Terry Hope Romero, makes cupcakes that are moist and sweet and dark with cocoa.

Provided by Pete Wells

Total Time 40 minutes

Yield Makes 12 cupcakes

Number Of Ingredients 14

Ingredients

1 cup soy or rice milk
1 teaspoon vinegar
3/4 cup sugar
1/3 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 cup flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup confectioners’ sugar
1/4 cup cocoa powder, sifted
3 tablespoons soy or rice milk
Chocolate sprinkles (optional)

Steps:

Preheat the oven to 350 and prepare a dozen muffin cups — either outfit a muffin pan with paper or foil liners, or use a baking sheet and set out 12 paper liners nested inside foil liners, or else use silicone muffin cups.
In a large mixing bowl, stir together the soy or rice milk, vinegar, sugar, vegetable oil and vanilla extract. In another bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt. Sift the dry ingredients into the wet ingredients, pausing two or three times to stir, and keep stirring until all the large lumps are gone.
Pour the batter into the cupcake liners until they are about two-thirds full. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Cool on a wire rack.
When cool, whisk the chocolate glaze ingredients until smooth and spread the glaze on the cupcakes. If you choose, top with sprinkles.

Nutrition Facts : @context http//schema.org, Calories 203, UnsaturatedFatContent 6 grams, CarbohydrateContent 35 grams, FatContent 7 grams, FiberContent 2 grams, ProteinContent 2 grams, SaturatedFatContent 1 gram, SodiumContent 153 milligrams, SugarContent 24 grams, TransFatContent 0 grams

CRAB CAKES RECIPE - BETTYCROCKER.COM

Crab Cakes Recipe - BettyCrocker.com image

Crab cakes are a classic restaurant favorite, but it’s easy to make them at home. This crab cake recipe is made directly on the stovetop, and they’re ready in less than 30 minutes. Serve this warm, crispy seafood dinner with a side salad and dipping sauce for a complete crab cake meal.

Provided by Betty Crocker Kitchens

Total Time 25 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 11

Ingredients

1/3 cup mayonnaise or salad dressing
1 large egg
1 1/4 cups soft bread crumbs (about 2 slices bread)
1 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne), if desired
1/8 teaspoon pepper
2 medium green onions, chopped (2 tablespoons)
3 cans (6 oz each) crabmeat, well drained, cartilage removed and flaked
1/4 cup Progresso™ plain bread crumbs
2 tablespoons vegetable oil

Steps:

In medium bowl, mix mayonnaise and egg with wire whisk. Stir in remaining ingredients except plain bread crumbs and oil. Shape mixture into 6 patties, about 3 inches in diameter (mixture will be moist). Coat each patty with plain bread crumbs.
In 12-inch nonstick skillet, heat oil over medium heat. Cook patties in oil about 10 minutes, gently turning once, until golden brown and hot in center. Reduce heat if crab cakes become brown too quickly.

Nutrition Facts : Calories 330 , CarbohydrateContent 20 g, CholesterolContent 120 mg, FatContent 2 , FiberContent 0 g, ProteinContent 22 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 690 mg, SugarContent 2 g, TransFatContent 0 g

More about "crab cupcakes recipes"

VEGAN CHOCOLATE CUPCAKES RECIPE - NYT COOKING

Vegans have made amazing discoveries in the field of eggless baking. This is a boon not just for folks who abstain from animal products, but also for those who have dairy allergies. This recipe, adapted from “Vegan Cupcakes Take Over the World,” by Isa Chandra Moskowitz and Terry Hope Romero, makes cupcakes that are moist and sweet and dark with cocoa.
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Cuisine american
Calories 203 per serving

When cool, whisk the chocolate glaze ingredients until smooth and spread the glaze on the cupcakes. If you choose, top with sprinkles.

See details

CRAB CAKES RECIPE - BETTYCROCKER.COM

Crab cakes are a classic restaurant favorite, but it’s easy to make them at home. This crab cake recipe is made directly on the stovetop, and they’re ready in less than 30 minutes. Serve this warm, crispy seafood dinner with a side salad and dipping sauce for a complete crab cake meal.
From bettycrocker.com
Reviews 4
Total Time 25 minutes
Calories 330 per serving

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