RED VELVET MINI CUPCAKES RECIPE | FOOD NETWORK KITCHE…
Oil takes the place of butter in these cupcakes, making them lower in fat, but also making the crumb moist. Also, all of the flour is whole wheat! The frosting is simply sweetened reduced-fat cream cheese, but it's plenty tasty.
Provided by Food Network Kitchen
Categories dessert
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 48 mini cupcakes (2 cupcakes per serving)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line 48 mini muffin cups (2 large tins or 4 small) with paper liners.
- Whisk together the flour, cocoa and 1/4 teaspoon of the salt in a medium bowl. Beat together the oil and granulated sugar on medium-high speed with a hand mixer in a large bowl until well combined. Add the egg and beat until well blended. Beat in the food coloring and 1/2 teaspoon of the vanilla.
- On low speed, alternately add the flour mixture and buttermilk in thirds, beginning and ending with the flour, beating well after each addition. Whisk together the baking soda and vinegar in a small bowl, and then beat into the batter until fully incorporated.
- Using a small ice cream scoop sprayed with nonstick cooking spray, evenly divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the tins and cool completely on a wire rack.
- Meanwhile, beat the cream cheese in a large bowl until smooth and fluffy. Sift the confectioners' sugar over the mixture and beat until smooth. Beat in the remaining 1/4 teaspoon salt and 1/2 teaspoon vanilla. Spread or pipe the frosting over the cooled cupcakes.
Nutrition Facts : Calories 83 calorie, FatContent 5 grams, SaturatedFatContent 0 grams, CholesterolContent 4 milligrams, SodiumContent 50 milligrams, CarbohydrateContent 9 grams, FiberContent 0.5 grams, ProteinContent 1 grams, SugarContent 6 grams
RUDOLPH CUPCAKES RECIPE | BBC GOOD FOOD
Get the kids into the kitchen to decorate these individual chocolate sponges with frosting and sweets
Provided by Cassie Best
Categories Dessert
Total Time 1 hours 5 minutes
Prep Time 35 minutes
Cook Time 30 minutes
Yield Makes 12
Number Of Ingredients 14
Steps:
- Get started: Heat oven to 160C/140C fan/gas 3. Line a 12-hole muffin tin with paper cases. Gently melt the butter, chocolate, sugar and 100ml hot water together in a large saucepan, stirring occasionally. Set aside to cool a little while you weigh the other ingredients.
- Make your cakes: Stir the eggs and vanilla into the chocolate mixture. Put the flour in a large mixing bowl, and stir in the chocolate mixture until smooth. Spoon into the cases until just over three-quarters full. Bake on a low shelf in the oven for 20-22 mins. Leave to cool.
- Ice the tops: To make the icing, melt the chocolate in a heatproof bowl over a pan of barely simmering water. Once melted, turn off the heat, stir in the double cream, sift in the icing sugar and mix well. When spreadable, top each cake with some icing.
- Have fun decorating: Position a milk chocolate button on top of each cake, then 2 white chocolate buttons above it. Use a little icing as glue to stick a red Smartie onto the milk chocolate button for a nose. Then use your icing pens to draw black dots on the white buttons for eyes. Stick 2 pretzel top halves into the top of each cake for antlers, and stick the bottom half of a pretzel under the Smartie for a mouth. These cakes will keep in a sealed container for up to 3 days, but we doubt they’ll last that long!
Nutrition Facts : Calories 494 calories, FatContent 29 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 54 grams carbohydrates, SugarContent 41 grams sugar, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.5 milligram of sodium
More about "mini cupcakes recipe recipes"
RED VELVET MINI CUPCAKES RECIPE | FOOD NETWORK KITCHEN ...
From foodnetwork.com
Reviews 3.2
Total Time 1 hours 0 minutes
Category dessert
Calories 83 calorie per serving
- Meanwhile, beat the cream cheese in a large bowl until smooth and fluffy. Sift the confectioners' sugar over the mixture and beat until smooth. Beat in the remaining 1/4 teaspoon salt and 1/2 teaspoon vanilla. Spread or pipe the frosting over the cooled cupcakes.
RUDOLPH CUPCAKES RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Dessert
Cuisine British
Calories 494 calories per serving
- Have fun decorating: Position a milk chocolate button on top of each cake, then 2 white chocolate buttons above it. Use a little icing as glue to stick a red Smartie onto the milk chocolate button for a nose. Then use your icing pens to draw black dots on the white buttons for eyes. Stick 2 pretzel top halves into the top of each cake for antlers, and stick the bottom half of a pretzel under the Smartie for a mouth. These cakes will keep in a sealed container for up to 3 days, but we doubt they’ll last that long!
RED VELVET MINI CUPCAKES RECIPE | FOOD NETWORK KITCHEN ...
From foodnetwork.com
Reviews 3.2
Total Time 1 hours 0 minutes
Category dessert
Calories 83 calorie per serving
- Meanwhile, beat the cream cheese in a large bowl until smooth and fluffy. Sift the confectioners' sugar over the mixture and beat until smooth. Beat in the remaining 1/4 teaspoon salt and 1/2 teaspoon vanilla. Spread or pipe the frosting over the cooled cupcakes.
RUDOLPH CUPCAKES RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Dessert
Cuisine British
Calories 494 calories per serving
- Have fun decorating: Position a milk chocolate button on top of each cake, then 2 white chocolate buttons above it. Use a little icing as glue to stick a red Smartie onto the milk chocolate button for a nose. Then use your icing pens to draw black dots on the white buttons for eyes. Stick 2 pretzel top halves into the top of each cake for antlers, and stick the bottom half of a pretzel under the Smartie for a mouth. These cakes will keep in a sealed container for up to 3 days, but we doubt they’ll last that long!
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