Cakes/Cupcakes

Banana Cupcakes with Cream Cheese Frosting

It really is a shame that when I have browning bananas, my first instinct is to make cupcakes with them instead of a healthy smoothie.  This, my friends, is why I struggle with my weight.  But then again, it’s not really about the final product so much as the process.  Making cupcakes and frosting is just more satisfying than blending a bunch of fruit together.  That’s my story and I’m sticking to it.  I’ve tried making banana cupcakes in the past but each time they ended up tasting more like banana muffins.  Then I came across these Banana Cupcakes with Cream Cheese Frosting.  These cupcakes are light and cakey like a cupcake and not at all dense like a muffin.  Finally!

Because I didn’t expect these cupcakes to turn out as well as they did, I didn’t document anything but the final product.  I guess you’ll just have to take my word for it.  And I’m not going to sugar coat it – the only thing reduced-fat about these bad boys is the reduced-fat cream cheese I used in the frosting.  The rest is butter, sugar and white flour.  I’m not even going to kid you that these are good for you.  But look at it this way, since they are cupcakes, they are already portion controlled.  Just try to only eat one!

DSC04370

DSC04371

Additions:  None

Omissions:  None

Substitutions:

  • 1/3-less fat cream cheese

Overall Rating:  Love It

Source:  Baking Bites blog

Celebration Cupcakes

Today is my friend Jodi’s birthday and last night she came over to my house for some pasta, wine and Grammys.  I surprised her with these Celebration Cupcakes (even though we are both trying to eat healthier) because I think everyone deserves a little cake for their birthday.  I’ve made these cupcakes before but haven’t blogged about them so instead of photographing the process I took these iPhone photos.

This recipe has become my go-to cupcake recipe.  They are easy to make and flavorful, especially if you like a hint of almond (you can easily leave the almond extract out).  We loved them.  Mmmm…cupcakes.

20130211-083404.jpg

20130211-083440.jpg

Additions:

  • Candy oyster pearls

Omissions:  None

Substitutions:

  • Almond milk

Overall Rating:  Love It

Source:  Coastal Living magazine

Pecan-Chocolate Chip Snack Cake

Just because you’re on a budget doesn’t mean that you can’t have dessert.  I’ve always loved to bake so I generally always have baking basics on hand like flour, sugar, brown sugar, and baking soda.  Since I have a sweet tooth that sometimes sneaks up on me like a sneeze, I need to have the ability to whip up a bowl of cookie dough at any given time.  Having these ingredients on hand also helps out when I’m on a budget and trying to keep my grocery list to a minimum.  I’ve had this recipe for Pecan-Chocolate Chip Snack Cake tucked away for over ten years and keep passing it by.  The small, unassuming recipe was taped to the corner of a page with a large vibrant picture and recipe for banana cream pie which always drew my gaze, leaving this snack cake to disappear under my very eyes.  But after finally taking a good look at this recipe, I realized I had every single ingredient, chocolate chips and pecans included, in my cabinet.  And what’s even better – there isn’t a lick of butter or oil in sight keeping the calories on this dessert very, very low.

Beaten egg whites and brown sugar are mixed with dry ingredients, helping to create a smooth batter which is then mixed with chocolate chips and chopped pecans.  The result is more like a light (in texture, not flavor) chocolate chip bar cookie than a snack cake and I’m not sure if I made it wrong or if that is how it’s supposed to be.  Regardless, I think I’d take a bar cookie over a piece of cake any day so I’m not complaining.  And the fact that the flavor of a chocolate chip cookie can be replicated so near-perfectly without one bit of butter just makes this dessert even better.  Now I know that next time that cookie craving sneaks up on me, this will be the quiet, unassuming recipe I’ll remember to reach for.

The ingredients:

Combine the flour, baking soda, and salt in a small bowl, stirring well with a whisk.  Set aside.

Beat brown sugar, vanilla, and egg whites in a large bowl with a mixer at high speed for 1 minute.

Add flour mixture, beating just until combined.

Stir in pecans and chocolate chips.

Spread batter into an 8-inch square baking pan coated with cooking spray.  Bake bars in a 350°F oven for 18 minutes or until golden and crusty on top.  Cool in pan 10 minutes.

Sprinkle with powdered sugar, if desired.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine

1 2 3 … 5
Blog at WordPress.com.