Choc Choc Chip Yogurt Cupcakes

Today we made Choc Choc Chip Yogurt Cupcakes!

6T butter, 1 2/3C flour, 1/2C unsweetened cocoa powder, 1T baking powder, 1/2t salt, 1/2C firmly packed brown sugar, 2C chocolate chips, 2 eggs, 1C plain nonfat yogurt

Icing: 1/4C unsweetened cocoa powder, 2 1/4C powdered sugar, 4T plain nonfat yogurt

Preheat oven to 350F. Melt butter with 1 CUP chocolate chips.

Choc Choc Chip Yogurt Cupcakes

Stir in brown sugar. Cool 20 minutes.

Choc Choc Chip Yogurt Cupcakes

Choc Choc Chip Yogurt Cupcakes

Sift together cocoa, flour, baking powder and salt.

PB Chip Cupcakes

Stir eggs into melted chocolate mixture. Blend well.

Choc Choc Chip Yogurt Cupcakes

Alternately add dry ingredients and yogurt, beginning and ending with dry until just blended.

Choc Choc Chip Yogurt Cupcakes

Choc Choc Chip Yogurt Cupcakes

Choc Choc Chip Yogurt Cupcakes

Stir in remaining 1 CUP chocolate chips.

Choc Choc Chip Yogurt Cupcakes

Choc Choc Chip Yogurt Cupcakes

Turn into lined, greased or nonstick cupcake tin, overfilling each cup.

Choc Choc Chip Yogurt Cupcakes

Bake 25-30 minutes or until set in center. Cool completely. For icing, sift together cocoa and sugar. Mix in yogurt until barely spreadable.

Choc Choc Chip Yogurt Cupcakes

Choc Choc Chip Yogurt Cupcakes

Choc Choc Chip Yogurt Cupcakes

Choc Choc Chip Yogurt Cupcakes

Spread on cupcakes.

Choc Choc Chip Yogurt Cupcakes

Choc Choc Chip Yogurt Cupcakes

Choc Choc Chip Yogurt Cupcakes

Banana Root Beer Cupcakes

Today we made Banana Root Beer Cupcakes!

1 3/4C flour, 1/2T baking powder, 3/4t baking soda, 1t cinnamon, 1/2C root beer, 2 small bananas, mashed; 1/2T almond extract, 1/2C butter, 1C sugar, 3 large eggs

Frosting: 6 to 7T root beer, 3 to 3 1/4C powdered sugar

Preheat oven to 350F.

Banana Root Beer Cupcakes

Sift together dry ingredients. In separate bowl, mix root beer, bananas and almond extract.

Banana Root Beer Cupcakes

Banana Root Beer Cupcakes

Banana Root Beer Cupcakes

Banana Root Beer Cupcakes

In separate bowl, beat butter and sugar.

Banana Root Beer Cupcakes

Banana Root Beer Cupcakes

Add eggs.

Banana Root Beer Cupcakes

Banana Root Beer Cupcakes

Alternately add dry ingredients and bananas mixture, in thirds, beginning and ending with dry, just until blended.

Banana Root Beer Cupcakes

Banana Root Beer Cupcakes

Banana Root Beer Cupcakes

Banana Root Beer Cupcakes

Turn into greased, lined or nonstick cupcake tin.

Banana Root Beer Cupcakes

Banana Root Beer Cupcakes

Banana Root Beer Cupcakes

Bake 20-25 minutes or until golden brown. Cool before frosting.

Banana Root Beer Cupcakes

Mix together frosting ingredients.

Banana Root Beer Cupcakes

Banana Root Beer Cupcakes

Banana Root Beer Cupcakes

Banana Root Beer Cupcakes

Spread on cupcakes.

Banana Root Beer Cupcakes

Banana Root Beer Cupcakes

Banana Root Beer Cupcakes

Strawberry Cupcakes

Today we made Strawberry Cupcakes!

2T butter, 1/2C sugar, 6 oz reduced-fat cream cheese, 1t vanilla, 2 eggs, 1C flour, 1t baking powder, 6T strawberry puree

Frosting: 1T strawberry puree, 1 1/2 to 2C powdered sugar, 2 oz reduced-fat cream cheese

Preheat oven to 350.

Strawb Cupcakes

Sift together dry ingredients. In separate bowl, cream butter, 2 oz cream cheese and sugar.

Strawb Cupcakes

Strawb Cupcakes

Strawb Cupcakes

Strawb Cupcakes

Strawb Cupcakes

Stir in eggs. Blend well.

Strawb Cupcakes

To make fresh strawberry puree, push fresh, hulled strawberries through fine-mesh sieve, reserving 1T for frosting. Mix in dry ingredients alternately with strawberry puree beginning and ending with dry, just until blended.

Strawb Cupcakes

Strawb Cupcakes

Strawb Cupcakes

Strawb Cupcakes

Strawb Cupcakes

Strawb Cupcakes

Strawb Cupcakes

Stir in vanilla.

Strawb Cupcakes

Turn into cupcake tin.

Strawb Cupcakes

Bake 25 to 30 minutes or until toothpick inserted in center of center cupcake emerges clean. Cool before spreading on frosting.

Mix frosting ingredients until barely pourable.

Strawb Cupcakes

Strawb Cupcakes

Strawb Cupcakes

Strawb Cupcakes

Strawb Cupcakes

Strawb Cupcakes

Strawb Cupcakes

Tequila Sour Cream Cupcakes

Today I made Tequila Sour Cream Cupcakes With Chocolate Glaze!

2C flour, 1 1/2t baking powder, 1C sugar, 2 eggs, 1C tequila, 2T butter, melted, 1/2C lowfat sour cream

Glaze: 1T cornstarch, 1T sugar, 2T skim milk, 2 oz chocolate chips, melted

Preheat oven to 350F.

Tequila Sour Cream Cupcakes

Sift together flour and baking powder. In separate bowl, beat sour cream and eggs together.

Tequila Sour Cream Cupcakes

Tequila Sour Cream Cupcakes

Add melted butter.

Tequila Sour Cream Cupcakes

Tequila Sour Cream Cupcakes

Mix in 1C sugar. Blend well.

Tequila Sour Cream Cupcakes

Make a “well” in the dry ingredients.

Tequila Sour Cream Cupcakes

Alternately add tequila and egg mixture. Blend well.

Tequila Sour Cream Cupcakes

Tequila Sour Cream Cupcakes

Tequila Sour Cream Cupcakes

Tequila Sour Cream Cupcakes

Turn into greased, lined or nonstick cupcake tin.

Tequila Sour Cream Cupcakes

Bake 30-35 minutes or until golden brown. Cool.

Tequila Sour Cream Cupcakes

Stir together cornstarch and 1T sugar.

Tequila Sour Cream Cupcakes

Tequila Sour Cream Cupcakes

Tequila Sour Cream Cupcakes

Add milk.

Tequila Sour Cream Cupcakes

Stir constantly over low heat until thickened, about 5-7 minutes. Turn off heat. Add chips.

Tequila Sour Cream Cupcakes

Stir until melted and smooth. Spread on cupcake tops.

Tequila Sour Cream Cupcakes

Tequila Sour Cream Cupcakes

Chill 10 minutes.

Tequila Sour Cream Cupcakes

Mango Cupcakes

Today I made Mango Cupcakes!

scant 1 1/2C flour, 1 3/4t baking soda, 1t salt, 1/2C butter, 3/4C sugar, 2 eggs, 1t vanilla, 1/4C skim milk, 1/2C mango puree

Preheat oven to 350F.

Mango Cupcakes

Sift dry ingredients. In separate bowl, cream butter with sugar.

Mango Cupcakes

Mango Cupcakes

Mango Cupcakes

Add eggs. Blend well.

Mango Cupcakes

Mango Cupcakes

Stir in vanilla.

Mango Cupcakes

Add dry ingredients alternately with milk and mango puree beginning and ending with dry, until just blended.

Mango Cupcakes

Mango Cupcakes

Mango Cupcakes

Mango Cupcakes

Mango Cupcakes

Mango Cupcakes

Turn into lined, nonstick or greased cupcake tin.

Mango Cupcakes

Bake 17-20 minutes or until toothpick inserted into center of center cupcake comes out clean. Frost if desired.

Mango Cupcakes

Pumpkin Rum Cupcakes

Today I made Pumpkin Rum Cupcakes!

1 3/4C flour, 1 1/2C sugar, 1t baking powder, 1/4t salt, 1t ground cloves, 1t allspice, 1C canned pumpkin puree, 1/2C milk, 2 eggs, 1/3C butter, melted, 1/4C light rum, 1t vanilla

Preheat oven to 350F.

Pumpkin Rum Cupcakes

Sift together dry ingredients except for sugar. In separate bowl, beat eggs with sugar.

Pumpkin Rum Cupcakes

Stir in milk.

Pumpkin Rum Cupcakes

Pumpkin Rum Cupcakes

Add pumpkin. Blend well.

Pumpkin Rum Cupcakes

Pumpkin Rum Cupcakes

Pumpkin Rum Cupcakes

Add melted butter. Blend well.

Pumpkin Rum Cupcakes

Pumpkin Rum Cupcakes

Pumpkin Rum Cupcakes

Pumpkin Rum Cupcakes

Pumpkin Rum Cupcakes

Add the dry ingredients until just combined.

Pumpkin Rum Cupcakes

Pumpkin Rum Cupcakes

Turn into greased, nonstick or lined cupcake tin.

Pumpkin Rum Cupcakes

Pumpkin Rum Cupcakes

Bake 25 to 30 minutes or until toothpick inserted into center of center cupcake comes out nearly clean.

Pumpkin Rum Cupcakes

Banana Cupcakes

Today I made Banana Cupcakes with Banana Peanut Butter Frosting!

2C flour, 1t ginger, 1/2t salt, 1 1/2t baking powder, 4 small mashed bananas, 1/2C brown sugar, 2 eggs, 1/3C butter, melted

Frosting: 1 mashed banana, 2T creamy peanut butter, 2-3C powdered sugar

Preheat oven to 350F.

Ban Cupcakes

Sift together dry ingredients. Set aside. Beat brown sugar with melted butter until smooth.

Ban Cupcakes

Ban Cupcakes

Ban Cupcakes

Ban Cupcakes

Ban Cupcakes

Add eggs. Blend well. Add bananas alternately with dry ingredients, beginning and ending with dry. Stir until just blended.

Ban Cupcakes

Ban Cupcakes

Ban Cupcakes

Ban Cupcakes

Ban Cupcakes

Ban Cupcakes

Ban Cupcakes

Ban Cupcakes

Ban Cupcakes

Turn into greased, nonstick or lined cupcake tin.

Ban Cupcakes

Bake 20 minutes or until toothpick inserted in center of center cupcake comes out clean. Remove from tin. Cool. For frosting, stir together all ingredients until frosting is a thick paste.

Ban Cupcakes

Ban Cupcakes

Swirl onto cupcakes.

Ban Cupcakes

Chocolate Cupcakes

Today I made Chocolate Cupcakes!

Cupcakes: 3/4C butter, 1 1/2C sugar, 2 eggs, 2C flour, 1 1/4C cocoa, 1t salt, 1/4t baking powder, 1/4t baking soda, 3/4C half and half, 1/2t vanilla

Frosting: 1/2C cocoa, 4C powdered sugar, 1/2C half and half

Make cupcakes: Preheat oven to 300F. Cream butter and sugar. Blend well.

sugar

sugar

mixed butter

Add eggs. Blend well.

eggs

eggs

mixed wet

Stir in vanilla.

vanilla

vanilla

Stir in dry ingredients alternately with half and half in three to four portions, beginning and ending with dry. Stir until just blended.

dry

half

half

dry

Turn into nonstick, greased or lined cupcake tin.

liner

Bake 30-35 minutes or until toothpick inserted in center of cupcake in center of tin comes out nearly free of crumbs. Cool cupcakes.

Make frosting: Sift cocoa into bowl.

cocoa

Sift 2C powdered sugar into bowl.

sugar

Stir.

mix

half

Stir in half and half. Blend well.

stir

stir

Stir in remaining powdered sugar. Blend well.

stir

Add a few additional drops of half and half if frosting is too stiff. Pipe frosting through pastry bag with desired tip onto cupcakes. Work quickly.

frost

frost

frosted

Eat.

eat

Banana Banana Liqueur Cupcakes

Today I made Banana Banana Liqueur Cupcakes!

1/2C butter, 3/4C brown sugar, 2 eggs, 3/4C mashed, ripe bananas, 1/4C banana liqueur, 1 1/2C flour, 1/2t baking soda

Preheat oven to 350F.

Banana Banana Liqueur Cupcakes

Sift together dry ingredients. In separate bowl, cream butter with brown sugar.

Banana Banana Liqueur Cupcakes

Banana Banana Liqueur Cupcakes

Banana Banana Liqueur Cupcakes

Add eggs. Blend well.

Banana Banana Liqueur Cupcakes

In separate bowl, add liqueur to mashed bananas.

Banana Banana Liqueur Cupcakes

Banana Banana Liqueur Cupcakes

Alternately add dry ingredients and bananas to butter mixture in thirds, beginning and ending with dry, until just blended. Turn into greased, non-stick or lined cupcake tin.

Banana Banana Liqueur Cupcakes

Banana Banana Liqueur Cupcakes

Bake 20-25 minutes, or until toothpick inserted in center of center cupcake comes out clean.

If desired, make frosting with 1/2C mashed ripe banana, 3T banana liqueur 3-4C powdered sugar; blend until barely pourable. Spread on cupcakes.

Banana Banana Liqueur Cupcakes