Cupcakes – Sweet Tooth Experiments

Apple Jolly Rancher Candy Cupcake with Lemon Jelly Frosting

Posted on September 11, 2021 Posted in Cupcakes .

Apple Jolly Rancher Candy Cake with Lemon Jelly Frosting recipe

After being given a big jar of jolly ranchers I decided to make a sweet treat with some of the flavours.

The idea was to make fudge with the grape flavoured candy. Following a basic fudged recipe as the base, I didn’t modify the volume of condensed milk enough and ended up with a almost playdough like outcome….

Off the back of this I altered the volume of liquid to candy ratio as well as changed up the flavour to a more unusual taste. While the recipe seemed to work in terms of texture and taste the fudge just seemed a bit boring and not really worth the effort vs. just eating a jolly rancher.

I really did love the taste of the green apple flavour rancher, particularly as apple flavour is so hard to hero (generally it’s overpowered by other flavours).

That took me back to the bake drawing board, where I took inspiration from my last experimental bake and made cupcakes. To change things up a little I opted for lemon in the frosting for a complimentary flavour combo and used jelly crystals for an additional flavour boost.

I must say, the cupcakes are moreish but the frosting is absolutely the star – just superb.

Apple Jolly Rancher Candy Cake with Lemon Jelly Frosting recipe

Ingredients:

Cake:

90g buttermilk
90ml oil
150g Apple Jolly Rancher candy
1 tsn vanilla essence
125g self raising flour
75g sugar
75g jelly
1/4 tsn salt
2 eggs

Frosting:

20ml milk
40g lemon jolly rancher candy
125g butter
40g icing sugar
25g apple flavoured jelly crystals

Method:

Place the unwrapped candy and buttermilk in a bowl and microwave until bubbling.
Stir for 1 minute, microwave until bubbling, stir etc continue until the candy have dissolved.
Pre-heat the oven to 180c degrees and line a medium 8-capacity cupcake tin with patty pans.
In a bowl, pour the flour, sugar, jelly crystals and salt, stir to combine.
Place the candy milk mix along with the oil and vanilla in a bowl and whisk until combined.
Pour the buttermilk mix into the bowl with the flour along with the eggs.
Beat on slow with electric beaters until just combine.
Spoon the mix into the 8 cupcake patties in the prepared cupcake tray.
Bake in the oven for 16 minutes or until a skewer inserted in the middle comes out clean.
Place the cupcakes on a rack to cool.
Meanwhile, make the frosting by placing the unwrapped lemon candy and milk in a bowl and microwave until bubbling stir etc continue until the candy have dissolved.
Stir for 1 minute, microwave until bubbling, stir, etc, continue until the candy have dissolved.
Soften the butter in a bowl by microwaving until just soft.
Place all the ingredients in a bowl and using electric beaters whisk until the frosting is light and fluffy.
Please in the fridge until set.
Using a piping bag and star nozzle pipe the icing on the top of the cooled cupcakes.
Enjoy!

Apple Jolly Rancher Candy Cake with Lemon Jelly Frosting recipe

Step 2

Step 6

Step 8

Step 14

Step 16

Orange and Blueberry Polenta Cupcakes with Lemon Icing

Posted on May 18, 2019 Posted in Cupcakes .

Orange and Blueberry Polenta Cupcakes with Lemon Icing

For a variation from the usual cupcake I have incorporating polenta into the mix, while still including self raising flour to allow the cupcakes to rise.

The mix of blueberries, orange and lemon pairing with a hint of almond works a real treat, while the texture of the polenta makes the cupcakes very satisfying.

A welcomed tasty alternative to the usual vanilla or chocolate cupcake that’s for sure!

Ingredients:

Cake:

110g instant polenta
200g self raising four
150g sugar
½ tsn baking powder
140g butter, softened
½ tsn almond essence
½ lemon zest
1 orange
1 egg
260g blueberries

Icing:

300g thickened cream
1 tsn lemon zest
1 tbsn icing sugar

Method:

Pre-heat the oven to 160c degrees and place large cupcake patties in a cupcake tray.
Place the polenta, flour, sugar, baking powder, butter, zest of a whole orange and zest of half the lemon in a bowl and rub to combine with hands until a dough is formed.
In a separate bowl place the egg, almond essence and 2 tbsn of orange juice. With a hand whisk combine the wet ingredients then pour into the dry ingredients.
Beat with the hand whisk to combine.
Place 45g of batter into each cupcake case.
Push 10 blueberries into the batter of each cupcake.
Bake in the oven for 30 minutes of until a skewer in the center comes out clean.
Remove the cupcakes from the tin and leave aside to cool.
To make the icing whisk with electric beaters the butter for 5 minutes until creamy.
Add in the cream, icing sugar and lemon zest and beat until peaks form.
Using a star nozzle and piping-bag pipe each cupcake with icing.
Decorate with extra orange zest and a blueberry on the top.

Ingredients

Step 2

Step 3

Step 5

Step 6

Step 7

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Jam Doughnut Cupcakes

Posted on December 15, 2018 Posted in Cupcakes .

Jam Doughnut Cupcakes

I have made jam doughnuts before, both fried and baked, and though they have turned out delicious they are quite a bit of work…proving…pushing back…rising…hours of waiting…

I wanted to make something that was easy quick and tastiest as close to a jam doughnut as possible.

My solution to this? Hello jam doughnut cupcake. This sweet treat is a mix between doughnut batter and cupcake batter with the traditional jam in the center.

Yes these are baked therefore the texture is different to a usual doughnut but I have kept the butter and sugar cinnamon element alive.

Lastly, true to a cupcake mandatory I have made a jam frosting for extra creaminess and jam emphasis.

Ingredients:

Cupcake:

310g self raising flour
70g plain flour
180g sugar, plus 2 tbsn extra
110ml cooking oil
2 eggs
240ml milk
1 tsn vanilla essence
150g raspberry jam

Icing:

60g butter, plus 40g extra
70g raspberry jam
120g icing sugar
1 tsn cinnamon

Method:

Pre-heat the oven to 200c degrees and line 18 medium cupcake patties into a medium sized cupcake tin.
Sift the flours and sugar into a bowl and make a well in the center.
In a separate bowl place the oil, eggs, milk and vanilla. Whisk with a hand whisk until well combined.
Pour the oil mix into the flour mix and beat with the hand whisk until well combined.
Spoon half the batter into the 18 cupcake patty cases.
Spoon the 70g of jam evenly into the middle of the cupcake patties on top of the batter.
Spoon the remaining batter on top of the jam, covering the jam completely.
Bake the cupcakes in the oven for 15-18 minutes or until a skewer inserted into the middle comes out clean (being mindful of the jam in which should still be of jam consistency).
Place cupcakes onto a cooling rack until cold.
Use a pastry brush to brush the cupcake tops with the 50g of melted butter.
Sprinkle the 2 tbsn of sugar and the 1 tsn of cinnamon into a bowl and stir.
Place the cupcake top side down onto the cinnamon sugar bowl and push to coat the top of the cupcake well.
Place the icing ingredients into a bowl and using electric beaters beat until light and fluffy.
Using a piping bag fitted with a star nozzle pipe the icing onto the cupcakes.
Enjoy!

Step 3

Step 5

Step 6

Step 7

Step 9

Step 10

Step 12

Step 14

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Chocolate Top-Deck Tiramisu Cupcakes

Posted on June 23, 2018 Posted in Cupcakes .

Chocolate Top-Deck Tiramisu Cupcakes

Tiramisu is my ultimate all-time favorite dessert ever. The only thing with traditional Tiramisu is that its not the easiest thing to eat – a bowl/plate as well as a spoon is a must. Unlike a slice or cupcake Tiramisu can really only be eaten sitting at a table.

So I decided that I would come up with a recipe that tastes like the traditional treat but as a cupcake.

For the cupcake recipe, I modified my never fail white chocolate and dark chocolate wedding cake recipes with the coffee and marsala flavor combo, as well as staying true to the traditional mascarpone cheese for my ‘icing’.

Though I have included the mix of white and dark chocolate in this recipe, in which is not traditional for this dessert, the chocolate batter works flawlessly with the traditional flavors.

Ingredients:

White chocolate layer:

85g butter
85g white chocolate
130g sugar
150ml water
105g self-raising flour
65ml milk
1 egg

Dark chocolate layer:

85g butter
85g dark chocolate
130g sugar
150ml water
20g cocoa powder
85g self-raising flour
10ml marsala
55ml expresso coffee
1 egg

Syrup:

30ml marsala
30ml expresso coffee
15g sugar

Icing:

200g mascarpone cheese
35g icing sugar
25ml marsala
2 tsn expresso coffee

Method:

Pre-heat the oven to 160c degrees and line an 8-capacity cupcake tray with patty cases.
Spray the patty cases with oil spray.
In a saucepan on the stove melt the butter, chocolate, sugar and water on medium heat until smooth and glossy.
Pour the room temperature chocolate mix, milk and egg into a bowl.
Sift the flour to the chocolate mix and whisk with a hand whisk until smooth.
Spoon the mix into the prepared patty cases until 1/3 full.
Place the tin in the freezer for 10 minutes to slightly firm.
Meanwhile make the dark chocolate batter by placing the butter, chocolate, sugar and water into a saucepan on medium heat until smooth and glossy.
Pour the room temperature chocolate mix, expresso and egg into a bowl.
Sift in the flour and cocoa powder into the chocolate mix and whisk with a hand whisk until smooth.
Take the tin out of the freezer and spoon the dark chocolate mix into the prepared patty cases until they are 2/3rds full.
Place the cupcake tin in the oven and bake for 20 minutes or until a skewer inserted in the center comes out clean.
Leave the cupcakes in the tin for 5 minutes before placing onto a cooling rack to cool completely.
Meanwhile make the syrup by placing the ingredient into a bowl and heating in the microwave until bubbling, leave aside.
Brush the syrup on top of the cupcakes with a pastry brush and remove the patty cases.
Make the icing by placing all the icing ingredients into a bowl and using electric beats whisk until the mix thickens.
Spoon the icing into a piping bag with a circle nozzle and pipe on top of the cupcakes.
Finish the cakes with a dust of cocoa powder and some grated white chocolate.

Step 3

Step 5

Chocolate Top-Deck Tiramisu Cupcakes recipe

Step 6

Step 9

Step 11

Step 15

Step 16

Step 18

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Olive Oil and Vanilla Cupcakes with Ricotta Frosting

Posted on March 31, 2018 Posted in Cupcakes .

Olive Oil and Vanilla Cupcakes with Ricotta Frosting

Yes this does sound like a cupcake recipe with flavours at opposite side of the pairing scale.

The fragrant delicate vanilla taste mixed with the deep and strong olive oil palate, however stick with me for a minute as these flavours really do work together. The vanilla gives the olive oil richness and sweetness that makes an interesting and complimentary combination. However, using olive oil instead of butter means the loss of some soft and fluffiness, thus I needed to include some creaminess to the recipe.

As olive oil is a core ingredient in Greek/Italian food I though I would introduce an icing that also held these properties, therefore a ricotta icing was produced. The ricotta added the missing element making the cupcake very unique in taste and satisfying to eat. If you like the taste of olive oil you will definitely love this treat. And the touch of lemon zest, well this with the olive oil is a marriage made in heaven.

Ingredients:

Batter:

5 eggs (4 eggs + 1 yolk)
200g sugar
3 tbsn vanilla essence
180ml olive oil
175g flour
½ tsn cream of tartar

Icing:

200g icing sugar
110g butter
1 tbsn vanilla essence
1 + 1/2 tsn lemon zest
50ml olive oil
200g ricotta

Method:

Pre-heat the oven to 180c degrees and line a 24 capacity cupcake tin with patty pans.
Place the 5 egg yolks onto a bowl with 50g of the sugar and beat with electric beaters for 10 minutes, until the mix is pale and creamy.
Add the vanilla and olive oil and beat until light and creamy.
Add the flour and beat until just combine.
In a separate bowl beat the 4 egg whites until soft peaks.
Add the cream of tartar and remaining sugar, 1 tbsn at a time, beat until glossy and thick.
Fold ¼ of the eggwhite mix into the olive oil batter until combine.
Fold the remaining egg whites in until just combine.
Spoon the mix into the 24 medium size cupcake patties in the prepared cupcake tray.
Bake in the oven for 15 minutes of until a skewer inserted in the middle comes out clean.
Place the cupcakes on a rack to cool.
To make the icing beat the icing sugar and butter with electric beaters until light and fluffy.
Add the vanilla essence, zest, oil and ricotta and beat until the mix is smooth.
Using a piping bag and star nozzle pipe the icing on the top of the cooled cupcakes.

Step 2

Step 4

Step 5

Step 6

Step 7

Olive Oil and Vanilla Cupcakes with Ricotta Frosting recipe

Step 8

Step 9

Step 11

Step 12

Step 13

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Melon Lime and Prosciutto Cupcakes

Posted on February 16, 2018 Posted in Cupcakes .

Melon Lime and Prosciutto Cupcakes

I noticed the other day that my local shopping plaza has a new, fruit/veg store that also has a lot of Asian and Italian imported groceries (bazaar mix I know) that you can’t get at Coles or Woolworths.

After walking around the aisles I stopped and had to suss out the massive range of normal as well as quite unusual flavours of essence/extracts. Some of them I had no idea at all what they were and some I had no idea would exist as an essence.

So when I saw the melon flavour and the pear flavour essence I had to buy them to make up unusual recipes.

Melon was the one that I most wanted to bake with, as the usual method of melon flavour in baking tends to be very light in flavour if using the flesh of the fruit.

As my favourite melon is by far watermelon I decided to use this fruit with the essence and teamed them up with lime (in which goes quite well with majority of melon varieties).

In addition to the lime for an unusual spin I researched what else could go with the melon lime flavour, where a recipe of melon and prosciutto skewers caught my eye. I figured I’ve made chocolate bacon cake with maple frosting in the past which worked like a dream so this could also potentially be a winning combo in a cake.

Using my never fail vanilla cupcake recipe as my base I played around with the ingredients to get the texture, consistency, bake outcome and of course flavour that I was pleased with.

So if your a melon fan keep an eye out when in grocery specialty stores as you will LOVE this recipe!

Ingredients:

Cake:

55g prosciutto
120ml watermelon reduction (900g watermelon flesh required for recipe inc. icing)
140g brown sugar
160g cake flour
1 + ¼ tsn baking powder
½ tsn bicarbonate of soda
½ tsn salt
2 eggs
2 tsn melon essence
½ tsn lime zest
120g butter

Icing:

10ml watermelon reduction
5ml milk
160g icing sugar
180g butter
1 tsn lime zest
1 + 1/2 tsn melon essence

Method:

Place the prosciutto slices in a frying pan with a little oil and allow to crisp up. Turn the slices over and fry until brown and crispy, set aside to cool.
Once cooled finely dice the meat into small pieces.
Cut the watermelon and place 900g of the flesh into a food processor. Blitz until liquefied.
Pass through a sieve and use the back of a spoon to push all the liquid out, disregard the leftover flesh.
Pour the liquid into a large saucepan with 40g of the sugar and simmer, stirring occasionally, on medium until the liquid reduces down to 140ml.
Once you have the required 140ml of reduction set the liquid aside to cool (the reduction process will take about 20 minutes).
Meanwhile pre-heat the oven to 175c degrees and line a 16-space cupcake tin with patty cases.
Spray the cases slightly with oil spray.
In a small bowl sieve the flour, powder, soda and salt. Repeat 2 more times.
In another bowl beat the eggs until light and fluffy with electric beaters.
Add the remaining 100g sugar, essence, and zest to the egg mix and beat until pale and fluffy, this will take around 5 minutes.
Add the butter and 40g of the chopped prosciutto, beat until combine.
Pour half the watermelon reduction (60ml) into the egg cake batter and fold until just combine. Add half the flour mix and fold until just combine. Repeat with remaining reduction (60ml) and flour mix until just combine.
Beat the mix on low for 30 seconds with the electric beaters to remove any flour lumps.
Pour the batter into each patty cases until ¾ full and place the pan in the oven for 15 minutes of until a skewer inserted into the middle comes out clean.
Meanwhile, make the icing by placing all the icing ingredients in a bowl and whisk with electric beaters for 5 minutes.
Once the cupcakes are cooked leave on a cooling rack until cold.
When the cupcakes are cold place the icing in a piping bag with a star nozzle and pipe the icing as you wish.
Top icing with scatters of the remaining 15g of prosciutto and enjoy!

Note:

I have deliberately ensured an extra 10ml of reduction for the ‘just in case factor’.
For a cheat and to cut down the recipe prep time you can use store brought melon nectar instead of the watermelon reduction.


Step 1


Step 3


Step 4


Step 12



Step 15


Step 16


Step 17

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Lavender Lemon Cupcakes with Nougat Almond Icing

Posted on November 18, 2017 Posted in Cupcakes .

Lavender Lemon Cupcakes with Nougat Almond Icing





This recipe has an interesting way of coming about. I was originally experimenting by making a chocolate layer slice with a brownie, chocolate crackle, cheesecake, honey nougat and a ganache layered slice (yes seriously). It was quite nice except was very difficulty to cut and eat. The chocolate crackle layer was too hard and did not cut well while the nougat layer didn’t have the soft but stable consistency….

I really loved the honey nougat so I decided to use this layers recipe, only this time as an icing.

Then I went through my pantry to see what ingredients I could use that would compliment this honey nougat flavour. After a little researching I decided that lavender and lemon would work perfect with my never fail cupcake recipe as the base (that also tastes magic with the honey).
Thus a moreish delicate flavored cupcake was developed.

Ingredients:

Cupcakes:

2 eggs
200g sugar
2 tsn ground lavender
1 tsn lemon zest
1 tsn vanilla essence
125ml vegetable oil
125ml buttermilk
200g cake flour
1 + ½ tsn baking powder
½ tsn bi carbonate of soda
¼ tsn salt

Honey Nougat:

3 egg whites
190g sugar
120g honey
60ml water
1 tsn lemon zest
½ tsn almond essence
2 tsn vanilla essence
¼ tsn salt

Method:

Pre heat the oven to 180c degrees and line an 18 cupcake tray with cupcake patties.
Using electric beaters whisk the eggs for 2 minutes.
Place 2 tsn dried lavender flowers into a pestle and mortar and grind until the lavender is to the consistency of flour.
Add the sugar, ground lavender, lemon zest and vanilla essence in the egg mix and beat until light and fluffy.
Add the vegetable oil and milk and beat until well combined.
Add the flour, powder, soda and salt and beat on a low speed until just combine.
Pour the mix into the cupcake patties and bake for 15 minutes or until a skewer inserted in the middle comes out clean.
Set the cupcakes aside on a cooling rack until cool.
To make the icing place the egg whites into a bowl and set aside.
Place the honey, sugar and water into a saucepan on a high heat of your stove top and stir until the sugar is dissolved.
Place a candy thermometer onto the saucepan and leave until the mix hits 120c degrees.
Now start beating the egg whites with electric beaters until the candy thermometer hits 135c degrees then pour the sugar syrup slowly into the egg white mix while beating on a high speed. Be sure to pour the sugar directly into the mix and not on the side of the bowl.
Continue beating for 2 minutes until the mix is thick and fluffy.
Add the lemon zest, almond essence, vanilla essence and salt and beat for 2 more minutes until the mix starts to cool.
Using a palate knife spread the icing over the top of the cooled cupcakes, enjoy!

Notes:

Store cupcakes in the fridge as you don’t want the nougat to soften and start to drop.

Step 3

Step 6

Step 7

Step 7

Step 11

Step 13

Step 13

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Spiced Parsnip Date and Orange Cupcakes

Posted on September 23, 2017 Posted in Cupcakes .

Spiced Parsnip Date and Orange Cupcakes

This recipe was designed specifically to challenge me. I’m not a fan of parsnip at all, however as I have baked with almost every other root vegetable I decided to really push my taste buds to not only come up with a Parsnip based recipe but a recipe that is super tasty.

I am so surprised at how good this recipe is, who would have though such a tasty cupcake treat could come from one of my least favorite vegetables.

The spice combos with dates, honey, walnuts and orange took a bit of tweaking I won’t lie, but it was well worth the experimenting to get it right!

Ingredients:

Cupcake batter:

180g self-raising flour
1 + ½ tsn baking powder
120g brown sugar
1 + ½ tsn ground ginger
1 + ½ tsn ground cinnamon
¼ tsn salt
1/3rd tsn ground nutmeg
1/3^rd tsn mixed ground spice
80g dried dates
60g walnuts
180g parsnip
3 tsn orange zest
3 eggs
120g vegetable oil
70ml honey
1 tsn vanilla essence

Frosting:

300g cream cheese, softened
70g butter, softened
1 tsn orange zest
100g icing sugar

Method:

Preheat the oven to 175c degrees and line a cupcake tin with 12 patty cases.
Place the flour, baking powder, sugar, ginger, cinnamon, salt, nutmeg and mixed spice into a bowl and stir until well combined.
Dice the dates and walnuts into small pieces and add to the flour mix, stir.
Grate the parsnip into the flour mix as well as the orange zest, stir until well combined.
In a separate bowl whisk the eggs with electric beaters until light and fluffy.
Add the oil, honey and vanilla to the egg mix and beat for 4 minutes, until well combine and bubbly.
Evenly spoon the batter into the patty cases.
Bake the cupcakes in the oven for 20 minutes or until a skewer inserted in the center comes out clean.
Leave for cupcakes for 5 minutes before placing on a cooling rack until cold.
Meanwhile make the icing by placing the softened cream cheese, softened butter, orange zest and icing sugar into a bowl.
Using electric beaters whisk until fluffy and well combine.
Place the icing into a piping bag fit with a star noddle and pipe the icing on top of the cupcakes.
Enjoy!

Step 4

Step 6

Step 7

Step 9

Step 11

Step 12

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews

Licorice and Vanilla Cupcakes

Posted on May 6, 2017 Posted in Cupcakes .

Licorice and Vanilla Cupcakes

Originally I made a Licorice cake for this licorice experiment, however it was a real flop so as a ‘take 2’ experiment I decided to use my ‘amazing and always fluffy’ cupcake recipe as the base and substitute the buttermilk with a licorice ‘syrup’.

My cupcake recipe is super quick to make so this attempt was relatively easy and with a little bit of taste testing along the way I was really happy with the end result.

I had quite a bit of the licorice syrup left over from the cupcakes so I decided to turn it into an icing to really make the a licorice flavour explode.

If you love licorice you will love this! The vanilla adds some lovely sweetness that compliments the licorice’s intense aniseed flavour.

Ingredients:

Syrup:

750 ml milk
280g licorice
2 star anise

Cake:

2 eggs
100g brown sugar
100g golden syrup
1 tsn ground star anise
1 tbsn vanilla essence
125ml oil
200g cake flour
1 + ½ tsn baking powder
½ tsn bi carbonate of soda
¼ tsn salt

Frosting:

120ml butter
2 tsn vanilla essence
40g golden syrup

Method:

Pre heat the oven to 180c degrees and line an 18 cupcake tray with cupcake patties.
Place the milk, star anise and licorice chopped up in a saucepan and heat on a high heat until boiling.
Turn the heat to low and simmer, whisking with a hand whisk until the mix reduces down to 450ml.
Remove the star anise and place the milk mix into a food processor to remove any undissolved pieces, leave aside to cool.
Using electric beaters whisk the eggs for 2 minutes.
Place 5 star anise into a pestle and mortar and grind until the star anise are to the consistency of flour.
Add the sugar, 120g golden syrup, 1 tsn ground star anise and vanilla essence into the egg mix and beat with electric beaters until light and fluffy.
Add the vegetable oil and beat until well combined.
Add 150ml of the licorice syrup as well as the flour, baking powder, bicarb soda and salt and beat on a low speed until just combine.
Pour the mix into the cupcake patties and bake for 15 minutes or until a skewer inserted in the middle comes out clean.
Set aside on a cooling rack until cool.
To make the icing place the remaining licorice mix into a bowl with the butter, vanilla and golden syrup.
Beat with electric beaters until smooth and creamy.
Place the icing in a piping bag with a star nozzle and pipe the icing in the center of the cupcakes.

Note:

I have decorated with some extra licorice.

Step 4

Step 6

Step 8

Step 9

Step 11

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Low Fat Dark Chocolate Balsamic and Almond Cupcakes

Posted on February 25, 2017 Posted in Cupcakes .

Low Fat Dark Chocolate Balsamic and Almond Cupcakes

Low fat, sound too good to be true? I’d say less than 6g of butter per cupcake is pretty damn good! How does this treat still tastes amazing with such little butter content? A little trick, replacing 60% of the butter with apple puree as I promise no one will even notice!

How chocolate, balsamic and almonds was invented? So balsamic vinegar works brilliantly with strawberries as it brings out the sweetness and intensifies the flavor profile. So I figured if I used the balsamic with the dark chocolate it would have a similar effect and I was right

Additionally, the almond provides a lovely complementary texture and satisfying crunch to the recipe.

This recipe is a lovely twist on the usual chocolate cupcake and you can eat with a clear conscious!

Ingredients:

200g flour
50g cocoa powder
4 tsn baking powder
80g sugar
160g 70% dark chocolate
80g roasted almonds
70g butter
100g apple puree
2 eggs
140ml milk
2 + 1/2 tbsn Balsamic vinegar

Icing:

300g icing sugar
25g cocoa powder
70g balsamic vinegar

Method:

Pre-heat the oven to 200c degrees and line a 12 hole cupcake tin with patty cases.
Sieve the flour, baking powder, cocoa powder and sugar in a bowl and stir to combine.
Chop the chocolate and almonds into really small pieces and place into the flour mix, stir.
Melt the butter in a bowl in the microwave and add the milk, puree, vinegar and eggs. Whisk with a hand whisk until well combined.
Pour the milk mix into the flour mix and using a hand whisk beat until just combine.
Pour the batter into the patty cases and bake in the oven for 20 minutes or until and skewer in the center comes out clean.
Place the cupcakes onto a cooling rack until cool.
Meanwhile to make the icing beat the ingredients until well combined.
Using a spatula spread the icing over the cupcake evenly.
Grate extra chocolate and dice almonds over the icing.


Step 3


Step 6


Step 7

Step 8

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Sweet Tooth Experiments

Category Archives: Cupcakes

Apple Jolly Rancher Candy Cupcake with Lemon Jelly Frosting

Orange and Blueberry Polenta Cupcakes with Lemon Icing

Jam Doughnut Cupcakes

Chocolate Top-Deck Tiramisu Cupcakes

Olive Oil and Vanilla Cupcakes with Ricotta Frosting

Melon Lime and Prosciutto Cupcakes

Lavender Lemon Cupcakes with Nougat Almond Icing

Spiced Parsnip Date and Orange Cupcakes

Licorice and Vanilla Cupcakes

Low Fat Dark Chocolate Balsamic and Almond Cupcakes

Pages

Archives

Categories

WordPress

Subscribe