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Graham Cracker Chocolate Chip Snack Cake with Marshmallow Fluff Frosting

 

So I decided to beat my willpower to the punch today and ignore my new years resolution.

Cut back on sugar? Aren’t goals supposed to be realistic? I think I was reaching too far… I think I’ll aim for less sugar before noon. Or at least not with breakfast.

I decided to compromise and bake this yummy Graham Cracker Chocolate Chip Snack Cake. Did you catch those last couple words? SNACK cake. Doesn’t that kind of give you permission to treat that cake like a granola bar? But seriously. Who just ‘snacks’ on cake. Maybe that will be my new resolution. I’ll ‘snack’ more.

This recipe came from a new cookbook I got this Christmas from my aunt. She has this amazing knack for finding the best baking books for me. The concept of the book is almost as delicious as the recipes. Lauren Chattman (the author) wrote Cake Keeper Cakes with the intention to develop only easy and humble cakes that were quick and delicious. Rather than cakes being reserved only for special occasions, she wanted to remind of us that cakes can be simple (and delicious) enough to keep around everyday.

Cookies have gotten all of the glory over the past decades. She’s trying to push over the chocolate chips and bring in the bundt cakes.

I love her story- she was inspired by a little cake keeper she saw at gourmet shop by her house. Her mission was to have a cake keeper at home that she would always keep filled with some new kind of delicious snacking cake. I loved the idea of always having some new yummy aroma baking in the kitchen all week.

I told my mom I wanted to do this…

I think I got an eye roll.

(some people are actually trying to keep their new years resolutions. oops.)

Graham Cracker Chocolate Chip Snacking Cake

Ingredients:

  • 8 whole graham crackers, finely ground (about 1 cup)
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • 1/4 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 1/2 cup semisweet chocolate chips

For the frosting:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup Marshmallow Fluff

Preparation:

To Make the Cake:
  1. Preheat oven to 350 degrees. Grease an 8×8 pan with cooking spray and dust with flour.
  2. Combine graham crackers, flour, baking powder, and salt in a mixing bowl.
  3. Cream butter in sugar in a large bowl on medium-high speed. With the mixer on low add the egg, egg yolk, and vanilla. Scrape down the sides and beat until smooth.
  4. With the mixer on low, add 1/3 flour mixture and 1/2 milk. Stir to combine. Repeat with remaining flour and milk, ending with the last 1/3 of flour.
  5. Scrape batter into pan and smooth top. 
  6. Bake 35 minutes or until a toothpick comes out clean. Let cool in pan for 10 minutes before inverting on a wire rack to cool completely.

To Make the Frosting:

  1. Place butter in a medium bowl and cream until smooth. With the mixer on low, slowly add the confectioners’ sugar. Stir in the vanilla and the Fluff and mix until smooth. Use immediately or keep covered in plastic wrap in the frig for up to 3 days.

Store cake at room temperature in a covered container for up to 3 days.

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Nutella Swirl Poundcake

I LOVE Nutella. Nutella cookies, Nutella cake, Nutella frosting, Nutella ice-cream, Nutella on toast, Nutella anything!

And to think… somehow I survived without ever experiencing this stuff until my junior year of college.

That year I was lucky enough to get to study abroad in Rome, Italy. It was an absolutely amazing trip (and not a bad change of scenery from the cornfields at the University of Illinois?)

Nutella was absolutely EVERYWHERE in Rome. It was like their peanut butter. Every bakeshop had Nutella cookies; gelaterias had Nutella gelato, and every sidewalk vendor, grocery store or vending machine had jars upon jars of the stuff.

Nutella Cookies!

You know how we have those little cheese and breadstick snack packs in the states? The kind your mom would give you as a kid to go to school with.. and then you’d trade for a bag of chips or oreos? Well they had cookie sticks with NUTELLA. Genius! And why are Italians so skinny again?

So now every time I see a jar of Nutella I always think of Italy. I’ve been back a couple times now and I swear it gets more beautiful every time. If everyone could just live like they were in Italy and wake up next to ancient buildings and eat homemade pasta and go to work at 10 in the morning the world would be a much happier place.

Here’s a couple of my favorite pictures I took while over there!

Little house in a town outside Pescara

Cinque Terre

Pretty buildings on one of the Five Cities

This one’s so small because we took it with an iPhone. I got to take a cooking class with Diane Seed, a really amazing Italian chef. We made the best pesto pasta yumm

Eating Nutella Gelato in Rome!

The Coliseum at Night

These awesome guitarists playing outside a church in Sienna

My mom, dad and I with our friends who live in Pescara

Nutella Swirl Pound Cake


Ingredients: 

4 large eggs at room temperature

2 teaspoons pure vanilla extract

1 1/2 cups unbleached all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

2 sticks butter

1 1/4 cups sugar

1 jar (13 ounces) Nutella

Preparation:

1. Preheat oven to 325 degrees and grease a 9 by 5 inch loaf pan and dust with flour.

2. Combine eggs and vanilla in a small bowl and lightly beat. Combine flour, baking powder, and salt in a medium mixing bowl.

3. Cream butter and sugar in a large mixing bowl at medium-high sped until fluffy, about 3 minutes.

4. With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the sides.

5. Turn the mixer on low speed and add the flour mixture, 1/2 cup at a time. After the last addition mix for 30 seconds on medium speed.

6. Scrape 1/3 of the batter into the bottom of the pan and smooth with a spatula. Spread 1/2 the jar of Nutella over the batter and smooth with a clean spatula. Scrape another 1/3 of the batter on top. Scrape the remaining Nutella on top and smooth. Spread the remaining batter over the Nutella and smooth. Run a butter knife blade through the batter to create marbling. Do not over mix.





7. Bake until golden and a toothpick inserted comes out clean, about 1 hour 15 minutes. Let the cake cool in the pan for 15 minutes then invert onto a wire rack and cool completely.

Store in a cake stand or wrap in plastic at room temperature for up to 3 days.



Snickerdoodle Cupcakes

So every year my family and a bunch of our other family friends have a “Santa Brunch” at one of our local restaurants. We’ve been going there for forever since I can remember. The restaurant is decked out in Christmas decorations and they have the absolute best Mrs. Clause ever. This lady’s been doing it since I was a toddler and I swear she’s the real deal.

It was a really great afternoon, lots of good food and great friends. The only one missing was our puppy, Tory….

Again, she’s really not the sharpest crayon in the box. She knows that she’s not supposed to drag her bed out of her kennel (for some reason she always does that). The beds like 5 times her size and she drags it around like a toddler and his blankey.

So when we got home she had dragged it out of her kennel… around the corner… and was trying to pull this gigantic bed (about 3ft x 5ft) through a 1 1/2 foot gate door. Seriously. Like trying to hide it in our basement while we were gone. It was too cute! She just sat there in front of her mess wagging her tail.

But now for more important things! Like snickerdoodle cupcakes! I love this recipe because its such a fun update on a classic cookie. Everyone always bakes snickerdoodle cookies so I thought it’d be fun to try something new.

The cake is soft and moist with warm hints of cinnamon sugar. They’re topped with a light whipped sugar frosting and dusted in more cinnamon. Very pretty!

I made mini cupcakes in addition to the full sized and actually liked them better as the smaller version. Not only are smaller cupcakes better for get togethers when you have a couple different kinds of desserts available, they also let the pop of cinnamon shine when you just take a couple bites. I think the flavor got a little lost in the bigger version.

Also, don’t get intimated by the frosting! I used to get nervous whenever a recipe would call for using a ‘candy thermometer’. I always thought that it just made the recipe way too complicated. Just the opposite! This recipe is very quick and very simple. Just clip the thermometer to your pot and wait for the mixture to reach 230 degrees and then remove from heat. No worrying about keeping it at a constant temperature or having to work super quickly to not burn your ingredients. Very easy!

Snickerdoodle Cupcakes

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cake flour (not self- rising), sifted
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 3/4 cups sugar, plus 2 tablespoons for dusting
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups milk
Frosting
  • 1 1/2 cups plus 2 tablespoons sugar
  • 2/3 cup water
  • 2 tablespoons light corn syrup
  • 6 large egg whites, room temperature
Preparation

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt, and 1 tablespoon cinnamon.

2. Cream butter and sugar at medium-high speed until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.

3.  Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.

4. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.

5. To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon-sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.

 Frosting:

1. Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.

2. Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.

3. As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.

Yields 28 regular cupcakes, or 64 mini cupcakes


Adapted from marthastewart.com

Farm Stand Buttermilk Doughnuts


Please meet the chocolate doughnut….

Hot, fresh, cakey, crunchy… smothered in chocolatey goodness…..

And the cinnamon sugar doughnut… rolled and dunked in sweet sugar and spicy cinnamon..

Or how about the classic white iced doughnut?

Dipped in smooth white icing and sprinkled in sparkling sugar.

Are you drooling yet?

I’ve got one hand in the container with all the doughnuts I just made and the other on the keyboard. My keyboard’s a mess.

This was my first go at making doughnuts and they turned out DELICIOUS. I found the recipe in the new Baked Explorations bake book. I slightly modified the proportions and the frosting to keep some calorie counts in check and they are  ridiculously DELICIOUS. Did I already say that?

Its hard to beat a fresh homemade doughnut. The rich cakey doughnut inside has hints of warm cinnamon and nutmeg. Its this irresistibly addictive surprise inside the crunchy doughnut outside. The recipe also includes three different toppings too, so pick your favorite or make all three (I couldn’t resist!)

I don’t even want to clutter this post with more of me rambling. I’m letting the doughnuts do the talking.

Here’s the recipe!

Farm Stand Buttermilk Doughnuts- Three Ways

Ingredients:

For the Doughnut:

3 1/2 cups all-purpose flour

3/4 cup granulated sugar

1/2 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

2 large eggs

3/4 cup buttermilk

1/4 cup reduced fat sour cream

1/4 cup unsalted butter, melted and cooled.

Vegetable oil for frying

For the Chocolate Frosting:

4 ounces dark chocolate, chopped

1/2 cup heavy cream

2 tablespoons unsalted butter

Sprinkles to decorate

For the White Icing:

2 cups confectioners’ sugar

1/4 cup 2% milk

1 tsp vanilla extract

For the Cinnamon Sugar:

1 1/4 cup granulated sugar

3 tablespoons cinnamon

Preparation:

1. Line one baking sheet with parchment paper and another with paper towels.

2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, nutmeg, and cinnamon.

3. In another bowl whisk the eggs, buttermilk, and sour cream until combined. Add the melted butter and whisk again.

4. Make a well in the center of the flour mixture and pour the egg mixture into the center. Gently fold the flour into the liquid until the mixture forms a sticky dough.

5. Turn the dough onto a lightly floured work surface and sprinkle the top of the dough with flour. Pat the dough out until it is about 1/2 inch thick.

5. Use two round cutters (2 1/2 inch and 1 inch). Dip the larger cutter in flour and press rounds. Dip the smaller cutter in flour and cut out the center of the rounds. Arrange the donuts and donut holes onto the parchment paper lined baking sheet. Continue to pat together the remaining scraps and repeat cutting as many donuts as possible ( I got about 15). Chill the dough while you heat the oil.

6.  Pour oil into a deep skillet until it is about 1 – 1 1/2 inch deep. Slowly heat the oil over medium-high heat until it reaches 165-17o degrees.

7. Make the frosting while the oil heats.

Chocolate Frosting:

Place the chopped chocolate in a bowl. Heat the heavy cream until almost boiling and pour over chocolate. Let sit for a minute. Whisk until smooth. Whisk in the butter.

White Icing:

In a medium bowl whisk the confectioners’ sugar, milk, and vanilla until smooth.

Cinnamon Sugar:

Combine cinnamon and sugar.

To Fry the Doughnuts:

1. Once the oil reaches temperature, gently place the doughnuts into the hot oil. Be sure to only fry about three at time so you don’t over crowd the pot. Once they have browned on one side, carefully flip them over int he oil. These should take about 2-3 minutes per side. Using a slotted spoon, transfer to the paper towel lined baking sheet. Continue with the rest of the donuts and the donut holes. The donut holes will take less time, about 1 minute per side. Be careful to keep the oil temperature even. Adjust the burner to keep temperature between 165-170 degrees.

Assemble Doughnuts:

Once you have finished frying the doughnuts, quickly dip them in whichever toppings you choose. Serve warm and enjoy!





Chocolate Graham Cracker Cupcakes with Toasted Marshmallow Frosting

Chocolate Graham Cracker Cupcakes with Toasted Marshmallow Frosting.

Yes. The best cupcake in the world does exist. And it’s in my kitchen.

This cupcake’s got four layers; buttery graham cracker crust bottom, followed by a layer of chopped bittersweet chocolate, rich chocolate cake batter, topped with even more graham cracker crumbs and chocolate, and finally covered in a light and fluffy marshmallow frosting.

I know its a mouthful, but don’t be intimidated!  This is one of the best ever cupcake recipes.. EVER. Everyone in my family fell in love with them and magically went up a pant size within 24 hours. I made these on Saturday and they were gone by Sunday.

When you bite into them you get the most fantastic flavor and texture combos. There’s the rich chocolate cake with the light marshmallow frosting – and then the chunky chopped chocolate and crumbly graham cracker against the delicate cake and creamy frosting.

SO GOOD. so good. ugh. I want another.

I found this recipe on marthastewart.com. As I mentioned earlier in my blog (click here for a refresher), Martha’s cookbooks and I have been in kind of  a rocky relationship for a while. She usually tempts me with these gorgeous baking pictures but then leaves me with these recipes that are horribly long, terribly complicated, and usually take way more time then I’d like to spend baking a cookie. Is it really necessary to use a thermometer when you’re making a chocolate chip cookie??

BUT…. this cupcake just won me over. She tends to do that to me. Just to warn you though, yes.. this recipe will take you a bit longer to make and there’s definitely a couple more steps than your typical chocolate cupcake. But if you’re in the mood for a challenge or if you’re looking for an amazing recipe for a special occasion- these are your cupcakes.

Listen close….

Chocolate Graham Cracker Cupcakes with Toasted Marshmallow Frosting (Jennifer Shea, owner of Trophy Cupcakes, found on marthastewart.com)

Ingredients

  • 2 1/4 cups plus 2 tablespoons sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup 2% milk (I substituted for whole)
  • 1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup boiling water
  • 1 1/2 cups graham cracker crumbs (from about 20 squares)
  • 1/3 cup unsalted butter, melted
  • 9 ounces bittersweet chocolate, finely chopped
  • Marshmallow Frosting (recipe to follow)

Directions

1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.

2. Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.

3. In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.

4. Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
5. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping
6. Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter.
Note- Don’t be worried if your cake batter is super thin. This is how it is supposed to be.
Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
7. Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.

* I didn’t have a kitchen torch so I used a lighter. Not the most efficient way to do it, but still worked out just fine.


And…. viola!


Nutrition:
24 cupcakes: 327 calories, 11.5 grams fat

CHOCOLATE.

Rich, light, smooth, creamy, DELICIOUS chocolate cake. Like the kind of chocolate cake that no matter how many times you tell yourself ‘just one more forkful….’  you end up cleaning your plate and then scraping the frosting off your friend’s piece next to you. And then go look for it in the fridge at like 2 am.

Warning though: this cake is a bit challenging. Its not the typical throw a few ingredients in a bowl, mix, and voila! But its totally doable and soooo worth it. Its kind of like a teenager (Remember when you HAD to have that glitter belt or else Jimmy would totally never notice you. And if you stood in the way of that glitter belt…life was over). So just love the little nit picky directions despite your urge to grab some boxed brownies and see how amazingly yummy it turns out.

*Side note- The actual cake part of this is SO good. Depending on how you like your frosting you may want to change up the recipe. The frosting that goes with this cake is mocha flavored with instant espresso powder, which I LOVE. But I know my little brother wasn’t so into it (not a coffee kid yet). So regular milk chocolate buttercream, vanilla buttercream, or even chocolate buttercream on top and rich peanut butter buttercream in the middle would all be equally as delicious. This is just a great base chocolate cake.

Here we go…..Grab your electric mixers….

Chocolate Layer Cake with Mocha Milk Chocolate Frosting. (Fine Cooking)

*I changed up the recipe slightly from Fine Cooking. I only made a two layer cake, which was plenty big. And substituted non-fat yogurt to keep calories skinny jeans friendly!

For the cake:
10-1/2 oz. (3 cups) sifted cake flour
1-1/2 tsp. baking soda
1/2 tsp. table salt
1 cup boiling water
2-1/2 oz. (3/4 cup plus 2 Tbs.) unsifted unsweetened natural (nonalkalized) cocoa
3/4 cup cold water
1/2 cup cold nonfat yogurt
1 Tbs. pure vanilla extract
12 Tbs. softened unsalted butter
2-2/3 cups granulated sugar
3 large eggs, at room temperature (Actually do this!)
For the frosting:
24 oz. milk chocolate, chopped into matchstick-size pieces (Make SURE these are cut thinly or else they will not melt properly)
6 Tbs. unsalted butter, cut into small pieces
4-1/2 tsp. instant espresso powder
Scant 1/8 tsp. table salt
1 cup plus 2 Tbs. heavy cream
1-1/2 tsp. pure vanilla extract

1. Preheat to 350 degrees and place oven racks in lower third. Line the bottoms of two 9-inch cake pans with parchment  and lightly grease the sides.
2. Combine the flour, baking soda, and salt and sift together three times. Set aside. In a mixing bowl, pour the boiling water over the cocoa and stir to blend. Refrigerate to cool to lukewarm, stir occasionally to help it cool faster (this only takes about 5 minutes). Stir in the cold water, yogurt, and vanilla.

3.Beat butter and sugar at high speed until light in color and texture, 6 to 7 minutes. Whisk the eggs briefly and dribble them slowly into the butter mixture, 2 to 3 minutes, stopping as needed to scrape down the bowl and beaters.

4. Stop the mixer and spoon one-third of the flour mixture into the mixing bowl. Beat on low speed, scraping the bowl at least once, just until all traces of flour are incorporated. Stop the mixer and pour in half of the cocoa mixture. Beat on low to medium speed, scraping the bowl at least once, just until the mixture is blended. Repeat, alternating between flour and cocoa mixtures until completely combined. Divide the batter evenly among the prepared cake pans, spreading the batter to level it.

5. Bake, rotating the pans halfway through, until the cake just begins to shrink from the sides of the pan and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let the cakes cool on a rack for about 5 minutes. Invert the pans to unmold. Peel off the parchment liners and turn the layers right side up on the rack. Let cool completely before filling and frosting.

Make the frosting:
1. Put the chocolate, butter, espresso powder, and salt in a large bowl. Make sure the chocolate is cut very thin or else it will not melt properly and you will get lumpy frosting! Bring the cream to a boil and pour it over the chocolate mixture. Stir until the chocolate is completely melted and smooth. Stir in the vanilla. Refrigerate until the mixture is cold and feels quite firm when you touch it, at least 2 hours. When you’re ready to frost the cake, beat the frosting with a hand-held electric mixer (it will seem a bit firm to beat at first), until the frosting lightens in color, has a spreadable but not-too-stiff consistency, and holds a nice shape. Frost the cake immediately, using about 2/3 cup between each layer and the rest for the top and sides.
About 330 Calories (This calculation also takes into account that I only used half the frosting. The recipe really makes more than enough. If you use all of it tack on another 100+ calories, about 470 calories.)

Lemon-Scented Blueberry Cupcakes

I was really in the mood for something chocolatey and rich the other day while I was hunting through cooking light’s online recipes. I am an admitted chocoholic and will pretty much eat anything dunked, covered, or sprinkled in cocoa. Somewhere scanning between brownies and cookies I ended up stumbling upon this lemon-scented blueberry cupcake recipe.

It wasn’t the type of recipe I had set out for but seemed absolutely perfect for today. It was a cold and gray Fall day and bright lemons and sweet blueberries seemed like the perfect spring getaway.

They ended up being SO GOOD. The plump blueberries burst in your mouth when you bite into the delicate cake. The icing is deliciously creamy with a bright splash of lemon.

I wouldn’t recommend making these cupcakes into mini muffins because the blueberries collapse the cake. I used standard muffin tins and they baked perfectly. Enjoy!

Cooking Light’s Lemon-Scented Blueberry Cupcakes

Yields 12 cupcakes.

236 calories, 7.7 grams fat, 3.7 grams protein


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