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Recipe

Vanilla Cupcakes with Colored Cream Cheese Frosting

Scott Phillips

屈服:产生12个纸杯蛋糕和1杯糖霜

These are cupcakes you can feel good about serving at a kid’s birthday party, thanks to a few healthy upgrades: some of the butter is replaced with applesauce, to reduce fat and add moisture; a portion of the flour is whole-wheat pastry flour, and the frosting is tinted with natural colorings.

Easter Cupcakes:See the variations below to make lovely pastel frosting for your Easter cupcakes, and readA Fresh Look at Food Coloringto learn more tricks for adding color to food—包括复活节彩蛋—without artificial food dyes.

Ingredients

For the cupcakes:

  • 5 oz. (1-1/4 cups) cake flour
  • 2-1/2盎司。(1/2杯)全麦糕点粉
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. table salt
  • 1-1/2 oz. (3 Tbs.) unsalted butter, softened
  • 1 cup granulated sugar
  • 3汤匙。菜籽油
  • 2 large eggs
  • 1/2 cup unsweetened applesauce
  • 1/2 cup whole milk
  • 1/2 tsp. pure vanilla extract

For the frosting:

  • 1 cup raspberries, thawed if frozen
  • 1 8-oz. package reduced-fat cream cheese (Neufchâtel), softened
  • 1 cup confectioners’ sugar

Nutritional Information

  • Calories (kcal) : 300
  • Fat Calories (kcal): 110
  • Fat (g): 12
  • 饱和脂肪(G):5
  • 多不饱和脂肪(G):1.5
  • Monounsaturated Fat (g): 4.5
  • Cholesterol (mg): 55
  • Sodium (mg): 230
  • Carbohydrates (g): 44
  • Fiber (g): 2
  • 蛋白质(G):5

Preparation

Make the cupcakes:

  • Position a rack in the center of the oven and heat the oven to 350°F. Line a 12-cup muffin pan with paper liners.
  • 将蛋糕粉,全麦糕点面粉,发酵粉和盐混合在一个中等大小的碗中。将黄油放入一个大碗中,然后用电动搅拌机以中等速度打败,直到平滑,约3分钟。逐渐加入一半的糖,继续打直到蓬松,大约2分钟。加入油和剩余的1/2杯糖,继续打直到颜色更轻,大约2分钟。添加一个鸡蛋时,每次添加后都会打得很好。打在苹果酱中,直到合并为止。
  • On low speed, add half of the flour mixture to the butter mixture, then half of the milk, mixing just until combined after each addition. Repeat with the remaining flour and milk, adding the vanilla with the milk.
  • Distribute the batter evenly among the cupcake liners and bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer to a rack and cool in the pan for 15 minutes; remove the cupcakes from the pan and let cool completely.

Make the frosting:

  • 将覆盆子放入1夸脱的锅中,用中火煮,直到他们开始释放果汁并分解约5分钟。将浆果通过一个小碗上的细筛子过滤,用刮刀按住所有果汁(您应该有大约1/4杯)。丢弃种子。让冷却至室温。
  • 将奶油奶酪和糖果糖的糖混合在一个中等大小的碗中。用电动搅拌机高速搅拌直至光滑,约2分钟。加入覆盆子汁,继续打击直到合并大约1分钟。盖上并冷藏,直到厚约2小时,然后在纸杯蛋糕上铺开。磨砂纸杯蛋糕最多可以冷藏1天。

Forpurple frosting:Substitute 2 Tbs. thawed frozen grape juice concentrate for the raspberry juice.

For green frosting:在一个小碗中,混合1/2茶匙。绿茶粉(抹茶),有1茶匙。沸水形成糊状;然后搅拌2汤匙。更多的沸水。稍微冷却。将茶混合物代替覆盆子汁。

Tip

If you can’t find whole-wheat pastry flour, substitute cake flour.

Reviews

Rate or Review

Reviews (2 reviews)

  • cheshirecatmom| 03/13/2013

    我对商店购买的糖霜并不疯狂,我也不喜欢在任何东西上添加食用色素的想法,所以这些都是完美的。我在我的孩子学校使用了绿色变体进行圣帕特里克斯日派对。没有一个纸杯蛋糕!

  • 罗宾浦| 09/14/2012

    I LOVE the idea of the natural color which is what drew me to this recipe. I will use that part. BUT the cupcake recipe is junk. They are spongey in texture and mediocre at best for flavor. I wanted to like them because I need them for my sons birthday party. Instead of going to bed I will be making new cupcakes using my old recipes because I simply can't serve these. I threw them in the trash. I thought using a fine cooking recipe was a safe bet because I have never run into a bad recipe but unfortunately I found one.

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