213 fat sugar cupcakes Recipes

sugar, canola oil, egg, unsweetened applesauce, vanilla extract, king arthur unbleached all-purpose flour, baking soda, ground cinnamon, salt, shredded carrots, reduced-fat cream cheese, sugar, vanilla extract

fat free cream cheese, splenda sugar substitute, eggs, vanilla extract, almond extract, lemon extract, salt, sour cream

muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.

butter, room temperature, sugar, eggs, sour cream (low fat or full ), vanilla extract, all purpose flour, baking soda, salt, cocoa powder, dark chocolate, water, boiling, vanilla cream filling, all purpose flour, milk (low fat is fine ), butter (or trans fat-free shortening), granulated sugar, scraped vanilla bean or 1 tsp vanilla extract, whisk together the flour and milk and cook in a small saucepan over medium heat until thick. this will only take a few minutes. sir continuously to prevent the mixture from clumping and do not bring all the way to a boil. when thickened (consistency will be that of a thin pudding or custard), strain with a mesh strainer into a small bowl, cover with plastic wrap and let cool completely to room temperature., when the milk mixture is cool , cream the butter (or shortening) and sugar together in a medium bowl until light. add in the milk/flour mixture and the scraped vanilla bean seeds (or vanilla extract) and beat at high speed with an electric mixer for 7 minutes, until light and fluffy. scrape into a pastry bag fitted with a plain tip, or a large ziplock bag with the corner cut off, and set aside until ready to fill your cupcakes., chocolate buttercream frosting, butter, room temperature, unsweetened cocoa powder, powdered sugar, milk, vanilla extract, combine all ingredients in a large bowl and beat, with an electric mixer, until frosting is creamy, 3-5 minutes. add additional powdered sugar as needed to achieve a thick, but not stiff, frosting that is easy to spread. add additional milk, if necessary, to thin the frosting if it gets too thick.

king arthur unbleached all-purpose flour, baking cocoa, baking soda, reduced-fat creamy peanut butter, canola oil, sugar, sugar blend, fat-free milk, white vinegar, vanilla extract, reduced-fat creamy peanut butter, reduced-fat butter, sugar, baking cocoa, fat-free milk, vanilla extract, salt, jimmies or sprinkles, optional

all-purpose flour (about 1 1/2 cups), baking powder, salt, baking soda, granulated sugar, reduced-fat cream cheese, softened, butter, softened, amaretto (almond-flavored liqueur), vanilla extract, egg, reduced-fat sour cream, low-fat milk, chopped gala apples, all-purpose flour, all-purpose flour, brown sugar, ground cinnamon, butter, chilled, sliced almonds, powdered sugar, low-fat milk

all-purpose flour (about 1 1/2 cups), baking powder, salt, baking soda, granulated sugar, less-fat cream cheese, softened, butter, softened, amaretto (almond-flavored liqueur), vanilla extract, egg, reduced-fat sour cream, reduced-fat milk, chopped gala apple, all-purpose flour, all-purpose flour, brown sugar, ground cinnamon, butter, chilled, sliced almonds, powdered sugar, reduced-fat milk

all-purpose flour, baking powder, baking soda, salt, reduced fat margarine, room temperature, sugar, egg white, buttermilk or 1/2 cup plain low-fat yogurt, pink grapefruit juice, pink grapefruit zest, lemon extract, fat free cream cheese or 1 (8 oz) package reduced-fat cream cheese, powdered sugar, cinnamon, ground cardamom

cream cheese, softened, creamy peanut butter, sugar, low-fat milk, sugar, all-purpose flour, baking cocoa, baking powder, salt, baking soda, eggs, water, low-fat milk, canola oil, vanilla extract, butter, softened, sugar, baking cocoa, low-fat milk

king arthur unbleached all-purpose flour, sugar, baking cocoa, baking powder, baking soda and salt, eggs, fat-free milk, mashed ripe banana (2 to 3 medium), canola oil, vanilla extract, reduced-fat cream cheese, fat-free milk, semisweet chocolate, melted and cooled, vanilla extract, sugar, baking cocoa

all-purpose flour, sugar, divided, unsweetened cocoa powder, baking soda, baking powder, salt, plain low-fat yogurt or 8 oz low-fat banana yogurt, mashed ripe banana (1 medium banana), canola oil or 1/3 cup vegetable oil, nonfat milk (skim), vanilla, egg whites, powdered sugar, water

all-purpose flour, divided, granulated sugar, baking powder, salt, baking soda, butter, melted, egg, low-fat buttermilk, reduced-fat milk, grated lemon rind, fresh or frozen blueberries, thawed, less-fat cream cheese, softened, butter, softened, grated lemon rind, vanilla extract, salt, powdered sugar , sifted, fresh lemon juice, fresh blueberries (optional)

all-purpose flour, sugar, baking powder, salt, egg whites from large eggs, shortening, low-fat milk, eggs, vanilla, butter, powdered sugar (10x), jello gelatin, color to complement cake, boiling water

sugar, eggs, self-raising flour, cocoa powder, light margarine, sugar

all-purpose flour, whole wheat flour, splenda sugar substitute, unsweetened cocoa, salt, baking powder, shredded zucchini, canola oil, applesauce or 3 tbsp canned pumpkin, low-fat buttermilk, egg, vanilla

diced fresh strawberries, low sugar orange marmalade, flour, baking powder, baking soda, salt, buttermilk, sugar (or splenda for baking or sun crystals granulated blend), canola oil or 1/4 cup style extra-light vegetable oil spread, melted, refrigerated fat-free liquid egg product or 1/4 cup frozen fat-free liquid egg product, thawed or 1 egg, vanilla, shredded orange peel, softened neufchatel cheese, fat free plain greek yogurt, low sugar marmalade, orange strip, fresh strawberry slices

shredded carrots , roughly chopped if shreds are long, pillsbury moist supreme reduced-sugar yellow cake mix (1/4 of box), whole wheat flour, canned pumpkin puree, fat-free liquid egg product (like egg beaters original), canned crushed pineapple in juice (not drained ), splenda granular, no calorie sweetener (granulated ), raisins (not packed), brown sugar (not packed), pumpkin pie spice, cinnamon, baking powder, fat free cream cheese, softened, fage total 0% fat free greek yogurt (or another thick , plain fat-free yogurt), splenda granular, no calorie sweetener (granulated ), vanilla extract

splenda sugar substitute, banana, mashed, unsalted butter (find low fat kind), vanilla extract, egg whites, all-purpose flour, baking soda, salt, ground nutmeg, plain fat-free yogurt, powdered sugar, fat free cream cheese, vanilla extract