Dessert For Two » Pumpkin Chai Cupcakes » Dessert For Two. Red Velvet Cupcakes. It took me a while to finally get around to trying what seems to be everyone ever's favorite cupcake flavor, red velvet.
I'm not really sure why it took me so long...I'm pretty sure the fact that red velvet cupcakes are well...bright red that just turned me off...or made me a bit apprehensive and weary about trying them at least. Don't get me wrong, I think food coloring is great and all in certain instances, but there's something about making food itself a really bright color that just seems weird to me. Maybe it's just me, but I'll always think that food that has been turned bright blue, red, green, or any color is weird.
Sorry if this offends anyone.However. I figured that if I could somehow move past the whole bright red factor, there could be something really delicious about red velvet cupcakes...there had to be, there had to be SOMETHING that made them so popular. The day finally came. For the Cream Cheese Frosting Directions. Pumpkin Spice HippieCakes. Vegan and Gluten Free! These babies are less than 100 calories per muffin and have no added sugar, but are packed with protein, fiber, and Vitamin A. Not to mention that they are ABSOLUTELY DELICIOUS. Moist, and like a taste of fall. Breakfast, snack, or dessert. Or all three. Pumpkin Spice HippieCakes 1 cup oat flour (GF oats ground in food processor) 1 ¼ cups of almond milk ½ cup dates, pitted 4 heaping tbsp pumpkin puree 2 tbsp ground flax 2 tbsp cinnamon ½ tsp ground cloves ½ tsp orange zest (optional) pinch of salt 1.5 tsp baking powder 1 tbsp vanilla handful of walnuts (optional) Preheat oven at 350 degrees.
In a blender, puree the dates and almond milk until smooth. Add the pumpkin puree and blend. Add the vanilla and walnuts if using; mix. Bake for 15-20 minutes, or until slightly browned and firm to touch. Let cool in tin, remove carefully and enjoy! Irish Car Bomb Cupcakes. These didn’t start out as St.
Patrick’s Day cupcakes. They started out as “make these for a friend who is freakishly obsessed with car bombs”-cupcakes. But since her visit in town coincided with the week before St. Patrick’s Day, I decided they’d be perfect to pull some double-duty. So what’s Irish about these beauties? You could make yours without half-dollar chocolate coins—or without any of the liquor if you need to. Either way, they’re festive, funny and really, really rich. Banana Chocolate Chip Muffins. While one may think that we eat chocolate covered pretzels and cake pops morning, noon and night around here, the reality is a little bit healthier.
I have some very picky eaters, so I’m always trying to find recipes that blend child friendly taste and some healthy mom approved goodness. And when I say I have picky eaters, I mean PICKY. My eight year old will spend 15 minutes looking over a food before trying it. I like to think of this as nature’s way of protecting her from her nut allergies – but I think I really just tell myself that in an attempt to not strangle her some days when she’s giving a perfectly good piece of food an in depth examination. This is one of my favorite recipes that is picky eater approved.
Lemon Raspberry Cupcakes - What Megan's Making. Lemon Raspberry Cupcakes How cute are these cupcakes?
They’re summery and pretty, and I smile every time I look at them. I made these lemon raspberry cupcakes for a wedding a few weeks ago and from what I heard, they were a big hit! Mini carrot cupcakes with white chocolate frosting. Cupcake recipe from tastespotting the blog / frosting adapted from treats ingredients / zutaten: 1 1/4 cups flour / 150 g mehl 1 ts cinnamon / 1 tl zimt 1 ts baking soda / 1 tl backsoda 1/4 ts salt / 1/4 tl salz 2 eggs / 2 eier 1 cup demerara sugar / 220 g vollrohrzucker 3/4 cup corn oil (or other vegetable oil) / 187 ml maiskeimöl (oder ein anderes pflanzenöl) 6 ounces baby carrot food / 170 g karotten babynahrung.
Pink Lemonade Confetti Cupcakes. Sweet and tart pink lemonade cupcakes – these cupcakes just scream summer!
A few months back I had a request to do a make-over for pink lemonade cupcakes. The original recipe was totally decadent loaded with butter and buttercream icing and I wasn't sure how I would pull it off. I played around with this one several ways, and this is what I came up with. I chose to keep them naked and simple since they are sweet enough as is. If you like tart and sweet, these cupcakes are for you! Pink Lemonade Confetti CupcakesGina's Weight Watcher RecipesServings: 24 • Size: 1 cupcake • Old Points: 2 pts • Points+: 3 ptsCalories: 97.4 • Fat: 2.3 g • Carbs: 17.3 g • Fiber: 0 g • Protein: 1.0 g • Sugar: 9.8Sodium: 103.7 (without salt) Ingredients: Preheat the oven to 350 degrees F.