MyBaby - Sneaky Chef Recipe: Cupcakes and Icing!

Sneaky Chef Recipe: Cupcakes and Icing!

Posted December 11, 2007 at 9:30AM in Sneaky Chef Recipes, Tips and Suggestions by sneakychef | Back

Sneaky Chef

Choc-ful Cupcakes and Incredibly Improved Icing
Nutrition Highlights: whole grains, fruit, and vegetables
Rich in vitamins: A, C, E and K, potassium, manganese, folate, iron, fiber, antioxidants, and flavonoids

It is my sincere belief that no child (or adult) should live cupcake-less in pursuit of a healthier lifestyle. And these cupcakes/donuts fit the bill for the look, taste, and texture of the real, decadent treat without the guilt. In fact, with entirely hidden spinach, blueberries, and wheat germ, these really do have buried treasure.

Prep Time: 30 minutes
Cook Time: 25 minutes
Servings: 8 cupcakes

Ingredients:

Cupcakes:

4 tablespoons unsalted butter
1/2 cup semisweet chocolate chips
1 large egg
2 teaspoons pure vanilla extract
3/4 cup Purple Puree (see additional recipe)
1/2 cup sugar
1/3 cup all-purpose flour
1/3 cup whole wheat flour
1/3 cup wheat germ, unsweetened
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt

Icing:

1 cup nonfat dry milk
1/2 cup powdered sugar
1/4 cup boiling water
1 teaspoon pure vanilla extract

Steps:

1. Preheat oven to 350 degrees and spray a mini-bundt (donut) pan with oil. Line a muffin tin with paper liners.

2. Melt the butter and chocolate chips together in a double boiler or a metal bowl over simmering water (or in the microwave, checking every 15 seconds). Remove from heat and allow mixture to cool a bit.

3. Meanwhile, in another bowl, stir together the egg, vanilla, Purple Puree, and sugar. Combine this purple egg mixture with the cooled chocolate mixture.

4. In a mixing bowl, stir together flours, wheat germ, cocoa powder, baking powder and salt. Add this to the chocolate mixture and blend thoroughly. Fill muffin cups almost to the top.

5. Bake 23 to 25 minutes, until a toothpick inserted in the center comes out clean. Turn the cupcakes out of the tins to cool.

Icing: Mix dry milk and powdered sugar in a bowl, then add the boiling water and vanilla extract. Mix very well. If needed, add a little more water, half a teaspoon at a time, until you reach the desired consistency. Ice the cooled muffins

HAPPY HOLIDAYS!

Tags: recipes, Sneaky Chef

Comments

dhiya responded December 12, 2007 at 7:42AM

Mouth watering:-)

Sticky_Mommy responded January 8, 2008 at 10:57AM

I love my job, it gives me a break from my kids!

I made these for my DD preschool and they were a hit. I have to admit I was a little freaked out about adding spinach to cupcakes and eating the batter wasn't that fun. But you couldn't taste the spinach at all. I didn't add the icing, but did add a few chocolate chips in each cupcake. YUMMY!

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