CITRUS CHOCOLATE CUPCAKES
My mom and I first tried these moist chocolaty cupcakes at her health club's annual taste test. Not only are these treats light and delicious, they're easy to make! -Sara Zignego, Hartford, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, beat the orange juice, water, oil, vinegar and vanilla. In a large bowl, combine the flour, sugar, cocoa, baking soda and salt; gradually beat into orange juice mixture until blended. Stir in chocolate chips. , Coat muffin cups with cooking spray or use paper liners; fill half full with batter. Bake at 375° for 13-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Just before serving, sprinkle with confectioners' sugar.
Nutrition Facts : Calories 155 calories, Fat 5g fat (1g saturated fat), Cholesterol 204mg sodium, Sodium 26g carbohydrate, Carbohydrate 1g fiber), Fiber 2g protein.
ALMOND CITRUS CUPCAKE
Steps:
- For the cupcake batter: Preheat the oven to 325 degrees F. Line cupcake pans with cupcake liners (for a total of 24 cupcakes); lightly spray the liners with cooking spray.
- In the bowl of a stand mixer with a paddle attachment, mix together the cake flour, granulated sugar, almond meal, baking powder and salt. Add the butter and mix until crumbly in appearance, about 1 minute. Add the egg whites and whole egg and mix on medium until fluffy, about 1 minute. In a medium mixing bowl, combine the milk, orange juice, vanilla extract, almond extract and lemon zest. Mix approximately a third of the wet ingredients into the flour mixture. Scrape down the sides of the mixing bowl and beat for 1 minute on medium speed. Continue two more times with the remaining wet ingredients, beating for 1 minute between additions.
- Scoop one scoop of the batter into each cupcake liner. Bake until the cupcakes bounce back from gentle pressure, about 20 minutes. Remove from the pans and cool.
- For the frosting: In the bowl of a stand mixer, beat together the cream cheese and butter on medium speed until completely combined and free of lumps, about 2 minutes. On the lowest speed, slowly add the confectioners' sugar and mix until combined, about 1 minute. Add the orange zest and juice, vanilla extract and salt and mix on medium speed until light and smooth, about 2 minutes.
- To assemble, frost the cooled cupcakes with the citrus frosting using a pastry bag fitted with a star tip.
CITRUS CUPCAKES WITH WHITE CHOCOLATE FROSTING
Provided by Melissa d'Arabian : Food Network
Categories dessert
Yield 12 cupcakes
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Line one 12-cup or two 6-cup muffin tins with cupcake liners. For the frosting: Put the chocolate chips and shortening in a medium microwavable bowl. Microwave on high, stirring halfway between cooking time, until the chocolate is melted, 40 to 50 seconds. Stir until smooth. With an electric mixer on low speed, beat the cream cheese in a medium bowl until smooth, about 1 minute. Beat in the melted chocolate, orange juice, vanilla and salt until blended. With the mixer on low speed, beat in the confectioners' sugar, 1/2 cup at a time, until smooth, 2 to 3 minutes. Cover with plastic wrap and set aside. Makes 2 cups. For the cupcakes: Whisk together the flour, baking powder and 1/2 teaspoon salt in a medium bowl. With an electric mixer on high speed, beat the butter, sugar, vanilla and the remaining 1/4 teaspoon salt in a large bowl until light and fluffy. Add the egg and egg yolks, one at a time, beating well after each addition. With the mixer on medium speed, beat in the sour cream, zest and juice until blended. Add the flour mixture on low speed and beat until just blended. Fill each muffin cup two-thirds full with the batter. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool in the tin on a rack for 10 minutes. Remove the cupcakes from the tin and let cool completely on the rack. To assemble: With a small metal spatula, spread the frosting over the tops of the cooled cupcakes. Use assorted fruit and candies to decorate the cupcakes.
- Active Time: 15 minutes Total Time: 1 hour 45 minutes (includes cooling time)
CHOCOLATE CUPCAKES
This recipe is the gold standard when it comes to classic cupcakes. We frosted these with Easy White Icing, but you could use our Chocolate Glaze for an even richer dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
- Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
- Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
- Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with Easy White Icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.
TRIPLE-CITRUS CUPCAKES
A trio of citrus zests brightens simple cupcakes. The ones pictured are finished with lime-flavored glaze and finely grated lime zest, but lemons or oranges could replace the lime. Or, for a particularly pretty display, divide the glaze into thirds and flavor each portion with a different citrus, with garnishes to match.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 36
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour and salt.
- With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy, scraping down sides of bowl every few minutes. Add citrus zests. Reduce speed to medium, and add vanilla. Add eggs, three at a time, beating until until incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in four batches, beating until completely incorporated after each.
- Divide batter evenly among lined cups, filling each three-quarters full; tap pans on countertop once to distribute batter. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
- To finish, dip tops of cupcakes in glaze, then turn over quickly and garnish with zest. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.
LAYERED CITRUS DESSERT
Great make-ahead, lemon no bake dessert. As the dessert refrigerates overnight, the wafers sofen and absorb the milk. From Kraft Canada. Do not use low fat products; the result will not be the same. Time includes overnight refrigeration time. Posted exactly as written on Kraft Canada website. Please read the review from 2 Blue for helpful tips on can sizes and lemon juice.
Provided by foodtvfan
Categories Dessert
Time 12h20m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Grate zest from 1 lemon; set aside.
- Cut both lemons in half; squeeze to measure 7 Tablespoons juice.
- Mix condensed milk and evaporated milk in a small bowl.
- Add lemon juice, 1 Tablespoon at a time, stirring with fork after each addition until well blended. Mixture will thicken to a soft custard-like consistency.
- Stir in lemon zest.
- Line the bottom of an 8x5x3-inch loaf pan with plastic wrap.
- Arrange 6 wafers on bottom of the pan, trimming if necessary for a snug fit.
- Cover with 1 cup milk mixture, spreading to completely cover wafers.
- Repeat layers twice.
- Cover with remaining wafers.
- Refrigerate overnight.
- Unmold onto plate just before serving.
- Spread Cool Whip over top of dessert.
RICH CHOCOLATE CUPCAKES
My mom made wedding cakes throughout my whole childhood. People would always tell her that her cakes were not only beautiful, but the best tasting cakes they have ever tasted. Her secret was to combine a good scratch recipe with a boxed cake mix. It would make a light, moist cake which held up well when stacked. I have never strayed from her recipes and use them every time!
Provided by Dawn Baer
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 35m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 24 cupcake cups with paper liners.
- Sift cake mix, flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl.
- Mix coffee, oil, buttermilk, eggs, and vanilla extract together in another bowl. Gradually add to flour mixture, scraping down sides occasionally; mix well. Fill the prepared cupcake cups 2/3 full with batter.
- Bake in the preheated oven until tops spring back when gently touched, 20 to 25 minutes. Cool on a wire rack.
Nutrition Facts : Calories 291.1 calories, Carbohydrate 40 g, Cholesterol 39.2 mg, Fat 13.5 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 2.2 g, Sodium 348.2 mg, Sugar 24.2 g
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