Crunchy Creamy Sweet

Easy Recipes for Busy Parents

cupcakes

Eggless Chocolate Mini Cupcakes Recipe

by 30 Comments

You won’t believe how easy and rich these Eggless Chocolate Mini Cupcakes are! Perfect for those days when you are out of eggs.

Eggless Mini Cupcakes Eggless Chocolate Mini Cupcakes Recipe

EGGLESS CHOCOLATE MINI CUPCAKES

First of all, they are made without eggs. Absolutely perfect for days when you just need to have a chocolate cupcake but you used all the eggs on your breakfast frittata. Yeah, I think we all have been there. These cupcakes are still rich in flavor, perfectly moist inside and have no crack on top. They have perfect little domes ready for frosting!

And just when you think they can’t get any better, look inside! Just look at the color! Can you see how rich and chocolatey it looks? It has almost a reddish hue to it. That’s all thanks to vinegar and it’s reaction with cocoa powder. Remember the Chocolate Cupcakes for Two? I used the same technique to achieve a gorgeous color.

[Read more…] about Eggless Chocolate Mini Cupcakes Recipe

1st Blogoversary! Pink Velvet Cupcakes

by

blogoversary 1 1st Blogoversary! Pink Velvet Cupcakes

I made cupcakes! For you and you and you! And you too!

Cupcakes for everyone!!!

And I even lit up a candle.

For this little blog of mine. 🙂 It turned ONE just a couple of weeks ago and it deserved a special sweet treat. It’s been a fun and exciting ride, thanks to all of you who stop by Crunchy Creamy Sweet, leave comments or try the recipes I share. The food bloggers community I have a chance to be a part of is truly amazing. I said it before, and I will say it again: it’s the most generous and welcoming community in blogland. And today I would like to take a moment and say: THANK YOU!

pink velvet cupcakes 1st Blogoversary! Pink Velvet Cupcakes

Pink Velvet Cupcakes from my new cookbook seemed like the perfect way to celebrate. They are so fluffy!!! ( name that movie 🙂 ). The color made me and my girls giggle from happiness! Pink through and through.

I topped them with super fluffy buttercream. If you are looking for a light and super whipped buttercream frosting, I highly recommend Jaclyn’s recipe. She also shares important notes on troubleshooting. I stuck to the recipe so I won’t be reposting it here but I know I will be making it many times in the future. My Hubby loved it and said it tastes like ice cream. Gasp!

If you are looking for a cupcake recipe for birthday, anniversary, bridal or baby shower – give these a try! You will love them!

pink velvet cupcakes 150x150 1st Blogoversary! Pink Velvet Cupcakes
Print
Pink Velvet Cupcakes
Prep Time
15 mins
Cook Time
23 mins
Total Time
38 mins
 
Pink Velvet Cupcakes are perfect for any celebration! Great base for your favorite frosting or ganache.
Course: Dessert
Cuisine: American
Keyword: cupcakes
Servings: 24 cupcakes
Calories: 162 kcal
Author: Anna
Ingredients
  • 1 c butter room temperature
  • 1 c granulated sugar
  • 1 drop pink gel food coloring
  • 3 eggs room temperature ( see note )
  • 1 1/2 tsp vanilla extract
  • 2 1/2 c all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 c buttermilk or sour milk see note
US Customary - Metric
Instructions
  1. Line your muffin pan with cupcake liners. Set aside.
  2. Preheat oven to 350 degrees.
  3. In a large bowl of a stand mixer, cream together butter ans sugar.
  4. Add food coloring, halfway through creaming.
  5. Add eggs, one at a time. Whip well after each addition.
  6. Add vanilla and beat again.
  7. In a medium mixing bowl, whisk together the dry ingredients ( flour, baking powder, soda and salt ).
  8. If using sour milk: mix together 1 Tbsp of lemon juice and enough milk to make 1 cup of sour milk. Let sit for 5 - 8 minutes. When milk should curdle slightly.
  9. Starting with dry ingredients and alternating with buttermilk/sour milk, add to butter mixture.
  10. Beat well after each addition.
  11. Fill cupcake wrapper-lined tins 2/3 full.
  12. Bake for 23 - 27 minutes, or until a toothpick inserted in the center of each cupcake comes out clean.
  13. Cool 7 - 10 minutes in tins, then remove to wire racks.
  14. Cool completely before frosting.
Nutrition Facts
Pink Velvet Cupcakes
Amount Per Serving
Calories 162 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Cholesterol 41mg 14%
Sodium 123mg 5%
Potassium 68mg 2%
Total Carbohydrates 18g 6%
Sugars 8g
Protein 2g 4%
Vitamin A 5.7%
Calcium 3.2%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

The original cupcake recipe comes from “Taste of Home: Best Loved Recipes” cookbook. I actually halved the ingredients ( including eggs – just beat 3 eggs in a measuring cup and divide; use leftovers for scrambled eggs next day ) and it worked perfectly!

Cheers to a whole year of delicious blogging! Cheers to all the friendships I was lucky enough to make during this time! Cheers to all of those pounds of chocolate I finally had an excuse to consume! And to many many more!

Have a fabulous weekend!

xoxo,

Anna

Spice Cupcakes with Cinnamon Buttercream

by

Spice Cupcakes with Cinnamon Buttercream
new oct+051a Spice Cupcakes with Cinnamon Buttercream

                  Spice cake is one of those flavors that you start to crave when leaves turn orange. Cinnamon seems to be the first spice you think of when you turn your calendar page on October 1st.

             Enjoy the last warm afternoons, when the sunshine hits the orange – red leaves and makes your backyard glow in Fall colors.

             Enjoy them while they last.

             Enjoy them with your loved ones.

             Enjoy them with spice cupcakes topped with cinnamon buttercream.

new oct+046a Spice Cupcakes with Cinnamon Buttercream

Let’s make cupcakes! :).

new oct+047a Spice Cupcakes with Cinnamon Buttercream

Spice Cupcakes
adapted from Better Homes and Gardens “Cookbook Bridal Edition”

1/4 cup butter, softened
2 eggs
2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/4 cup shortening
1 1/2 cups sugar
1/2 tsp vanilla extract
1 1/4 cups buttermilk or sour milk

Let your butter and eggs stand in room temperature for at least 30 minutes. Line your cupcake pan with paper liners. Set aside. Preheat your oven to 350 degrees F.
In a bowl, whisk together dry ingredients: flour, baking powder, cinnamon, baking soda, nutmeg, cloves and ginger. Set aside.
I am mixing bowl, beat butter and shortening until light and fluffy. Add sugar and vanilla. Beat all until combined. Add eggs, one at a time. Beat well after each addition.
Add the dry ingredients, alternating with buttermilk. Make sure you start and finish with the flour mixture.
Fill your cupcake liners 2/3 full.
Bake for about 20 minutes or until a toothpick inserted in the center of each cupcake comes out clean.
Cool the cupcakes in the pan for a minute or two, then place on wire rack to cool completely.
Frost with the cinnamon buttercream. I used Wilton’s tip 1M to decorate the cupcakes.

Tip: To make sour milk: place 1 tbsp of lemon juice or vinegar in a clean glass measuring cup. Add enough milk to make 1 cup total. Stir. Let stand for 5 minutes before using.

new oct+052a Spice Cupcakes with Cinnamon Buttercream

Buttercream
adapted from Wilton

1/2 cup of solid vegetable shortening
1/2 cup of butter, at room temperature
1 tsp of vanilla extract
4 cups of confectioners’ sugar, sifted ( about 1lb )
1 Tbs of milk
1 tsp of cinnamon

Cream shortening and butter with electric mixer. Add vanilla. Mix to combine. Add sugar, 1/2 cup at a time. Beat well after each addition. Add milk and beat until buttercream is light and fluffy. Add cinnamon. Whip until combined. Keep covered with a damp cloth until you are ready to use it. Keep refrigerated in airtight container for up to 2 weeks. Whip for a couple of minutes before using.

new oct+048a Spice Cupcakes with Cinnamon Buttercream

Enjoy!

C2D708DA70A2E148FFF417590A8C35AE Spice Cupcakes with Cinnamon Buttercream

as seen on