Congratulations to Laurie (comment #4) for winning the $50 Amazon Gift Certificate! To claim your prize, please email your name and address to ak@alisonkent.com.
Winner #1 – Laurie G
Winner #2 – R Varnum
Winner #3 – Lori
Winner #4 – Alina D
Winner #5 – Sharon
It’s time to remind you I have an upcoming book. Not only an upcoming book, but a LAUNCH title for a BRAND NEW imprint from HCI Books, True Vows, Reality-Based Romance, real life love stories written to read as romance novels. The other two launch books are by fabulous authors Julie Leto and Judith Arnold, and right now, you can start reading free chapters of Judith’s MEET ME IN MANHATTAN at this link.
One of the spring True Vows releases will be written by my buddy, HelenKay Dimon. She’s got a GREAT couple with a very cool story to share. You can read that news at this link. Additional spring / summer titles will be written by Cindi Myers, and Jill Barnett – who will be writing the most AMAZING WW11 era story – and a third author I can’t yet spill the news on.
If you haven’t read the story of my couple, Todd Bracken and Michelle Snow, here is the WaPo write up of their wedding. Eventually there will be more about them at the True Vows website, but you can see their bakeshop’s website at this link and do some drooling while there. One of my Twitter followers said: “I work across the street. The Cupcakes are orgasmic.”
Here’s the cover copy for my book, and you can read an excerpt at this link.
Matchmaker, matchmaker, make me a match . . . dot.com. An on-line dating service is not Michelle Snow’s idea of how to find love but when the Big 3-0 hits, Michelle decides she has nothing to lose since she hasn’t brought a date home in ten years, she’s professionally burned out, and her climb up the corporate ladder has come at the expense of abandoning her sweet dream: to own a boutique cupcakery.
Todd Bracken, early thirties and a successful technology consultant, isn’t exactly a player after being off the market for ten years, and pours himself into his dual passions of martial arts and home-sweet-home renovations. Only there’s no one to come home to so he decides to give Match.com a try. Todd isn’t so sure the Internet dating scene is his thing – until a message pops up in the wee hours on a weekend night: “I like your smile.” Todd likes – a lot – the whole package that glides into a French bistro in Washington, D.C.
It’s serious mojo-at-first-sight but there’s a glitch: Todd and Michelle live in different cities. Will love find its way in the digital age with a You’ve Got Mail courtship when video cam kisses just aren’t enough? And when Todd challenges Michelle to not only go for her dream but also let him share it, will they be able to make it happen together despite obstacles more plentiful than a shower of rainbow sprinkles?
If you’re on Facebook, this is the link to the Frosting – A Cupcakery page, and there are several articles online that mention their bakery: at the link, at this link, at this link.
So . . . since my story is all about cupcakes, I decided to do a contest that’s cupcake driven. To enter, you have to post your favorite cupcake recipe in the comments. (If your favorite cupcake recipe involves a box of Betty Crocker and a can of icing, okay. You can say that. Or if your favorite cupcake recipe is one you buy at a bakery, that’s okay, too, but at least give us the scoop on why you love it and where you buy it. But it will be a LOT more fun if you share a recipe, or at least link to one online.)
Since a Sprinkles recently opened in Houston, No. 1 Daughter and I have sampled about a dozen of their flavors, and have decided that the cupcakes I make are FAR superior. (We found their cake SO dry, though the frosting was gooey and good.) Of course, I only make one kind these days, and it’s not even my recipe. It’s a cake recipe you can find at this link, and the ONLY thing I do differently is to NOT pour the icing on until the cupcakes are cooled. I tried it the other way, and the cake became a gooey thick unpalatable mess. Much better to cool the cake first.
So, post your recipe, and each weekday from 8/16/2010 – 8/20/2010, I will draw a name to win a copy of THE ICING ON THE CAKE. Then on 8/21/2010, I will draw one name to win a $50 gift certificate to Amazon. I will draw the weekday names each morning at 10:00 a.m. CDT starting on the 17th, and the gift certificate drawing will be held at the same time on the 22nd.
Go, go, CUPCAKES!
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My favorite cupcake recipe is the german chocolate cake at our local cupcakery. I love a cupcake and make them at home, but the frosting at the cupcakery (Batch Cupcakery as seen on Diners Drive Ins and Dives) is divine. If I could figure out how to make the mint chocolate chip or peanut butter frosting I would make more at home. But to heck with that I just swing by point and head off with my lovely box of heavenly confections and share with the family (mostly).
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My daughter loved the peanut butter frosting from Sprinkles. And I do love German Chocolate everything, so yum!
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Oooh, I can’t wait to see all the recipes!! I can’t remember where I originally got this recipe, but I’ve been making it since my kids were little.
No Bake cupcakes (the best part)
Cause I’m super-duper lazy. And these are perfect for summer, when (usually) it’s way too hot to have the oven on. Oh, and if they are just for your kids, feel free to use your fingers to get the cream cheese mixture into the cupcake liners from the spoon and then lick then them clean when you’re done. Yeah, I’m a hands-on cook *g*.
These usually last about 5 minutes in our house.
Ingredients
3 cups thawed Cool Whip, divided in half
3/4 pound Cream Cheese, softened
6 squares Baker’s Semi-Sweet Chocolate, melted, cooled
1/4 cup + 2 tablespoons powdered sugar
48 Nilla Wafers (sometimes I substitute chocolate & vanilla wafer cookies for the Nilla wafers (you know, the kind with the cream center? Yum!)
1. Use cupcake lines for a dozen cupcakes.
2. Mix 1 ½ cup (half) of the Cool Whip, the cream cheese, the melted chocolate and the powdered sugar until well blended.
3. Place 2 of the wafers in bottom of each of 12 paper-lined medium muffin cups. Cover with 1 tablespoon of the Cool Whip mixture. Repeat layers once. Top with remaining Cool Whip.
4. Cover and refrigerate for 2 hours.
Easy-peasy and super yummy. My kids used to love to help make these (before they became dreaded teenagers).
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OMG, this looks so good, Lori! Oooh, thank you!!
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It’s so easy to customize, too. Top w/chocolate, strawberries, whatever.
And I now must make that cake recipe from The Pioneer Woman. Holy smokes, does that look good!
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It is the BEST cake ever, but I do find it needs to cool before having the hot icing poured over it. It’s the cake that brought me to PDub’s website for the first time in 2007. It was my son’s birthday and I was looking for a good chocolate cake recipe, and voila!
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Mmm, cupcakes. Here’s a recipe from the Food Network for red velvet cupcakes.
http://www.foodnetwork.com/recipes/throwdown-with-bobby-flay/red-velvet-cupcakes-recipe/index.html
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I may have to give this one a try. I was very disappointed in the Red Velvet cupcakes from Sprinkles, but I LOVE the cake as a rule. Must see if Pioneer Woman has one, too.
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We’re partial to red velvet cupcakes here, especially around the holidays – I’ve tried a couple of scratch cake recipes, but find that we like box mixes just as well, if not better.
The secret though, is this white chocolate cream cheese frosting that I found on allrecipes.com. This is good on devil’s food cake too:
2 (8 ounce) packages cream cheese
12 ounces (one bag) white chocolate, melted
1 cup butter, softened
Melt the white chocolate and allow to cool to lukewarm. In a large bowl, beat the cream cheese until light and fluffy. Gradually beat in melted white chocolate and softened butter. Beat until it is the consistency of whipped cream.
I have a triple layer chocolate cake/frosting recipe that will knock your socks off and is one of the most requested recipes that I make, but I have never tried to make cupcakes with it. I’d be happy to share if anyone wants it, it’s a little long to share here.
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Okay, Laurie. Please send recipe STAT!
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Okay, here’s the chocolate cake recipe – I guess it’s no longer than some of the others that have been posted! Recipe calls for butter or margarine – I only use butter when baking – I think there’s a noticeable difference.
Enjoy!
Ingredients
3 cups packed brown sugar
1 cup butter or margarine, softened
4 eggs
2 teaspoons vanilla extract
2 2/3 cups all-purpose flour
3/4 cup baking cocoa
1 tablespoon baking soda
1/2 teaspoon salt
1 1/3 cups sour cream
1 1/3 cups boiling water
FROSTING:
1/2 cup butter or margarine
3 (1 ounce) squares unsweetened chocolate
3 (1 ounce) squares semisweet chocolate
5 cups confectioners’ sugar
1 cup sour cream
2 teaspoons vanilla extract
Directions
In a mixing bowl, cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low just until combined. Stir in water until blended. Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees F for 35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.
For frosting, in a medium saucepan,
melt butter and chocolate over low heat. Cool several minutes. In a mixing bowl, combine sugar, sour cream and vanilla. Add chocolate mixture and beat until smooth. Frost cooled cake.
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I just forwarded this to my daughter, putting in an order for my birthday. ;)
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Oh the pressure – I hope you’re not disappointed!
Tonight was “Girlfriend Potluck” at my friend’s house – two of my long-time friends (one since high school driver’s ed), my daughters and one of their friends get together every couple of months – I usually always bring dessert and tonight it was Pink Lemonade cake. It was a new recipe for me and was especially good. Mild lemon flavor, not too tart or heavy – cake success. Another recipe I’m happy to share if anyone’s interested.
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Laurie – Yes, do share the lemonade one also. My couple serves a pink lemonade cupcake for the summer, and I would love to taste it!
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I’m looking like a bit of a blog hog here!
Here’s the Pink Lemonade Cake recipe – I add an extra tablespoon or two of the powdered drink mix to the cake for a little more lemon flavor and sometimes add a couple small drops of red food color in the icing to make it more pink. I usually sprinkle yellow and pink sanding sugar on top or moisten edges on (three or so) thin lemon slices, dip in pink sugar, twist and place on top of cake. Those little gumdrop-y lemon fruit slices are a pretty garnish too.
Cake:
Butter for coating pan (I use PAM spray)
1 box white cake mix (18.25-ounce)
3 tablespoons pink lemonade drink powder
3 eggs
1/3 cup vegetable oil
1 teaspoon finely grated lemon zest
Frosting:
1 pound confectioners’ (powder) sugar
1/2 cup unsalted butter (1 stick), softened
3 tablespoons frozen pink lemonade concentrate
1 teaspoon vanilla
1 teaspoon lemon zest, finely grated
Preheat the oven to 350F. Butter two 8-inch round cake pans and line the bottom with parchment or waxed paper; set aside.
For the cake, in a large bowl, stir together the cake mix and lemonade powder. Prepare the cake batter according to the package directions, using the eggs and the oil. Stir the lemon zest into the batter. Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes or until golden and a toothpick inserted in the centers of the cakes comes out clean. Let the cakes cool in the pans for 10 minuets. Carefully turn cakes out onto a wire rack to cool completely.
For the frosting, beat together the confectioners’ sugar and butter until fluffy. Beat in the remaining ingredients until combined.
Transfer one cake to a cake stand or large platter. Using an offset spatula spread the top of the cake with a layer of frosting. Place the second cake on top of the first. Spread the remaining frosting over the top and sides of both layers.
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This looks so good! I’m doing ice cream cone cupcakes tomorrow for Sam (I think) so may try this!
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Anyone who lives in the DC area has to stop by Frosting A Cupcakery – the cupcakes, cookies, coffee cakes, coffee bar, all delicious – the best I’ve had in town or anywhere. And they open early during the week so you can satisfy your sweet tooth at 7:30 a.m. That’s crucial! The decor of the bake shop is Martha Stewart inspired and the owners, the subjects of your book, are incredible. A very sweet experience indeed. They were just on ABC too! http://tinyurl.com/2739hg4
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Oh, thanks for the link to the story! It even mentions the book, woot!
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Hi Alison! I love to bake but I have to admit I do it more to decorate the cake then to bake the cake itself. I normally use a box cake mix. My favorites are Betty Crocker, Devils Food, Vanilla and white. I like the white cause I can add food coloring and make it any color I want. I do make my own buttercream icing. Heres the recipe:
8oz unsalted butter, softned
16oz powder sugar
4 teaspoons boiling water
Beat the butter with an electric mixer until its light and fluffy. Gradually add in the sugar, beating it well after you add more each time. Then add the water and beat well. This recipe can be frozen for up to 3 months too. Just defrost it in the fridge the day before your gonna use it.
Also some variations to it are:
Citrus buttercream- Beat in 4 teaspoons finely grated lemon, orange or lime rind.
Coffee buttercream- Dissolve 8 teaspoons instant coffee in the 4 teaspoons of boliling water before adding it.
Almond buttercream- Beat 2 teaspoons almond extract into the buttercream.
Chocolate buttercream- Beat in 2 oz sifted cocoa powder.
Hope you enjoy. I can’t wait to read your new book! Have a great day!
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Honestly, some cake mixes now are so good they can’t be told from scratch cakes. The best scratch cake I have (probably better than the Pioneer Woman’s cake) came from Cooks Illustrated. It’s a chocolate, coffee, kahlua cake, yum!
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My favorite cake that my mom makes is A Harvey Wallbanger cake… so I decided to make them into cupcakes…
1 pkg. yellow cake mix
1 pkg. vanilla instant pudding
1/2 c cooking oil
4 eggs
1/4 c vodka
1/4 c galliano
3/4 c orange juice
mix all ingredients together and beat for 4 mins. Pour into cupcake tin. Bake at 350 for about 20 minutes.
Top off with orange glaze – 1 1/2c confectioners sugar & 2 tbsp orange juice… adjust for taste and thickness.
Yummy, now I want some…
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Oooh, this looks good. And I love what adding pudding does to cake mixes!
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I love my desserts and love books or contests related to desserts or food for that matter.
That Galliano recipe looks good and can be substituted for kahlua or any other liquor I bet.
Anyway, my sister introduced this one to me for yummy cupcakes.
Chocolate Cream Cheese Filled Cupcakes (Or Cannoli Filled)
Bake your favorite chocolate cake mix into cupcakes – I love the dark chocolate, fudge or double chocolate mix as instructions say.
Filling:
1 8 oz pkg of cream cheese, softened
1/3 cup sugar
1 egg
dash of salt
6 oz of chocolate chips
Cream together the cream cheese and sugar, beat in egg, salt. Stir in chips.
Cool, cut a litte hole in the top, put in some topping. You don’t need to put any frosting but if you want to – use the dark chocolate.
Also as a bit of change, substitute 8 oz of ricotta for the cream cheese.
Also you can add 1 cup of mashed banana.
On the Betty Crocker or Duncan Hines mix, there is a recipe to make the cake into a pound cake type product by adding dry instant pudding – check the box – as it makes a denser cake/cupcake. It also calls for oil, not sure if the regular recipe calls for oil also.
ENJOY!
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This sounds a whole lot like a recipe a friend of mine in NY sent me years ago! It was called Charlie’s something. Loved it, and haven’t made it in forever.
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Meant to say PUT IN SOME FILLING, NOT TOPPING. Sorry for any confusion.
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These are all from Taste of Home Recipes.
Mint Brownie Cupcakes
Ingredients
* 1/2 cup mint chocolate chips
* 1/2 cup butter, cubed
* 1/2 cup sugar
* 2 eggs
* 1/2 cup all-purpose flour
*
TOPPING:
* 2 cups miniature marshmallows
* 1/3 cup 2% milk
* 1/2 teaspoon peppermint extract
* Green or red food coloring, optional
* 3/4 cup heavy whipping cream, whipped
* Additional chocolate chips, optional
Directions
* In a large microwave-safe bowl, melt chips and butter; stir until smooth. Cool slightly; stir in sugar and eggs. Gradually stir flour into chocolate mixture until smooth.
* Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Remove from pan to a wire rack to cool.
* In a large saucepan, cook and stir marshmallows and milk over low heat until smooth. Remove from the heat; stir in extract and food coloring if desired. Transfer to a bowl; refrigerate for 15 minutes or until cooled. Fold in whipped cream. Spread over cupcakes. Refrigerate for at least 1 hour. Sprinkle with additional chocolate chips if desired. Store in the refrigerator. Yield: 10 cupcakes
Cinnamon Mocha Brownies
Ingredients
* 1/4 cup butter, softened
* 2/3 cup sugar
* 1 egg
* 1/2 teaspoon vanilla extract
* 3/4 cup plus 2 tablespoons all-purpose flour
* 1/4 cup baking cocoa
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/4 teaspoon baking powder
* 1/4 teaspoon ground cinnamon
* 1/4 cup strong brewed coffee, room temperature
* 3 tablespoons buttermilk
* 1 cup chocolate frosting
* 3/4 teaspoon instant coffee granules
* 1 teaspoon hot water
Directions
* In a small bowl, cream the butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking soda, salt, baking powder and cinnamon; add to creamed mixture alternately with coffee and buttermilk, beating well after each addition.
* Fill paper-lined muffin cups half full with batter. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
* Place the frosting in a bowl. Dissolve coffee granules in hot water; stir into frosting until smooth. Frost cupcakes. Yield: 8 cupcakes.
Ingredients
* 1 package (18-1/4 ounces) white cake mix
* 1/4 cup butter, softened
* 1/4 cup packed brown sugar
* 2 tablespoons sugar
* 1/3 cup all-purpose flour
* 1/4 cup confectioners’ sugar
* 1/4 cup miniature semisweet chocolate chips
*
BUTTERCREAM FROSTING:
* 1/2 cup butter, softened
* 1/2 cup shortening
* 4-1/2 cups confectioners’ sugar
* 4 tablespoons 2% milk, divided
* 1-1/2 teaspoons vanilla extract
* 1/4 cup baking cocoa
* 18 miniature chocolate chip cookies
Directions
* Prepare cake batter according to package directions; set aside. For filling, in a small bowl, cream butter and sugars until light and fluffy. Gradually beat in flour and confectioners’ sugar until blended. Fold in chocolate chips.
* Fill paper-lined muffin cups half full with cake batter. Drop filling by tablespoonfuls into the center of each; cover with remaining batter.
* Bake at 350° for 20-22 minutes or until a toothpick inserted in cake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
* For frosting, in a large bowl, cream the butter, shortening and confectioners’ sugar until smooth. Beat in 3 tablespoons milk and vanilla until creamy. Set aside 1 cup frosting; frost cupcakes with remaining frosting.
* Stir baking cocoa and remaining milk into reserved frosting. Cut a small hole in a corner of a pastry or plastic bag; insert star tip. Fill bag with chocolate frosting. Pipe a rosette on top of each cupcake; garnish with a cookie. Yield: 1-1/2 dozen.
Chip Lover’s Cupcakes ( taste like cookie dough)
Ingredients
* 1 package (18-1/4 ounces) white cake mix
* 1/4 cup butter, softened
* 1/4 cup packed brown sugar
* 2 tablespoons sugar
* 1/3 cup all-purpose flour
* 1/4 cup confectioners’ sugar
* 1/4 cup miniature semisweet chocolate chips
*
BUTTERCREAM FROSTING:
* 1/2 cup butter, softened
* 1/2 cup shortening
* 4-1/2 cups confectioners’ sugar
* 4 tablespoons 2% milk, divided
* 1-1/2 teaspoons vanilla extract
* 1/4 cup baking cocoa
* 18 miniature chocolate chip cookies
Directions
* Prepare cake batter according to package directions; set aside. For filling, in a small bowl, cream butter and sugars until light and fluffy. Gradually beat in flour and confectioners’ sugar until blended. Fold in chocolate chips.
* Fill paper-lined muffin cups half full with cake batter. Drop filling by tablespoonfuls into the center of each; cover with remaining batter.
* Bake at 350° for 20-22 minutes or until a toothpick inserted in cake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
* For frosting, in a large bowl, cream the butter, shortening and confectioners’ sugar until smooth. Beat in 3 tablespoons milk and vanilla until creamy. Set aside 1 cup frosting; frost cupcakes with remaining frosting.
* Stir baking cocoa and remaining milk into reserved frosting. Cut a small hole in a corner of a pastry or plastic bag; insert star tip. Fill bag with chocolate frosting. Pipe a rosette on top of each cupcake; garnish with a cookie. Yield: 1-1/2 dozen.
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I am the only person I know who doesn’t like mint with chocolate. I’ll eat a York Peppermint Patty, but that’s it. I don’t know why this is, LOL!
Love these!
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Funny, I dont like Pepp. Patties or Mint Choc Chip Ice Cream. I do like dark choc. covered mints tho – the Pepp> Patties are too minty for me.
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I don’t like mint anything, so I guess that carries over to desserts. ;) If I see mint in a recipe, I won’t try it. I don’t even like the smell of mint. Yes, even toothpaste and mouthwash, LOL. I don’t know why, but I just hate it. It doesn’t smell fresh to me at all. It smells cloying and heavy. A weird idiosyncrasy, but there you have it!
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My favorite cupcake recipe involves using a boxed mix and canned frosting. The reason it’s my favorite, though, is not because of the convenience . . . it’s how I make the cupcakes. I love baking them in ice cream cone cups (minus the ice cream, of course). Makes them very portable and self-contained – no messy cupcake liner to dispose of. I have been making my cupcakes like this since my kids were small. Another bonus, they’re easy for kids to hold onto.
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I’ve seen these but have never done them. I think it’s a brilliant idea, especially for kids’ birthday parties!
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I love the vanilla cupcakes at Magnolia Bakery in NYC and so I got this recipe from the Food Network.
Magnolia’s Vanilla Cupcake
Ingredients
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.
Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
Vanilla Buttercream Icing
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake
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Oh, I will definitely give these a try. I love a good vanilla cake! I made one once that even required a vanilla bean, but I was cheap and subbed out good extract. It was so yummy!
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I get a lot of recipes from this website and this is one I have used for cake but it gives you directions for cupcakes:
http://chickensintheroad.com/blog/2009/04/29/homemade-yellow-cake-mix/
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Thanks, Maureen. Another good one.
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THANK YOU ALISON!
My mom loved mint ice cream with chocolate sauce so I guess it rubbed off on me. Mint chocolate chip ice cream is one of my favorites.
I love Taste of Home recipes they are easy to follow and usually quite delicious!
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YOGURT CUPCAKES
2 cups flour
2/3 cup brown sugar
1/4 cup dry cereal flakes
1 teaspoon baking soda
1/4 teaspoon salt
1 egg, beaten
1/4 cup canola oil
1 container (8 oz.) fruited non-fat yogurt
1/4 cup milk
1 teaspoon cinnamon, if desired
Preheat oven to 350 degrees. Combine flour, sugar, cereal, baking soda and salt. Add egg, oil, yogurt and milk; mix only until dry ingredients are moistened. Stir in cinnamon. Fill cupcake pan 2/3’s full (line with paper cups or spray pan with cooking spray). Bake at 350 degrees for 20-25 minutes or until lightly browned. Makes 12 cupcakes. We don’t ice them.
We also like to use Vanilla Bean yogurt and add 1/2 to 1 cup chocolate chip to the cupcake batter but omit the cinnamon. These are especially yummy and very moist!
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Oooh, these look good! And on the healthy side!
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Looking forward to the new book Alison.
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Congrats to the lucky ladies!!! Enjoy! :)
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Thanks so much – and congrats to all of this week’s winners!
I’m planning on using so many of the recipes that have been shared – even the healthy yogurt cupcake recipe looks great!
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I made cupcakes in ice cream cones yesterday for our family lunch, LOL! Just a box mix and a can of frosting, but it was fun, and totally confused Sam at first I think!
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Thank you!! Can’t wait :)