Chocolate "Low Carb" Cupcakes

Surprising my friends and family with Low Carb cupcakes.........The surprise was on me.........
I found this recipe in a cookbook, that I completely forgot, I had.........

"The New Eat Yourself thin Like I did Low Carb Cookbook" by Nancy Moshier, Rn

I always read and re-read my recipes before I begin. I got every thing out and measured & organized my self.

Every one who has been on a Low Carb Diet lately, that sees me coming with my cupcakes , Groans......Can you blame them?

I got the cupcake batter all made and put into the oven. That was easy..................Not so fast!

I turn around and there sit 4 egg yolks!!!!! OH NO!!!

But where in the recipe did it say to add them.

"NO Where!"

They turned out a disaster...........Well of course they did...............They are missing one of the main ingredients.

But my second batch with a little variation of my own, came out great.

Chocolate "Low Carb" Cupcakes

Makes about 18

4 Large eggs, separated

3/4 teaspoon cream of tartar

1-2.1 oz package sugar-free Jell-o instant chocolate pudding mix

(6 serving size divided, save remaining pudding mix for frosting.)

1/2 Cup water

1/2 Cup Splenda

2 teaspoon baking powder

1/2 Cup Heavy Cream

1 teaspoon vanilla paste, (you can use extract, if you wish)

Preheat oven to 350 degrees. Place egg whites and Cream of tartar in medium mixing bowl and set aside. Mix cream and water in a large bowl. Add Splenda, baking powder, vanilla paste and 6 Tablespoons of pudding mix, and egg yolks, beat till smooth.

Set aside.

Whip egg whites and Cream of tartar, with electric mixer till stiff but not dry. Gently fold chocolate mixture into egg whites. Fill cupcakes about 3/4 full.

Bake at 350 degrees for 18-20 minutes. Cool cupcakes in pan

Chocolate Cream Frosting

1/2 Cup whipping cream, whipped till thick

4 oz cream cheese, softened

1 Tablespoon butter, softened

6 Tablespoons, whipping cream, unwhipped

1/4 Cup Splenda

1/2 teaspoon Vanilla Extract

dash of Salt

3 Tablespoons water

Remaining Chocolate pudding nix

In a small mixing bowl, beat cream cheese and butter till smooth and fluffy. Beat in unwhipped cream, Splenda, Vanilla Extract, salt and remaining pudding mix.

Fold whipped cream into chocolate mixture, Gradually stir in water to desired consistency.

Frost cupcakes......Best serve cold.....Each cupcake with Frosting is about 5.5 Carbs.

The frosting on the other hand came out pretty good!!!! And was simple to make............Thank Heavens..................

I think my family and friends on "Low Carb Diets" will actually, now be happy to see me coming with these in hand. Plus think of the variations you can make using other flavors of Sugar-Free Instant pudding mix, not only for the cupcakes but for the frosting as well.

Peach Cobbler Murder

As I finish the last book in this series of "Hannah Swensen Mysteries,"Peach Cobbler Murder".............I so, look forward to receiving Joanne Flukes newest book releasing in March.....Cherry Cheesecake Murder..............I loved the way this book left me hanging...............Craving, another serving of murder.

In this series of book, I have found some of the most incredible cookie recipes out there..................

A few of my favorites:

Andrea's Pecan Divine Cookies

Surprise Cookies

Walnuttoes

Christmas Sugar Cookies

Short Stack Cookies (these taste just like pancakes)

My list could go on and on................

I also have found the best Strawberry Shortcake recipe, BlueBerry Muffins and Lemon Meringue pie. Even the Peach Cobbler was Supreme............

I am now starting a new series of Coffeehouse Mysteries...........It just seems perfect........... That these coffee recipes and coffee-making tips, will go great, with these scrumptious cookie and dessert recipes.

The Best Coconut Cupcake, You'll ever Eat!

I found this recipe in a magazine, I receive and love..........Cuisine at Home.

From the time I started receiving this magazine, I have felt like Queen of my kitchen............I have yet made a recipe from this magazine, that my family has not liked.

There have been many times when I have thought, now there is a combination I never would have thought of.........And true to it's word, every time, what a fabulous meal. If you have never seen this magazine.........It really is worth checking out. Their website is www.cuisineathome.com

I love Coconut, but the rest of my family are not big fans.............I needed a Coconut cupcake that really would change that..............This is it!!!!!!

"Coconut Cupcakes with White Chocolate

Cream Cheese Frosting"

For the Cupcakes

Sift together:

1 3/4 cup all-purpose flour

2 tsp. Baking powder

1/2 tsp. Salt

Combine:

3 egg whites

3/4 coconut milk *(See special note)

1 tsp vanilla extract

1/2 tsp almond extract

Cream:

3/4 cup sugar

1/2 cup unsalted butter, room temperature (1 stick)

Fold in:

1 cup sweetened shredded coconut

For the Frosting:

Beat;Add

8oz cream cheese, room temperature (not nonfat)

1/2 cup unsalted butter room temperature (1 stick)

2 oz white chocolate melted *(See special note)

Juice of 1/2 a lime

2 cups powder sugar

Top Cupcakes with:

1 1/2 cups sweetened shredded coconut

Preheat oven to 350; line a regular size cupcake pan with papercups of choice.

Sift: flour, baking powder, and salt together for cupcakes.

Combine: egg whites, coconut milk, and extracts in a measuring cup.

Cream: Sugar and butter with an electric mixer on medium speed, Blend until butter lightens in color and texture, about 4 minutes. Alternately add dry and wet ingredients (starting and ending with dry) in 3 additions.

Fold in: Coconut using a rubber spatula. Scoop batter into prepared tin, filling each about 3/4 full. Bake until a toothpick inserted in the center of a cupcake comes out clean. 25-30 minutes. Cool in the pan 5 minutes, remove and cool completely.

Beat: cream cheese and butter for the frosting with an electric mixer until smooth. Add melted white chocolate and lime juice; beat to blend. Add powdered sugar and beat until smooth. (this frosting has a texture like soft serve ice cream, it may seem a little gooey)

Spread 3T. Frosting on each cupcake

Top cupcakes with: coconut.

*Special notes:

*Don't use cream of coconut for the coconut milk, Cream of coconut has added sugar and thickeners, and is often used in cocktails.

Coconut milk is made by simmering coconut meat with water, then straining it, it can be found in the oriental section of your super market

*Melt white chocolate in a micro-wave at High power in 30-second intervals. Stir often until smooth, about a minute and half.

*Alternately adding the wet and dry ingredients helps prevent overmixing the batter. This way, the cakes stay tender.

Makes about 1 dozen and takes Total time about 1 1/2 hours...........

A Old friend came to visit

When I decided to make these cupcakes, I had no idea,what childhood memories, they would conjure up.............

While they were baking, I'd run out to our birdfeeder to fill it with seed for all my little feathered friends.................But as I stepped back into the house, the aroma that filled the air was heaven. I felt like, I had when I was a littel girl, wrapped up in my favorite pink blanket.

I also thought about an old childhood friend and went to find her. I keep her in my cedar chest, I had not seen her in years...............(I don't think I have ever given her a name). My Aunt Mollie made her for me, when I was born.................

I hugged her and brought her into the kitchen to keep me company, and just hang out

"Hello, Old Friend!"

What cupcake, brought on such emotion.......it may seem silly to some, but that's O.K...........

"Monster Monkeys"

I found this recipe and design in "Cupcakes! from the Cake Doctor by Anne Byrn."

To be able to sit after with a cup of coffee and think about "How we let time pass thru our fingers, so quickly and not stop to savory the moment, it gave me some food for thought" No pun intended.................

"Take a moment out of your busy life, and enjoy a favorite
Childhood Memory"

Sugar Cookie Murder

After I read "Sugar Cookie Murder a Hannah Swensen Mystery

by Joanne Fluke.(book 6) I realized................There is not, one cookie recipe that I have tried, that was not Totally Awesome................They all have simple ingredients and easy to follow directions.

Whether right from the oven, or cooled to room temp, or having one the very next day. They are all quite tasty.........Mmmm

This book is a little shorter than the rest.........But comes with 50 recipes, everything from appetizer, soups, Salads, even bread recipes. But my favorite of them all is the Sugar Cookie recipe. It is the very best sugar cookie, I have found........This cookie after baking is still soft inside and quite buttery.........

"Makes wonderful cut-out cookies "

Maple/Pecan Kiss Cakes

These we're inspired by a recipe in Country Living Magazine(February,06)

I call these, Kiss Cakes instead of cupcakes because these are so...........Small.

I made them in miniature cupcake papers and placed a whole pecan in the batter before baking them.

With everyone around me, dieting or eating smaller portions after all the holiday frenzy.These seemed a perfect treat to enjoy with coffee........... 3 wonderful bites of Maple heaven.

I also made a little thumbprint impression on top of each one and filled with Maple syrup.

Maple Cupcakes

(makes 18 regular cupcakes, or 36 kiss cakes)

2 1/2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon ground ginger

1 stick unsalted butter, softened

1/2 cup light-brown sugar

2 large eggs

1 1/4 cups maple syrup (pure,do not subtitute)

2 teaspoons vanilla extract

1/2 cup buttermilk

1/2 cup walnuts or pecans, finely chopped

Heat oven to 350. Sift together the flour, baking powder, baking soda, salt, and ginger. Set aside. Beat the butter and sugar together using a mixer set on medium speed in a large bowl until fluffy. Beat in the eggs, syrup, and vanilla. Stir in flour mixture by thirds, alternating with the buttermilk. Stir in nuts. Fill 18 lined muffin cups and bake until a tester comes out clean about 20 minutes. Cool completely. Ice with Maple-Butter Frosting

Maple Butter Frosting

1/3 cup butter (softened)

1 lb sifted powder sugar

3/8 cup real maple syrup (pure, don't substitute)

1 teaspoon vanilla ( again pure, don't substitute)

Blend butter and sugar in mixer. Start slow. Add vanilla and maple syrup, and beat until very smooth. Your ready to ice the cakes.

Note: Since I used minicupcake papers I did bake for about 15 min........Instead of the 20 minutes for regular cupcakes.

"These taste very much like a Maple bar donut!"

BlueBerry Muffin Murder

"BlueBerry Muffin Murder" 3rd in the "Hannah Swensen Mystery" series.

"Simply another delicious read by Joanne Fluke.

It also is the best "BlueBerry Muffin" recipe I have found.............I did make jumbo muffins so I did have to bake them about 10 minutes
longer. (Baking time was 40 minutes instead of 30)

I especially liked adding the BlueBerry pie filling, which was different than most recipes, I have tried............The Crumb Topping is excellent too.

"I'm now looking forward to the "Sugar Cookie Murder"

"After Dinner Mint Cupcake with Adult Flair"

I'm crazy for anything and everything Chocolate and Mint.......But wanted something made with grown ups in mind.

Using a basic chocolate recipe that I found on the internet......... I wanted also, to experiment with different kinds of Mint flavorings.

In the cupcake batter:

I used peppermint extract, where it called for vanilla and used Andes creme de menthe thins, chopped and added to batter. Pretty simple..........Really.

But when it came to the frosting, I wanted it to still be light, and yet refreshing to the palette...........After all this was what I was looking to make :

"After Dinner Mint Cupcake"

I made a easy buttercream frosting but added in 1/4 Cup Peppermint Schnapps, instead of milk........I also add more powder sugar till I found the consistency I was looking for.

"I believe this is all personal preference".

I chose not to use Creme de Menthe because I also wanted to be able to control the color of the frosting............I wanted it extremely pale, lighter than a pastel green.

I then topped it with a Chocolate covered mint button........You could even use Junior Mints, if you so chose.

In the end, I had used 4 different kinds of Mint.........

"A Great ending to a fine meal!"

"Happy New Year

2006

This is going to be good"

"Hidden Treasure Cupcakes"

I think this is a great way to "Wow" your family and friends, without a whole lot of work..........

I had left over Chocolate cake batter from another project and had remembered seeing these on the back of a cake box mix, I believe the idea came from Pillsbury.
It also gave me a chance, to use the Panettone cups, I had to try. I found these at www.beryls.com

I inserted miniature peanut butter cups and frosted with a quick recipe of :

Peanut Buttercream Frosting

2/3 Cup butter, softened

4 Cups powdered sugar

1 teaspoon vanilla

3 Tablespoons Peanut butter (smooth)

2 to 4 Tablespoons Milk

In a large bowl, beat butter and peanut butter till light and fluffy. Gradually add powdered sugar, beating well.

Beat in vanilla and enough milk for desired consistency.

You can whip this up in no time. Great for when you need to take something to a pot luck or gathering of friends. Definitely satisfies, that Chocolate/Peanut Butter craving.

This was my first experience with the Panettone cups, they make a beautiful presentation, everyone eewww'd and aah'd . But when it came time to eat the cupcake within...........Well, to be honest, I don't feel comfortable repeating what they had to say............. I think I will stick with your every day cupcake papers from now on.

O.K. "It was funny!!!!!!!!!!!"

Watching everyone and the different techniques they used to get into these Panettone cups.