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No Butter Fluffy Spring Vanilla Cupcakes
I wasn’t looking to reinvent the cupcake – after all, it is perfect the way it is. But being cupcake-obsessed and someone who watches her calories, I had to bake something to satisfy both. I had a couple of things in mind when setting out to bake a healthier version of a cupcake today – first off, I wanted to incorporate plain Greek yogurt, because every time I substitute yogurt in my baking, it comes out spectacular. Secondly,
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Low Fat Fudgy Ghost Cupcakes
If you are looking for a spooky, fun dessert for Halloween, look no further than my Low Fat Fudgy Ghost Cupcakes. With low-fat cake batter (recipe courtesy of Skinny Taste), made with Dark Chocolate Fudge Cake Mix, canned pumpkin and water (that’s it!) and my very own recipe for homemade whipped vanilla meringue frosting, these cupcakes are a festive way to celebrate Halloween. The cupcakes come out so moist and fudgy that they taste like a just-out-of-the-oven dark chocolate brownie. I finish them off with a traditional vanilla meringue frosting, generously piped into the shape of tall, fluffy white ghosts on the top of each cupcake. The shiny, airy white meringue shapes up a perfect ghost and 2 mini chocolate chip eyes finish off these spooky treats. Enjoy!
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NYC: Butter Lane Cupcakes
Yesterday I finally got the chance to visit Butter Lane, one of NYC’s premiere cupcake bakeries, located in the East Village. Upon entering the adorable East 7th Street storefront, a bountiful display of colorful cupcakes awaited. Butter Lane is one of the few bakeries that only sells cupcakes. (Fine with me). Their focus is mainly on providing the highest quality, pure ingredients, such as real vanilla bean, pure cocoa and local dairy. Another fun thing that sets Butter Lane apart is the choice they give you of French or American frosting. The French is made with egg whites, butter and granulated sugar, while the American version is made with confectioners sugar and butter. Both are fabulous, making it quite the tough decision!
