20 hours ago
Friday, September 12, 2008
Woman's World Cupcake Recipe
I was over at Safeway today picking up some Lean Cuisines (when you eat as many cupcakes as I do, you have to watch it everywhere else!) and I saw this recipe for Raspberry Swirl Cupcakes in the latest issue of Woman's World Magazine.
The recipe uses sour cream, which makes a cupcake extra moist. Sounds like these are worth trying! Here's the recipe:
Ingredients 1 Package (18.25oz.) White Cake Mix (or your own scratch recipe)
3 Egg Whites
1/2 Cup Sour Cream
1 tsp. Lemon Zest
6 Tbs. Seedless Raspberry Jam
1 Cup Butter
1 Cup White Chocolate Chips, Melted & Cooled
2 Cups Confectioner's Sugar
3 Tbs. Milk
1/2 Tsp. Raspberry Extract
2 Drops Liquid Red Food Coloring
1. Preheat Oven to 350 degrees. Line 18 muffin cups with liners. On medium-low speed, beat mix, 1 cup water, whites and sour cream until blended. On medium-high, beat 2 minutes. Stir in zest. Divide among liners. Bake 25 minutes or until pick inserted comes out clean. Cool 10 minutes. Transfer to racks, cool.
2. Pleace jam in sandwich bag; snip corner. Poke hole in center of each cupcake top and pipe in 1 tsp. jam. On medium speed, beat butter until fluffy. Beat in chips, sugar, milk, and extract. Tint 1 1/2 cups frosting with coloring. Fill another sandwich bag with pink frosting; snip corner. Repeat with white frosting. Place bags, side by side, into pastry bag fitted with rosette tip. Pipe on frosting.
And you know what's great about this recipe? They provide the nutritional information! So all you calorie counters and WW points followers out there can know exactly what you're eating :)
Fat: 18g (10g saturated)
Trans Fat: 0g