Vanilla Almond Cherry CupcakesJuly 31, 2008 at 9:05 PM | Posted in cupcakes | 25 Comments
Tags: almond, cherry
It always tickles me when I get emails from IHC readers. To say I love emails would be an understatement. Actually I get giddy.
Last week I got an email from Brittany Mohr, introducing me to a “healthy” cupcake recipe. I admit I was a little skeptical. Come on?! Healthy? Really?
More importantly… Does healthy+cupcake = yummy? Naaaaaaahhh…
I am all about the sugar, butter and frosting content in a cupcake. To be honest I like the “cake” but the frosting is where its at! Am I right?? But since she was kind enough to email the recipe and Youtube video where registered dietitian Jackie Newgent walks you step by step through the “healthy” cupcake recipe, I decided to give it a try.
Of course you know me. I had to change it up a little bit.
Vanilla Almond Peach [Cherry] Cupcakes
(Recipe adapted from EatCaliforniaFruit | photos from me!)
Makes 36 mini cupcakes (or about 18 regular)
2 cup flour
2 teaspoon baking powder
3/4 teaspoon salt
1/4 cup unsalted butter, softened
1 cup + 2 tablespoons sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup low-fat milk (I used fat free milk)
1 fresh California peach, pitted and diced (I used about 25 cherries)
1/2 fresh California peach (I used about 12 cherries)
1-1/2 tablespoon unsalted butter, softened
1-1/2 cup powdered sugar, divided
1/2 teaspoon vanilla extract
Tiny mint leaves (optional garnish)
To make cupcakes—
Preheat oven to 300°F and line muffin tin with paper wrappers; set aside.
[NOTES: If you are baking regular size cupcakes, preheat oven to 350°F.]
Combine flour, baking powder and salt in a medium bowl. Beat butter in a large bowl with an electric mixer on medium speed for 2 minutes or until smooth. Gradually add sugar and beat for 2 minutes more or until fluffy.
Add eggs and extracts, beating well after each addition. Stir in half the dry ingredients, then half the milk; repeat and mix until well combined. Stir in diced
peaches cherries and spoon batter into prepared muffin tins (they will be very full).
[NOTES: I filled mine about 1/2-2/3 full.]
Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Cool in tins for 10 minutes, then remove and let cool completely on a wire rack before frosting.
[NOTES: If you are baking regular size cupcakes, bake for 17-22 minutes.]
To make frosting—
Peel and mash or puree half the peaches about 12 cherries.
Beat butter and 3/4 cup powdered sugar in a large bowl with an electric mixer until smooth. Blend in 1-1/2 tablespoons
peach cherry puree and extract, beating for 2 minutes or until smooth and creamy. Gradually add remaining sugar, adding more peach cherry puree if a thinner consistency is desired. Spread equal amounts over each cupcake.
[NOTES: I didn’t use all of the cherry puree. I just added a little at a time until I got the consistency I wanted.]
Dice remaining peach half and sprinkle over cupcakes. Garnish each cupcake with mint leaves and cherry, if desired.
Per serving*: 80 calories, 1g protein, 16g carbohydrate, 2g total fat, 15mg cholesterol, 85mg sodium, 0g fiber.
*Nutritional information for original recipe and mini serving size
Husband rating: A+
He really liked this cupcake and ate more than one. I have a feeling its not that “healthy” if you eat 3 of them huh?
Wifey rating: A
I am not usually a fruit chunks cupcake eater but I was really surprised at how much I loved this cupcake. The frosting is so good and the cupcake is moist and yummy with pops of cherries. YUM!
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