Today's Cupcake Deals

Wilton 2104-6667 12 Piece Cupcake Decorating Set Wilton 2104-6667 12 Piece Cupcake Decorating Set
List Price: $8.39
Sale Price: $5.59
 Average Rating:

Make cupcakes exciting and fun with 4 versatile tips. Get ready to create novel designs for everyday treats using Star Tips 1M and 22, Round Tip 12 and Bismarck Tip 230.
Oneida 24-Count Cupcake Carrying Case Oneida 24-Count Cupcake Carrying Case
List Price: $19.99
Sale Price: $19.98
 Average Rating:

24ct cup cake carrier features a 12ct non-stick muffin pan and a convenient cook and carry case.

Almost Fat Free Chocolate Cupcakes



1 1/3 C All-Purpose Flour
1/2 C Unsweetened Cocoa Powder
1 1/2 Tsp Baking Powder
1 1/2 Tsp Baking Soda
2 Tsp Salt
3/4 C Dark Brown Sugar packed
1/4 C Applesauce cinnamon flavored
1 egg beaters 99% egg substitute or equiv to 1 egg
1 Egg White
1 Tbsp Oil
1 Tsp Vanilla Extract
2/3 C Skim Milk
Confectioner's Sugar optional

Preheat oven to 350 deg F. Line 12 muffin cups with paper liners. Combine flour, cocoa, baking powder, soda and salt. Beat the next six ingredients until combined, about 1 min. Stir in flour mixture alternately with milk until just combined. Pour batter into muffin cups.

Bake 22 - 25 min or until toothpick comes out clean. Remove cupcakes from pan; cool on wire rack 30 min. Sprinkle with sugar, if desired.
 
 

Dairy Free Cupcake Recipe

Frost these with the dairy-free frosting of your choice, or for an extra-chocolatey and rich dessert

Makes 12 cupcakes

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients:

  • 1 1/2 cup flour
  • ½ cup sugar
  • 1 t. baking soda
  • 1 t. baking powder
  • ½ t. salt
  • ½ cup soymilk
  • 1 T. apple cider vinegar
  • ¾ cups dark, dairy free chocolate chips
  • ½ cup soy yogurt
  • 2 T. egg Replacer mixed with 3 T. hot water

Preparation:

1. Preheat oven to 350 F. Line a 12-cup muffin pan with cupcake liners.

2. In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt. In another small bowl, combine the soymilk and apple cider vinegar until just combined and slightly thickened. Set aside.

3. In a small saucepan over low heat, combine the chocolate chips with the soy yogurt. Stirring constantly, cook until the chocolate is just melted and there are no lumps. Remove from heat.

4. Using an electric mixer on high speed, add the chocolate mixture, soymilk mixture and Egg Replacer mixture to the dry ingredients. Mix until just combined. Portion into prepared pan and bake for about 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Allow cupcakes to cool before frosting with dairy-free frosting of choice.