Skinny Vanilla Cupcakes. It took me six tries, but I finally found the perfect recipe… These cupcakes turn out so soft and fluffy that no one can believe they’re actually healthy!
Tag: dessert
{Easy, 30 minute} Cinnamon Roll Skillet Cake.
Get the recipe here » http://bit.ly/1gV8qmS
Breakfast cookies – 3 mashed bananas (ripe), 1/3 cup apple sauce, 2 cups oats, ¼ cup almond milk, ½ cup raisins, 1 tsp vanilla, 1 tsp cinnamon. preheat oven to 350 degrees. bake for 15-20 minutes. NO SUGAR!
Deep-Dish Chocolate Chip Cookie for One
Ingredients (1 serving):
- 1 Tbsp unsalted butter, at room temperature
- ½ Tbsp unrefined granulated sugar, such as evaporated cane juice
- ½ Tbsp packed light brown sugar
- 1 Tbsp beaten egg, preferably organic (cover & chill remaining beaten egg for tomorrow’s cookie cup… you will be making another one!)
- tiny splash pure vanilla extract
- 2 1/2 Tbsp whole wheat pastry flour (can substitute with 3:1 of cake flour and all purpose flour)
- 1/8 tsp baking soda
- tiny pinch salt
- heaping 1 Tbsp grain-sweetened chocolate chips, such as Sunspire
Instructions
In a small ramekin or microwavable cup, combine softened butter and both sugars; stir well with a spoon. Stir in beaten egg and vanilla extract. Stir in flour, baking soda, and salt just until combined. Stir in chocolate chips.
Microwave on high for 35-40 seconds. Let cookie rest at room temperature for about 10 seconds before devouring.
Nutritional Information:
253.2 calories, 13.8 grams fat, 8.4 grams saturated fat, 2.9 grams fiber, 17.5 grams sugars, 2.4 grams protein
If I don’t reblog this, I will regret losing the recipe.
THIS IS THE BEST RECIPE WOW I MAKE IT ALL THE TIME 10/10 WOULD MAKE
Mini Triple Chocolate Mousse Cakes!
Someone just asked me for this recipe. This one is better than the one I sent you, so I’m going to post it for everyone 🙂
This is a layered cake ( as you can see it has 3 sections)
Dark Chocolate Cake
- Unsalted butter, softened, to grease
- Unsweetened cocoa powder, for dusting
- 83 g (2/3 cup) plain (all-purpose) flour
- 39 g (1/3 cup) unsweetened Dutch-process cocoa powder
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 150 g (2/3 cup) caster (superfine granules) sugar
- 1 large egg, room temperature
- 59 ml (¼ cup/4 tablespoons) whole milk
- 3 tablespoons vegetable oil
- ½ teaspoon pure vanilla extract
- 59 ml (¼ cup/4 tablespoons) water
Directions:
- Preheat oven to 180° C (350°). Line a baking sheet with non-stick baking paper. Place the ramekins on the lined baking sheet. Using a small pastry brush, coat the bottom and sides of each ramekin with unsalted butter; dust liberally with unsweetened cocoa powder, set-aside.
- Using a fine mesh sieve, sift the flour, Dutch-process cocoa powder, baking soda, baking powder and salt into the bowl of electric stand mixer. Add the sugar; using a whisk, whisk together to well combine.
- Attach the bowl to the mixer fitted with the paddle attachment. Add the egg, milk, oil, vanilla, and water; mix on medium-low speed until combined, about 3 minutes.
- Divide batter evenly among prepared ramekins. Return ramekins to lined baking sheet, spacing one-inch apart.
- Bake until a cake tester inserted in the centre of the cakes comes out clean, about 20 minutes.
- Transfer to a wire rack; let cool completely. Unmold cakes.
- Using a serrated knife, carefully trim each cake to 2.5-cm (1-inch) high. Transfer to paper lined baking sheet, cut side down.
- Cut eight 25.4-by-10.16-cm (10¾-inch-by-4-inch) strips of non-stick baking paper. Wrap a paper collar around the base of each cake, keeping the bottom flush with baking sheet. Secure each collar with tape, set-aside.
Help Section:
**Special Equipment – 8 9-cm (3½-inch/6-ounce) ramekins
Need more help? Contact me @thecakebar I love to help
Lady Karasu 