Vanilla Cupcakes with Chocolate Frosting Recipe

Looking for an easy Vanilla Cupcakes with Chocolate Frosting recipe? Learn how to make Vanilla Cupcakes with Chocolate Frosting using healthy ingredients.


Submitted by paleo725

Makes 12 servings



From EatingWell: May/June 2010 ? Subscribe to EatingWell Magazine Today! These vanilla-infused cupcakes are made with applesauce as a fat-replacer for butter that?s traditionally part of vanilla cake batter. Thickened evaporated milk works as a great base for the rich and creamy chocolate frosting. Dark chocolate lovers, be sure to use bittersweet chocolate.

Recipe Ingredients for Vanilla Cupcakes with Chocolate Frosting

1 cup whole-wheat pastry flour
1 cup cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup canola oil
1 tbsp vanilla extract
1/2 cup unsweetened applesauce
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1 12-ounce can low-fat evaporated milk, divided
1/4 cup all-purpose flour, sifted
1 pinch of salt
2 ounces bittersweet or semisweet chocolate, finely chopped
1 cup packed confectioners? sugar, sifted
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract

Recipe Directions for Vanilla Cupcakes with Chocolate Frosting

  1. To prepare cupcakes: Preheat oven to 350F. Line 12 (1/2-cup) muffin cups with paper liners.

  2. Whisk whole-wheat flour, cake flour, baking soda and 1/2 teaspoon salt in a medium bowl.

  3. Beat granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Scrape the black paste out of the vanilla bean into the sugar mixture. Add applesauce, egg, egg yolk and vanilla extract and beat until well combined. With the mixer on low, alternately mix in the dry ingredients and 1/2 cup evaporated milk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Divide the batter among the prepared cups (they will be full).

  4. Bake the cupcakes until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Transfer to a wire rack and let cool completely.

  5. To prepare frosting: Meanwhile, whisk 2/3 cup of the remaining evaporated milk, all-purpose flour and a pinch of salt in a small saucepan until no flour lumps remain. Cook over medium heat, whisking constantly, until it looks like a thick, stiff paste, 2 to 5 minutes. Remove from the heat and continue whisking for about 30 seconds to cool slightly. Whisk in chocolate until completely melted. Transfer to a medium bowl. Add confectioners? sugar, cocoa and vanilla and beat with an electric mixer until smooth and creamy. Refrigerate the frosting until thickened and cold, about 2 hours. Spread the frosting on the cooled cupcakes and decorate with sprinkles, if desired.

Categories

Dessert

Nutrition Facts
Serving Size 80.8g
Amount Per Serving
Calories
277
Calories from Fat
64
% Daily Value*
Total Fat
7.1g
11%
Saturated Fat
1.6g
8%
Trans Fat
0.0g
Cholesterol
35mg
12%
Sodium
224mg
9%
Potassium
74mg
2%
Total Carbohydrates
49.8g
17%
Dietary Fiber
1.3g
5%
Sugars
30.4g
Protein
3.7g
Vitamin A 1% Vitamin C 1%
Calcium 2% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D+
    Bad points
  • Very high in sugar
  • Contains alcohol
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