Devil’s Food Cupcakes With Fluffy Peanut Butter Icing!!

July 28, 2008

Devils Food Cupcakes7

howdy ho! So this past Wednesday I made baklava and I was going to post the pictures but the whole damn thing was gone before I could take any pictures!! Making baklava is dead easy but I had never had the opportunity to make it before since where I live (Bahrain – its an island somewhere in the Arabian gulf) you can find baklava like bread – its THAT common, yet its usually bought during special occasions like parties or Eid. So not many would consider making it, but I wanted to try! It turned out really great and my cousin who had dropped by that day actually compared it to one of the top pastry shops that sell baklava – I was pleased ๐Ÿ˜€

But this post is not about the now gone baklava, its about the low fat devil’s food cupcakes with a not so low fat icing!

I got the recipe from foodnetwork, its by Ellie Krieger.

They taste soo good that for you actually forget that they are lower in deadly artery blocking fat and calories! But then you remember and have a second one! ๐Ÿ˜€

Devil’s Food Cupcakes


1) Paper cupcake liners

2) 1/2 cup whole-grain pastry flour

3) 1/2 cup cake flour

4) 1/2 cup natural cocoa

5) 3/4 teaspoon baking soda

6) 1/4 teaspoon salt

7) 1/2 cup reduced-fat sour cream

8) 1/4 cup lowfat buttermilk

9) 2 tablespoons unsalted butter

10) 1/4 cup canola oil

11) 1/2 cup dark brown sugar

12) 1 egg

13) 1 egg white


1) Place rack in center of oven and preheat oven to 350 degrees F.

2) Place a cupcake liner into each section of an 8-cupcake tin (My cupcake moulds are smaller so this recipe yielded 10 of ’em). Whisk together flours, cocoa, baking soda and salt in a medium bowl and reserve. Combine sour cream and buttermilk in a small bowl and reserve.

Devils Food Cupcakes2

3) Combine butter, oil and brown sugar in the bowl of a stand mixer and mix on high speed, scraping down sides of bowl, until sugar has dissolved and mixture is light in color, about 1 minute. Add egg and egg white and beat an additional 1 minute. Add 1/3 of flour-cocoa mixture, then 1/3 sour cream buttermilk mixture, mixing well after each addition. Repeat with remaining dry and wet ingredients (I’ve always read that you should finish with the dry ingredients so that the batter holds together).

4) Distribute batter evenly among 8 (10 in my case) cupcake tins. Bake for 15 to 17 minutes (I baked for 20 min since my oven is psychotic and I never get the perfect result within the stated time) , or until a toothpick inserted into cupcake comes out clean. Let cupcakes cool slightly, transfer to wire racks and cool completely, 10 to15 minutes.


Don’t they look sinister!

Fluffy Peanut Butter Icing


1) 1/2 cup butter, softened

2) 1 cup creamy peanut butter

3) 3 tablespoons milk, or as needed

4) 2 cups confectioners’ sugar


Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

Note: I halved the recipe for these cupcakes.OLYMPUS DIGITAL CAMERA


Red Velvet Cupcakes – Oh My G!!

June 24, 2008

Where oh where do i start??!! Okay.. anyone out there passionate about baking, who hasn’t made a red velvet cupcake/cake… you have no idea what you are missing! Here’s why:
Although red velvet cake is not very chocolaty but it is definitely very delicious. Its the colour that makes all the difference in the world! You can put ant other food colouring, but dude the effect will not be the same – TRUST ME!
The batter turns into this deep radish red/maroon the instant you add the red mixture of buttermilk and food colouring and the it looks just drop dead gorgeous! Pictured below!

The original recipe yielded two 9 inch cakes which you can make instead of cupcakes, but i wanted to make cupcakes since i had promised my cousin that i would make her daughter cupcakes for her birthday (which was in march)! yikes! i guess they’re “a little” overdue! But i do i have a good excuse – i had exams!! honest! But i made them the first first opportunity i got.
For frosting a red velvet cake, generally a cream cheese frosting complements it, but i opted for something lighter by using whipped cream. Not a very traditional baker eh?! But I have included the recipe for a cream cheese frosting if you prefer that!
My family including myself eat mostly healthy food that wont clog your arteries and lead to clearly avoidable consequences, so i used skimmed buttermilk and (please oh please don’t send me hate mail) but yes i admit it i used margarine and I’m not ashamed to reveal it! I mean to me it’s all tomatoes/tomaatoes right?

So anyway here’s the recipe:

Red Velvet Cake

ยง Ingredients:

1) 2 1/2 cups (250 grams) sifted cake flour

2) 1 teaspoon baking powder

3) 1/2 teaspoon salt

4) 2 tablespoons (15 grams) Dutch-processed cocoa powder

5) 1/2 cup (113 grams) unsalted butter, at room temperature

6) 1 1/2 cups (300 grams) granulated white sugar

7) 2 large eggs

8) 1 teaspoon pure vanilla extract

9) 1 cup (240 ml) buttermilk

10) 2 tablespoons liquid red food coloring

11) 1 teaspoon white distilled vinegar

12) 1 teaspoon baking soda

ยง Directions:

1) Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two – 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside. (or around 24 cupcakes)

2) Red Velvet Cake: In a mixing bowl sift together the flour, baking powder, salt, and cocoa powder. Set aside.

3) In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

4) In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour.

5) In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

6) Spoon the batter in each hole (or whatever its called). Bake in the preheated oven for approximately 20 – 25minutes (but it really depends on your oven as mine is an ass it took around 30 minutes to bake), or until a toothpick inserted in the center of one of the cakes comes out clean.

7) Let cool for approximately 5 minutes and remove from pan, leave on wire rack to cool before frosting. If using Whipped cream follow the instructions on box (i used dream whip). If opting for a cream cheese frosting the recipe follows.

Cream Cheese Frosting:
Beat 8 oz. cream cheese (Doesn’t have to be room temperature) with 5 Tbsp. softened butter and 2 tsp. vanilla until combined. Gradually add 2 cups powdered sugar that has been sifted after measuring. Continue to add more sifted powdered sugar until you reach a consistency and sweetness that you desire.

Again I have to mention, the point of making red velvet cake aside from the marvelous colour is the frosting, the cream cheese frosting to be precise and not the cardboard whipping cream. So if you are not as paranoid as myself you have to can use the cream cheese frosting, and trust me its the better option! I’m regretting not using it! But whatever i saved tonnes of calories, not that it matters! Sorry, but i need counseling – can you tell?! ๐Ÿ˜›

P.S. Ignore my lame sense of humor and just try the deeelicious recipe.