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 😀
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! 😀
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.
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.