Ari's Menu

Little changes making a big difference.


Chocolate Covered Strawberry Cupcakes

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Want to know what’s special about these cupcakes???

Well for one, they are my first batch that were ordered and SOLD! EEEEEK!!!!

Susan ordered them for her Niece’s graduation party, along with a bunch of candy cups to contribute to my fundraising goal!

So, confession: I was ridiculously nervous about this! Sure, I love to bake and share my recipes, and invite people over to help me not inhale 7 servings of my food enjoy my food with me, but am I really good enough for someone to pay for it??? I honestly still don’t even really consider myself a cook, or a baker, or much of anything, other than someone with a sweet tooth the size of Canada. This was a big and scary step! The good news? They came back to rave reviews!!

Everyone I know goes crazy over chocolate covered strawberries. Me? I don’t like strawberries. Not a bit. However, my taste tester said they were delicious, soft and fluffy with the perfect strawberry flavor. The perfect strawberry flavor for me would be not, but I kind of liked that because it meant I consumed way less batter during the process. The frosting…well that’s an other story. It’s my favorite.

You know what else? I took all of these photos myself! Check out my rude husband taking all the credit with his signature 😉 To be fair, he did help me get everything set up, but then it was all me! I’m learning, and I’m really enjoying getting better at the photography!

Chocolate Covered Strawberry Cupcakes

yield approx 2 dozen

For the cupcakes:
adapted from Eat Live Run

  • 3 cups white whole wheat flour
  • 2 tsp baking powder
  • dash salt
  • 1 1/3 cups pureed fresh strawberries (from about 2 cups whole strawberries—puree in a blender until smooth)
  • 1/2 cup unsweetened almond milk
  • 2 tsp vanilla
  • zest from one large lemon
  • 1 cup unsweetened applesauce
  • 1 3/4 cup turbinado sugar
  • 1/2 cup egg substitute (or 3 more egg whites)
  • 4 egg whites
For the Chocolate Cream Cheese Frosting
barely adapted from How Sweet It Is
  • 3 x 8 oz blocks reduced fat cream cheese (you could also use fat free, I just had red fat on hand)
  • 3/4 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 2 1/2 oz grain sweetened chocolate chips, melted and cooled
  • 1 tsp vanilla extract
  • sprinkles for topping (optional)

Directions:

  1. Preheat oven to 350 degrees. Line 24 cupcake tins, and spray with nonstick spray.
  2. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
  3. In a separate bowl, whisk together pureed strawberries, lemon zest, milk and vanilla. Also set aside.
  4. In a large bowl, beat together applesauce, sugar and egg substitute. Add egg whites one at a time, beating after each, until combined. Alternate between adding the dry ingredients and the wet strawberry ingredients to the sugar mixture, starting and ending with the dry ingredients. Mix until just combined.
  5. Evenly divide batter between prepared cupcake tins (I used a cookie scoop). Bake for 25-27 minutes or until golden, and a toothpick inserted in the center comes out clean. Transfer immediately to wire racks to cool completely.
  6. Meanwhile, in a large bowl , beat cream cheese on medium speed until smooth. Add vanilla extract.
  7. Add in powdered sugar 1/2 cup at a time, beating on low speed, followed by cocoa powder.
  8. Increase to medium speed and add melted chocolate. Beat until smooth, scraping down sides of bowl often.
  9. Frost completely cooled cupcakes, then top with sprinkles if desired.

 

Orange Creamsicle Cupcakes

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Perhaps you are lucky to live somewhere that it has not yet reached 100 degree temperatures. If so, talk to me in December 😉

Because it is already nearing oppressively hot here in Phoenix, I figured it’s only a matter of time before I stock up on sugar free creamsicles and start eating about 10 a day. That’s not a joke. Lisa, how much do we love sugar free popsicles? Well, these may have more than the 20 calories that sugar free creamsicles contain (wouldn’t it be awesome if the didn’t!!), but they are ridiculously delicious, and that’s more important, right? 😉

I love when cupcakes get that perfect dome top. It makes me so happy! Ahhh, the little things.

I was surprised at how perfectly the orange and cream flavors of one of my favorite frozen treats translated into a cupcake. I am a total ice cream person, but I might even dare to say I like the cupcake version better!

To view the recipe head on over to the AZ Bloggers Network!! If you haven’t checked it out yet, we are so lucky to have an incredible group of female bloggers here in Arizona, and my lovely friends Nicole and Emily, have put a ton of work into creating a network where we can all communicate and collaborate together!

Vanilla Bean Cookie Butter Cup Cupcakes

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I have a serious problem.

How do you live with a fridge full of this and not eat every last one?? Seriously.

Well, I guess the fact that they were made for someone else is pretty good for the whole self control thing. I canNOT make cupcakes like this that are just for me. I will eat a dozen in about 2 days hours minutes.

Remember when I made these and said they part one of a special baking project?? Well, I made vanilla bean cupcake batter, swirled in some cookie butter, then pressed one into the center before baking.

I thought they would bake much faster than normal cupcakes, or that the cookie butter cup would just melt right into the cupcake, but they baked for a normal amount of time (18 minutes) and came out looking perfect!

Then I made a Cookie Butter Cream Cheese Frosting and things got REAL over here.

Because what good is a cupcake picture if you don’t cut it in half and show off all the gooey insides?!

Also can we check out all those vanilla bean specs?! In the cupcake and the frosting. Can’t. Get. Enough.

These weren’t completely cooled, so everything just came right out. I love that. If you don’t, just make sure you cool them in the fridge first. But seriously, if you don’t like warm, oozey chocolate, who are you and why are you even reading this blog?!

Just kidding, please keep reading. I can overlook your weird textural preferences. Maybe…

Drrrrooooool.

HAPPY BIRTHDAY STEVE!!!! I couldn’t have picked a better occasion to make probably the best cupcake I have ever created. Obviously, you inspire me 🙂

Vanilla Bean Cookie Butter Cup Cupcakes

yield 15

  • 1 1/2 cups white whole wheat flour (or all purpose)
  • 1/2 tbs baking powder
  • dash salt
  • 1/2 vanilla bean, split lengthwise
  • 1/2 cup unsweetened applesauce (or butter)
  • 3/4 cup sugar
  • 2 eggs
  • 3/4 cup reduced fat buttermilk
  • 1/2 tbs vanilla extract
  • 2-3 tbs TJ’s Cookie Butter (or Biscoff spread), melted
  • 15 Salted Chocolate Cookie Butter Cups, frozen

Directions:

  1. Preheat oven to 350. Line cupcake pans with paper liners. Spray lightly with nonstick spray, then set aside.
  2. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
  3. In the bowl of a stand mixer (or you can use a hand mixer if you don’t have a stand one), add applesauce and sugar. Scrape in seeds from vanilla bean and beat on medium speed.
  4. Beat in eggs one at a time.
  5. In a glass measuring cup (or separate bowl) combine buttermilk and vanilla extract.
  6. With mixer on low speed, alternately add flour and buttermilk mixtures, starting and ending with dry ingredients.
  7. Beat until just incorporated, scraping down sides of the bowl when necessary.
  8. Fill 15 cupcake liners 2/3 of the way full. I used a medium sized cookie scoop and it took 1 1/2 scoops per cupcake.
  9. Drizzle in a small amount of cookie butter into each cupcake, and swirl lightly with a toothpick.
  10. Press one Salted Chocolate Cookie Butter Cup into each cupcake.
  11. Bake for 17-19 minutes. (I always turn mine around halfway through to keep even cooking)
  12. Let stand for 5 minutes, then transfer to a wire rack to cool completely.
  13. Top with Vanilla Bean Cookie Butter Cream Cheese Frosting.

Vanilla Bean Cookie Butter Cream Cheese Frosting

yield enough for 20 cupcakes

  • 16 oz reduced fat cream cheese, softened
  • 1 cup TJ’s Cookie Butter
  • 1 vanilla bean, split lengthwise
  • 3 cups powdered sugar

Directions:

  1. Place cream cheese and cookie butter in a large bowl. Scrape in vanilla bean seeds and beat together for 1 minute.
  2. Slowly beat in powdered sugar, scraping down sides of bowl when necessary.
  3. Frost immediately, or chill in refrigerator.

 

Gluten-Free Blueberry Marshmallow Buttermilk Cupcakes

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I have a confession. I really enjoy cooking for people on specific diets, especially baking. I love the challenge of having to create something differently, or giving someone something they can’t have all the time. My first experience with gluten free baking was a huge hit! My step dad even said they were the best cupcakes I’d ever made. Those were made with my lovely friend Carolyn in mind, but once I told my mom about them, she mentioned to me that she’s been trying to eat gluten-free as well. She hasn’t been diagnosed with any intolerance, but has found in overall improvement in how she feels since she made the switch, so when I went to create a recipe for Hank and Charlie’s birthdays, I wanted to make something she could eat too.

Marshmallows are pretty much Charlie’s favorite thing on Earth, so I created these babies, and oh my goodness. The fresh blueberries burst in your mouth, and the gooey marshmallows almost melt into the batter while baking. They were absolutely delicious. You know your special diet baking is good when everyone who doesn’t have to eat that way loves it too. All of the boys were super into them, and I think if I hadn’t told people they were gf and healthyish, no one really would have known.

Gluten-Free Blueberry Marshmallow Buttermilk Cupcakes

yield 24 cupcakes

  • 1 cup raw cane sugar
  • 1 cup Splenda (yes, some people are very opposed to Splenda–you can easily use Stevia, or more real sugar, but I just feel better cutting some of those sugar calories)
  • 1 cup egg substitute
  • 2 1/2 cups brown rice flour mix (see below)
  • dash salt
  • 1 tbs baking powder
  • 1 tsp xanthan gum
  • 1 cup unsweetened apple sauce
  • 1/2 cup reduced fat buttermilk
  • 1/2 cup unsweetened vanilla almond milk
  • 1 teaspoon pure vanilla extract
  • 6 oz organic fresh blueberries
  • 1/2 cup mini marshmallows (if you care about this sort of thing, you can find Kosher marshmallows @ Whole Foods!)

Brown rice flour mix:

  • 1 cup brown rice flour
  • 1 cup sweet white sorghum flour
  • 2/3 cup potato starch (not potato flour)
  • 1/3 cup tapioca flour

Directions:

  1. Preheat oven to 350. Line 2 muffin tins with cupcake liners and lightly spray with nonstick spray.
  2. Beat sugar, Splenda, and egg substitute at medium speed for approx 1 min. Add in all remaining ingredients, except blueberries and marshmallows, and beat at medium speed for 1 min.
  3. Gently, fold in blueberries and marshmallows
  4. Evenly divide the batter between your 24 lined cups. Each one should be about 2/3 full.
  5. Bake for 18-20 min, until top springs back when you press lightly on the middle, or toothpick inserted in center comes out mostly clean.
  6. Cool completely on wire rack, then frost with Marshmallow Cream Cheese Frosting.

Marshmallow Cream Cheese Frosting

yield enough for approx 4 dozen cupcakes

  • 8 oz fat free cream cheese, softened
  • 1 jar marshmallow cream
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Directions:

  1. Beat marshmallow cream and cream cheese together until well combined.
  2. Slowly beat in powdered sugar, then beat in vanilla.
  3. Chill for at least 1 hour, then frost and enjoy!

**Note: This frosting came out somewhere more between a glaze and a frosting. It’s not firm enough to make pretty shapes on your cupcakes, but a small spread on top definitely makes them more delicious, and it’s really all you need!**

Gluten Free Almond Joy Cupcakes

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Happy belated birthday to my super, awesome, lovely, beautiful friend Carolyn! If you haven’t checked out this girl’s blog, you really should. Her work outs are amazing, and she has been a total inspiration to me ever since I met her! She is also super sweet and a truly amazing friend.  She eats gluten free, and I always feel bad that when I make desserts for things, she can never eat them. So Nicole and I put our heads together to plan out some awesome surprise birthday cupcakes for her. Well, then poor Nicole got sick, but still gave me all of the fantastic ingredients I needed to carry out our plan!

My friend Christina sent me a recipe for gluten free coconut cupcakes that I used as a base. I’m not sure who it’s originally from, so dear person who created it, if you read this lil ole blog, please tell me so I can be like “Hey readers! All 3 of you! Go look at ______’s awesome recipes”. Thanks in advance. I’m a big fan of your recipe!

I altered the recipe a bit to make it healthy(ish) and put some of my own touches in. Also, Nicole gave me all of these gf flour options, so I ended up getting a little accidentally creative on the flour mix, but I think it was pretty much the happiest accident ever.

Sometimes gluten free things come with weird textures, but not these babies. Friends and family scarfed them down, and my step dad called them the best cupcakes I’ve ever made! Who knew creating recipes around different diets could be so fun? It makes me want to explore more with gf, vegan, paleo and any other fancy diet recipes. I found that I really like creating things for people who eat a certain way and may not always have foods on their plan provided.

Gluten Free Almond Joy Cupcakes

yield 24 cupcakes

For the coconut cupcakes:

  • 1 cup raw cane sugar
  • 1 cup Splenda
  • 1 cup egg substitute
  • 2 1/2 cups brown rice flour mix (see below)
  • dash salt
  • 1 tbs baking powder
  • 1 tsp xanthan gum
  • 1 cup unsweetened apple sauce
  • 1 cup unsweetened coconut vanilla almond milk
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon coconut extract

Brown rice flour mix:

  • 1 cup brown rice flour
  • 1 cup sweet white sorghum flour
  • 2/3 cup potato starch (not potato flour)
  • 1/3 cup tapioca flour

Directions:

  1. Preheat oven to 350. Line 2 muffin tins with cupcake liners and lightly spray with nonstick spray.
  2. Beat sugar, Splenda, and egg substitute at medium speed for approx 1 min. Add in all remaining ingredients and beat at medium speed for 1 min.
  3. Evenly divide the batter between your 24 lined cups. Each one should be about 2/3 full.
  4. Bake for 18-20 min, until top springs back when you press lightly on the middle, or toothpick inserted in center comes out mostly clean.
  5. Cool completely on wire rack, then frost with chocolate almond cream cheese frosting.

For the Chocolate Almond Cream Cheese Frosting:

yield enough to frost at least 24 cupcakes

adapted from How Sweet It Is (I love pretty much every single one of her recipes)

  • 3 x 8 oz blocks reduced fat cream cheese (you could also use fat free, I just had red fat on hand)
  • 3/4 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 2 1/2 oz grain sweetened chocolate chips, melted and cooled
  • 1-2 tsp almond extract

Directions:

  1. Beat cream cheese on medium speed in a stand mixer until smooth. Add almond extract.
  2. On low speed, add in powdered sugar 1/2 cup at a time, followed by cocoa powder.
  3. Increase to medium speed and add melted chocolate.
  4. Beat until smooth, scraping down sides of bowl often.
  5. Frost and enjoy!

Optional Toppings:

  • raw sugar
  • almonds
  • shredded coconut

 

Skinnified Sunday: Salted Caramel Toffee Crunch Cupcakes

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Happy New Year! Let’s celebrate and make cupcakes! 😉

If there is one thing I really love in a baked good, it’s probably toffee bits. Before the days of the skinnified baking, I would bake the most amazing cookies that had chocolate chips, butterscotch chips, and toffee bits. If you ever feel like baking something delicious and not healthy, just follow the Nestle Tollhouse chocolate chip cookie recipe, add butterscotch chips and toffee bits. So delicious. But you know what’s also delicious and has toffee???? These cupcakes! And they are so much healthier and come with a salted caramel frosting that is more delicious than my beloved salted caramel hot chocolate. I sent some home with my mom and got a text from Hank an hour later asking “Where are the rest of the cupcakes?” I also loved when Jacob announced how great they were with a line of chocolate smearing his teeth. He’s classy. So in case you’re not already in the Christmas sugar coma, here you go 😉

Inspired by Toffee Crunch Cupcakes from Annie’s Eats

Original Recipe:

For the cupcakes:
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tbsp. espresso powder
1 tsp. baking soda
½ tsp. salt
2 cups sugar
1 cup (2 sticks) unsalted butter, at room temperature
4 large eggs, at room temperature
2 tsp. vanilla extract
1 cup brewed coffee
1 cup toffee bits

For the ganache and toffee layer:
8 oz. bittersweet chocolate, finely chopped
1 cup heavy cream
3 tbsp. unsalted butter, at room temperature
1½-2 cups toffee bits

For the frosting:
5 large egg whites
1½ cups sugar
4 sticks unsalted butter, at room temperature
½ tsp. coarse salt
1 tbsp. vanilla extract
1/3 cup caramel sauce

My Swaps:

  • 1/2 recipe
  • Less sugar/some Splenda (-sugar, -calories)
  • Applesauce for butter (-fat, -saturated fat, -calories, -cholesterol)
  • Egg substitute for eggs (-fat, -calories, -cholesterol)
  • Less quantity of ganache and toffee layer (-fat, -sugar, -calories)
  • Grain sweetened chocolate chips  for bittersweet chocolate (-sugar, -calories)
  • 2% milk for heavy cream (-fat, -saturated fat, -calories)
  • Light whipped butter for regular (-fat, -calories)
  • Original salted caramel cream cheese frosting (-fat, -calories)

Skinnified Toffee Crunch Cupcakes

yield 15 cupcakes

For the cupcakes:

  • 1 cup all-purpose flour
  • 1/4 cup + 2 tbs unsweetened cocoa powder
  • 1 packet Starbucks via
  • 1/2 tsp baking soda
  • dash salt
  • 1/2 cup raw cane sugar
  • 1/3 cup Splenda
  • 1/2 cup unsweetened applesauce
  • 1/2 cup egg substitute
  • 1 tsp vanilla extract
  • 1/2 cup strong brewed coffee
  • 1/2 cup toffee bits

For the chocolate toffee layer:

  • 1/4 cup grain sweetened chocolate chips
  • 1/2 tbs light whipped butter
  • 1 tsp vanilla extract
  • 1-3 tbs 2 % milk
  • 1/4 cup toffee bits

For the Salted Caramel Cream Cheese Frosting:

  • 4 oz red fat cream cheese
  • 1 tbs light whipped butter
  • 1 tsp vanilla extract
  • 1 1/2 tbs Fleur de Sel caramel
  • 1/2 cup powdered sugar
  • Fleur de Sel or sea salt for sprinkling

Directions:

  1. Preheat oven to 350. Line muffin tins with paper liners and spray with nonstick cooking spray.
  2. Whisk together flour, cocoa powder, via, baking soda and salt. Set aside.
  3. In a large bowl, beat together applesauce, sugar and Splenda. Add in vanilla and egg substitute.
  4. Slowly alternate beating in dry ingredients with coffee, starting and ending with dry ingredients.
  5. Fold in toffee bits.
  6. Fill liners 2/3-3/4 full and bake for 16-20 minutes until toothpick inserted in center comes out clean.
  7. Let stand for 5 minutes, then transfer to wire rack to cool completely.
  8. Melt chocolate, vanilla and butter for next layer in a microwave safe bowl stirring every 30 seconds until melted. Slowly add in milk until it reaches a smooth and creamy consistency.
  9. Using a butter knife, spread a small amount of chocolate on each cupcake. Sprinkle with a pinch of toffee bits.
  10. Begin frosting by using a hand mixer, beat together cream cheese, butter and vanilla.
  11. Beat in caramel.
  12. Slowly add in powdered sugar (use more or less depending on desired sweetness).
  13. Frost cupcakes. Sprinkle with Fleur de Sel or sea salt.


Charlie’s Birthday

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The tradition of Starbucks birthdays continues!

Last night we went out to celebrate Charlie’s birthday at Abuelo’s.

Birthday boy!

It actually ended up being, for me, the perfect group. Kara, Charlie, Eddie, Steve and me. I tend to do better in smaller group settings. Large groups give me anxiety and I get shy and I feel like I don’t know who to talk to or what conversation to listen to. I often have to force myself to go to things where there are large groups and people I don’t know, but last night was easy, fun and really chill which was exactly what I needed! They also had skinny margaritas on the menu which made me super happy! I love margaritas, but I can never justify the calories of a full sugar one. Skinny margs are the way to go, and honestly, I think they taste better–I like to taste my tequila!

I had never been to Abuelo’s, but I was very pleasantly surprised. The food was soooo delicious! The portions looked huge so Kara and I decided to split a seafood dish

While Charlie ordered for the entire country of Ethiopia

Everything was delicious, but the bites I stole of Charlie’s spinach and cheese enchilada were definitely my favorite! With so much food, we all kind of ended up sharing everything which is my favorite way to do it! I can never decide on just one thing, I like to try lots of things!

And of course I brought Charlie’s green tea cupcakes for dessert.

They were a huge hit!

Don't worry Eddie, you can thank me later for posting this awesome picture of you.

I had a fabulous time spending time with some of my favorites!

Dear Steve: I do not really love this angle. But at least you did not give me a double chin. Thank you for that.

Green Tea Mini Cupcakes with Coconut Cream Cheese Frosting

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When my friend Charlie requested green tea cupcakes as his birthday treat, I was a little unsure of how they would turn out. I don’t really drink green tea. I’ve never made anything with green tea. The only reference I had in my brain was a sample of green tea fro yo. In true Ari fashion, I found a recipe to use for reference, then just did my own thing 🙂

Green Tea Mini Cupcakes

yield 20 mini cupcakes

  • 1/2 cup cake flour
  • 1 tsp matcha powder
  • 1/4 teaspoon baking soda
  • pinch salt
  • 3 tbs organic raw cane sugar
  • 1 1/2 tbs Splenda
  • 1/4 cup unsweetened applesauce
  • 1 egg white
  • 1 tsp vanilla extract
  • 1/4 cup plain non fat Greek yogurt

Directions

  1. Preheat oven to 350. Line 20 mini muffin tins and spray insides of liners (lower fat cupcakes tend to stick to the liner if you don’t).
  2. Combine flour, matcha powder, baking soda and salt.
  3. In a separate bowl, combine applesauce, sugar, Splenda, egg white, and vanilla.
  4. Add wet ingredients into dry, then add yogurt. Mix until just incorporated.
  5. Fill each lined muffin tin about 2/3 and bake for 10-14 minutes until a toothpick inserted in center comes out clean.
  6. Cool completely and top with Coconut Cream Cheese Frosting.

Coconut Cream Cheese Frosting

yield frosting for 20 mini cupcakes (it really ended up being the PERFECT amount!)

  • 4 oz fat free cream cheese, softened
  • 1 tbs light whipped butter, softened
  • 1/4 tsp vanilla extract
  • 1/4 tsp coconut extract
  • 1/2 cup powdered sugar

Directions:

  1. Beat butter and cream cheese together until fluffy.
  2. Add extracts.
  3. Add powdered sugar (you can use more or less depending on your sweetness preference).
  4. Top cooled cupcakes.
  5. Optional: If desired, top with sweetened flaked coconut.

Like a green tea latte, I think? But better!

I ended up being sooooo happy with the results! I would seriously make these cupcakes over and over again! The texture was perfect, and the flavor combination between the coconut and the green tea (something I kind of went for on a whim hoping it would work) was perfectly balanced!

See, the spraying pays off!

 

Skinnified Peppermint Mocha Cupcakes

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Hi friends, remember those delicious Peppermint White Mocha Cupcakes? You should, they were posted yesterday! 😉 Well of course I couldn’t choose between regular mocha and white mocha, so what’s a girl to do, but make both!

Mocha Cupcakes from Gimme Some Oven

My Swaps:

  • Whole wheat pastry flour for all purpose (+fiber, +protein)
  • Red fat buttermilk for whole milk (-fat, -calories)
  • Unsweetened applesauce for butter (-fat, -calories)
  • Sugar/Splenda blend for sugar (-sugar, -calories)
  • 2 egg whites for 1 egg  (-fat, -calories, -cholesterol)
  • + Starbucks via, vanilla and peppermint extract (+yum)

Skinnified Peppermint Mocha Cupcakes

yield 32 mini cupcakes

  • 1 1/3 cups whole wheat pastry flour
  • 1/3 cup unsweetened cocoa powder
  • 2 packets Starbucks via
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup red fat buttermilk
  • 1/2 cup strong brewed coffee, at room temperature + more for brushing
  • 1/2 cup unsweetened applesauce
  • 1/4 cup organic cane sugar
  • 2 tbs Splenda
  • 1/2 cup firmly packed light brown sugar
  • 2 large egg whites, at room temperature
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract

Directions:

1. Preheat oven to 350. Line 32 mini muffin tins and spray liners.
2. Combine flour, cocoa powder, baking powder, baking soda and salt.
3. In an electric mixer, combine applesauce, sugars, and extracts. Add egg whites one at a time.
4. In a separate bowl, combine coffee and buttermilk.
5. Alternate adding flour mixture and milk mixture to sugar and applesauce, starting and ending with flour mixture (1/3ish of dry, 1/2 of wet, 1/3ish of dry, 1/2 of wet, rest of dry). Mix until combined, scraping down sides of bowl when necessary.
6. Fill muffin tins 3/4 to top and bake for 18-22 minutes until toothpick inserted in center comes out clean.
7. Using a toothpick, poke several holes in each cupcake and brush with coffee.
8. Cool completely, frost with peppermint cream cheese frosting!

Enjoy, friends! PS: Check out my new up to date Who’s Who and Recipe tabs!

Skinnified Sunday: Peppermint White Mocha Cupcakes

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Hi friends! I have been waiting for Starbucks’ official Christmas launch to make the cupcakes that have been on my mind since October! I would just like to say that with all the promoting I do, Starbucks should sponsor this blog or something haha. Hey there Starbucks execs…want to pay me to turn your delicious drinks into healthier baked goods? Let’s make that happen. I woke up yesterday bright and early (shocker…the idea of sleeping in is completely lost on me) and ready to bake!

Let’s pretend those extra laugh lines up there are just because it was early and my skin wasn’t quite awake yet. Oh well, at least they’re not frown lines. Anyway, moving on! Steve and I headed over to the bux to get some fresh coffee and via for the cupcakes and some coffee for ourselves. My recent order now that it’s cold outside: Grande bold coffee, 1 pump sf mocha, 1 pump sf peppermint, 2 pumps sf vanilla, steamed soy. Not a misto–that is like half milk, just with soy milk that is steamed and foamy. Tastes just like a peppermint mocha! Delicious. You have to get over the embarrassment of a complicated order, but it’s worth it 😉

We came home and got right to the baking, while Winnie and Clem got right to their business: being cute.

“Mom, where are my cupcakes?”

Clementine lately has been really into humping Winston. She really wants to be the boss these days and it always cracks us up because he is so much bigger than her!

Winston is just like “yeah, okay, do what you want. I’m still the boss around here.”

Okaaayyyy, onto the cupcakes!

White Chocolate Sour Cream Cupcakes from Cake on the Brain

Skinnified Peppermint White Mocha Cupcakes

yield 36 mini cupcakes

  • 1 cup whole wheat pastry flour
  • 1/2 cup organic cane sugar
  • 1/4 cup Splenda
  • 1 1/2 packets Starbucks via (or any instant coffee)
  • 1/8 teaspoon salt
  • 2 oz grain sweetened white chocolate + 36 chips
  • 1/4 cup strong coffee, + extra for brushing
  • 1/4 cup unsweetened applesauce
  • 1/2 cup nonfat vanilla Greek yogurt
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • 3/4 tsp baking soda
  • 2 egg whites

Directions:

1. Preheat oven to 350,  line 36 mini muffin tins and spray inside liners (otherwise they will stick).
2. In mixer, combine flour, sugar, Splenda, via and salt.
3. Melt chocolate with coffee. Allow to cool slightly.
4. Add melted chocolate mixture to flour mixture and mix lightly.
5. Add yogurt, vanilla, peppermint, baking soda and egg whites and beat for 2 minutes.
6. Fill muffin tins 1/2 way to top, place 1 white chocolate chip in center, then fill up until they are 3/4 full (I pour it all into a freezer bag and cut a tiny hole in the corner).
7. Bake for 24 minutes until toothpick inserted in center comes out clean
8. Using a toothpick, poke several holes in each cupcake and brush with coffee.
9. Cool completely and frost with peppermint cream cheese frosting.

Original Frosting

from Gimme Some Oven

  • 8 oz. (1 brick) cream cheese, softened
  • 3-4 cups powdered sugar (depending on the thickness you’d like)
  • 4 Tbsp. butter, softened
  • 1/2 tsp. vanilla
  • 1/2 tsp. peppermint extract

My Swaps:

  • Low fat cream cheese for regular (-fat, -calories)
  • 2 1/2 cups powdered sugar for 3-4 (-sugar, -calories)
  • 2 tbs light whipped butter for 4 regular (-fat, -calories)

Skinnified Peppermint Cream Cheese Frosting

yield frosting for 40-50 mini cupcakes

  • 8 oz. (1 brick) reduced fat cream cheese, softened
  • 2 cups powdered sugar
  • 2 tbs light whipped butter, softened
  • 1/2 tsp vanilla extract
  • 1/2 tsp peppermint extract

Directions:

1. Beat cream cheese, butter and extracts.
2. Slowly add powdered sugar, scraping down sides of bowl when necessary.
3. Transfer to freezer bag (or pastry bag if you’re fancy), cut small hole in the corner of the bag and frost!

C is for Clementine, W for Winston, S for Steve and A for Ari! Steve didn’t figure that one out right away 😉 and the heart is for love–duhhh! Yeah, I’m a cheeseball

Oh yeah, top with sprinkles! It makes it more fun! Pink for peppermint, brown for chocolate. I am so original 😉

They were soooo yummy! We had to take them immediately to our friends at the Bux and my mom so that our whole kitchen didn’t look like this

I also made regular peppermint mocha ones which I loved ALMOST as much. I just love white chocolate. Recipe coming soon. And before the season if over, you know there will be gingerbread latte (prob my fav Starbucks drink!), eggnog latte and caramel brulee latte treats coming your way. Stay tuned friends!

Skinnified Sunday: Marble Cupcakes

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Here is part two in my catch up from all the amazingness that has been happening that I haven’t had time to post about! For Mona’s birthday, she requested marble cupcakes. I found a fabulous recipe at How Sweet Eats that originally came from Martha Stewart. Steve and I woke up at 6:30 so we could bake and photograph before he left for work. While we worked on our food, the puppies also worked on theirs

After Clementine inhaled her food as if we had never fed her before (that’s why there’s a can in her food bowl–to slow her down), she spent her time working on her cuteness

Which I’m pretty sure she has down pat

My Swaps:

  • Whole wheat pastry flour for regular flour (+protein, +fiber)
  • Unsweetened vanilla almond milk for milk (-calories)
  • Reduced fat buttermilk for heavy cream (-fat, -calories, -saturated fat)
  • Organic cane sugar/Splenda combo for sugar (-sugar, -calories)
  • Unsweetened applesauce for butter (-fat, -calories, -saturated fat)

**Note, I usually swap egg whites for whole eggs, but this time I didn’t. Not for any reason other than I didn’t want to use the extra eggs. I’m cheap. You can sub egg whites 😉

Skinnified Mini Marble Cupcakes

yield 48 mini cupcakes

  • 1 1/4 cups whole wheat pastry flour, sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup unsweetened vanilla almond milk
  • 1/3 cup reduced fat buttermilk
  • 1/2 cup unsweetened applesauce
  • 1/2 cup organic cane sugar (or just plain ol’ sugar)
  • 1/3 cup Splenda
  • 3 large eggs (or 5 egg whites)
  • 1 teaspoon vanilla
  • 1/3 cup cocoa powder
  • 1/4 cup boiling water

Directions:

1. Preheat oven to 350.
2. Sift together flour, salt and baking power.
3. In a separate bowl, combine milks.
4. In an electric mixer, combine applesauce, Splenda and sugar.
5. Add eggs, one at a time, beating until each is incorporated.
6. Beat in vanilla.
7. Add in flour mixture in 3 bathes, alternating with two additions of milk mixture (flour, milk, flour, milk, flour) and beating until combined.
8. For chocolate batter, measure out 1 cup batter, and transfer to another bowl.
9. Combine cocoa and boiling water into the bowl. Stir into 1 cup of reserved batter.
10. Fill lined mini cupcake tins half way with vanilla batter.
11. Top with chocolate batter so that each tin is 3/4 full.
12. Swirl with toothpick.
13. Bake for 10-12 minutes.
14. Cool and top with chocolate frosting (recipe below)

Unfortunately, I never did get a frosted picture, but I tasted the frosting and it was pretty delicious so here’s the recipe for that too!

Skinnified Chocolate Buttercream (or as skinnified as buttercream can be):

  • 1/2 cup light whipped butter, softened
  • 2 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tbs fat free half and half
  • 1/3 cup unsweetened cocoa powder

Directions:

1. With an electric mixer, beat butter until fluffy.
2. Add vanilla, half and half, cocoa powder and 1/2 powdered sugar.
3. Beat, then slowly add the rest of powdered sugar, scraping down sides of the bowl.
4. Top cupcakes and enjoy!

Bekki’s Birthday Dinner

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Good morning friends! I started off today by returning to bodyworks class for the first time in I think 3 weeks? Craziness. Kara has been working Monday mornings and I have been too lame to go by myself, but today I put my butt into gear and went all on my lonesome. I’ll admit, it is not as fun alone, but I need to be able to go to classes for what I get out of them, and not just when I have plans with someone else to go. Especially considering my gym buddy is going out of town for a whole weeeeeek! Boooo. I’m going to miss you friend! But bodyworks was fantastic as always and it was good to get some strength training in. My solo plan for the week is

Tues and Thurs: Spin

Wed and Fri: Run & yoga

Sat: Rest

Sun: Run for the Cure 5K!! My official first race ever!

Backing up, yesterday I made those fabulous Salted Caramel Mocha Brownie Cupcakes to celebrate Bekki’s birthday. By the time Steve and I headed over to Riga Tony’s at 7:15, I was so hungry I was ready to start chewing my arm off. I don’t do hunger well. That must be why I usually eat all the time 🙂 Thank goodness for the bread and appetizer salad they brought out almost immediately! The staff were so friendly and accommodating of our huge loud group.

I had never been there before, but I’d always heard great things. I loved the way it looked and the atmosphere.

When we arrived, they brought us all our these super cute little wine shots. Have you ever heard of a wine shot? I did not shoot it. I sipped mine. Like a lady. I knew hardly anyone, so I spent most of the evening chatting with the Starbucks crew. I was SOOOOO happy because my amazing friend Amelia came! She was the officiant in our wedding and she also gave us the BEST wedding gift…CLEMENTINE! I’ve hardly seen her since then, so it kind of made my night!

The rest of the usual Starbucks crew was also there of course

Bekki announced that she likes taking pictures where her mouth looks huge.

 

Everyone loved the cupcakes….HOORAY!

 

I love these girls and I am so happy that I’ve been seeing them more lately! I love having lots of different groups of friends that all fulfill different aspects of my personality! And of course, I love this guy and his constant amazing photos! 🙂

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