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National Cupcake Day

They have evolved far and wide from just chocolate and vanilla to fulfill almost all of our dessert dreams and fantasies, so today we made up our own Holiday.


HAPPY NATIONAL CUPCAKE DAY!


In honor of today, here's a way you can pay homage:

📍Try this recipe: GLAZED LEMON CUPCAKES WITH RASPBERRIES

INGREDIENTS


  • Cupcakes

  • 1 lemon

  • 3/4 cup (175 mL) sugar

  • 3 tbsp (45 mL) canola oil

  • 1/3 cup (75 mL) plain nonfat yogurt

  • 1/3 cup (75 mL) 2% milk

  • 1 tbsp (15 mL) lemon extract

  • 1 1/4 cups (300 mL) all-purpose flour

  • 3/4 tsp (4 mL) baking soda

  • 1/4 tsp (1 mL) salt

  • 2 egg whites, room temperature

  • 1/4 cup (50 mL) raspberry pastry filling (see Cook’'s Tip)

  • Ganache & Garnish

  • 3 squares (1 oz/30 g each) white chocolate for baking, chopped

  • 2 tbsp (30 mL) plain nonfat yogurt

  • 1 1/2 tsp (7 mL) lemon extract

  • 12 fresh raspberries


DIRECTIONS


  1. Preheat oven to 350°F (180°C). Place cupcake liners into wells of Muffin Pan; set aside. Using Microplane® Zester, zest lemon to measure 1 tbsp (15 mL) zest. In Stainless (4-qt./4-L) Mixing Bowl, combine sugar and oil; whisk well with Stainless Whisk. Add zest, yogurt, milk and extract; whisk until well blended.

  2. Combine flour, baking soda and salt in Small Batter Bowl; mix well. Using (7-in./18-cm) Strainer, sift flour mixture into wet ingredients; whisk until blended. Using clean whisk, whisk egg whites vigorously in Stainless (2-qt./2-L) Mixing Bowl 1 minute or until very foamy; fold into batter.

  3. Immediately scoop batter into liners using level Large Scoop. Using Small Scoop, place a very scant scoop of pastry filling (about 1 tsp/5 mL) onto centers of cupcakes; push in gently with back of scoop. Bake 15-17 minutes or until tops spring back when lightly pressed. Remove pan from oven to Stackable Cooling Rack; let stand 5 minutes. Carefully remove cupcakes from pan.

  4. Meanwhile, for ganache, place chocolate in (2-cup/500-mL) Prep Bowl. Microwave on HIGH 45–-60 seconds or until almost melted; stir until smooth. Stir in yogurt and extract. Dip tops of cupcakes into ganache, coating tops evenly. Garnish with raspberries.


Yield: 12  servings of 1 cupcake

Nutrients per serving:

Calories 190, Total Fat 6 g, Saturated Fat 1.5 g, Cholesterol 0 mg, Carbohydrate 31 g, Protein 3 g, Sodium 150 mg, Fiber 1 g

Your Pampered Chef Cook's Tips:

Pastry filling is sold in jars and is formulated not to spread when baked. If desired, 1/4 cup (50 mL) jam and 1 tsp (5 mL) cornstarch can be combined and substituted for the pastry filling.


MUFFIN PAN: #101171

MICROPLANE ZESTER: #100482

STAINLESS 4-QT MIXING BOWL: #1735

STAINLESS WHISK:#100536

SMALL BATTER BOWL: #2432

STRAINER: #2797

LARGE SCOOP:#1790

SMALL SCOOP:#2530

STACKABLE COOLING RACK:#1588

2-CUP PREP BOWL:#1742

Don't have these item on hand, don't panic. Pick them up here⬇️


ACTION STEP: Airy Cakes with Raspberry filling and a lemony glaze spell indulgence, so invite your friends and family over and let me know in the comments how it turned out or kick your kitchen up a notch by booking your cooking show here:

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