Recipes inspired by Kate. Title of Blog for Megan who doesn't appreciate purposefully misspelled words. I would have to agree. Side note, you can go to the search bar above and type "cupcake" to find lots of cupcakes I've posted... I'd forgotten most all of them, so I'm glad they're blogged. Or "logged" I guess you could say. Ha. Blog logged for when my mind is fogged. Enough.
When you're seriously in the mood to bake, a made from scratch option...
Low-fat chocolate chip muffins
2 2/3 cups all-purpose flour
1 cup superfine sugar
1 T baking powder
2 T Dutch-process cocoa powder
2 lightly beaten eggs
1/2 cup sunflower oil
3/4 cup fat-free milk
1 tsp vanilla extract
Frosting:
2 T margarine, softening
1 1/2 cups confectioners' sugar, sifted
1/3 cup Dutch-process cocoa powder
1/2 tsp orange extract
1/2 tsp vanilla extract
4 T fat-free milk
Preheat oven to 350. Grease 12-cup muffin pan. In medium bowl, mix the flour, sugar, baking powder, and cocoa with a spoon. In large bowl, combine eggs, oil, milk, and vanilla with an electric mixer and beat until combined. Add flour and stir until just combined. Do not overmix. Spoon batter into prepared pan. Bake 20 minutes, remove from oven, cool for 5 min. Remove muffins, cool on rack.
Frosting: combine all ingredients except the milk. Add ilk slowly, beating with an electric mixer to make a firm but spreadable mixture. Spoon frosting onto cooled muffins.
Store unfrosted in an airtight container up to 3 days, or freeze up to 3 months.
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