Food Flight

An aviator's culinary adventures

Death by Chocolate Cone Cakes September 28, 2009

Filed under: Dessert — flyingbubble @ 8:03 am
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chocodeath1

This is the final round of cupcakes so far.  I haven’t decided if I should make a few more batches or not (pretty likely though).  These were also made by request for Ashley.  They’re tasty by in my opinion not nearly as incredible as the red velvet.  I’m not a fan of ice cream cones though so that may have negatively influenced my opinion.  The frosting is good, I wouldn’t mind just eating the tops of all of them 🙂  These were not hard to whip up, but keeping ice cream cones upright in a muffin tin while trying to place them in the oven is quite the balancing act.  Amazingly I didn’t spill any,  the real test was later on when I was transferring the cupcakes to and from the fridge and trying to package them to take to school with me.  I believe every single cone chose to lay down at least once while I was moving the batch.  Unfortunately on of them chose the edge of the table, and thus fell to an early death on the carpet.  At first I snatched it up, figuring I invoke the 5 second rule….. however, that is not very appealing when you see little pet hairs stuck ALL over the frosting on top… ugh.  Anyhoo, here’s the recipe if you’re looking for a alternative to the muffin shaped cupcake.

chocodeath2Death By Chocolate Cone Cakes

For Cone cakes:

12 cake (flat-bottom) cones

1 cup moist-style chocolate cake mix (1/4 of an 18.25 oz box)

one 25-calorie packet diet hot cocoa mix

1/4 cup fat free liquid egg substitute

2 teaspoons mini semi-sweet chocolate chips

For Topping:

1 Jell-O Sugar Free Double Chocolate Pudding Snack

2 tablespoons chocolate frosting

2 tablespoons rainbow sprinkles

Directions:  Preheat oven to 350.  In a medium mixing bowl, combine pudding and frosting, stirring until mixed well.  Refrigerate until Cone Cakes are ready to be frosted.  Place mini chocolate chips and the contents of cocoa packet in a tall glass.  Add 1/4 cup boiling water.  Stir until chips and cocoa mix have dissolved.  Add 1/4 cup cold water and stir well.  Place cake mix in a large mixing bowl.  Add cocoa mixture and egg substitute, and whip batter with a whisk or fork for 2 minutes.  Set aside.  Find an area near the oven to assemble Cone Cakes, so that you do not have to move them very far.  Check the bottom of the cones for uneven ridges, removing any so that cones sit flat.  Place each cone upright in a cup of a 12-cup muffin pan.  Carefully spoon batter into cones until cones are a little more than halfway full.  Allow cones to sit for a few minutes while batter settles.  VERY carefully transfer pan to the oven.  Bake for 15 to 20 minutes, until a toothpick inserted into the center comes out clean.  Cool Cone Cakes completely, then evenly distribute frosting mixture over the cupckaes, covering the tops entirely.  Add 1/2 teaspoon sprinkles to top of each frosted Cone Cake.  Try not to pass out when  you see how adorable these are and how good they taste.

chocodeath3PER SERVING (1 cone cake with toppings): 93 calories, 2.5g fat, 130mg sodium, 16g carbs, 0.5g fiber, 8g sugars, 1g protein

Thanks to HungryGirl for all these great low cal cupcakes.

 

Red Velvet Insanity Cupcakes September 27, 2009

Filed under: Dessert — flyingbubble @ 6:49 pm
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redvelvet2

This is the 3rd recipe in my series of cupcakes from HungryGirl’s cookbook. I made these by request for my girl, Ashley who is still imprisoned in Bancroft Hall for 3 more years.  They are absolutely incredible, I highly recommend trying this recipe.  The cupcakes were very moist and delicious on their own, but paired with a light, sweet cream cheese frosting they are just to die for!  You would never believe these are better for you if I hadn’t told you already.  They taste like they’re high in calories. See for yourself:

redvelvet1…And, I didn’t change or mess up anything in the recipe!! Here it is:

For cupcakes:

1 cup moist-style devil’s food cake mix (1/4 of 18.25 oz box)

1 cup moist-style yellow cake mix (1/4 of 18.25 oz box)

Two 25 calories packets diet hot cocoa mix

1/2 cup fat-free liquid egg substitute

1/4 cup mini semi-sweet chocolate chips, divided

1 tablespoon red food coloring

1 teaspoon Splenda No Calorie Sweetener (granulated)

1/8 teaspoon salt

For Frosting:

6 tablespoons Jet-Puffed Marshmallow Creme

6 tablespoons Cool Whip Free (thawed)

1/4 cup fat-free cream cheese (room temperature)

1 tablespoon Splenda No Calorie Sweetner (granulated)

Directions:  Preheat oven to 350.  In a medium mixing bowl, combine all frosting ingredients except for the Cool Whip until mixed well.  Fold in Cool Whip and refrigerate until cupcakes are ready to be frosted.  In a tall glass, place half of the mini chocolate chips and the contents of both cocoa packets.  Add 1/2 cup boiling water and stir until chips and cocoa mix have dissolved.  Add 1 cup cold water and mix well.  Pour cocoa mixture into a large mixing bowl.  Add cake mixes, egg substitute, remaining chocolate chips, food coloring, Splenda and salt.  Whisk for about 2 minutes, until smooth and blended.  Batter will be thin, but don’t worry–your cupcakes will puff up once baked!  Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray.  Evenly distribute batter among the cups.  Bake in the oven for 15-20 minutes.  Cupcakes will look shiny when done.  Allow cupcakes to cool completely, then evenly distribute the frosting over the tops. Enjoy!          Makes 12 servings.

PER SERVING (1 frosted cupcake): 140 calories, 3g fat, 262mg sodium, 24.5g carbs, 0.5g fiber, 15g sugars, 3g protein.