Recipes
Return to previous pageChoc-anilla cupcakes
Submitted By Walter Metzger
(2 ratings)
Half chocolate and half vanilla cupcakes - with frosting!
- Preparation Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
- Servings: 24
Ingredients
- Dry ingredients for vanilla cupcakes:
- 1 cup all-purpose unbleached flour
- 1/4 cup vital wheat gluten (flour)
- 2 scoops protein powder (lo carb whey - vanilla flavor)
- 1 tablespoon pudding mix (fat free, sugar free, vanilla flavor)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- Dry ingredients for chocolate cupcakes:
- 1 cup all-purpose unbleached flour
- 1/4 cup vital wheat gluten (flour)
- 2 scoops protein powder (lo carb whey - chocolate flavor)
- 1 tablespoon pudding mix (fat free, sugar free, chocolate flavor)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons unsweetened cocoa powder
- 1/2 teaspoon ground cinnamon
- Wet ingredients:
- 1 cup Eggbeaters
- 2 cups dry curd/dry pressed cottage cheese
- 1/2 cup fat-free vanilla yogurt
- 2 cups low-fat buttermilk
- 3 tablespoons melted unsalted butter
- 4 teaspoons vanilla extract
- Frosting ingredients:
- 3 tablespoons fat-free sugar free pudding mix
- 2 tablespoons protein powder (lo carb whey)
- 1 cup 1% milk
- 1/8 teaspoon extract
Instructions
- In two separate bowls, mix all dry ingredients for vanilla cupcakes in one, and all dry ingredients for chocolate cupcakes in the other.
- Combine all wet ingredients in blender, blend well. Add half of the wet ingredients to the dry vanilla mix, combine well. Add the other half of wet ingredients to the dry chocolate mix, combine well.
- Pre-heat oven to 350. Spray a standard muffin or cupcake tin with non stick cooking spray. Add a spoonful of vanilla batter to one side of muffin tin. Add a spoonful of chocolate batter to other side of tin. The two flavors combined will fill tin about 1/2 full. Bake for 20-25 minutes in 350 oven. Makes 24 cupcakes.
- For frosting: Combine all ingredients in a small saucepan. Cook over medium heat, stirring constantly until thick. Remove from heat and stir occasionally. Add extract if desired. When cooled, spread 2 teaspoons of frosting on each cupcake.
Tips
- Change the pudding, yogurt, and extract to lemon versions in the vanilla recipe and add 1 tablespoon of poppyseeds to make lemon poppyseed cupcakes.
- Mix and match pudding flavors and extracts to make your favorite frostings.
Client Comments
- Erica
- 12/7/2009
- Definitely more of a muffin-like consistency and taste. It's fine, but I think I will have these warmed up (cold is "meh") next time. I did have the urge to put butter on them for extra flavour! (I didn't, though...)
- Ethel
- 10/19/2009
- Taste so diety. I am quite disappointed I am stuck with the whole batch of cupcakes. Too many ingredients, not sure it was worth the cost to make.
- Megan
- 7/29/2009
- The tip I got from my coach for dry pressed cottage cheese was to take cottage cheese, and strain and rinse it with a cheesecloth. That way you get the water out and just have the curds left. It's a little time consuming, but worth it not to have to buy extra ingredients.
- Sandy
- 3/9/2009
- You can always find dry curd cottage cheese at New Seasons. I have also heard that Albertson's carries dry curd cottage cheese.
- Brandi Hunter
- 11/24/2008
- Great snack I use taste more like a muffin than a cupcake but still great at 1 kcount
- Katie
- 8/17/2008
- I found this at the end of the Chocolate mousse recipe: Tips If dry curd is not available you can use non-fat cottage cheese, though the texture will not be the same.
- Kayt
- 8/2/2008
- I'd love to try this recipe, but where do I find dry curd/dry pressed cottage cheese?! Are there any substitutions for this that could be used in it's place?