Who said you need to pay $4 for a cupcake when you can make your OWN?

If you read my “Best Invention Ever” post then you know that I am currently obsessed with my babycakes machine. My trial recipe was vanilla cupcakes with dark chocolate frosting topped with a raspberry. To my surprise it came out AWESOME! Even if you don’t have a babycakes machine, this recipe is a must try! The mini size is great for a quick (relatively healthy) dessert, snack or to give as gifts! I boxed them up and gave them to a few good friends up in Boston 🙂

Vanilla Cupcake Batter:

  • 2 cups all purpose flour
  • 1/3 cup/6 tbsp softened unsalted butter
  • 3/4 cup sugar
  • salt- pinch
  • 2 tsp vanilla extract
  • 1/4 cup sour cream (I used reduced fat- cuts the calories/fat, but still keeps the yumminess factor!)
  • 1/3 cup milk (I used 1%, but anything is fine!)
  • 3 egg whites (from large eggs)
  • 1 tsp baking soda
  • 2 cups creamy dark chocolate frosting (recipe below)
  • 1/2 cup fresh raspberries
  • PAM- baking flavor

1. In a small bowl sift together flour, baking soda and salt. Set aside.

2. In a large bowl cream together sugar and softened butter. Add half the flour mixture and mix on low speed until combined (do not overmix otherwise cakes will come out firm). Add milk and egg whites and continue to beat on low until all combined. Scrape sides of bowl. Add remaining flour mix and mix on low until everything is blended. Stir in vanilla using a spatula.

3. Spray babycakes machine/baking tray with PAM. If using babycakes machine, add 2 tbsp of batter into each cup and bake as instructed. If using conventional oven, add 2 tbsp batter to each mini cupcake pan cups and bake at about 350 degrees for 10 -15 minutes, or until golden brown.

4. Cool on a rack for 10-15 minutes. Pipe on frosting and top with a raspberry and its ready!

Dark Chocolate Frosting:

  • 1/4 cup unsweetened cocoa powder (i used Ghiradelli brand)
  • 3 tbsp butter melted
  • 2 cups confectioner’s sugar sifted
  • 1/4 tsp vanilla extract
  • 3-4 tbsp milk (i used 1%)

1. In a large boil mix together the melted butter and cocoa powder. Using a handmixer, blend together mixture with sugar until its all incorporated. Add 1 tbsp at a time of milk. Add more or less milk depending on desired thickness. I added about 3 tbsp and it was thick and creamy. Stir in the vanilla.

2. Scoops into a piping bag and pipe out pretty designs on the cupcakes- get creative!


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