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mixing bowl. Whisk to combine. Add the
chopped jalapeño, corn kernels and cheese.
Stir to combine. Reserve.
4. Mix the egg, buttermilk and oil together in a
measuring cup. Add to the dry ingredients
and stir until just combined – do not over-
mix.
5. Pour batter into the prepared pan. Transfer
to the preheated unit, close cover and bake
for 16 to 20 minutes, or until a cake tester
inserted in the center comes out clean.
Nutritional information per serving
(based on 10 servings):
Calories: 235 (62% from fat) • carb. 19g • pro. 4g
• fat 17g • sat. fat 2g • chol. 23mg • sod. 235mg
• calc. 64mg • fiber 1g
Yellow Cupcakes with
Chocolate Frosting
These cupcakes are never a boring
combination. Our chocolate frosting makes
enough for two batches, just in case!
Makes 4 cupcakes
nonstick cooking spray
(if not using liners)
¾ cup cake flour
¾ teaspoon baking powder
¼ teaspoon fine sea or table salt
1
⁄3
cup granulated sugar
2 ounces unsalted butter, at room
temperature, cut into small cubes
¼ cup plain yogurt (whole or reduced
or nonfat variety will work)
1 large egg
½ teaspoon pure vanilla extract
½ recipe Rich Chocolate Frosting (see
recipe below)
1. Preheat the Cuisinart
®
Oven Central
™
to
350ºF with both the top and bottom heating
elements on. Line the cupcake pan with
liners, or lightly coat with nonstick cooking
spray.
2. Sift the flour, baking powder, salt and
sugar into a mixing bowl. Add the butter.
Using a hand mixer fitted with the beater
attachments, mix until the butter is well
incorporated into the dry ingredients, giving
the mixture the look of wet sand.
3. In a small bowl or liquid measuring cup, mix
the remaining wet ingredients. Gradually
add to the dry ingredients and butter until
just combined – do not over-mix.
4. Transfer the thick batter to the prepared
cupcake pan and place in preheated unit.
Bake for 20 to 24 minutes, or until a cake
tester just comes out clean.
5. Allow to cool in the pan for about 10
minutes, then remove and let cupcakes fully
cool before frosting.
Nutritional information per serving
(1 cupcake with 1½ tablespoons frosting):
Calories: 427 (46% from fat) • carb. 56g • pro. 4g
• fat 23g • sat. fat 15g • chol. 95mg • sod. 252mg
• calc. 62mg • fiber 1g
Rich Chocolate Frosting
Makes ¾ cup (enough for 8 cupcakes)
2 ounces unsalted butter, at room
temperature, cut into cubes
½ cup sifted confectioners’ sugar
½ teaspoon pure vanilla extract
pinch sea or kosher salt
4 ounces semisweet chocolate
(
2
⁄3
cup chips), melted, reserved
warm
3 tablespoons sour cream or plain
yogurt, room temperature
1. Using an electric hand mixer fitted with
the beater attachments, mix the butter and
sugar in a small mixing bowl until creamy.
2. Mix in the vanilla and salt. Gradually
add the melted chocolate and mix until
incorporated. Add the sour cream or yogurt
and stir until homogenous.
3. For best results, use the frosting the same
day, before refrigerating. Otherwise, allow
frosting to come to room temperature before
using.
Nutritional information per serving (1½ tablespoons):
Calories: 153 (53% from fat) • carb. 17g • pro. 1g
• fat 10g • sat. fat 6g • chol. 16mg • sod. 17mg
• calc. 13mg • fiber 1g