Skinny Chocolate Raspberry Cupcakes

20180309_182917Although we are well into the second week of March, I want to rewind for a moment to last month. February is traditionally dedicated to heart health and love and in honor of that theme I created this delicious, sweet treat that is healthier for your heart. I initially served these to my family for Valentine’s Day but have recently made them again as a high protein treat for post workouts. No matter if you add protein powder or just want a healthier treat, these cupcakes are perfect for serving yourself and your loved ones long after the 14th of February.

20180309_182958To make these cupcakes “skinny”, I replaced the traditional use of butter with mashed banana. To sneak in some whole-grains, I swapped whole-wheat flour for the typically used all-purpose. Before baking, each cupcake received a natural pop of red color from a few raspberries placed on top of the batter. This recipe makeover results in a delicious 88 calorie cupcake with no saturated fat, 2 grams of protein, and 1 gram of fiber. A sweet treat to share without any of the guilt!

20180309_182110Note: If you want to make these into protein cupcakes, add a scoop of your favorite chocolate or vanilla protein powder. This will result in each cupcake containing approximately 91 calories, 0 grams saturated fat, 4 grams protein, and 2 grams fiber, depending on the brand of powder. This recipe will produce approximately 24 cupcakes.

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Skinny Chocolate Raspberry Cupcakes

Ingredients:

  • 1 cup White Whole-Wheat Flour
  • 1 cup Cane Sugar
  • ½ cup unsweetened Cocoa Powder
  • ¾ tsp. Baking Powder
  • ¾ tsp. Baking Soda
  • ¼ tsp. Sea Salt
  • 1 Large Egg
  • ½ cup Mashed Banana (about 1 Medium)
  • ½ cup Warm Water
  • ¼ cup Milk
  • ¼ cup Light Olive Oil
  • 1 tsp. Vanilla Extract
  • 1 ¼ cups Raspberries (about 72)
  • 1 scoop Chocolate or Vanilla Protein Powder (optional)

Preparation:

  1. Preheat oven to 350°. Line 24 regular size muffin cups with paper liners. Spray each paper liner with nonstick cooking spray. Set aside.
  2. In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, salt, and protein powder (if using). In a different bowl, whisk together the egg, mashed banana, water, milk, oil, and vanilla. Fold the banana mixture into the flour mixture until combined.
  3. Scoop batter into the prepared muffin cups, filling each cup ¾ full. Drop 3 raspberries in the batter of each cup. Bake 20 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.

 

RECIPE ADAPTED FROM: JESSIE SHAFER
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2018

 

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Red, White, & Blue Mini Independence Day Cakes

20140703_192909Happy Birthday America. Today is the 4th of July, 2014 and the day America celebrates its Independence. Today across America we will be having barbecues serving traditional American fare and watching firework shows bursting with the colors of red, white, and blue. Here in America we usually like to spread the traditional themes into everything we do, including dessert. With that said, I present to you the red, white, and blue mini cakes.

IMG_20140703_200603I really must say this is the perfect Independence-themed dessert and I am not just referring to the colorful layers. The reason I adore these little cakes so much is a lot to do with their ease of transport to any festivity you may be attending. Also one single batch yields so many little cakes that you don’t have to worry about doubling or tripling a recipe just so that everyone in the family has a chance to try at least one. With this recipe you can let everyone have seconds or depending on the size of the party, possibly even thirds. Needless to say you will have plenty of little cakes for the abundance of fingers ready to snatch one after the other.

In case you are wondering what makes up each colorful layer, let’s break it down. To begin this holiday treat, I turned to Red Velvet cake to deliver a rich red color and sturdy foundation for the other layers. The white layer is a light & fluffy whipped cream to balance the rich density of the red velvet cake. To make sure the whipped cream held up to summer heat I made sure to stabilize it with some gelatin. This not only keeps it from melting as quickly but also creates a smoother and creamier topping. For the final touch, the quintessential blue is found with the garnish of a little blueberry. If you wanted to get creative and mix up the color scheme, you could make blue velvet cake, use the same white whipped cream and top with a fresh raspberry or cherry. Really any fruit that could give a pop of red. I prefer red velvet cake over blue and I also feel the blueberry does not add too much weight to the whipped cream making it simple for new bakers or rushed bakers needing a quick dessert to bake and take.

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These mini cakes serve about 60 people. You can use any recipe you have for red velvet cake or use a box mix.

 

Red, White, & Blue Mini Independence Day Cakes

 

Ingredients:

  • 1 box Red Velvet Cake Mix or your favorite Red Velvet Cake recipe
  • 1 tsp. Powdered Gelatin; unflavored
  • 2 tbsp. Water
  • 2 ¼ cups Heavy Whipping Cream
  • ¼ cup Confectioners’ Sugar; sifted
  • Blueberries; for garnish

 

Formula:

  1. Preheat oven to 325°. Lightly grease a mini muffin tin with cooking spray. Prepare red velvet cake according to box mix directions or if using your own recipe follow directions to make batter. Once batter is prepared, pour evenly into the prepared mini muffin tin, filling each muffin cup just above halfway. Bake for approximately 16 minutes. Remove from oven and place cakes on a cooling rack to cool completely. Repeat steps with remaining batter.
  2. Once cakes have cooled completely prepare the whipped cream topping. Combine the gelatin and water in a medium bowl. Allow to sit for about 5 minutes for the gelatin to soften. Meanwhile, bring ¼ cup of Heavy Whipping Cream to a simmer in a small saucepan over medium heat. Once simmering, whisk in the gelatin mixture until no clumps remain. Remove from heat and allow to cool about 3 to 5 minutes. With an electric hand mixer set to medium-high speed, beat the cooled gelatin mixture, confectioners’ sugar, and remaining cream to stiff peaks, about 2 minutes.
  3. To assemble the mini cakes, place the whipped cream in a piping bag fitted with a small star tip. Pipe a rosette onto each each mini cake, making sure to build up enough cream on each cake to hold the weight of the blueberry. Once all cakes have been iced with the whipped cream topping, garnish each rosette center with a blueberry. Refrigerate mini cakes until set, about 2 hours. Cakes can be stored up to 24 hours ahead of time before serving.

 

SPECIAL THANKS TO:

 

PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2014

 

 

Graham Cracker Cupcakes with Marshmallow Frosting

20140524_101116I hope you all have not forgotten me for I have not forgotten you. I have been away for quite some time as a result of moving, starting college once again, and chasing a toddler. All of this silly adult stuff left me little to no time to bake and without anything baked I simply can’t write…or at least I can’t write anything interesting. So I suppose Memorial Day is a good time to return to all those who have not forgotten the work of this website despite my long absence.

20140524_101752Although Memorial Day weekend is a U.S. national holiday to remember our loved ones who have passed away it has also become a weekend full of family get-togethers, barbecue’s, camping, and traveling. One of America’s favorite classics usually makes its grand debut around this time each year and continues through the rest of the summer. You will find it featured on t.v. shows, local eateries, and in your newspaper circular hosting sales of the items that go into making the classic. What is it you ask??? Why the S’more. S’mores are a classic all-american summer favorite and although this post is not about s’mores it does have two of its main components.

20140524_101912As much as I love s’mores they are very messy and especially in 90 degree heat the chocolate part of the s’more deteriorates rapidly. I sought after a travel-friendly pastry that would be inspired by the s’more without the messy chocolate. Also I do so much with chocolate it is nice to take a break from it every now and again. Oh and don’t worry, I have no plans on boycotting chocolate. Chocolate and I have a long-standing relationship I would never dare break.

20140524_101713So without chocolate that leaves graham crackers and marshmallow. The graham crackers are always the base of a s’more so in this recipe they are also used as the base. By grinding the graham crackers in a food processor I created a graham-like flour that bound the cupcake batter together pretty well on its own, which made the addition of flour minimal. The amount of graham cracker “flour” not only held the batter together but also leant a subtle sweetness and hearty graham flavor. With the base so perfect the topping also had to be perfect. What better way to incorporate the marshmallow of the s’more into a rich and creamy marshmallow frosting.  The rich marshmallow frosting meshes so well with the graham cake it is no wonder the match has been loved by so many for so long. If only the chocolate was invited to the party…maybe next time.

Graham Cracker Cupcakes with Marshmallow Frosting

 

Graham Cake Ingredients:

  • 17 whole Graham Crackers; broken into smaller pieces
  • ¼ cup All-Purpose Flour
  • 1½ tsp. Baking Powder
  • Pinch of Salt
  • ¾ cup Whole Milk
  • 1 tsp. Vanilla Extract
  • 1 cup Granulated Sugar
  • 4 tbsp. Unsalted Butter; softened
  • 4 tbsp. Shortening
  • 3 Eggs; separated
  • 1 recipe Marshmallow Frosting; recipe follows

Marshmallow Frosting Ingredients:

  • 1 cup Unsalted Butter; room temperature
  • 1½ tsp. Vanilla Extract
  • 1 (7 ounce) jar Marshmallow Creme
  • 2 cups Confectioners’ Sugar; sifted
  • 2 to 4 tbsp. Light Cream or Milk

 

Formula:

  1. For the cake: Adjust the oven rack to the middle position and heat to 350°. Line a 12-cup muffin tin with liners. Grind the graham crackers, flour, baking powder, and salt together in a food processor until fine. Set aside. Whisk milk and vanilla in a measuring cup and set aside as well.
  2. With a stand mixer set on medium-high speed, beat the sugar, butter, and shortening together until light and fluffy. Beat in the egg yolks, one at a time, until combined. Reduce the mixer speed to low and add a portion of the graham cracker mixture, leaving enough for 2 more additions. Following the first addition of the graham mixture, add half of the milk mixture, followed by another addition of graham mixture. Add the remaining milk mixture followed by the final addition of the graham mixture. Mix until all is well incorporated.
  3. With a clean mixing bowl and electric hand mixer (you can alternatively whisk by hand or clean the stand mixer bowl if you do not own a hand mixer), beat the egg whites on medium-high until soft peaks form. Whisk 1/3 of the whites into the cake batter, then gently fold in the remaining whites. Divide batter evenly into prepared muffin tin, filling each liner ¾ full. Bake cupcakes 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool in muffin tin 5 minutes then transfer to a wire rack to cool completely.
  4. Once the cake has cooled completely prepare the frosting. For the frosting: In the bowl of a stand mixer, or with a hand mixer, beat the butter on medium-high speed until smooth and creamy. Beat in the vanilla extract and marshmallow creme until well combined. Reduce the speed to low and gradually add the confectioners’ sugar. Scrape down the sides of the bowl as needed until all of the confectioners’ sugar has been added and the mixture is incorporated. Add 2 tbsp. cream or milk. Turn the mixer to high speed and beat the frosting until light and fluffy. Add more cream or milk if necessary until the proper piping consistency is achieved. If too much cream or milk is added, you can add more confectioners’ sugar by tablespoons until the proper consistency is reached.
  5. Pipe marshmallow frosting onto cooled cupcakes using a large star tip. Top each cupcake with a broken piece of graham cracker. Serve

 

SPECIAL THANKS TO:

PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2014

Pink Azalea Mini Cakes

dsc04544Although I am a day late…Happy Valentine’s Day everyone!!! What can I say I had an epic time with my amazing boyfriend Peter. It was a relaxing day in the house. I baked, he helped me take these photographs for the blog, we exchanged chocolates, we ate New York style pizza with mushrooms and extra cheesy goodness, played video games together… it was simplistic but fun. We will certainly be going out this weekend for a more formal dinner but to me I was happy nonetheless. I hope all of your Valentine’s day wishes were granted and this quick and easy formula for Pink Azalea Mini Cakes may just make your day that much brighter. Although I made them with Valentine’s Day in mind, they can be made for any occasion…Anniversaries, Wedding Favors, Birthdays, or just when you feel like cake but don’t have the energy or time to spend on a large one.

dsc04567Although the images you see first are the cupcake version, they still taste as decadent as if they were a mini personal cake. I did prepare a traditional version of the mini personal cakes but for some reason I was most proud of the cupcakes. They are so simplistic yet elegant and especially for a holiday, you want something that is easy to travel with and something small to share with your loved one after you have already more than likely consumed a large formal dinner. To begin this formula, whether you elect to make all mini cakes or one mini cake and use the remaining batter for cupcakes (as I did), you must first prepare a white cake batter. Depending on your time or skill level, you can either prepare the white cake batter from scratch or use a boxed caked mix. Once the batter is prepared you must divide it, as one batter will be pink and have added ingredients while the other will remain white without external flavor additions. To prepare a mini cake and cupcakes as I did, first fill your mini cake pan with the plain white cake batter. Then mix in chopped strawberries, chopped pecans, and red food color into the remaining batter and fill another mini cake pan of the same size. With the remaining batter, fill cupcake tin lined with 12 wraps. If you elect to make only mini cakes, then you can fill two mini cake pans with plain white batter and two with the pink batter.

likeAs the cake layers bake, prepare your favorite frosting. My favorite for this particular cake is Chantily Cream as it is light and airy much like the cake is and you don’t want something overly sweet like a traditional buttercream frosting as it is too heavy and will distract from the flavors. Of course if buttercream is your favorite don’t hesitate to prepare it but be sure not to add any external flavors. Keep the only additional flavoring to vanilla, just like I did with the Chantily Cream. Once you prepare your favorite frosting, add a few drops of red food color until it takes on a light pink hue. For added decor, fan some strawberries or slice them and arrange them in the shape of a heart or a simple slice to add height, flavor, and interesting texture. What’s not to love about strawberries on Valentine’s Day!!!

Once the cake layers have had ample time to cool, fill a pastry bag fitted with a mid-sized star tip (#842) with your choice of frosting and set aside. Trim the cake layers and cut each in half. Place one white cake layer on a turntable cover with frosting. Place the pink cake layer on top and layer again with frosting.

dsc04581Place the final white cake layer on top and cover  the top and sides with frosting, making sure the cake layers do not show through and the frosting is smooth. Gently press chopped pecans along the base and pipe shells along the top edge. Pipe a rosette on the top of the cake in the center and place a fanned strawberry on the rosette to complete the mini cake look. For the cupcakes, pipe your frosting in a circular motion, making sure to cover the entire surface of the cupcake. Build up the frosting a bit in the center. Place your choice of adornment, whether a fanned strawberry, single strawberry slice, or strawberry slices shaped into a heart, in the center of the cupcake.

dsc04549-1Whichever method you choose, whether mini cakes are you fancy, cupcakes, or both, you are sure to please your Valentine and have great memories to share for a lifetime. Happy Valentine’s Day to you and yours… from Honeybee’s Patisserie!!!

Pink Azalea Mini Cakes

Ingredients:

  • 1 Formula for White Cake Batter (or 1 Box White Cake Mix)
  • Red Food Coloring
  • 1 cup Strawberries, chopped
  • ½ cup Pecans, chopped
  • 1 formula for Chantily Cream (Formula Below)
  • Whole Strawberries, fanned or sliced (Decor)

Formula:

  1. Adjust oven rack to middle position and preheat oven to 350°. Prepare batter for a white cake or follow box directions for a white cake mix (be sure not to bake the batter according to box directions). Grease and flour two mini cake pans and line a 12 slot cupcake pan with paper cups if making 1 mini cake and cupcakes. If preparing only mini cakes, grease and flour 4 mini cake pans. If making only cupcakes, line two 12 slot cupcake pans with paper cups.
  2. Fill one mini cake pan with plain white cake batter if making only one mini cake. If making two mini cakes, be sure to fill two pans with plain white cake batter before proceeding (VERY IMPORTANT). With the remaining white cake batter, mix in a few drops of red food coloring until the batter turns a pink hue. Gently fold in the chopped strawberries and pecans. If making one mini cake, fill one mini cake pan with pink batter. With the remaining pink batter, fill the cupcake pan, making sure each tin is filled ¾ full (12 cupcakes in all). If making only mini cakes (no cupcakes), fill two mini cake pans with the pink batter. If preparing only cupcakes, mix the red food color, pecans, and strawberries into all of the prepared white cake batter. Do not reserve any plain batter. Pour the pink batter into the prepared cupcake pan and bake for about 18 minutes. For the mini cakes, bake for about 20 minutes.
  3. Allow the cake layers and cupcakes to cool in their pans for about 10 minutes. Once slightly cooled, remove the cakes from the pan and allow to cool completely on a cooling rack. As the cakes cool, prepare the frosting. Once cooled completely, fill a piping bag fitted with a star tip with your desired frosting tinted pink with red food color (Chantily Cream was used here). If making only cupcakes, pipe around the surface of the cupcake with your choice of pink frosting and top with a fanned strawberry or strawberry slices. If also preparing a mini cake or only mini cakes, set aside the piping bag. Trim the tops of the mini cakes level and cut each in half. You should have two layers of white and two layers of pink. 
  4. Lay the white layer down first and cover with an even layer of pink frosting. Lay the pink layer next and cover with an even layer of pink frosting. Lastly, top with another white cake layer and cover the entire top of the cake and sides with pink frosting. Be sure to smooth the frosting before proceeding to the next step. Once smoothed, gently press chopped pecans along the bottom of the cake to create a nut border. With the reserved piping bag, pipe shells along the top, outer border of the cake. On the top of the cake in the center, pipe a single rosette and place a fanned strawberry on the center of the rosette. If desired, sprinkle some chopped pecans around the fanned strawberry.

Chantily Cream 

Ingredients:

  • 2 cups Heavy Whipping Cream
  • 2 tbsp. Granulated Sugar
  • 1 tsp. Vanilla Extract

Formula:

  1. Combine cream and sugar in a large bowl. Whip until soft peaks form. Fold in vanilla. 

Special Thanks To:

Peter Mendoros – Photography

All Remaining Content © Honeybee’s Patisserie 2012