Easy Peach Angel Food Cupcakes

This SKINNY recipe for Easy Peach Angel Food Cupcakes ... yes... I did say skinny and cupcake in the same sentence... it was not a typo.... so delicious and fat free!

A version of a Weight Watcher's recipe... it has THREE ingredients... it's quick easy and GUILT-FREE!

TIPS

I used Del Monte no sugar added sliced peaches... I couldn't find diced peaches.. so I just diced them myself.

This makes a lot of cupcakes... I made 36 of them... so you will need to bake them in batches... keep the batter in the fridge in-between baking them.

Use cupcake paper liners... since this is Angel Food cake it's pretty fragile and getting them out of the pan without the paper liner will probably be difficult.

The peaches will sink in the batter bowl so be sure to scoop from the bottom to get some diced peaches in each cupcake.

I used an ice cream scoop to scoop the batter into the liner.. it's really easier that way.. less mess.

While baking they will rise beautifully and when they come out of the oven they will look golden and perfectly rounded.. and you'll think... wow!.... don't get attached to that thought... they sink... it's not you.. that's what Angel Food cake does.

They are delicious just as they are... but if you're serving them as a dessert for guests... consider a dollop of Lite Cook Whip ... it is even more delicious and makes them actually look really good.... add a few sprinkles... and no one will notice they sunk.

Make sure to use Betty Crocker Angel Food Cake mix... not a store brand.

Also make sure it's the mix that only requires water to be added... you don't add water.. you just add the canned peaches and the juice in their can.

Try these delicious guilt-free cupcakes!

Recipe:  Easy Peach Angel Food Cupcakes

All you need:

1 pkg. Betty Crocker White Angel Food cake mix (the one that only adds water in the directions)
2 large cans (7.5 oz.) canned peaches (Lite - no sugar added - in their own juice), diced
1 tablespoon Amaretto or 1 teaspoon almond extract

Optional Topping:
Lite Cool Whip

All you need to do: 

Preheat the oven to 375 degrees F.

Line a muffin tin(s) with paper liners. 

In a mixing bowl, mix together the diced peaches (and the peach juice in their cans) with the cake mix. 

Add the Amaretto or the almond extract, mix well. 

Scoop the batter into the cupcake liners (2/3 full) and bake for 12-20 minutes... or until a toothpick inserted in the center comes out clean... mine took 16 minutes.. carefully remove from the pan and cool.

Serve with a dollop of Lite Cool Whip.

Recipe: Easy Cinnamon Roll Cupcakes

Ahhhh the house smells wonderful…. coffee brewing… Cinnamon Roll Cupcakes in the oven… some scrambled eggs cooking on the stove… me, mentally thinking… or I should say…. thanking… that person for pinning that luscious picture that peaked my interest…

I have been pinning lately… on Pinterest, that is… it has become somewhat of an addiction… I absolutely love that I can explore lots of different things… from the quirky to the normal and even abnormal…it’s all there…. if you haven’t been there.. go look.. you may find you really like it…. or just go there to see just what makes me go ahhhh.. see just what things lurk in this mind of mine… you may just be surprised… and you thought all I did was cook… ha!



Back to my story… I happened on a picture of a Cinnamon Roll Cupcake … yummm… it definitely looked mighty fine… so I followed the link …looked at the recipe.. ahhh it was from scratch.. not rocket science.. just your basic cinnamon roll recipe… make the dough, kneading and all… let it rise… yadda yadda yadda… mind you I love to bake.. but I just don’t always have the time to do it…. I thought.. hmmmm maybe I can make this by using a store bought can from Pillsbury…

So I poked around some more… no one had thought of using it.. or at least felt the need to only make it from scratch… so I began to wonder if I was nuts.. maybe I was missing something… maybe it just wouldn’t work with that short cut…



I had to try it.. I could just imagine that fabulous smell of cinnamon rolls baking…. and I was soooo right… these are sooo good and easy to handle… perfect for weekday mornings on the run… AND .. party perfect for a brunch… or maybe that food day at work.. or maybe just because it’s Tuesday…

Okay this "recipe" is more like a tip... but this is Cooking Tip of the Day... after all...

TIPS

The absolute BEST tip I can give you for these… to make them picture perfect… use white cupcake liners AND use two not one for each….

BEST EVER TIP... Why use two liners you may ask…. ever notice you buy these adorable little wrappers and after baking most fade out…. bake them using two… they’ll look fabulous all the time.

The cut slices are just ever so slightly too big for a regular muffin tin… no problem… place the slice in the liner before putting the liner into the muffin tin then gently push it down… don’t push too hard…

The lack of room makes them bake upward and you get the loveliest looking cupcakes.

Shmear… like that word?... the icing provided on after they come out of the oven or use your own… either way.. they’re yummy!

So now the blog snob will have her nose in the air… and sniff.. it’s not from scratch.. nope it’s not… but then again.. I slept in this morning AND had my cupcake (or two) AND now I’m going shopping… she can slave in the kitchen… I’ll slave another day.. or maybe not… these came out wonderful and they’re not from scratch!






All you need:

1 can Pillsbury Cinnamon Rolls
Cupcake liners

All you have to do:

Preheat the oven as directed on the package.

Plop the slices into the cupcake liners.. bake as directed.

Remove from the oven and spread the icing on top while they’re warm…

Serve…. hear ohhhs and ahhhhs….Now tell everyone how you slaved in the kitchen.

Recipe: Carrot Cake Cupcakes with Cream Cheese Frosting

Our blog anniversary coincides with Warren’s Birthday …. well, they’re only a few days apart… so the cupcake for the blog celebration was his choice for a birthday cupcake…. and this year it’s a Carrot Cake Cupcake with Cream Cheese Frosting.

This recipe for Carrot Cake Cupcakes is slightly adapted from my Carrot Cake recipe. The Carrot Cake has always come out terrific… very light and fragile. Cakes are great when they’re light and fragile… not so when they’re cupcakes… it makes them difficult to eat..

When the recipe was made as cupcakes … they rose far too high, then sinking a bit and the tops ended up going over the sides… they were very fragile…. all probably due to the amount of baking soda and baking powder that recipe uses…. as well as, the amount of flour.

So I ended up tweaking the recipe a bit…. and I omitted the pecans for the cupcakes… they were going to work with him.... so I try to avoid putting nuts in baked goods that go out of the house…. so people with nut allergies don’t have to worry.

I used my Cream Cheese Frosting recipe I’ve previously posted… I included those instructions at the bottom for your convenience.

The result was one darn good cupcake… I’ve had requests to make them again and they’d pay for them! I’ll make them again for sure… getting paid for them… well I don’t know about that…. I’m just glad they enjoyed them so much.

Hope you try these…. in celebration of one wonderful year at Cooking Tip of the Day… oh and Warren’s birthday of course.








PRINT RECIPE

Recipe: Carrot Cake Cupcake

All you need:

4 eggs
1 cup vegetable oil
1 cup white sugar
1 cup firmly packed brown sugar
3 teaspoons vanilla extract
2 ½ cups flour
1 tablespoon baking soda
½ teaspoon salt
2 teaspoons cinnamon
2 ½ cups grated carrots

All you need to do:

Preheat oven to 350 degrees.

Put cupcake liners in the muffin tin and set aside.

In a large mixing bowl, beat eggs, oil, sugars and vanilla.

In another bowl, combine flour, baking soda, baking powder, salt and cinnamon.

Add in the flour mixture in small batches (about ¼ of the flour mixture) at a time, mixer should be on medium speed.

Stir in the carrots.

Ladle into the cupcake liners…filling only to 2/3 full.

Bake for 20-22 minutes or until a toothpick comes out clean.

Let cool in the pan for 10 minutes.

Then take them out of the panand cool completely on a rack before frosting.

**For your convenience I am listing my Cream Cheese Frosting recipe again… here it is…

Cream Cheese Frosting Recipe:

All you need:

1 stick of butter, softened
1 (8 oz.) package of Philadelphia Brand Cream Cheese, softened
3 cups confectioner’s sugar
1 teaspoon vanilla extract

All you need to do:

In a medium bowl, beat the butter, sugar, cream cheese and vanilla until smooth and creamy.

Recipe: Amazing Coconut Cupcakes with White Chocolate Cream Cheese Frosting

This coconut cupcake with white chocolate cream cheese frosting recipe was given to me by my son, Erik. He and his friends had a little celebration and served champagne and these amazing cupcakes. They found an old recipe I had from Cuisine at Home Issue No. 50 April 2005.

The picture is an actual picture they took of their table…. I think it looks fabulous.

All they did was rave about these cupcakes… the taste was orgasmic….

So if you have a special occasion coming up… a spring celebration… a baby or wedding shower…. these are perfect for your party..... or maybe you just want to indulge yourself and your family with a yummy treat.... either way.... yummmmmm

Recipe: Amazing Coconut Cupcakes with White Chocolate Cream Cheese Frosting

All you need:

For Cupcakes:

1 ¾ cup all-purpose flour
2 teaspoons baking powder
½ teaspoons table salt
3 egg whites
¾ cup coconut milk or whole milk (he used coconut milk)
1 teaspoon vanilla
½ teaspoon almond extract
¾ cup sugar
½ cup unsalted butter at room temperature
1 cup sweetened shredded coconut

For Frosting:

8 oz. Philadelphia Brand Cream Cheese at room temperature (Do not use nonfat)
½ cup unsalted butter at room temperature
2 oz. white chocolate
The juice of ½ a lime
2 cups powdered sugar
1 ½ cups sweetened shredded coconut

All you need to do:

Cupcakes:

Preheat oven to 350 degrees F.

Line a regular sized muffin tin with cupcake papers.

Sift the flour, baking powder and salt together into a bowl. Set aside.

Combine the egg whites, coconut milk, and extracts in a bowl. Set aside.

In a large bowl, cream together the sugar and butter with an electric mixer set on medium. Blend until the butter lightens in color (about 4 minutes).

Alternately add dry and wet ingredients (starting and ending with dry) in 3 additions.

Fold in coconut using a rubber spatula.

Scoop batter into the prepared tin, filling each about ¾ full.

Bake until a toothpick inserted in the center of a cupcake comes out clean, 25-30 minutes.

Cool in the pan 5 minutes, remove and cool completely.

Frosting

Beat the cream cheese and butter for the frosting with an electric mixer until smooth.

Melt the white chocolate in a microwave at high power in 30 second intervals. Stir often until smooth.

Add melted white chocolate and lime juice, beat to blend.

Add powdered sugar and beat until smooth (it will be gooey).

Spread 3 tablespoons of frosting on each cupcake.

Top cupcakes with coconut.