Yellow Cupcakes with Chocolate Frosting

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)

¾cup cake flour

¾teaspoon baking powder

¼teaspoon fine sea or table salt

1⁄ 3 cup granulated sugar

2 ounces unsalted butter, at room temperature, cut into small cubes

¼cup plain yogurt (whole or reduced or nonfat variety will work)

1 large egg

½teaspoon pure vanilla extract

½recipe 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)

2ounces unsalted butter, at room temperature, cut into cubes

½cup sifted confectioners’ sugar

½teaspoon pure vanilla extract pinch sea or kosher salt

4ounces semisweet chocolate

(2⁄ 3 cup chips), melted, reserved warm

3tablespoons 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