Vanilla Cupcakes with Chocolate Frosting

Ingredients
Cupcakes

* 1 cup whole-wheat pastry flour (see Note)
* 1 cup cake flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup granulated sugar
* 1/4 cup canola oil
* 1 whole vanilla bean, split lengthwise (see Tip)
* 1/2 cup unsweetened applesauce
* 1 large egg
* 1 large egg yolk
* 1 teaspoon vanilla extract
* 1 12-ounce can low-fat evaporated milk, divided

Frosting

* 1/4 cup all-purpose flour, sifted
* Pinch of salt
* 2 ounces bittersweet or semisweet chocolate, finely chopped
* 1 cup packed confectioners’ sugar, sifted
* 2 tablespoons unsweetened cocoa powder
* 1 teaspoon vanilla extract
* Sprinkles for decoration


Preparation

1. To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with paper liners.
2. Whisk whole-wheat flour, cake flour, baking soda and 1/2 teaspoon salt in a medium bowl.
3. Beat granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Scrape the black paste out of the vanilla bean into the sugar mixture. Add applesauce, egg, egg yolk and vanilla extract and beat until well combined. With the mixer on low, alternately mix in the dry ingredients and 1/2 cup evaporated milk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Divide the batter among the prepared cups (they will be full).
4. Bake the cupcakes until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Transfer to a wire rack and let cool completely.
5. To prepare frosting: Meanwhile, whisk 2/3 cup of the remaining evaporated milk, all-purpose flour and a pinch of salt in a small saucepan until no flour lumps remain. Cook over medium heat, whisking constantly, until it looks like a thick, stiff paste, 2 to 5 minutes. Remove from the heat and continue whisking for about 30 seconds to cool slightly. Whisk in chocolate until completely melted. Transfer to a medium bowl. Add confectioners’ sugar, cocoa and vanilla and beat with an electric mixer until smooth and creamy. Refrigerate the frosting until thickened and cold, about 2 hours. Spread the frosting on the cooled cupcakes and decorate with sprinkles, if desired.

Tips & Notes

* Make Ahead Tip: Cover and refrigerate the frosting (Step 5) for up to 3 days. Beat cold frosting with an electric mixer to make it more spreadable, if desired. Store cupcakes airtight at room temperature for up to 1 day. | Equipment: Muffin tin with 12 (1/2-cup) cups, paper liners

* Ingredient Note: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
* Tip: If you don’t have a vanilla bean, use 1 tablespoon vanilla extract in Step 3 instead.

Nutrition

Per cupcake: 295 calories; 8 g fat (2 g sat, 3 g mono); 40 mg cholesterol; 52 g carbohydrates; 30 g added sugars; 5 g protein; 2 g fiber; 253 mg sodium; 134 mg potassium.

Bourbon Cheeries

Heat 1 cup bourbon or dark rum and 3/4 cup packed dark brown sugar in a microwave or saucepan till hot.

Stir to dissolve sugar

Pack 2 cups fresh whole cherries with stems into a jar.

Pour in the hot liquid

Gently press to submerge cherries

Cover and refrigerate for at least 1 week, up to one month.

can use to make Seltzers:

To prepare seltzers: Fill four 12-ounce rocks glasses with ice, add 11/2 ounces (3 tablespoons) cherry-infused bourbon (or rum) to each glass and top with about 4 ounces (1/2 cup) seltzer each. Garnish with 2 or 3 whole Bourbon Cherries. (Refrigerate the remaining Bourbon Cherries for up to 1 month.)

Mediterranean Wrap

1/2 cup water
1/3 cup couscous
1 cup chopped parsley
1/2 cup mint
1/4 cup lemon juice
3 Tablespoons olive oil
2 teaspoons minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound chicken tenders
1 tomato
1 cup chopped cucumber
4 wraps


cook couscous

combine parsley, mint, lemon juice, oil, garlic, 1/8 teaspoon salt and pepper in a bowl

Toss chicken tender in a bowl with 1 tablespoon parsley mixture and remaining salt. Cook tenders over medium heat until cooked through

Cut into bite size pieces

combine remaining parsley mixture with couscous and tomato and cucumber

place 3/4 cup of mixture onto wrap along with chicken

Asian BBQ chicken

http://www.ourbestbites.com/2008/08/asian-bbq-chicken.html


Once you make this you can also make the BBQ chicken pizza.

Guiltless Alfredo Sauce

http://www.ourbestbites.com/2008/08/guiltless-alfredo-sauce.html

Shrimp Salad with Lime Vinaigrette

Serves 4
Ingredients:
1 pound large cooked shrimp
1 avocado, in large dice
1 cup fresh or canned corn
¼ cup chopped fresh cilantro
2 tablespoons chopped red onion
½ cup fresh lime juice
¼ cup honey
1 garlic clove, pressed or chopped
½ teaspoon salt
¼ teaspoon pepper
1/3 cup olive oil
Combine the shrimp, avocado, corn, cilantro and onion in a large bowl.
In a small bowl, combine the lime juice, honey, garlic clove, salt, pepper and olive oil and whisk until well combined.
Pour the vinaigrette over the salad (you may want to go a little at a time and taste as you go—I used most, but not quite all of the vinaigrette) and gently toss to combine. Cover and chill for at least an hour before serving. Don’t chill overnight, the whole thing will taste like shrimp and the avocado will fall apart.