Baby Shower Cupcakes–Delish Recipe You Can Make for any Occassion!
I was recently home in Idaho for my 2nd baby shower. I had the best time; and it was just lovely seeing all of my friends and family. I was spoiled with a ton of gifts, fun games and incredible food. My younger sister in law, Julia, had her house full of flowers and a table set with delicious and healthy snacks that were all homemade.
One of my mom’s friend’s, Barb, made some of the most scrumptious cupcakes I’ve ever tasted. I asked her to please share her recipe with me, so I could try these at home and also share them with all of you.
Lemon Cupcakes with Chocolate Cream Filling and Cream Cheese Frosting:
1/2 cup butter (or any alternative such as earth balance, smart balance or even canola oil)
1/2 cup applesauce
1/2 cup fresh lemon juice
1/2 cup water
1 1/2 cups sugar (or alternative sweetener if you wish)
2 eggs beaten
1/2 cup plain yogurt
2 tsp. vanilla extract
2 tbsp. fresh lemon zest
2 cups flour (experiment with alternatives if you need to such as almond flour, coconut flour, whole wheat flour, etc.)
3/4 tsp. salt
1 1/2 tsp. baking soda
Preheat oven to 350 degrees.
Combine all dry ingredients and set aside.
Meanwhile melt butter with lemon juice and water on stove in saucepan. Remove from heat, add applesauce and sugar until dissolved. Next add the eggs, yogurt, vanilla extract and lemon zest.
Add dry ingredients to wet ingredients and pour in to muffin tins filled with cupcake liners. Bake 18-20 minutes or until toothpick inserted comes out clean.
1/2 cup milk
2 oz. semi sweet chocolate chips or dark chocolate chips
1/2 tsp. vanilla extract
1/2 cup fat free half and half whipped (or use heavy whipping cream)
Heat yolks and milk on medium over stove top, stirring constantly until almost thickened. Remove from heat and stir in vanilla and chocolate chips until chocolate is melted. Beat the egg whites before adding and then fold in the whipped fat free half and half or cream.
Either cut small round hole on top of cupcake and spoon in filling then add the top back; or use a pastry bag filled with the cream and insert into the cupcakes to inject the mousse.
For the frosting, mix 8 ounces low fat cream cheese with 1 cup powdered sugar and 1 tsp vanilla extract. Again you can use vegan cream cheese and any sugar substitute you prefer. Add food coloring to the frosting if you wish and spread over cupcakes.
If you want a shortcut version, buy lemon cake mix and prepare the recipe as cupcakes. Buy Jello Chocolate Mousse for the filing. Make the cream cheese frosting (which takes no time) and voila you’re done!
Kristin McGee is a celebrity yoga and Pilates instructor in New York City. She is the star of over 100 videos, a contributing editor at Health Magazine and a spokeswoman for many brands and causes she believes in. Kristin also appears frequently on television. A proud mom to three, she sure keeps herself busy!