Tuesday, September 12, 2006

More Cup Cakes...If At First You Don't Succeed...

Try, Try Again!

If you read my post on the Lemon Cupcakes with Chocolate Frosting and Lemon Glaze, than you know how disappointed I was in the final product-(due to the funky canola oil). Well, in the spirit of determination and still trying to clean out my pantry closet, I made more cup cakes using another boxed cake mix.

I haven't been to the grocery store to purchase more oil yet, so I ended up using applesauce in place of the oil. What a difference! These Cupcakes were absolutely delicious (if I do say so myself).

I used Duncan Hines Marble Cake Mix.
In my recipe, I replaced 1/3 cup of oil with 1/2 cup of unsweetened applesauce. Instead of 3 eggs, I used one egg and two egg whites. I also added a little more than a Tablespoon of fat-free buttermilk and a 1/2 cup of Butterscotch Chips to the mix.

The Cupcakes seemed to be going a low-fat direction, that is until I added the Butterscotch Chips and the frosting.

I don't normally use Butterscotch Chips too often, but I had a bag and figured I would try something a little different. I am so glad I did. What a great combination. I never thought I liked Butterscotch Chips too much, but I guess I was wrong because they made the difference in these Cupcakes. They went from ordinary to extraordinary.

Once the Cupakes were baked and cooled I had to decide on a frosting. So I tasted a plain cup cake and immediately knew I had to make a frosting with the Butterscotch Chips.

This what I came up with:

Butterscotch Frosting

1/2 cup of Butterscotch Chips
1/4 cup of Smart Balance Light Buttery Spread
1 Tablespoon of Milk
1/2 teaspoon Vanilla
1 1/2 cups Powered Sugar, plus more if needed

Melt the Butterscotch Chips in the microwave in a medium microwave safe bowl on 70% for about 45 seconds to 1 minute. Stir in the spread, and 1/3 of the sugar. Add 1 teaspoon of milk and more sugar. Mix in the rest of the milk and sugar and stir in the vanilla. Stir until you get the perfect consistency, adding more sugar if necessary.

Spread over the Cupcakes and sprinkle the top with Chocolate Shavings.

Do You Use Butterscotch Chips often in baking cakes, cookies, brownies, etc.?

8 comments:

Amy said...

Hmm... and I'm in the market for cupcakes, too!

But, they're for my sons birthday, so it's up to him. But I *LOVE* butterscotch myself, so I may just make these for my birthday : )

funwithyourfood said...

I find butterscotch to be a little too sweet for me. feels like my teeth are rotting as i eat it. :P

Teddy

The Cookbook Junkie said...

And the freaky food blog coincidences continue......

I don't use them very often but I put them on my grocery list last night, for a cookie recipe.

Annie said...

Amy, Give them a try I think you'll like em! Happy B-day to your son!!

Teddy, I know what you mean about them being really sweet. But somehow I'm draw to them now. Go figure?

Paula, Yeah, it does seem like that happens a lot!

Claire said...

Buttermilk again! You make me want to make cupcakes! I've found that brownies and cupcakes do well with applesauce. Do you usually increase the amount of applesauce you use from the oil amount? I LOVE butterscotch chips...actually prefer them to chocolate!

Annie said...

Claire, The reason I increased the amount of applesauce is that I used only one whole egg and 2 egg whites.

So usually when you omit the yolks from a recipe you should replace the fat with something else.

The formula I usually use is 2 teaspoons of canola oil for every omitted egg yolk. Some people just add another egg white but I find it needs more than that.

In this case, the extra applesauce and just a Tablespoon or so of fat-free buttermilk did the trick! Hope that helps.

wheresmymind said...

I love butterscotch frosting!!

Jen said...

I approved of these cupcakes

and I know what good is...