Cupcakes

Amaretto Apple Streusel Cupcakes

Ingredients
CUPCAKES:
Cooking spray
6.75 ounces all-purpose flour (about 1 1/2 cups)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup granulated sugar
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
1/4 cup butter, softened
2 tablespoons amaretto (almond-flavored liqueur)
1 teaspoon vanilla extract
1 large egg
1/2 cup reduced-fat sour cream
1/4 cup 2% reduced-fat milk
3/4 cup finely chopped Gala apple
1 tablespoon all-purpose flour
STREUSEL:
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter, chilled
2 tablespoons sliced almonds
GLAZE:
1 cup powdered sugar
4 teaspoons 2% reduced-fat milk
Preparation
1. Preheat oven to 350.
2. Place muffin cup liners in 12 muffin cups; coat with cooking spray.
3. Weigh or lightly spoon 6.75 ounces (about 1 1/2 cups) flour into dry measuring
cups; level with a knife. Combine 6.75 ounces flour, baking powder, salt, and baking
soda in a small bowl, stirring with a whisk. Combine granulated sugar, cream
cheese, and 1/4 cup butter in a large bowl; beat with a mixer at high speed until
well blended. Add amaretto, vanilla, and egg to sugar mixture; beat with a mixer at
medium speed until well blended. Combine sour cream and 1/4 cup milk in a small
bowl; stir with a whisk until well blended. Combine apple and 1 tablespoon flour in a
small bowl; toss well.

4. Add flour mixture and sour cream mixture alternately to sugar mixture, beginning
and ending with flour mixture. Beat just until blended. Fold in apple mixture. Divide
batter evenly among muffin cups.
5. To prepare the streusel, combine 2 tablespoons flour, brown sugar, and ground
cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2
knives until mixture resembles coarse meal; stir in almonds. Sprinkle streusel
evenly over cupcakes. Bake at 350 for 27 minutes or until a wooden pick inserted
in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove
the cupcakes from pan.
6. To prepare glaze, combine powdered sugar and 4 teaspoons milk in a small bowl,
stirring with a whisk. Drizzle glaze over cupcakes.

Red Velvet Cupcakes

Ingredients
CUPCAKES:
Cooking spray
10 ounce cake flour (about 2 1/2 cups)
3 tablespoons unsweetened cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 1/2 cups granulated sugar
6 tablespoons unsalted butter, softened
2 large eggs
1 1/4 cups nonfat buttermilk
1 1/2 teaspoons white vinegar
1 1/2 teaspoons vanilla extract
2 tablespoons red food coloring (about 1 ounce)
FROSTING:
5 tablespoons butter, softened
4 teaspoons nonfat buttermilk
1 (8-ounce) block cream cheese, softened
3 1/2 cups powdered sugar (about 1 pound)
1 1/4 teaspoons vanilla extract
Preparation
1. Preheat oven to 350.
2. To prepare the cupcakes, place 30 paper muffin cup liners in muffin cups; coat
with cooking spray.

3. Weigh or lightly spoon cake flour into dry measuring cups; level with a knife.
Combine cake flour, unsweetened cocoa, baking soda, baking powder, and salt in a
medium bowl; stir with a whisk. Place granulated sugar and unsalted butter in a
large bowl; beat with a mixer at medium speed until well blended (about 3
minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture
and 1 1/4 cups nonfat buttermilk alternately to sugar mixture, beginning and ending
with flour mixture. Add white vinegar, 1 1/2 teaspoons vanilla, and food coloring;
beat well.
4. Spoon batter into prepared muffin cups. Bake at 350 for 20 minutes or until a
wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire
rack; remove from pan. Cool completely on wire racks.
5. To prepare frosting, beat 5 tablespoons butter, 4 teaspoons nonfat buttermilk,
and cream cheese with a mixer at high speed until fluffy. Gradually add powdered
sugar; beat until smooth. Add 1 1/4 teaspoons vanilla; beat well. Spread frosting
evenly over cupcakes.

Vanilla Cupcakes with Vanilla Bean Frosting

Ingredients
CUPCAKES:
8 ounces cake flour (about 2 cups)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup butter, softened
1 1/4 cups sugar
2 large egg yolks
1 teaspoon vanilla extract
1 cup whole buttermilk
3 large egg whites
1/4 teaspoon cream of tartar
Baking spray with flour
FROSTING:
1 cup sugar
1/4 cup water
1/2 vanilla bean
3 large egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt

1/4 cup butter, softened (optional)

Preparation
1. Preheat oven to 350.
2. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a
knife. Combine flour, 1/2 teaspoon salt, baking soda, and baking powder. Place 1/2
cup butter and 1 1/4 cups sugar in a large bowl; beat with a mixer at high speed
until well blended. Add egg yolks, 1 at a time, beating well after each addition. Stir
in vanilla extract. Reduce mixer speed to low. Add the flour mixture and buttermilk
alternately to butter mixture, beginning and ending with flour mixture, and beat just
until combined. Using clean, dry beaters, beat 3 egg whites and 1/4 teaspoon cream
of tartar at high speed until stiff peaks form. Fold one-third of egg whites into batter.
Gently fold in the remaining egg whites.
3. Line 24 muffin cups with cupcake liners; coat with baking spray. Spoon batter into
cups. Bake at 350 for 23 minutes or until a wooden pick inserted into centers
comes out with moist crumbs clinging. Cool in pans 10 minutes. Remove from pans;
cool completely on wire racks.
4. To prepare frosting, place 1 cup sugar, 1/4 cup water, and vanilla bean in a
saucepan; bring to a boil. Without stirring, cook 3 minutes or until a candy
thermometer registers 250; discard vanilla bean. Combine 3 egg whites, 1/4
teaspoon cream of tartar, and 1/8 teaspoon salt in a large bowl; using clean, dry
beaters, beat with a mixer at high speed until foamy. Pour hot sugar syrup in a thin
stream over egg whites, beating at high speed until stiff peaks form. Reduce mixer
speed to low; continue beating until mixture cools (12 minutes).
5. Beat 1/4 cup butter until light and fluffy, if desired. Fold in 1 cup egg white
mixture. Fold butter mixture into remaining egg white mixture, stirring until smooth.
Top cupcakes with frosting.
Note: Nutritional analysis includes butter.
VARIATION 1: Chocolate Cupcakes
Prepare Vanilla Cupcakes, decreasing the cake flour to 7 ounces (about 1 3/4 cups).
Stir 1/2 cup unsweetened cocoa into flour mixture. Increase sugar to 1 1/2 cups.
Decrease vanilla to 1/2 teaspoon. Melt 2 ounces unsweetened baking chocolate,
and stir into batter after adding flour mixture and buttermilk. Prepare Vanilla Bean
Frosting, increasing sugar to 1 1/3 cups and increasing water to 1/3 cup. Omit
butter. Fold 1/4 cup unsweetened cocoa into meringue. Shave 1 ounce bittersweet
chocolate over frosted cupcakes. SERVES 24 (serving size: 1 cupcake) CALORIES
185; FAT 6.6g (sat 3.9g); SODIUM 151mg

Proper Chocolate Shavings: Use a block or bar of good chocolate for your garnish of
chocolate curls. If you rub your thumb over the surface two or three times and then
shave, the curls will be less brittle and less likely to crack and break.
VARIATION 2: Red Velvet Cupcakes
Prepare Vanilla Cupcakes, adding 1/4 cup unsweetened cocoa to cake flour mixture.
Stir 1 (1-ounce) bottle red food coloring into batter. Omit the Vanilla Bean Frosting.
Place 3 tablespoons butter and 1 (8-ounce) block 1/3-less-fat cream cheese in a
large bowl, and beat with a mixer at medium-high speed until smooth. Add 2 cups
powdered sugar, 1/4 teaspoon vanilla, and 1/8 teaspoon salt; beat until smooth. Add
red food color paste to icing; stir. Place frosting in a zip-top plastic bag; seal. Snip a
1/4-inch hole in 1 corner of bag. Pipe on top of cupcakes. SERVES 24 (serving size: 1
cupcake) CALORIES 201; FAT 8.4g (sat 4.9g); SODIUM 186mg
Stylish Swirls: Dot the thick frosting with a few drops of red food color paste, and stir
gently to give it a swirled appearance. Carefully spoon into a zip-top bag, and pipe
out.

Chocolate Chip Angel Cupcakes with Fluffy Frosting

Ingredients
CUPCAKES:
1/2 cup sifted cake flour
3/4 cup sugar, divided
6 large egg whites
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon vanilla extract
3/4 teaspoon fresh lemon juice
1/3 cup semisweet chocolate minichips
FROSTING:
1/2 cup sugar
2 tablespoons water
1/8 teaspoon cream of tartar
Dash of salt
2 large egg whites
1/2 teaspoon vanilla extract
REMAINING INGREDIENT:
1/4 cup flaked sweetened coconut, toasted
Preparation
Preheat oven to 325.

To prepare cupcakes, lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and 6 tablespoons sugar, stirring with a whisk.
Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add
cream of tartar and 1/8 teaspoon salt; beat until soft peaks form. Add 6 tablespoons
sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in 1 teaspoon
vanilla and juice.
Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat procedure with
remaining flour mixture, 1/4 cup at a time. Fold in chocolate chips.
Place 24 paper muffin cup liners in muffin cups. Spoon about 3 heaping tablespoons
batter into each muffin cup. Bake at 325 for 15 minutes or until cupcakes spring
back when lightly touched. Remove from pans; cool on a wire rack.
To prepare frosting, combine 1/2 cup sugar and next 4 ingredients (1/2 cup sugar
through 2 egg whites) in top of a double boiler; place over barely simmering water.
Beat with a mixer at high speed until stiff peaks form and candy thermometer
registers 160. Beat in 1/2 teaspoon vanilla. Spoon 1 heaping tablespoon frosting
over each cupcake. Sprinkle evenly with coconut.

Lemon-Scented Blueberry Cupcakes

CUPCAKES:
Ingredients
1 1/2 cups (about 6 3/4 ounces) plus 2 tablespoons all-purpose flour, divided
10 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup butter, melted
1 large egg
1/2 cup low-fat buttermilk
1/2 cup 2% reduced-fat milk
1 teaspoon grated lemon rind
3/4 cup fresh or frozen blueberries, thawed
FROSTING:
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons butter, softened
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
1/8 teaspoon salt

1 1/2 cups powdered sugar, sifted

2 teaspoons fresh lemon juice
Fresh blueberries (optional)
Preparation
Preheat oven to 350.
Place 12 decorative paper muffin cup liners into muffin cups.
To prepare cupcakes, lightly spoon 1 1/2 cups flour into dry measuring cups; level
with a knife. Measure 1 tablespoon flour; level with a knife. Sift together 1 1/2 cups
flour plus 1 tablespoon flour, granulated sugar, baking powder, 1/4 teaspoon salt,
and baking soda in a large bowl. Combine melted butter and egg in another large
bowl; stir with a whisk. Add buttermilk, milk, and 1 teaspoon rind to butter mixture;
stir with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.
Toss blueberries with remaining 1 tablespoon flour. Fold blueberries into batter.
Spoon batter into prepared muffin cups. Bake at 350 for 25 minutes or until a
wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire
rack; remove from pan. Cool completely on wire rack.
To prepare frosting, place cream cheese, 2 tablespoons butter, 1 teaspoon rind,
vanilla, and 1/8 teaspoon salt in a bowl; beat with a mixer at medium speed just
until blended. Gradually add powdered sugar (do not overbeat). Stir in juice. Spread
frosting evenly over cupcakes; garnish with blueberries, if desired. Store, covered, in
refrigerator.
Walnut Cupcakes with Maple Frosting
Ingredients
CUPCAKES:
1/2 cup granulated sugar
1/2 cup packed brown sugar
6 tablespoons butter, softened
3 large eggs
1 teaspoon vanilla extract
8 ounces cake flour (about 2 cups)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup buttermilk
1/3 cup plus 2 tablespoons walnuts, toasted, chopped, and divided
FROSTING:
1/2 teaspoon cream of tartar
3 large egg whites
3/4 cup maple sugar or granulated sugar
1/4 cup water
Dash of salt

Preparation
1. Preheat oven to 350.
2. Combine first 3 ingredients in a medium bowl; beat with a mixer at medium
speed. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla.
Increase speed to high; beat for 1 minute.
3. Weigh flour. Combine flour and next 3 ingredients (through cinnamon), stirring
well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and
ending with flour mixture, beating until just combined. Stir in 1/3 cup walnuts.
4. Place 12 muffin cup liners in muffin cups; divide batter evenly among cups. Bake
at 350 for 19 minutes or until a wooden pick inserted in center comes out with
moist crumbs clinging. (Cupcakes will look slightly pale.) Cool in pan 5 minutes.
Remove from pan; cool on wire rack.
5. Place cream of tartar and egg whites in a large bowl; beat with a mixer at high
speed until soft peaks form. Combine maple sugar, 1/4 cup water, and dash of salt
in a small saucepan; bring to a boil. Cook, without stirring, until candy thermometer
registers 238. Gradually pour hot sugar syrup into egg white mixture, beating until
stiff peaks form. Spread about 3 rounded tablespoonfuls frosting over each cupcake.
Sprinkle with remaining 2 tablespoons nuts.

Double-Chocolate Cupcakes
Ingredients
1 cup all-purpose flour (about 4 1/2 ounces)
1/3 cup unsweetened cocoa
1 teaspoon baking soda
1/8 teaspoon salt
2/3 cup granulated sugar
1/4 cup butter, softened
1/2 cup egg substitute
1 teaspoon vanilla
1/2 cup 1% low-fat buttermilk
1 1/4 ounces dark (70 percent cocoa) chocolate, finely chopped
2 tablespoons powdered sugar
Preparation
Preheat oven to 350.
Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour,
cocoa, baking soda, and salt; stir with a whisk.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium
speed until well combined (about 3 minutes). Add egg substitute and vanilla,
beating well. Add flour mixture and buttermilk alternately to granulated sugar
mixture, beginning and ending with flour mixture. Fold in chocolate. Spoon batter
into 12 muffin cups lined with muffin cup liners. Bake at 350 for 18 minutes or until
cake springs back when touched lightly in center or until wooden pick inserted in
center comes out clean. Remove from pan; cool completely on a wire rack. Sprinkle
with powdered sugar just before serving.

Drinks
Buko Lychee Juice
Ingredients
o 2 cups young coconut meat, shredded
o 4 cups coconut juice
o 1 (20 ounces) canned lychee in syrup
o cup sugar
Instructions
1. In a large pitcher, young coconut, coconut juice, lychee (including syrup) and
sugar. Stir well until sugar is dissolved. Chill in refrigerator until ready to
serve.
2. Serve in tall glasses over ice.
Melon Drink
Ingredients
o 1 large cantaloupe
o 4 cups cold water
o 1 (14 ounces) condensed milk
o ice
Instructions
1. Cut melons into half. With a spoon, scrape seeds and pulp. Place pulp and
seeds in bowl, add 1 cup of the water and repeatedly press down with the
back of spoon to extract flavor. In a fine mesh sieve, strain. Discard seeds and
reserve the juice.
2. Using a melon shredder, shred cantaloupe meat. In a pitcher, combine
shredded cantaloupe, the reserved juice (from straining pulp) and the
remaining 3 cups water.
3. Add condensed milk and stir to disperse. Serve in glasses over ice. Consume
immediately.
Avocado Milkshake
Ingredients
o 4 avocados
o 1 (14 ounces) evaporated milk

 cup sugar
1 teaspoon lemon juice
3 cups ice cubes
Instructions
1. With a knife, halve avocados and remove pit. Using a spoon, scoop flesh and
cut into cubes.
2. In a blender, combine avocados, milk, sugar, lemon juice and ice. Process
until smooth and blended.
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Sago at Gulaman
Ingredients
o cooked sago
o gulaman, cut into cubes
o syrup
o cold water
o crushed ice
For the Sago
o 6 ounces sago
o water
For the Gulaman
o 2 bars (.70 ounce) agar-agar
o 3 cups water
o 1 cup sugar
For the Syrup using Panutsa
o 1 (about 8 ounces) panutsa
o 1 cup water
For the Syrup using Brown Sugar
o 1 cup dark brown sugar
o 1 cup water
o 1 teaspoon vanilla extract
Instructions
1. In large glasses, add sago, gulaman, syrup to taste, water and crushed ice.
Stir together to combine.
For the Sago
1. In a pot over medium heat, bring enough water to cover sago pearls to a boil.
Add sago pearls, stir gently and cook for about 10 minutes or until
translucent. Remove from heat, rinse well and drain.
2. In the pot, add boiled sago and enough cold water to cover. Cook over
medium heat, stirring occasionally, and bring to a gentle boil. When water
has boiled for about 5 minutes, remove from heat, rinse well and drain. In the
pot, add enough cold water to cover sago and again, bring to a gentle boil.
Repeat process until pearls are tender but chewy and translucent with no
white in center. Rinse well and allow to cool. Use as needed.
For the Gulaman
1. In a pot, soak agar agar in water for about 30 to 40 minutes. Bring to a boil
over medium heat and cook, stirring regularly, until agar agar melts.
2. Add sugar and stir to dissolve. Continue to cook for about 10 to 15 minutes or
until agar agar is completely melted.

3. Remove from heat. Pour into a flat dish and allow to cool until agar agar is set
and hardened. Cut into -inch cubes.
For The Syrup using Panutsa
1. In a saucepan, combine panutsa and water and cook, stirring occasionally,
until completely dissolved. In a fine mesh sieve, strain syrup to rid of any
impurities and return back in the saucepan. Continue to cook until slightly
thick.
For the Syrup using Brown Sugar
1. In a saucepan over medium heat, combine water, sugar and vanilla extract
and bring to a boil. Lower heat and simmer, stirring occasionally, until sugar
dissolves. Remove from heat and allow to cool.
Buko Salad Drink
Ingredients
o gulaman
o 1 (12 ounces) kaong
o 1 (12 ounces) nata de coco
o 1 (12 ounces) cooked sago (check here for how to cook sago)
o 2 cups young coconut, shredded
o 2 cups coconut milk
o 4 cups coconut juice
o 1 (14 ounces) sweetened condensed milk
o 2 to 3 drops red food coloring, optional
For the Gulaman
o 2 bars (.70 ounce) red agar-agar
o 3 cups water
o 1 cup sugar
Instructions
1. In a large pitcher, combine gulaman cubes, kaong, nata de coco, sago, young
coconut, coconut juice, coconut milk and sweetened condensed milk until
well-combined. Add food coloring, if desired, and stir until color is dispersed.
Serve in glasses over ice.
For the Gulaman
1. In a pot, soak agar agar in water for about 30 to 40 minutes. Bring to a boil
over medium heat and cook, stirring regularly, until agar agar melts.
2. Add sugar and stir to dissolve. Continue to cook for about 10 to 15 minutes or
until agar agar is completely melted.
3. Remove from heat. Pour into a flat dish and allow to cool until agar agar is set
and hardened. Cut into -inch cubes.
Buko Pandan Drink
Ingredients
o 1 (13.5 ounces) coconut milk
o 4 cups coconut juice
o 1 (14 ounces) can condensed milk
o 2 cups young coconut, shredded
o gulaman

o ice cubes
For the Gulaman
o 2 bars (.70 ounce) green agar-agar
o 3 cups young coconut juice
o 1 cup sugar
o 2 to 3 drops pandan extract
Instructions
1. In a large pitcher, combine coconut milk, coconut juice and condensed milk.
Stir until well-blended. Add young coconut strips and gulaman cubes. Chill for
about 1 to 2 hours. Serve in glasses over ice.
2. For the Gulaman
3. In a pot, soak agar agar in coconut juice for about 30 to 40 minutes. Bring to
a boil over medium heat and cook, stirring regularly, until agar agar melts.
4. Add sugar and stir to dissolve. Continue to cook for about 10 to 15 minutes or
until agar agar is completely melted. Add pandan extract and stir to combine.
5. Remove from heat. Pour into a flat dish and allow to cool in the refrigerator
for about 30 minutes or until agar agar is set and hardened. Cut into -inch
cubes.