Wednesday, November 25, 2009

Recipe of the Week: Sneaky Chef Chocolate Cupcakes

Actually these cupcakes are called: Choc-ful Cupcakes with Incredibly Improved Icing

4 T butter
1/2 c. chocolate chips
1 egg
2 tsp vanilla extract
3/4 c. PURPLE PUREE (see below)
1/2 c. sugar
1 c. FLOUR BLEND (see below)
2 T unsweetened cocoa powder
2 tsp baking powder
1/2 tsp salt

Preheat oven to 350. Line a muffin tin with paper lines (12).
Melt the butter and chocolate chips in the microwave and cool a bit. In another bowl stir egg, vanilla, Purple Puree and sugar. Combine with melted chocolate mixture.
In a mixing bowl stir Flour Blend, cocoa powder, baking powder and salt. Add this to the chocolate mixture and blend thoroughly. Fill muffin cups to the top.
Bake 23-25 min and frost with Incredibly Improved Icing. (Even tastes good without)

1 cup nonfat dry milk
1/2 c powdered sugar
1/4 c boiling water
1 tsp vanilla extract

Mix dry milk and powdered sugar in a bowl and add boiling water and vanilla. Mix very well. Add a little more water until desired consistency.

PURPLE PUREE: (may also use Beech Nut baby food apples and blueberries)
I triple this and freeze in muffin tins (1/4 c. portions) and then put in freezer bags. Best to make in the summer with fresh blueberries.

Makes about 1 cup of puree
- 3 cups raw baby spinach leaves*
- 1 1/2 cups fresh or frozen blueberries (no syrup or sugar added)
- 1/2 teaspoon lemon juice
- 1-2 tablespoons water

*note: I prefer raw baby spinach to frozen spinach for this recipe (more mild flavor); if you must use frozen spinach, only use 1 cup of it.

> Thoroughly wash the spinach, even if the package says “prewashed.” If using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain.

> Fill the bowl of your food processor with the spinach, blueberries, lemon juice, and 1 tablespoon of water; puree on high until as smooth as possible. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth-out the puree.

> This recipe makes about 1 cup of puree; double it if you want to store another cup. It will keep in the refrigerator up to 3 days, or you can freeze 1⁄4-cup portions in sealed plastic bags or small plastic containers.


Makes 3 cups of flour blend

- 1 cup all-purpose, unbleached white flour
- 1 cup whole wheat flour
- 1 cup wheat germ, unsweetened

> Combine the flours and wheat germ in a large bowl.

> This blend can be stored in a sealed, labeled plastic bag or container in the refrigerator for up to 3 months.

For more great recipes from the Sneaky Chef:

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