Whole wheat and chocolate Horlicks cupcakes. Can also be made with all-purpose or gluten-free flour and they're naturally dairy-free. Whole wheat flour Cupcakes are healthy options than the refined flour options available. It's easy to make Cupcakes which one can make and enjoy guiltfree.

Prepare them in the afternoon and let them cool, so you can. Using whole wheat flour instead of all-purpose makes this a contender for the best-tasting cookie ever! Chocolate chip cookies are one of the most-baked cookies in America. You can cook Whole wheat and chocolate Horlicks cupcakes using 8 ingredients and 3 steps. Here is how you cook it.

Ingredients of Whole wheat and chocolate Horlicks cupcakes

1. It’s 1 cup of whole wheat flour (Aata).
2. It’s 2-3 tablespoons of Chocolate Horlicks.
3. It’s 1 teaspoon of chocolate powder.
4. You need 1 cup of milk.
5. You need 1/4 cup of sugar (can be used less depending on taste).
6. Prepare 1/2 teaspoon of Baking powder.
7. It’s 2 tablespoons of Butter.
8. It’s As required of Chopped almonds optional.

But just because they're common, doesn't mean they're boring. The Cocoa makes it chocolatey but doesn't mask the banana flavour. This recipe is a healthy choice because of the Whole Wheat Flour and it has less sugar than the average cupcake recipe. Reviews for: Photos of Whole Wheat Chocolate Chip Pancakes.

Whole wheat and chocolate Horlicks cupcakes instructions

1. Seive Aata, Horlicks powder, chocolate powder, baking powder together in a bowl. Now grind the sugar dry and add the same in the bowl. Now add melted butter and milk in the bowl and mix the same till there are no lumps left. You can add a little milk more in the batter if required. Consistency of the batter will be same as of cake batter..
2. Now pour the mixture in cup cake moulds 2/3rd of volume, you can add chopped almonds at top for garnish. Bake at 180°C for 15-20mins. Check if the toothpick comes out clean it is done..
3. Those who want to avoid microwave, this can be made in cooker too..

You saved Whole Wheat Chocolate Chip Pancakes to your Favorites. For this adaptation, I wanted to use whole wheat pastry flour instead of all-purpose to make it a bit healthier. Ingredients in low sugar healthy whole wheat chocolate chip cookies: The ingredient list for these cookies is SO short. It's really easy to overmeasure whole wheat flour and make really dense and dry cookies. To avoid that, spoon the flour into a measuring cup and level it off with a knife.

Red pepper and pine nut cupcake. Choose peppers that can stand up easily, as they are baked upright. Published in the Jerusalem Post, Sept. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly!

Season well with salt and freshly ground black pepper and squeeze over lemon juice. Arrange the red pepper, goats cheese, onion and pine nuts on the base. Beat the eggs, milk and pepper together and pour over the filling in the flan dish. You can cook Red pepper and pine nut cupcake using 11 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Red pepper and pine nut cupcake

1. Prepare 150 grams of lightly salted butter, softened.
2. You need 2 of Red Peppers, cored,deseeded and diced.
3. Prepare 2 of Shallots thinly sliced.
4. You need 2 of garlic cloves,Crushed.
5. Prepare 75 grams of Pine Nuts.
6. It’s 125 grams of Plain flour.
7. It’s 2 tsp of baking powder.
8. You need 125 grams of Ground Almonds.
9. You need 4 of Eggs,Beaten.
10. It’s 12 of small bay leaves.
11. You need 1 of pepper.

Note Delicious served with a simple green salad. Ideal for lunch, picnics or a light supper, this is easy to make and delicious. Combine oil, vinegar, salt, red pepper, and oregano in a large bowl, stirring with a whisk. Add spring mix, spinach, and roasted bell peppers; toss gently to coat.

Red pepper and pine nut cupcake instructions

1. Line a 12 section bun tray with paper cake cases,Melt the 25g of the butter in a frying pan and gently fry the red peppers,Shallots and garlic for 5 minutes until soft. Drain to a plate,Tip the pine nuts into the pan and cook for 2-3 minutes until beginning to brown.Leave to cool.
2. Put the remaining butter in a bowl with the flour ,baking powder,ground almonds,eggs and plenty of pepper. Stir well to mix, then stir in the red pepper mixture and pine nuts .Divide the cake mixture between the paper cases and push a bay leaf in the top of each cake if liked..
3. Bake in a preheated oven ,180c,Gas Mark 4 for 20 minutes or until risen and just firm. Transfer to a wire rack. Serve warm or cold.

Season pasta generously with salt and pepper. Serve, passing additional Parmesan cheese separately. Pesto alla calabrese trades the familiar basil-pine nut base of the Genovese style for ricotta, Parmesan, and a combination of sweet and hot peppers. Brownie muffin pastry cupcake cake dessert chocolate cake. Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut.

Apple Cider Cupcakes & Salted Caramel Buttercream.

You can cook Apple Cider Cupcakes & Salted Caramel Buttercream using 17 ingredients and 6 steps. Here is how you cook that.

Ingredients of Apple Cider Cupcakes & Salted Caramel Buttercream

1. It’s of cupcakes.
2. You need 2 of eggs.
3. You need 1 2/3 cup of all purpose flour.
4. Prepare 1 cup of apple cider.
5. Prepare 2/3 cup of sugar.
6. Prepare 1/2 cup of butter, softened.
7. You need 2 tsp of baking powder.
8. It’s 1 tsp of cinnamon.
9. Prepare 1/2 tsp of salt.
10. It’s 1 tsp of vanilla extract.
11. You need of frosting.
12. It’s 1/2 cup of butter softened.
13. You need 1/2 cup of shortening.
14. Prepare 1/2 bag of Kraft caramels, melted with 2 tbsp water.
15. It’s 1 tsp of salt.
16. It’s 4 cup of powdered sugar.
17. It’s 1 tbsp of milk for thinning if needed (or 2 tbsp).

Apple Cider Cupcakes & Salted Caramel Buttercream step by step

1. For cupcakes: Whisk together all ingredients..
2. Fill cupcake liners 2/3 full and bake at 350º for 19 minutes..
3. For buttercream: In a stand mixer, cream together the butter and shortening..
4. Add the powdered sugar and the caramel alternately (add the salt in with the caramel), mixing after each addition..
5. Add milk, by the tbsp. as needed for thinning.
6. *The caramel is a little tricky just in that it needs to be the right temperature– warm enough that it's still liquid and can blend into the buttercream, but not so hot that it melts the butter making everything too thin. Evaluate the buttercream at about 4 tbsp of caramel– if it's getting way too thin, stop adding caramel or add more powdered sugar. I found that 6 Tbsp. was perfect for my batch..

Simple Frosted Cupcakes.

You can cook Simple Frosted Cupcakes using 11 ingredients and 4 steps. Here is how you cook that.

Ingredients of Simple Frosted Cupcakes

1. Prepare 2 1/3 cups of flour.
2. It’s 1 cup of milk.
3. It’s 1/2 cup of sugar.
4. Prepare 1 tsp of vanilla flavor.
5. Prepare 1 cup of vegetable oil.
6. You need 3 of eggs.
7. Prepare Pinch of salt.
8. Prepare 1 tsp of baking powder.
9. You need 100 g of butter (for frosting).
10. You need of Condensed milk.
11. You need of Color.

Simple Frosted Cupcakes step by step

1. Mix all the dry ingredients bowl and set aside..
2. Mix the wet ingredients in a separate bowl and pour into the dry ingredients bowl after making a well..
3. Get your oven heated and bake in cupcake pans.
4. For the frosting : cream butter and pour in condensed milk bit by bit until the desired consistency is reached, add a tsp of flavor and the frost cake as desired.

Super-Easy! 3 Minutes in the Microwave – Mug Cup Cake.

You can have Super-Easy! 3 Minutes in the Microwave – Mug Cup Cake using 5 ingredients and 2 steps. Here is how you cook that.

Ingredients of Super-Easy! 3 Minutes in the Microwave – Mug Cup Cake

1. It’s 3 tbsp of Plain flour.
2. Prepare 2 tbsp of Hot chocolate mix.
3. Prepare 1 tsp of Sugar.
4. Prepare 3 tbsp of Water.
5. Prepare 2 tbsp of Vegetable oil.

Super-Easy! 3 Minutes in the Microwave – Mug Cup Cake step by step

1. Mix the flour, cocoa, and sugar..
2. Pour in the vegetable oil and water into the dry ingredients, mix well until all the ingredients are thoroughly combined, and microwave at 500 W for 3 minutes!.

Coconut Cup Cake!.

You can cook Coconut Cup Cake! using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Coconut Cup Cake!

1. Prepare 100 Grams of Butter.
2. It’s 100 Grams of Caster Sugar.
3. Prepare 125 of Grams Flour.
4. Prepare 25 Grams of Coconut Desiccated.
5. It’s 3 Drops of Vanilla Essence.
6. Prepare 2 Tablespoons of Milk.
7. It’s 2 of Egg.

Coconut Cup Cake! instructions

1. Cream the butter and sugar until light and fluffy. Add the eggs and beat slowly..
2. Add the flour, desiccated coconut, vanilla essence, milk and bring to dropping consistency..
3. Divide between 18 – 20 bun cases and bake in a 190 degrees Fahrenheit / gas mark 5 pre-heated oven for between 15 – 20 mins. Allow it to cool for some time and serve it..
4. (Optional) when cakes are cool spread a little jam on top and sprinkle with coconut..

Red velvet cupcakes. Fluffy and moist, these buttery red velvet cupcakes are my favorite. The tangy cream cheese frosting puts them over the top! Over the past year, the most requested recipe on my blog is… red velvet.

These Red Velvet Cupcakes are soft, light, moist, and topped with an easy cream cheese frosting. These cupcakes are buttery, moist, soft, and taste just like a classic red velvet cupcake. The Best Red Velvet Cupcake Recipe with Cream Cheese Frosting. You can cook Red velvet cupcakes using 10 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Red velvet cupcakes

1. Prepare 250 g of sifted all purpose flour.
2. It’s 1/2 teaspoon of salt.
3. It’s 113 g of unsalted butter.
4. You need 200 g of sugar.
5. Prepare 4 of large eggs.
6. Prepare 1 teaspoon of vanilla essence.
7. Prepare 1 cup of buttermilk.
8. It’s 2 teaspoon of strawberry red food coloring.
9. You need 1 teaspoon of distilled vinegar.
10. Prepare 1 teaspoon of baking soda.

All of the tips and tricks for making perfect red velvet cupcakes every single time! It's Christmas Eve and I am trying to sneak in one last. Top these classic red velvet cupcakes with a tangy cream cheese frosting and serve them at your next birthday party or backyard potluck. Red Velvet Cupcakes Recipe & Video.

Red velvet cupcakes step by step

1. Preheat oven at 150 degree centigrade for 10 minutes..
2. Put butter in a large ball,beat till pale, add sugar and continue beating till properly mixed.
3. Add egg yolk and vanilla to the mixture, using a spatula mix it. In a separate bowl, beat the egg whites till white and add to the mixture. Mix again.
4. In another bowl mix thoroughly flour and cocoa..
5. In a cup mix buttermilk and the red coloring thoroughly..
6. Step by step fold in the half the flour mix, add the buttermilk and the rest of the flour. Fold..
7. In a cup mix the baking soda and vinegar, as it frizzles pour into the entire mixture. Lightly beat the mixture until smooth..
8. Line the baking tin with the cupcake cases pour the mixture into them and bake for 25-30 minutes..

Everyone seems to enjoy Red Velvet Cupcakes covered with lovely swirls of Cream Cheese Frosting. Red velvet cake is traditionally a red, red-brown, crimson or scarlet-colored chocolate layer cake, layered with ermine icing. Traditional recipes do not use food coloring, with the red color due to non-Dutched, anthocyanin-rich cocoa. What you'll need to make Red Velvet Cupcakes. You should know right off the bat that these cupcakes are made with a lot of food coloring.

Eggless Red Velvet Cupcake With Buttercream Icing.

You can have Eggless Red Velvet Cupcake With Buttercream Icing using 18 ingredients and 12 steps. Here is how you cook it.

Ingredients of Eggless Red Velvet Cupcake With Buttercream Icing

1. It’s For of Eggless Red Velvet Cupcake.
2. It’s 1.5 cup of all purpose flour maida.
3. Prepare 2 tbsp of custard powder or cornflour.
4. You need 1 tbsp of cocoa powder.
5. It’s 1 tsp of baking soda.
6. It’s 1/4 tsp of salt.
7. It’s 2 tsp of vinegar I have used apple cider vinegar.
8. You need 1 tsp of vanilla essence.
9. Prepare 2 tsp of red liquid colour.
10. It’s 1 cup of milk lukewarm.
11. Prepare 3/4 cup of sugar I have used raw sugar.
12. It’s 1/2 cup of oil any flavorless oil.
13. You need 12 of oreo I have used red velvet oreo. I have cut 8 into halves and then crushed remaining oreo in grinder or put them in a ziplog bag and crush with a help of rolling pin.
14. Prepare For of Buttercream Icing-.
15. Prepare 3 cup of icing sugar or confectioner's sugar. Sift the icing sugar to avoid any lumps.
16. It’s 200 grams of butter.
17. You need 1 tsp of vanilla essence.
18. Prepare 2 tbsp of full cream milk` approximately, or whipping cream.

Eggless Red Velvet Cupcake With Buttercream Icing instructions

1. For Eggless Red Velvet Cupcake – Take lukewarm milk in a bowl and add vinegar to it. Keep it aside to curdle. Meanwhile sift 3-4 times the dry ingredients – all-purpose flour, custard powder, cocoa powder, baking soda and salt. The dry ingredients are ready. Keep them aside..
2. The curdled milk is ready..
3. In a big bowl add oil and sugar. Mix well till the sugar is dissolved with a hand whisk. Add the curdled milk and mix well..
4. Add red colour and vanilla essence. Mix well. The wet ingredients are ready. Gradually add the sifted dry ingredients in batches to the wet ingredients. Gently mix all the dry ingredients and mix till the entire mixture is lump-free..
5. Line the cupcake tray with cupcake liner and with a help of spoon pour the batter in it. Fill 3/4 th of the cupcake liner. Tap the baking tray 2-3 times gently to remove any bubbles. Bake in a preheated oven @ 180°C for 20-25 minutes or till done. Insert a toothpick if it cleans out clean then the cupcake is ready or bake till done..
6. Remove the cupcake in a wire rack and cool. The soft and moist eggless red velvet cupcake are ready. Let them cool and then do icing on it..
7. For Buttercream Icing In a bowl take the softened butter. (The butter should just be soft and not melted otherwise the icing will be runny). Beat the butter with the help of an electric beater on low speed for 2-4 minutes till it is light and fluffy. Add gradually sifted icing sugar in it in batches and mix with the beater on low speed. (Do not beat on high speed after adding sugar or else the sugar will blow everywhere). Keep on adding the icing sugar in batches and mix on low speed..
8. Once all the sugar in added and nicely mixed, beat on medium speed for 2-3 minutes. Now add the vanilla essence and mix well. Now add full cream milk a tbsp at a time and beat on high speed till nice soft peaks are formed..
9. The butter cream mixture has started to get soft peak. Beat for 4-5 minutes more. The buttercream will get nice bright white colour and nice stiff peaks. The butter cream icing is ready to use..
10. Now put the piping bag with the nozzle of your choice in an tall glass and fill the piping bag with butter cream icing with the help of a spoon. Press down the butter cream in the piping bag and cut the bottom end of the piping bag with a scissor. Twist the top end tightly and start piping the desired design on the cupcake..
11. The cupcake are ready with butter cream icing on it. Now sprinkle some crushed red velvet oreo on it. Decorate the cupcake with the half oreo as shown..
12. The eggless red velvet cupcake with buttercream icing is ready..

Beetroot red velvet cup cakes. Do try this recipe and enjoy with ur loved one's. Love can create magic in anyone's life. so give love and gain love. But, it must be of good quality, preferably using raw cacao powder like we've done in these Red Velvet Cupcakes.

This cupcake recipe with beets turns out very moist and velvety. Natural red velvet cupcakes with beet goodness, here I come. On another topic, the history of red velvet cake was slightly interesting to me. You can have Beetroot red velvet cup cakes using 13 ingredients and 6 steps. Here is how you cook that.

Ingredients of Beetroot red velvet cup cakes

1. It’s 3/4 cup of boiled and pureed beetroot.
2. You need 1/3 cup of oil.
3. It’s 1 cup of sugar.
4. You need 1 tsp of vanilla essence.
5. Prepare 1 1/2 cup of flour.
6. You need Pinch of salt.
7. You need 1 tbsp of cocoa powder.
8. Prepare 1 1/2 tsp of baking powder.
9. Prepare 2 teaspoon of custard powder.
10. It’s 1 cup of warm milk.
11. Prepare of For the icing.
12. It’s 1 tub of ready made icing.
13. You need of Few drops of vanilla extract.

Some people told me that beets were traditionally used to colour the batter, while almost all of the recipes by famous chefs. Pureed beets give this red velvet cake extra moisture and gorgeous color, for a unique dessert that tastes great with or without frosting. After reading about the history of the popular red velvet cake, I wanted to try the version with beets. It has a beautiful color and tastes divine with or without frosting.

Beetroot red velvet cup cakes instructions

1. Preheat oven to 180 degree C In a bowl mix oil and beetroot puree until it incorporates. Add sugar and vanilla drops and mix..
2. In a bowl add flour, cocoa powder, salt, and baking powder and sift. Add small batch of flour and little milk to the batter. Repeat until all flour and milk incorporated into the batter. (if the puree is more liquify you might need less milk).
3. In a cupcake baking tray line it up with cup cases and fill the cases 3/4 full..
4. Bake in oven for 14 to 16 minutes or until cooked as different oven may work differently. Check with a cake tester or toothpick it should come out clean when poked in the middle. Let it cool..
5. Put the icing in a piping bag and decorate. Beetroot red velvet cake is ready to serve..
6. You can also use fresh cream to decorate..

Beetroot flesh and juice add moisture and enhance the colour of this cake, creating a wonderfully vibrant red hue. Red velvet cake which i shared here is a most popular cake recipe. So when i searched that in google i came across this amazing recipe in divine taste which caught my eye immediately because it uses beetroot as the red colour in this cake. Red Velvet Beetroot Muffins are delicious mini cakes of the classic red velvet made with beetroot puree that gives it a dense and red look. In this recipe we have used beetroot puree to add that dense "Red" colour that is so attractive in a Red Velvet Cake.

Coffee and Coconut Cupcakes.

You can cook Coffee and Coconut Cupcakes using 15 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Coffee and Coconut Cupcakes

1. You need of Cupcakes.
2. Prepare 110 grams of sugar.
3. It’s 110 grams of margarine.
4. Prepare 110 grams of Self Rasing Flour.
5. You need 2 of Eggs.
6. Prepare 1 tsp of vanilla extract.
7. Prepare 1 1/2 tsp of Coffee.
8. You need 4 tbsp of water.
9. Prepare of Desiccated Coconut.
10. Prepare of milk.
11. You need of topping.
12. Prepare 1 tbsp of butter or margarine.
13. It’s 200 grams of Icing sugar.
14. It’s 1 tsp of coffee.
15. You need 4 tsp of water.

Coffee and Coconut Cupcakes instructions

1. Preheat oven to 180°F.
2. In a bowl, cream margarine and sugar..
3. Add the vanilla and eggs, stir being careful not to curdle the marg..
4. Fold in the flour. This is your cake mixture..
5. In a cup add the coffee to the water, stirring until disolved. Stir this into the cake mixture making a coffee cake mixture. Add milk here if mixture is too thick..
6. Divide between either 12 cupcake case or 6 muffin cases. Sprinkle the coconut ontop of the mixture in the cases- DO NOT MIX- this is soo the coconut is toasted in the oven, adding to the flavour..
7. Bake for 15 minutes (cupcakes, muffins will take longer) Remove from oven and completely cool before placing icing ontop.
8. TO MAKE THE TOPPING- in a bowl add the butter, and cream into the icing sugar. You are not making butter cream! Not all the icing sugar will blend.
9. In a cup add the coffee to the water, stir untill disolved. Add to the icing sugar and butter. Keep stirring until the icing is of a proffered thickness – the thicker it is the quicker it will set- this is what the butter is for, it allows you to have a basic icing with some structure..
10. Ice your cupcakes..