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Races, Rewards and Cupcakes

April 19, 2011

Saturday I ran the 6th annual Race to Wrigley, a 5k  run that starts outside Wrigley Field at Clark and Addison Streets, continues through the streets of the Lakeview neighborhood and returning back to Wrigley to run through the ground level concourse, finishing under the famed Wrigley Field Marquee. 

This is the second consecutive year that I’ve run this race, and despite the rain and 48 degree temps, I beat my previous time by a minute and a half.  A good run deserves a good reward, right?  That’s where these little cupcakes come into play.

While I decided to make Easter baskets with my cupcakes, allowing my inner Martha Stewart to come through, these are perfect without all the fuss of basket handles, “grass” and “eggs”.  But if you wanted to do the same thing, the handles are pipe cleaners, the grass is unsweetened coconut with green food coloring added and the eggs are, of course, jelly beans.  Decorated this way they make a perfect centerpiece for your Easter table.

Chocolate Cupcakes
Adapted from Cooks Illustrated

Yield:  12 cupcakes

8 tbsp unsalted butter
2 oz semi-sweet chocolate (use baking squares, not chocolate chips)
1/2 cup Dutch processed cocoa
3/4 cup flour
1/2 tsp baking soda
3/4 tsp baking powder
2 eggs
1 tsp vanilla extract
3/4 cup sugar
1-1/2 tsp salt
1/2 cup greek vanilla flavor yogurt

In a small microwave safe bowl, add butter and semi-sweet chocolate.  Microwave for 15 seconds, stir and return to the microwave for 10 second increments, stirring after each one until the butter and chocolate are almost completely melted.  Then remove from the microwave, add the cocoa and whisk everything together, using the residual heat to complete the melting, until all three ingredients are fully combined.  Set aside to cool.

Heat oven to 350F.  Line muffin cups with baking cup liners.

In a small bowl, add the flour, baking soda and baking powder, whisking to combine.

In a medium bowl whisk the eggs, then add the vanilla, sugar and salt and whisk all ingredients to combine completely.  Test your chocolate mixture to make sure it has cooled to just warm to the touch or cooler, then add that to the egg mixture, again whisking until everything is combined well.  Add about 1/3 of the flour mixture to the chocolate mixture and whisk to combine then add the yogurt and combine well.  Now add the last 2/3 of the flour mixture and to completely incorporate.  Your batter will be very thick. 

Divide batter evenly among muffin cups and bake for 17-19 minutes or until a toothpick comes out clean.  Cool cupcakes for 15 minutes in the pan then remove to a wire rack to cool completely.

Calories – 145
Total Fat – 3.8 g
  Saturated Fat – 2.0 g
Cholesterol – 33.4 mg
Sodium – 391 mg
Total Carbohydrates – 2 9g
  Dietary Figer – 1.7 g
  Sugars – 20.73 g
Protein – 3.7 g

Weight Watchers PointsPlus – 4
Swiss Buttercream Frosting
Makes enough to frost 14-18 cupcakes or a 9 inch layer cake

1 cup sugar
4 large egg whites
26 tbsp butter, room temperature, cut into tablespoon size pieces
1 tsp vanilla extract

In a metal bowl over a pot of simmering water, whisk the egg whites and sugar together until the sugar is completely dissolved (rub a little between your fingers until you can’t feel the granules.)  Once the sugar is completely dissolved, transfer to a mixing bowl and whip on medium/medium-high speed until it doubles in size.  Add the vanilla and whip to combine. 

Add the butter, one stick at a time, and whip to completely incorporate.  Continue adding the butter one stick at a time until all the butter is incorporated.  Don’t despair if it looks like the mixture is breaking down while you’re mixing.  Continue on – it will come back together.  It can take 5-10 minutes of mixing to complete the butter incorporation and whipping into buttercream.

Calories – 250
Total Fat – 21.4 g
  Saturated Fat – 13.3 g
Cholesterol – 57.8 mg
Sodium – 18.6 mg
Total Carbohydrates – 14 g
  Dietary Fiber – 0 g
  Sugars – 14.3 g
Protein – 1.7g

Weight Watchers PointsPlus – 7

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One Comment leave one →
  1. February 8, 2012 12:58 pm

    Oh happy Anniversary! These ceaupkcs sound delicious beyond belief. I'm bookmarking them right now!!!

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