Medifast Recipes > Desserts > Medifast Cupcake Recipe
- White Flour (2.5 cup)
- Cocoa Powder (Unsweetened) (0.5 cup)
- Baking Soda (1.0 tsp)
- Salt (0.5 tsp)
- Butter (1.0 cup)
- Sugar (2.0 cup)
- Eggs (2.0 egg)
- Sour Cream (1.0 cup)
- Milk (Whole Milk) (0.5 cup)
- McCormick® Red Food Color (1.0 oz)
- Vanilla Extract (2.0 tsp)
Enjoy a moist red velvet cupcake with vanilla cream cheese frosting on top that surely you can’t resist!
- Preheat oven to 350 degrees F (175 degrees C) 10 to 15 minutes before baking. Prepare a 30 paper-lined cupcake tins.
- If you don’t have non-stick cupcake tins, lightly grease the pans with cooking spray so that the cupcakes won’t stick into the bottom when baked and place with parchment paper.
- Combine the flour, baking soda, and salt in a medium mixing bowl until just incorporated. In a large mixing bowl, whisk the softened butter and sugar.
- Put it in the food mixer, set in medium speed for about 5 minutes. Add-in the eggs into the food mixer one at a time. Next are the sour cream and milk.
- In a separate small mixing bowl, combine the cocoa powder and red food coloring. Stir it together until it blends perfectly and add it into the food processor. Add-in the flour mixture and milk gradually and add-in the vanilla extract then set the food processor’s speed to low.
- When all the ingredients are just incorporated, turn off the food processor and spoon the batter carefully into the cupcake tins filling each cup up to 2/3. If the batter forms air bubbles tap the filled tins in the counter.
- Air bubbles doesn’t affect the taste of the cupcakes but when they are not removed, the cupcakes will have holes when baked, making it unappealing. Put the cakes into the preheated oven and bake them for about 20 to 25 minutes.
- To check if the muffins are done, insert a long toothpick or a bamboo skewer in the center of the blueberry muffins; if it comes out clean then the cupcakes are ready. Use an oven glove and take them out in the oven.
- Leave the cupcakes for a couple of minutes to cool down. When the cupcakes cool down, you can now start frosting.
* Frosting (Optional)
To begin with, blend 1 ounce cream cheese, ¼ cup softened butter, 2 tablespoons of sour cream and 2 teaspoons of vanilla extract into a food processor until it becomes fluffy and creamy. Mix 16 ounce of confectioner’s sugar about 30 seconds to 1 minute or until the frosting’s texture becomes light and smooth.
The frosting should be smooth but not too runny and not too stiff, so that it is easy to spread on top of the cupcakes. Scrape the frosting into the bowl and chill for about 5 minutes, and then apply on top on the cupcakes for a nice finish.
Tips: Vanilla is most commonly used in baking; it gives that wonderful aromatic flavor and pushes the flavors of the other ingredients. Too much vanilla can be overpowering, so only put a decent amount of vanilla extract into the mixture
Frosting techniques: * Use a palette knife or a frosting spatula and scoop a tablespoon if frosting, apply it on top of the cupcake starting spreading the frosting from the center in an outward circular motion. To create a waved look, apply pressure in the dipping knife into the frosting and spin the cupcake as you pull it away from the dipping knife.
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Nutritional Information for 1 Serving