Sunday, January 6, 2013

Quick to Take Cupcakes

Sometimes my freezer is so full of baked goods that I really have no business making something more.  Then again, when the tummy wants chocolate cake, cinnamon bread, muffins, or cookies will not do!  There are also those times when you just need a few goodies to take to a party or event so you know there will be at least a dessert you can have when you get there.

This recipe uses one bowl, your arm power, and makes 6 cupcakes.

1/4 cup semi sweet chocolate chips
1/2 cup mashed potato flakes (Whole Foods brand is nothing but potatoes)
1/2 cup boiling Silk Very Vanilla Soymilk
3/4 cup GF baking mix
1/2 cup sugar
1/2 teaspoon baking soda
Dash of salt
1/4 cup softened margarine
1/4 cup Very Vanilla Soymilk (maybe a little more)
1 egg replacer egg

Generously grease muffin tin (just six) or line with paper liners.  Preheat oven to 350.

Put the chocolate chips and mashed potato flakes in a medium bowl.  Add the boiling Soymilk and let sit for a few minutes.  Stir until combined and the chocolate is melted.  Add the remaining ingredients and stir vigorously scraping the bottom of the bowl often. I used a spoonula to mix.  If the batter has dry spots remember to just drizzle in a little more Soymilk and mix it in.  Once the entire contents of the bowl are wet, keep stirring until uniform in color.

Spoon into muffin tin and bake for approximately 15 minutes.  Cool in pan for at least 10 minutes.  Remove and cool completely.

Chocolate glaze

1/3 cup semi sweet chocolate chips
Scant 1/4 cup boiling Very Vanilla Soymilk

Put chocolate chips in a small bowl.  Pour the hot Soymilk over them.  Let sit and then stir until smooth.

Top the cooled cupcakes.  Decorate with some Lay's Stax.  I think chocolate covered potato chips are really, really great.  Salty and sweet and crunchy and smooth.



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