WHITE CHOCOLATE CUPCAKES WITH TRUFFLE FILLING

INGREDIENTSCupcakes1 3/4 cups (425 mL) cake flour (see Cook' �s Tip)2 tsp (10 mL) baking powder2/3 cup (150 mL) whole milk1/2 tsp (2 mL) Double-Strength Vanilla4   egg whites, room temperature6 tbsp (90 mL) butter, softened1/2 cup (125 mL) granulated sugar1/4 cup (50 mL) sour cream12   round white or dark chocolate truffles, unwrapped

Frosting & Garnish6 oz (175 g) white chocolate, chopped1 pkg (8 oz/250 g) cream cheese, softened1/4 cup (50 mL) butter (1/2 stick), softened1/2 tsp (2 mL) Double-Strength Vanilla2 cups (500 mL) powdered sugar White chocolate curls (optional)

DIRECTIONS

1. Preheat oven to 325°F (160°C). Place paper liners in wells of Muffin Pan. Whisk flour and baking powder in Small Batter Bowl. Combine milk and vanilla in (1-cup/250-mL) Easy Read Measuring Cup. In Stainless (2-qt./2-L) Mixing Bowl, beat egg whites on high speed of electric mixer until stiff peaks form. In Stainless (4-qt./4-L) Mixing Bowl, beat butter and granulated sugar on medium-high speed until fluffy; beat in sour cream until smooth. On medium speed, add flour mixture in three additions, alternating with milk mixture in two additions, mixing until smooth. Whisk in one-third of the egg whites with Stainless Whisk. Fold in remaining egg whites using whisk. Using Large Scoop, divide batter evenly among liners.

2. Bake 17-20 minutes or until wooden pick inserted in centers comes out clean. Remove pan from oven to Stackable Cooling Rack. Immediately snip a 1/2-inch-deep (1-cm) “x” into top of each cupcake using Professional Shears. Press one truffle into each cupcake until flush with top of cupcake. Remove cupcakes from pan. Cool 30 minutes or to room temperature. (Truffles will melt into cupcakes.)

3. Meanwhile, for frosting, place white chocolate in Small Micro-Cooker®. Microwave, uncovered, on HIGH 1-1 1/2 minutes or until chocolate is mostly melted, stirring every 30 seconds. Let stand

3 minutes or until slightly cooled. In clean Stainless (4-qt./4-L) Mixing Bowl, combine melted chocolate, cream cheese, butter and vanilla; using clean beaters, beat on medium speed until well blended. Slowly add powdered sugar; beat well.

4. Place frosting in Easy Accent® Decorator fitted with open star tip. Pipe frosting evenly around tops of cupcakes. Garnish cupcakes with chocolate curls, if desired.

Yield:1. 12  servings of 1 cupcake

Nutrients per serving:Calories 510, Total Fat 28 g, Saturated Fat 18 g, Cholesterol 55 mg, Sodium 260 mg, Carbohydrate 59 g, Fiber 0 g, Protein 6 g

U.S. Diabetic exchanges per serving:2 starch, 2 fruit, 5 fat (4 carb)

Cook's Tips:To ensure fine-textured cupcakes, it's important to use cake flour for this recipe. Cake flour can be found in boxes in the baking aisle.To make chocolate curls, place two squares of baking chocolate on a piece of Parchment Paper; microwave on HIGH 10 seconds. Using Vegetable Peeler, create curls from softened chocolate.

HEAVENLY LEMON ANGEL CAKE

INGREDIENTS

5 drops red food coloring 1 pkg (16 oz or 430 g) angel food cake mix 3   lemons 2 cups (500 mL) powdered sugar 2 cups (500 mL) thawed frozen fat-free whipped topping 1 pkg (10 oz) frozen raspberries in syrup, thawed

DIRECTIONS

1. Preheat oven to 350°F (180°C). For cake, add food coloring to amount of water specified on package. Prepare cake according to package directions. Pour batter into Rectangular Baker. Bake on center rack 35-40 minutes or until top is golden brown, cracked and center is slightly sunken. (Do not underbake.) Remove baker from oven; invert onto Stackable Cooling Rack. Without removing baker, let stand until completely cool (about 1 1/2 hours).

2. Poke holes in cake about 1 1/2 in. (4 cm) deep and 1/2 in. (1 cm) apart with large fork. Zest lemons using Zester/Scorer to measure 1 tbsp (15 mL) zest. Juice lemons using Juicer to measure 1/3 cup (75 mL) juice. In Small Batter Bowl, combine sugar, juice and zest; whisk until smooth. Pour glaze over cake, spreading evenly. Let stand 30 minutes or until glaze is set.

3. Attach open star tip to Easy Accent® Decorator; fill with whipped topping. Garnish each serving with whipped topping; top with raspberries. 

Yield:1. 15  servings

Nutrients per serving:Calories 220, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 52 g, Protein 3 g, Sodium 300 mg, Fiber 1 g

27

EASY LEMON CURDINGREDIENTS

3   eggs 1 cup (250 mL) sugar 1/3 cup (75 mL) lemon juice 6 tbsp (90 mL) butter, cut into 1/2-in. (1-cm) slices 1 tbsp (15 mL) lemon zest

DIRECTIONS

1. In (3-qt./2.8-L) Saucepan, bring 2 1/2 cups (625 mL) of water to a simmer over medium-low heat. In Double Boiler, whisk eggs, sugar and lemon juice using Stainless Whisk. Set Double Boiler over simmering water in Saucepan. Cook, whisking constantly, 6-8 minutes or until mixture thickens and registers 160°F (71°C) using Digital Pocket Thermometer.

2. Remove Double Boiler from heat. Add butter and lemon zest; whisk until melted and smooth. Refrigerate lemon curd 2 hours or until set. Serve with pound cake, angel food cake, fresh berries, scones or biscuits.

Yield:

1. 2 cups (500 mL)  servings of 2 tbsp (30 mL)

Nutrients per serving:Calories 100, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 55 mg, Carbohydrate 13 g, Protein 1 g, Sodium 55 mg, Fiber 0 g

100

SUNSHINE LEMON CAKEINGREDIENTS

Cake 1 package (18.25 ounces) white cake mix 1 package (3 ounces) lemon-flavored gelatin 1/2 cup boiling water 1/2 cup cold water

Topping 1 package (3.4 ounces) instant lemon pudding and pie filling mix 1 cup cold milk 1 tablespoon lemon juice 2 cups thawed frozen whipped topping 2 teaspoons lemon zest

DIRECTIONS

1. Preheat oven to 350°F. Using Kitchen Spritzer, lightly spray Rectangular Baker with vegetable oil. For cake, prepare cake mix according to package directions. Pour batter into prepared Baker; spread to cover bottom evenly. Bake according to package directions. Let cool in Baker 30 minutes. Using metal skewer or large fork, poke holes in cake about 1 1/2 inches deep and 1/2 inch apart. In Small Batter Bowl, dissolve gelatin in boiling water; stir in cold water. Slowly pour gelatin evenly over cake. Refrigerate at least 3 hours. 

2. For topping, combine pudding mix, milk and lemon juice in Classic Batter Bowl; stir with Stainless Whisk until mixture begins to thicken. Gently fold in whipped topping; spread evenly over cake. Refrigerate 30 minutes. Sprinkle with lemon zest.