STRAWBERRY CUPCAKES

HEALTH BENEFITS

The health benefits of strawberry include eye care, proper brain function, and relief from high blood pressure, arthritis, gout and heart diseases.

Eye Care: The primary reasons for almost all the problems of eyes are free radicals and deficiency of certain nutrients. With the growing age and lack of these protective nutrients, the harmful oxidants or free radicals cast heavy damage on our eyes, such as drying up of eyes, degeneration of optical nerves, Macular degeneration, vision defects and make them prone to infections too.

Arthritis and Gout: The degeneration of muscles and tissues, drying up of the fluid which help mobility of the joints and accumulation of toxic substances and acids (such as uric acid) in the body are some of the ill effects of free radicals present in our body, which are primarily responsible for Arthritis and Gout. Strawberries, with their team of anti oxidants and detoxifiers, can effectively help push away such health hazards forever. It is a famous saying in India that a serving of any fruit a day will remove the rust from the joints. It is very true for strawberries.

Cancer: Vitamin-C, Folate and Anthocyanin, Quercetin and Kaempferol (few of the many Flavonoids in strawberries which possess excellent anti oxidant and anti carcinogenic properties) together form an excellent team to fight cancer and tumor. A daily intake of strawberries is seen to have remarkably brought down the growth of cancerous cells.

For cupcakes

• 2/3 cup whole fresh or frozen strawberries, thawed
• 1 1/2 cups sifted all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon coarse salt
• 1/4 cup whole milk, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup sugar
• 1 large egg, room temperature
• 2 large egg whites, room temperature

For frosting

• 1/2 cup whole frozen strawberries, thawed
• 1/2 cup (1 stick) unsalted butter, firm and slightly cold
• Pinch of coarse salt
• 1 1/4 cups confectioners’ sugar, sifted
• 1/4 teaspoon pure vanilla extract

Make cupcakes

Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.Divide batter evenly among prepared muffin cups.Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

 Make frostingPlace strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not over-mix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

Coffee Cupcakes

COFFEE CUPCAKES

  HEALTH BENEFITS

Coffee contains antioxidants that may offer some cardiovascular protection, and research is showing that it reduces the likelihood of developing diabetes, which is itself a major heart disease risk factor. But it also increases homocysteine levels and may have negative effects on the aorta. In general, when a risk factor has been carefully studied and the results flip back and forth like this, it often means that if there is any harm or benefit, it’s pretty minor.

Ingredients

• Cupcakes:
• 2 tablespoons boiling water
• 4 teaspoons instant espresso granules or 8 teaspoons instant coffee granules
• 1/3 cup low-fat buttermilk
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 5 tablespoons butter, softened
• 2 teaspoons vanilla extract
• 2 large eggs 
•  
• Espresso syrup:
• 1/4 cup granulated sugar
• 1/4 cup water
• 2 tablespoons instant espresso granules or1/4 cup instant coffee granules
• 2 tablespoons light-colored corn syrup
• 1/4 teaspoon vanilla extract
• 2 tablespoons powdered sugar

Preparation

• Preheat oven to 350°.
• To prepare cupcakes, combine 2 tablespoons boiling water and 4 teaspoons espresso, stirring until espresso dissolves. Stir in buttermilk.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring well with a whisk.
• Place 3/4 cup granulated sugar, butter, and 2 teaspoons vanilla extract in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture.
• Spoon batter into 12 muffin cups lined with paper liners. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool cupcakes in pan 10 minutes on a wire rack; remove from pan.
• To prepare syrup, combine 1/4 cup granulated sugar, 1/4 cup water, 2 tablespoons espresso, corn syrup, and 1/4 teaspoon vanilla extract in a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Pierce the cupcake tops several times with a wooden skewer. Brush espresso syrup evenly over the cupcakes. Cool completely on wire rack. Sprinkle with powdered sugar.

Banana Walnut Cupcake Recipe

Banana health benefits 

Bananas consist mainly of sugars (glucose, fructose and sucrose) and fiber, which makes them ideal for an immediate and slightly prolonged source of energy

Reducing Depression

Bananas contain tryptophan, an aminoacid that can be converted to serotonin, leading to improved mood

Anemia

Bananas are relatively high in iron, which helps the body's hemoglobin function

Constipation and Diarrhea

Due to their content in fiber, they help restore a normal bowel function. In addition, diarrhea usually depletes your body of important electrolytes (of which the most important is potassium, contained in high amounts in bananas). They also contain pectin, a soluble fiber (hydrocolloid) that can help normalize movement through the digestive tract.

Eyesight Protection

Research published in the Archives of Ophthalmology has proven that adults consuming at least 3 servings of fruit per day have a reduced risk (by 36%) of developing age-related macular degeneration (ARMD), the primary cause of vision loss in older adults, compared to persons who consume less than 1.5 servings of fruit daily.

Heartburn

Bananas have a natural antacid effect in the body, so if you suffer from heartburn, try eating a banana for soothing relief.

Morning Sickness

Snacking on bananas between meals helps to keep blood-sugar levels up and avoid morning sickness.

Smoking

Bananas can also help people trying to give up smoking. They contain vitamins B6 and B12 they contain, as well as potassium and magnesium: these substances help the body recover from the effects of nicotine withdrawal.

Ulcers

This is the only raw fruit that can be eaten without distress in over-chronicle cases. It also helps reduce acidity and reduces irritation. Bananas stimulate the cells on the internal stomach lining to produce a thicker mucus (which protects against acid). Additionally, bananas contain protease inhibitors that help eliminate bacteria in the stomach that have been pinpointed as a primary cause of ulcers.

Nerves

Bananas are high in B vitamins that have been shows to improve nerve function

Mosquito Bites

Many people report that rubbing the inside of a banana peel on a mosquito bite is very effective in reducing itching and swelling

Stress Relief

Bananas are high in potassium, which helps normalize the hearthbeat and regulate the body's water balance. During periods of high stress, our body's potassium levels tend to be rapidly depleted: eating bananas is a healthy way to rebalance them without using drugs

Stroke Risk

According to a study in The New England Journal of Medicine, eating bananas as part of a regular diet can reduce the risk of death by strokes by as much as 40%

Ingredients

cupcake batter

• 2 1/2 cups all purpose flour • 1 1/2 cups sugar • 1 1/4 teaspoons baking powder • 1 teaspoon baking soda • 1/2 teaspoon salt • 1/2 cup softened butter • 2 medium ripe bananas (mashed well) • 1 teaspoon vanilla extract • 3 large eggs • 3/4 cup buttermilk

nut topping

• 1 cup packed brown sugar • 1/2 cup butter • 1/4 cup heavy cream • 1 cup chopped walnuts

cupcake filling

• 1/2 cups sugar • 3 tablespoons all purpose flour • 1/4 teaspoon salt • 1 cup 2% milk • 1 large egg, beaten • 1 tablespoon butter • 1 teaspoon vanilla extract • 2 medium, ripe bananas sliced thin • whipped cream  

Banana Walnut Torte Cupcakes Recipe Directions

Preheat oven to 350 degrees.  Line cupcake pans with paper or foil liners.

Prepare cupcake topping by combining brown sugar, butter, and cream in a small saucepan over low heat.  Stir constantly while heating.  Remove from heat as soon as butter melts.

Pour into bottom of liners, evenly dividing the topping mixture.  Sprinkle walnuts on top of mixture.

Prepare cupcake batter by creaming sugar and softened butter in a large mixing bowl.  Scrape bowl and add mashed banana and vanilla.  Mix for 1 minute on low speed.  Add eggs 1 at a time, mixing on low speed for 30 seconds after each addition.

In a separate bow, combine flour, baking powder, baking soda and salt.  Stir well.  Add half of flour mixture to egg mixture.  Mix on low speed for one minute.  Add remaining flour mixture and buttermilk.  Mix at low speed until just mixed then high speed for 1 minute.  Spoon cupcake batter over the topping in cupcake liners.  Make sure the batter is even spread over the brown sugar walnut topping.  The liners should be 1/2 to 2/3 full.

Bake for 15-20 minutes or until a toothpick inserted in the center of cupcakes comes out clean.

Cool cupcakes in pans for 3 minutes and then transfer to wire rack to cool completely.

While cupcakes are baking, you should prepare the filling.  Combine flour, sugar, and salt in a medium saucepan.  Over medium heat, add milk slowly, stirring constantly.  Continue stirring and heating until mixture starts to boil. 

Add approximately 1/4 cup hot mixture to the beaten egg in a separate bowl in order to temper the beaten egg and stir well.  Continue stirring milk mixture constantly and add tempered egg to the mixture.  Stir and continue cooking until mixture is bubbly. 

Remove from heat.  Stir in vanilla and butter.  Cool 15 minutes at room temperature then refrigerate for at least one hour.

Once the filling and cupcakes are cool, you can assemble your Banana Walnut Torte Cupcakes on individual dessert plates.  Carefully remove cupcakes from liners, and place walnut side up on plates.

Cut cupcakes in half horizontally and set aside top half.  Spread filling on bottom half of cupcake and top with thinly sliced bananas.  Put a small amount of whipped cream on top of banana layer, and carefully replace top of cupcake.  Top with remaining filling, bananas, and whipped cream.

If you're feeling very creative, slice cupcakes so you have 3 cake layers.  Top bottom with filling, bananas and whipped cream.  Place next cake layer and repeat filling, bananas, and whipped cream.  Place last cake layer carefully and top with whipped cream.

ENJOY!!!!  for more recipe :

http://www.cupcakerecipes.com/bananarecipe.htm

http://bananasweb.com/bananas/Health+Benefits+of+Bananas

Caramel Apple Cupcake

We're told that an apple a day keeps the doctor away, but what exactly are the health benefits of apples? Here are ten reasons to heed the advice of that old proverb.the ff are:

Bone Protection
French researchers found that a flavanoid called phloridzin that is found only in apples may protect post-menopausal women from osteoporosis and may also increase bone density. Boron, another ingredient in apples, also strengthens bones.

Asthma Help
One recent study shows that children with asthma who drank apple juice on a daily basis suffered from less wheezing than children who drank apple juice only once per month. Another study showed that children born to women who eat a lot of apples during pregnancy have lower rates of asthma than children whose mothers ate few apples.

Alzheimer's Prevention
A study on mice at Cornell University found that the quercetin in apples may protect brain cells from the kind of free radical damage that may lead to Alzheimer's disease.

Lower Cholesterol
The pectin in apples lowers LDL ("bad") cholesterol. People who eat two apples per day may lower their cholesterol by as much as 16 percent.

Lung Cancer Prevention
According to a study of 10,000 people, those who ate the most apples had a 50 percent lower risk of developing lung cancer. Researchers believe this is due to the high levels of the flavonoids quercetin and naringin in apples.

Breast Cancer Prevention
A Cornell University study found that rats who ate one apple per day reduced their risk of breast cancer by 17 percent. Rats fed three apples per day reduced their risk by 39 percent and those fed six apples per day reduced their risk by 44 percent.

Colon Cancer Prevention
One study found that rats fed an extract from apple skins had a 43 percent lower risk of colon cancer. Other research shows that the pectin in apples reduces the risk of colon cancer and helps maintain a healthy digestive tract.

Liver Cancer Prevention
Research found that rats fed an extract from apple skins had a 57 percent lower risk of liver cancer.

Diabetes Management
The pectin in apples supplies galacturonic acid to the body which lowers the body's need for insulin and may help in the management of diabetes.

Weight Loss
A Brazilian study found that women who ate three apples or pears per day lost more weight while dieting than women who did not eat fruit while dieting.

Ingredients

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• apple Cupcakes 
• 9 regular cupcakes / 350 degree oven
• 2-3 apples, Granny Smith 
• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon ginger 
• 1 teaspoon cinnamon 
• 1 teaspoon baking soda
• 1/4 teaspoon salt 
• 2 large eggs 
• 1/2 cup oil 
• 1/4 cup apple juice 
• 1 teaspoon vanilla  
• Rinse and core the apples. Place them on an ovenproof pan or baking sheet and bake for 30-40 minutes until soft. Remove the apples from the oven, let cool slightly, then remove peel and mush the apple with the back of a fork. Measure out one cup of apple mush and set aside to cool. 
• Combine flour, sugar, ginger, cinnamon, nutmeg, baking soda and salt in a medium-sized bowl and whisk to combine. Crack the eggs into a separate medium-sized bowl and beat with a fork to break up. Add the oil, apple juice, vanilla and cooled apple mush and mix to combine. Combine the wet and dry ingredients until all ingredients come together. shopping list
• Scoop into cupcake papers about 3/4 full so cupcakes will have a significant dome. Bake at 350 degrees for 20-22 minutes, rotating the pan after 15 minutes, until a toothpick comes out clean. 
• cream cheese 
• Filling 
• 1/4 stick butter 
• 4 ounces Philly cream cheese
• Bring the butter to room temperature by letting it sit out for one or two hours. Then beat the butter vigorously with an electric mixer. Scrape the bowl and add the cream cheese and beat until combined. Add the sifted powdered sugar and vanilla. Beat until smooth. 
• Thick caramel
• 1/2 cup butter  
• 1 cup packed brown sugar 
• 1/2 cup light corn syrup 
• 6 ounces sweetened condensed milk 
• 1 tablespoon heavy cream 
• 1 teaspoon vanilla 
• 1/2 teaspoon salt 
• Bring the butter, brown sugar, corn syrup and sweetened condensed milk to a boil over medium-high heat. With a wooden spoon, stir together and then slowly add the heavy cream. Continue to stir for about 20 minutes until the caramel has reached 248 degrees. It is important to continuously stir the mixture and to allow it to reach this temperature. 
• Remove from heat and stir in the vanilla and salt. Transfer to a bowl and continue to stir for two to three minutes, allowing the caramel to cool slightly.

How to make it

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• Assembly
• Using a small paring knife, cut a cone shape out of the top of each cupcake. Flip the cone and cut off the excess cake. Save the top for later. Fill each cavity with a teaspoon or so of cream cheese filling. Replace the top of each cupcake pressing down firmly to adhere the top to the filling.
• Using a small offset spatula, frost each cupcake with the caramel. If desired, sprinkle warm caramel with toppings, such as coconut or crushed nuts. Transfer the cupcake into the freezer to allow the caramel to set without dripping over the edge of the cupcake paper.
• Continue frosting and topping the cupcakes and try to work fast. As the caramel cools, it becomes less easy to spread. If possible, work in pairs and let your helper top the cupcakes and transfer them to the freezer. By the time you reach the last few cupcakes, you will no longer need to freeze them and you can take all the cupcakes out and transfer them to the counter.
• Top off each cupcake with a popsicle or craft stick to finish off the look. 

 
for more delicious recipe visit:http://www.grouprecipes.com/6887/caramel-apple-cupcake.html
http://www.healthdiaries.com/eatthis/10-health-benefits-of-apples.html 

chocolate cupcake recipe :D

If life could be compared to something sweet, then chocolate would be more like it. As Forrest Gump (played by award-winning actor Tom Hanks) said, “Life is like a box of chocolates. You never know what you’re gonna get.” chocolate according to some studies are lots of health benefits for instances  dark chocolates contain serotonin which acts as anti-depressant, it also contains bromine and caffeine that stimulates our senses and chocolate can contain a large number of anti-oxidants, those that can even help in lowering blood pressures.

 chocolate cupcake recipe

Ingredients:

Servings:

16 16

16

Servings Size

• 
  

• 1 1/2 cups flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/3 cup cocoa powder
• 1/2 cup oil
• 1 cup water
• 1 teaspoon vanilla extract
• 1 tablespoon vinegar

Directions:

Prep Time: 10 mins
Total Time: 35 mins

1. 1 Mix all ingredients together until moist and well blended.
2. 2 Put in cupcake cups and bake for 20-25 minutes at 350 degrees F.
3. 3 Frost with your favorite icing.
4. 4 To make a layer cake, double the recipes and put in 2 round cake pans.
5. 5 Increase baking time to about 35 minutes or until a toothpick inserted in the center comes out clean.

Read more: http://www.food.com/recipe
http://www.mb.com.ph/articles/222470/what-chocolates-may-bring