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Mardi Gras Cupcakes

 
One serving costs about $1.12

$1.12 per serving

6 people like this recipe

6 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

14 side dish American
spoonacular Score:7%

Spoonacular Score: 7%

 

The recipe Mardi Gras Cupcakes could satisfy your American craving in roughly 45 minutes. This recipe serves 14 and costs $1.12 per serving. This dessert has 565 calories, 3g of protein, and 35g of fat per serving. Only a few people made this recipe, and 6 would say it hit the spot. A mixture of oil olive oil, malibu coconut rum, buttermilk, and a handful of other ingredients are all it takes to make this recipe so yummy. All things considered, we decided this recipe deserves a spoonacular score of 12%. This score is not so spectacular. Try Mardi Gras Cupcakes, Mardi Gras Cupcakes, and Mardi Gras King Cupcakes for similar recipes.

Ingredients

Servings:
1 tsp
1 tsp baking powder
baking powder
2 tsps
2 tsps baking soda
baking soda
0.5 cups
0.5 cups buttermilk
buttermilk
1.25 cups
1.25 cups cake flour
cake flour
1 tsp
1 tsp coconut rum
coconut rum
2
2  eggs
eggs
some
some food coloring
food coloring
some
some green food coloring
green food coloring
some
some yellow food coloring
yellow food coloring
0.5 cups
0.5 cups olive oil
olive oil
5 cups
5 cups powdered sugar
powdered sugar
some
some salt
salt
0.75 cups
0.75 cups sugar
sugar
2 cups
2 cups unsalted butter
unsalted butter
1 tsp
1 tsp vanilla extract
vanilla extract
1 tsp baking powder
1 tsp
baking powder
2 tsps baking soda
2 tsps
baking soda
0.5 cups buttermilk
0.5 cups
buttermilk
1.25 cups cake flour
1.25 cups
cake flour
1 tsp coconut rum
1 tsp
coconut rum
2  eggs
2
eggs
some food coloring
some
food coloring
some green food coloring
some
green food coloring
some yellow food coloring
some
yellow food coloring
0.5 cups olive oil
0.5 cups
olive oil
5 cups powdered sugar
5 cups
powdered sugar
some salt
some
salt
0.75 cups sugar
0.75 cups
sugar
2 cups unsalted butter
2 cups
unsalted butter
1 tsp vanilla extract
1 tsp
vanilla extract

Equipment

hand mixer
hand mixer
stand mixer
stand mixer
bowl
bowl
whisk
whisk
oven
oven
hand mixer
hand mixer
stand mixer
stand mixer
bowl
bowl
whisk
whisk
oven
oven


Instructions

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside.
  3. In the bowl of an electric mixer, add eggs, sugar, vanilla, rum, and oil; beat on medium speed for about 30 seconds. Reduce mixer speed to low and slowly add about half of the flour mixture. Add half of the buttermilk, then the rest of the flour and the rest of the buttermilk; beat until combined.
  4. Separate batter into bowls and color with gel food coloring in yellow, purple, and green. Pour a little of each batter into lined cupcake. Fill liners a little over half full. Bake cupcakes 12-14 minutes. Remove from oven and allow to cool completely before frosting.
  5. For Frosting
  6. Using the paddle attachment of your stand mixer, whip the butter on medium-high speed for 2 minutes till butter is soft and fluffy. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mix well. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed. To color frosting just whip with purple, yellow, and green gel food coloring individually.
  7. To swirl the frosting, simply put each color of frosting on each side of bag and pipe. I used a 1M tip from Wilton.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.12
Ingredient
1 teaspoon baking powder
2 teaspoons baking soda
½ cups buttermilk
1.25 cups cake flour
1 teaspoon coconut rum
2 eggs
some food coloring
some green food coloring
some yellow food coloring
½ cups olive oil
5 cups powdered sugar
¾ cups sugar
2 cups unsalted butter
1 teaspoon vanilla extract
Price
$0.03
$0.01
$0.24
$0.61
$0.16
$0.48
$2.19
$2.19
$2.19
$1.29
$1.93
$0.21
$3.89
$0.30
$15.74

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Don't despair if you don't have powdered sugar on hand. All you need is granulated sugar and a good blender. Pour in the granulated sugar and blend at a high speed until you have a powder.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • If a recipe calls for buttermilk and you don't have any on hand, just pour a tablespoon of white vinegar into a glass and add enough milk to make one cup. Let sit for about five minutes, and voila, a great buttermilk substitute!

  • get more cooking tips

Green Tips

  • Food coloring can definitely make food more attractive, but if you prefer to go the natural route, many colors can be created with the use of fruits, vegetables, spices, etc. Experiment with berries for pinks, reds, and purples, carrots for orange, turmeric for yellow, and so on.

Disclaimer

Nutritional Information

Quickview
565 Calories
2g Protein
35g Total Fat
62g Carbs
0% Health Score
Limit These
Calories
565
28%

Fat
35g
54%

  Saturated Fat
18g
113%

Carbohydrates
62g
21%

  Sugar
53g
59%

Cholesterol
94mg
31%

Sodium
373mg
16%

Alcohol
0.22g
1%

Get Enough Of These
Protein
2g
5%

Vitamin A
858IU
17%

Vitamin E
1mg
13%

Selenium
7µg
10%

Vitamin K
6µg
7%

Phosphorus
58mg
6%

Manganese
0.1mg
5%

Vitamin D
0.72µg
5%

Vitamin B2
0.07mg
4%

Calcium
35mg
4%

Vitamin B12
0.15µg
3%

Vitamin B5
0.21mg
2%

Folate
8µg
2%

Potassium
69mg
2%

Copper
0.04mg
2%

Iron
0.32mg
2%

Zinc
0.25mg
2%

Magnesium
5mg
1%

Vitamin B1
0.02mg
1%

Fiber
0.27g
1%

covered percent of daily need

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