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$0.63 per serving
Ready in 45 minutes
Spoonacular Score: 32%
Toasted Marshmallow Cupcakes requires roughly 45 minutes from start to finish. For 63 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 608 calories, 8g of protein, and 27g of fat. It is a good option if you're following a vegetarian diet. This recipe from Cheeky Kitchen requires egg yolk, baking soda, vanilla, and milk. 92 people found this recipe to be delicious and satisfying. A couple people really liked this American dish. Overall, this recipe earns a not so outstanding spoonacular score of 32%. Similar recipes include Chocolate Cupcakes with Toasted Marshmallow Frosting, Chocolate Graham Cracker Cupcakes With Toasted Marshmallow, and Sweet Potato Cupcakes w/ Toasted Marshmallow Frosting.
Read the detailed instructions on Cheeky Kitchen
Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.
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.
If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.
You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.
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).
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've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.
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 waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)
To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.