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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
If you're worried about cholesterol and heart disease, you may have heard you should limit your egg consumption to one egg per day or eat only egg whites. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.
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.
Believe it or not, some sources say you can substitute avocado puree for butter when making brownies. Try it and let us know how it turns out!
If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.
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.
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!)
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.
Choose free range or organic eggs whenever possible! Even though they are more expensive, eggs are generally cheap to begin with, and eggs from cage-free chickens are worth the extra cost.
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.