Sunday, May 24, 2009

CYT Vanilla Cupcakes

As mentioned, here are the Cook Yourself Thin Cupcakes. My friend and coworker Lizzie came across this show and was an instant fan. She bought the book immediately, sent me the link and has come down to talk to me about recipes she's seen a few times. Last week she surprised me with my own copy of the cookbook and I can't wait to try out some of the recipes. They're no brainers, but they sound excellent. Lizzie made dinner for us the other night using some of her recipes from the book and it was fab.

Frosted Vanilla Cupcakes
2 large egg whites
1/2 cup sugar
Pinch salt
1/2 teaspoon vanilla extract
Finely grated zest of 1/2 lemon
3 tablespoons unsalted butter, chilled and cut into cubes

1 1/4 cups AP flour
2 tsp baking powder
1/4 tsp salt
2 large eggs
3/4 cup sugar (dare you try sugar substitute?!)
2 tsp vanilla extract
1 1/2 cups coarsely shredded peeled zucchini (about 2 small)


  1. Combine the egg whites, sugar, salt and vanilla extract in a heatproof bowl.
  2. Set over (not in) a pan of simmering water.
  3. Stir continuously over heat until the mixture is warm and the sugar is completely dissolved, 1 to 2 minutes.
  4. Remove the bowl from the heat.
  5. Using a handheld electric or standing mixer, set on high beat until the mixture is entirely cooled, glossy and stiff, about 7 minutes.
  6. Beat in the lemon zest, and add the butter cubes, a few at a time, beating until the butter is almost fully incorporated after each addition.
  7. Beat until smooth – once smooth, take care not to over beat, or the mixture will get lumpy.
  8. Let frosting set and cool in the refrigerator (at least 30 minutes) while making the cupcakes.


  1. Preheat the oven to 350˚F.
  2. Arrange a rack in the center of the oven. Line a 12-muffin pan with cupcake liners.
  3. In a bowl, whisk together the flour and baking powder; set aside.
  4. In another bowl, beat the eggs, sugar, salt and vanilla with a handheld electric or standing mixer until thick and light colored, about 4 minutes.
  5. Beat in the zucchini on medium speed until fully incorporated.
  6. Add the dry ingredients and beat on low speed until fully incorporated, scraping down the bowl once with a spatula during beating.
  7. Use a 1/3 cup measure to spoon into the muffin cups.
  8. Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes, turning the pans midway through baking.
  9. Transfer cupcakes onto a wire rack, and cool completely before icing with the chilled frosting.

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