WFMW: 2 Cupcake Dilemmas -- Solved!

This week's Works for Me theme is "Birthdays." Works for me Wednesday is hosted by the lovely Shannon from Rocks in my Dryer, and I encourage you to pop on over and check out hundreds of tips for moms, by moms!

Recently, I started experimenting with different cupcake recipes. First of all, I love cupcakes. They have all the goodness of a large cake wrapped up in a neat little package. But best of all, it's a satisfying portion, which is a nice thing for both adults and children ... we're not as tempted to have a "big slice" of cake. Also, my co-workers like them a lot, and I like to test out recipes on them!

But I came up against a couple cupcake dilemmas, if you would. How do I get the batter into the muffin liners without making a mess, and ... How do I safely transport a gazillion cupcakes to work with out: a) messing up the frosting, b) crushing the cupcakes, or c) having an all-out cupcake disaster.

First, I remembered seeing a segment on the Food Network with Ina Garten, who is famous for her cupcakes and muffins. She said she NEVER makes cupcakes or muffins without a spring-loaded ice cream scoop. I remembered having one of Pampered Chef's large dough scoop, so I pulled that puppy out and began scooping away. What I got was perfectly clean cupcake pan, and evenly filled cupcake liners. No drips. LOVED IT -- Dilemma #1 ... SOLVED!

Next, I went on line and looked up different ways to carry cupcakes, and that's when I found the Cupcake Courier.

The Cupcake Courier is a rectangular, translucent plastic container that holds three stackable cupcake trays. Each tray has 12 deep cups to hold each cupcake secure, and 4 bottom latches that hold the handled lid to the base securely. The Cupcake Courier enables you to transport and/or store up to thirty-six cupcakes or muffins all in one easy, great looking container! The 3 cupcake trays can be removed, and the unit can also double as a cake courier. I love it. It's convenient, cute, and guarantees safe transport of my little treasures so that my coworkers can enjoy them.

This would be great for the class mom that makes cupcakes all the time for holidays, parties, birthdays, and other cupcake needs the class might have!!! The downside is that it's a bit pricey, at $32.95, but when I was searching for a carrier, the other ones I found only carried 24 cupcakes, and cost $19.95 and up, so all-in-all, I guess the thirty-dollar price tag is pretty competitive. Plus, it comes in 4 pretty colors. How to choose, how to choose?!

The dimensions are:
Cover: 14"w x 11"h x 11"d
Base: 12.5" x 16"
Trays: 13.8"l x 10.4"w x 3.2"h
Cups: 1.1"deep; 3"round

It's what works for me when it comes to transporting cupcakes -- Dilemma #2 ... SOLVED!

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Low-Carb Chocolate Cupcakes with Creamy Frosting Recipe
Disclaimer: I haven't tried this recipe yet ... I probably will over the weekend ... but because Shannon asked for a low carb recipe, I thought I'd find one on line (from CDKitchen), and then share it! (I have a Vegan white cupcake recipe too -- if anyone is interested, email me personally.)

Cupcake Ingredients:

2 cups almond flour*
1 cup Splenda sweetener
6 tablespoons butter
1/8 teaspoon cream of tartar
1 teaspoon vanilla extract
5 eggs, separated
2 teaspoons baking powder
5 tablespoons cocoa

Frosting Ingredients:

1 package Jello Sugar Free Vanilla pudding**
1 (8 oz.) container mascarpone or cream cheese
1 cup heavy cream
3 pkts Splenda
Heavy Cream (to use as a thinner to make frosting spreadable -- if needed)

Directions:

Preheat oven to 325 F. Whip egg whites with cream of tartar until stiff. In separate bowl, using electric mixer, cream butter with egg yolks until light yellow and fluffy. All vanilla and Splenda, and beat until mixed. Add about 1/3 of whipped egg whites to the butter/egg yolk mixture and mix lightly. Fold the whole thing in to the whipped egg whites and fold lightly. Add 1 cup of almond flour and fold lightly. Add remaining almond flour, baking powder and cocoa and fold thoroughly, being careful not to break down whites. Fill paper muffin cups in muffin tin about half full.

Bake at 325 F about 15 - 20 minutes until cracked on top.

Frosting:

Whip mascarpone or cream cheese in food processor or with electric mixer until smooth. Add cream and mix again briefly. Add pudding mix and Splenda, and mix well. Add heavy cream in 1/2 teaspoon amounts if needed. Makes enough to frost 32 cupcakes (2 batches) and will store in fridge or can be frozen. This recipe can also be spread in fudge pan, frozen and cut in squares as a treat.

3 carbs per cupcake unfrosted, 6 carbs frosted.

*Almond flour can be found at most health food or organic markets. It's not as firm as regular flour, that's why there are so many eggs in the recipe ... to give it some structure.

**Chocolate flavored Jello pudding can be used for chocolate frosting or fudge instead of vanilla.