CanolaInfo.org
  CanolaInfo on Facebook   CanolaInfo on Twitter   CanolaInfo on YouTube  

English | Español | Français | 한국어

 
Home About CanolaInfo What is Canola Oil? Health & Nutrition Recipes & Cooking Chefs Using Canola Oil The Food Industry News & Events Downloads & Resources Contact Us
Recipes & Cooking
Find Canola Oil Recipes
Cooking with Canola Oil
Recipe Collections
Featured Food Articles
Charts and Conversions
Food & Recipe Videos
curve
Find Canola Oil Recipes
recipes

Tag Cloud: Click to get info and tips on cooking with canola oil

Baking , Deep-Frying , Flavored Oils , Fondue , Grilling , Salads , Saute & Stir-Fry , Home Spa , Introduction to Canola Oil

    

Raspberry Cream Cupcakes with Cream Cheese Frosting

Source: Chef Frankie Francollo, Cupcake Crew, New York, Category: Baking, Dessert

Print  Email

Canola oil is perfect for baking with its light texture, neutral flavor and high heat tolerance. Add fresh raspberries and cream cheese frosting to classic vanilla cupcakes for yummy results.

Raspberry Cream Cupcakes with Cream Cheese Frosting

 


Ingredients:

Cupcakes:

  • 2 cups granulated sugar 500 mL
  • 4 eggs
  • 1 cup milk 250 mL
  • 3/4 cup canola oil 175 mL
  • 1 tsp vanilla extract 5 mL
  • 2 1/2 cups all-purpose flour 625 mL
  • 2 tsp baking powder 10 mL
  • 2 cup raspberries, fresh or frozen 500 mL

Cream Cheese Frosting:

  • 2 packages of cream cheese (8 oz.) at room temperature1 1/2 cups powdered sugar, sifted 375 mL
  • 1 tsp vanilla extract 5 mL

Instructions:

  1. Pre-heat oven to 350 °F (180 °C). Line muffin tin with 24 cupcake liners.
  2. In medium bowl, combine sugar and eggs. Using electric mixer combine until mixture thickens, about 1 minute. Add milk, canola oil and vanilla. Continue to mix. Slowly add flour mixture until fully combined making sure to scrape sides of bowl with a spatula get out all lumps. Remove bowl from mixer.
  3. Add 1 cup (250 mL) raspberries and gently mix by hand. Spoon mixture into muffin cups until about two-thirds full.
  4. Bake for 20 minutes or until cupcakes spring back to touch. Remove from oven and cool cupcakes completely.
  5. To prepare Cream Cheese Frosting: In medium bowl, mix cream cheese on medium speed until lump-free. Slowly add powdered sugar and vanilla extract until fully combined. Spoon cream cheese frosting into pastry bag with medium round tip and pipe onto cooled cupcakes. Top with one raspberry per cupcake. Serve right away or refrigerate until serving.

Yield: 24 cupcakes. Serving size: 1 cupcake with frosting.

 Nutritional Analysis
Per Serving
Calories 270
Total Fat 14 g
Saturated Fat 6 g
Cholesterol 50 mg
Sodium 115 mg
Potassium 29 mg
Carbohydrates 30 g
Fiber 0 g
Sugars 22 g
Protein 4 g

 

< Back to main Find Canola Recipes page

 

More Links & Info You Might Find Useful



Site Map | Privacy & Legal | ©Copyright 2007 CanolaInfo All Rights Reserved

SmartSite created by Arxus | Powered by Quadrant

   

Quick Contact Information

Phone: 1-866-479-0853
Email: Click to email CanolaInfo

Click for more contact information

Canola Council of Canada