"Wave the Flag" Cupcakes

Top off your Independence Day celebration this year with Wave the Flag Cupcakes for everyone.

These cupcakes look adorable and will be a hit with your family and guests. With their patriotic colors, they’re perfect for a Fourth of July picnic, or anytime you feel like “waving the flag.” The secret in these sweet delights is that there are more blueberries baked inside — and thanks to a quick trick or two, they’re lower in fat and calories than cupcakes made the traditional way.

Need another reason to celebrate? July is National Blueberry Month! Blueberries are most abundant and least expensive in mid-summer, making it an ideal time to get your fill of these little blue gems. Stock the fridge and freezer with blueberries to make meals, snacks and desserts that are easy on the cook. Blueberries never need to be peeled, pitted, stemmed or chopped — just a quick rinse and they’re ready to eat or add to recipes.

Try these ideas for making quick, delicious desserts and snacks that are enjoyable any time:

• Layer fresh blueberries with yogurt and crushed cereal in tall glasses for tasty breakfast parfaits.
• Toss fresh blueberries, chopped pineapple, melon and mint in a bowl; drizzle with thawed apple juice concentrate to serve as a fruit salad or a light dessert.
• Whirl frozen blueberries, cranberry juice, yogurt and ice cubes in a blender; pour into cold glasses and serve for breakfast or snack.

Recipe for “Wave the Flag” Cupcakes

Ingredients:
1 package (18- to 19-ounces) yellow cake mix
1/3 cup applesauce
3 egg whites
3 cups fresh blueberries, divided
1 package (8 ounces) reduced-fat cream cheese, softened
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
1 red fruit-roll snack (from a 4.5 ounce box)

Directions:

Preheat oven to 350 degrees F. In a large mixing bowl, beat cake mix with applesauce, egg whites and 1 1/4 cups water for 30 seconds on low speed, then 2 minutes on medium speed. Spoon batter into 24 aluminum or paper lined muffin cups. Evenly divide 1 cup of blueberries onto tops of batter; do not stir. Bake cupcakes following package directions; remove to a wire rack and cool completely. In a small bowl, beat cream cheese, confectioners’ sugar and vanilla until smooth. Spoon onto cooled cupcakes; spread to the edges. Unroll fruit snack and, with a sharp knife, cut into strips 1/8-inch wide by 2-inches long. On half of each cupcake, arrange strips, trimming each to fit. Arrange remaining 2 cups blueberries on the frosting on other halves of the cupcakes, about 10 blueberries per cupcake.

Makes 24 cupcakes

Per cupcake, including frosting and toppings: 135 calories; 3 g protein; 24 g carbohydrate; 3 g total fat (1.8 g saturated fat).

Blueberries are not only convenient, they provide nutrients our bodies need every day. You can find more blueberry recipes and information at www.blueberrycouncil.org.

Courtesy of ARAcontent

Honey Pecan Cupcake

Everybody loves cupcakes. Perfect for a party or to satisfy that sweet tooth, the kids will love to decorate their own. Try substituting plain margarine or butter with Derlea’s new honey pecan spread – it’s trans-fat free and adds authentic flavour. And, here’s some great news you can feel good about: Derlea will donate 50 cents for every new spread purchased in Canada to Spread the Net (www.spreadthenet.org), a Canadian organization that provides bed nets to families in Africa to prevent malaria. So, you can spread some flavour and save lives, too. All You Need:

1/3 cup Derlea honey pecan spread1 1/4 cups all purpose white flour1 1/2 teaspoon baking powder½ teaspoon salt1 cup white sugar1 egg¾ cup milk

All You Do:

1. Preheat oven to 350° F. Line muffin plan with paper cupcake cups. Sift or mix together flour, baking powder and salt.

2. In a bowl mix Derlea honey pecan spread and white sugar until its well mixed. Add a whisked egg and milk, and then mix well.

3. Add flour mixture a little at a time while mixing. Beat well.

4. Fill paper cupcake cups 2/3 of the way with batter.

5. Bake oven at 350° for 19-21 minutes. Let sit for 5 minutes before removing from muffin cups.

6. Top with icing. (Try substituting Derlea honey pecan spread in any margarine/butter- based icing.)

You can find more easy recipes and coupons online at www.derlea.com.

www.newscanada.com

Chai Masala Sipper

Surprise Mom with breakfast in bed this Mother’s Day. Create a simple menu starring this comforting and aromatic tea-based beverage – easy enough for dads and kids to prepare together. Real cream with a hint of vanilla adds rich smoothness.

1 bottle (400 mL) Dairyland French Vanilla Creama

10 green cardamom pods

2 cinnamon sticks (about 6 inches/15 cm each)

1 bay leaf

2 tbsp (25 mL) coarsely chopped fresh ginger root

2 tsp (10 mL) fennel or anise seed

½ tsp (2 mL) whole cloves

½ tsp (2 mL) black peppercorns

5 cups (1.25 L) boiling water

3 black tea bags

freshly ground nutmeg or ground cinnamon (optional)

Combine the Creama, cardamom pods, cinnamon sticks, bay leaf, ginger, fennel, cloves and pepper in a heavy saucepan set over medium-low heat. Bring to a simmer; reduce the heat to low and simmer for 10 minutes to infuse the cream. Meanwhile, pour the boiling water over the tea bags; steep for 5 minutes or until of desired strength.

Strain and discard the spices from the hot Creama mixture; stir into the steeped tea. Sprinkle with nutmeg or cinnamon (if using) before serving.

Makes 6 servings.

Tip: For a café experience, remove ½ cup (125 mL) of the strained Creama mixture and froth with a milk frother until foamy. Spoon over the top and sprinkle with nutmeg or cinnamon.

More recipes can be found online at www.dairyland.ca/ProductFamily_Creama.aspx.

www.newscanada.com

Savvy Cafe provides the recipe for these adorable cakes along with decorating tips – enjoy!

It’s one of those scrumptious powdered sugar cookie recipes that most everybody loves and they also include some helpful holiday baking tips in the article!

In fact, the word through the grapevine is that the California Dancing Raisins are turning 25 in 2009. It’s hard to believe it’s been 25 years since the 1980’s phenomenon. In addition to their status as pop-culture icons, California raisins have long been a family-favorite snack, as well as a tasty addition to recipes.

A perfect reason to celebrate is all of the nutrition that is packed into tiny California raisins. They are fat- and cholesterol-free, high in antioxidants and raisins also deliver valuable potassium and dietary fiber. Just 1/4 cup is a serving of fruit, which makes raisins a wise choice for snacking and ideal for adding naturally sweet flavor to recipes.

To kick-off the birthday festivities, try this delicious Happy Birthday Chocolate Cupcake recipe. Pureed California raisins are the secret ingredient that makes these moist and chocolaty cupcakes a wholesome treat. For more California raisin recipes to keep the celebration going all year long, visit www.LoveYourRaisins.com.

Happy Birthday Chocolate Cupcakes
Prep time: 20 minutes
Cook time: 18 to 20 minutes

Cupcakes
3/4 cup California raisins
2 to 3 tablespoons hot water
1/2 cup fat-free sour cream
1/4 cup softened heart healthy vegetable spread
1 teaspoon vanilla extract
1 cup sugar
4 egg whites
1 cup flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Frosting
1 3/4 cups powdered sugar, divided
1/4 cup softened heart healthy vegetable spread
1/3 cup unsweetened cocoa powder
2 tablespoons fat-free half-and-half
1/2 teaspoon vanilla extract

Directions:
Preheat oven to 350 F and line 12 muffin cups with cupcake papers. Set aside.

Combine raisins and hot water in food processor or blender; process until smooth. Beat raisin puree together with sour cream, spread and extract in a large bowl until light. Beat in sugar, then egg whites. Add dry ingredients and beat until well mixed. Spoon into lined cups and bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Let cool before frosting.

For frosting, beat together 1 1/4 cups powdered sugar with remaining ingredients until smooth; spread the top of each cupcake with a thin layer. Stir remaining 1/2 cup powdered sugar together with a few drops of half-and-half until thick and smooth. Drizzle a swirl on top of each cupcake.

Makes 12 cupcakes

Courtesy of ARAcontent