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"Cupcakes."
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Fantastic filled cupcakes : kick your baking up a notch with incredible flavor combinations
The creator of the dessert blog Pies & Tacos offers 60 decadent cupcake recipes, each with a unique, surprise filling including White Chocolate Macadamia & Caramel Fudge Cupcakes and Chocolate Coconut Macaroon Cupcakes.
Book
Antioxidant activities of chicory leaves powder and their applications for preservation of cupcakes
Since the advantages of a healthy diet on one's quality of life are widely recognized, the food industry must come up with new food products that have particular health-improving qualities. Using water and ethanolic extraction, the current study assessed the antioxidant capacities of purslane and chicory leaves extracts. The study assessed how MCI (Chicory (Cichorium intybus) leaf powder) (cupcake flour replaced with 5% and 10% chicory leaf powder) and MPO (Purslane (Portulaca oleracea) leaf powder) (cupcake flour replaced with 5% and 10% purslane leaf powder) affected the physical traits, textural qualities, nutritional content, lipid oxidation, and consumer acceptability of cupcakes. Total phenols, flavonoids, and 2,2-diphenyl-1- picrylhydrazyl (DPPH) radical scavenging activity were evaluated. The texture, color, and nutritional content of cupcake samples from MCI and MPO were assessed and compared to control samples. According to the findings, raising the MPO and MCI by 10% reduced the specific volume, yellowness, and lightness of crumb and crust while enhancing the redness. After the storage period, both cakes (MCI and MPO) had higher nutritional values than the control. A nine-point hedonic scale was used to rate the acceptability of cupcakes. As MPO and MCI concentrations increased, darker colors predominated (p < 0.05). However, the overall consumer acceptance of cupcake samples declined with increase in MCI and MPO concentrations, and compared to MCI cupcake samples, MPO cupcake samples were substantially more acceptable (p < 0.05). The results of sensory evaluation also showed that the sensory qualities of the product did not change significantly by the addition of up to 5% of MPO and MCI to cupcake recipe. Hence, up to 5% MPO and MCI can be used as a flour substitute in cupcake recipes to increase the nutritional value and functioning of cakes without degrading the quality. Keywords: acceptability; chicory; cupcakes; fortification; leaf powder; nutritional composition; purslane
Journal Article
Penguin and the cupcake
Bored with eating nothing but fish his entire life, an adventurous penguin leaves Antarctica and journeys north to dine on a more colorful and tasty treat.
Book
Antioxidant activities of chicory
Since the advantages of a healthy diet on one's quality of life are widely recognized, the food industry must come up with new food products that have particular health-improving qualities. Using water and ethanolic extraction, the current study assessed the antioxidant capacities of purslane and chicory leaves extracts. The study assessed how MCI (Chicory (Cichorium intybus) leaf powder) (cupcake flour replaced with 5% and 10% chicory leaf powder) and MPO (Purslane (Portulaca oleracea) leaf powder) (cupcake flour replaced with 5% and 10% purslane leaf powder) affected the physical traits, textural qualities, nutritional content, lipid oxidation, and consumer acceptability of cupcakes. Total phenols, flavonoids, and 2,2-diphenyl-1- picrylhydrazyl (DPPH) radical scavenging activity were evaluated. The texture, color, and nutritional content of cupcake samples from MCI and MPO were assessed and compared to control samples. According to the findings, raising the MPO and MCI by 10% reduced the specific volume, yellowness, and lightness of crumb and crust while enhancing the redness. After the storage period, both cakes (MCI and MPO) had higher nutritional values than the control. A nine-point hedonic scale was used to rate the acceptability of cupcakes. As MPO and MCI concentrations increased, darker colors predominated (p < 0.05). However, the overall consumer acceptance of cupcake samples declined with increase in MCI and MPO concentrations, and compared to MCI cupcake samples, MPO cupcake samples were substantially more acceptable (p < 0.05). The results of sensory evaluation also showed that the sensory qualities of the product did not change significantly by the addition of up to 5% of MPO and MCI to cupcake recipe. Hence, up to 5% MPO and MCI can be used as a flour substitute in cupcake recipes to increase the nutritional value and functioning of cakes without degrading the quality.
Journal Article
Katie and the cupcake war
Moving on with her Cupcake Club friends despite lingering resentment over being ditched by her former best friend for a more popular group, Katie resolves to confront Callie and struggles to find ways to repair the friendship.
Book
Cupcake catapult!
When his cupcake-flinging robot goes out of control at the annual Cupcake Day celebration, Rusty and Ruby have to think on their feet before the event becomes a complete mess.
Book
Emma : lights! camera! cupcakes!
\"Hollywood star Romaine Ford is back in town, and she needs cupcakes for her movie premiere ... and her wedding! But everything is top-secret. Emma is asked to make the cupcakes, but she can't tell the rest of the club who they are for! Romaine doesn't want any paparazzi to ruin her wedding, and she feels the less people who know, the better. Can Emma fulfill this order without spilling the secret to her best friends?\"--Publisher's website.
Book