I have joined the cupcake craze. Except that I don’t want the calories, carbs and fat that come with these yummy delights. So I shrunk my cupcakes — not their size, but their fattening ingredients.

Preheat oven to 350 degrees. Line 2 cupcake pans with paper or foil liners. If you are making a cake, coat a 9-by-13-inch baking pan or two 9-by-2-inch round cake pans with canola cooking spray. In a ...

Filled and frosted, this cake keeps for up to three days in the refrigerator. If you use the recipe for cupcakes, reduce baking time to 12-15 minutes. 1. Preheat oven to 350. Grease two 9-inch pans ...

Red velvet in cupcake form is portable and easy to eat. The cream cheese frosting is sturdy enough to withstand summer heat, yet still pillowy-soft to bite into. With a mild chocolate flavor, these ...

For the better part of the past century, red velvet cake has appeared in cookbooks and on menus, dazzling diners with its lipstick-red and snow-white layers. Popular year-round, today, the cake is ...

If you asked a belle to tell you one of our fave desserts it would most def have to be red velvet cake. Even our dog knows that the only thing better than red velvet cake is red velvet cupcakes! I ...

Filled and frosted, this cake keeps for up to three days in the refrigerator. If you use the recipe for cupcakes, reduce baking time to 12-15 minutes. 2 sticks plus 2 tablespoons unsalted butter, room ...

MANILA, Philippines — The Maya Kitchen often holds special classes conducted by guest chefs from leading restaurants and bakeshops. One of them happened to be Chef Patron Inez Vargas Javellana from ...

This naturally red velvet bundt cake is gets its vibrant red hue from a beet puree, not food coloring. But don't worry about tasting beets in this cake — all you'll taste is a decadently sweet cake ...