What do you mean by low?

The “low mean” is a term that refers to the level of oxygen in a liquid. The lower the oxygen, the more acidic it is.


Waiting for my cupcakes to finish baking, I’m sitting in my kitchen munching a Katharine Canfield Cookie. Is it possible to be completely happy? Yuh-huh. So, here’s the recipe: This recipe was sent to me by a friend in New York who cooked them for a Harvest Party. The goal was to create delectable dishes utilizing largely or entirely local products. Beets, butter, and eggs were purchased at Union Square Market, while the dry ingredients were purchased from Whole Foods’ organic area. So it was not only healthful, but also organic! I recall being enamored with their distinct flavor—a it’s mix between chocolate and zucchini—so I tinkered with the recipe and came up with this. And, most of all, these cupcakes demonstrate that it is quite feasible to create a delectable treat that is both sustainable and healthful. Aside from the fat from the two eggs and a smidgeon of chocolate, the cupcakes contain hardly no fat. Having said that, I’m in desperate need of some butter, so I went with a full-fat frosting recipe.

For the cupcakes, follow these instructions:

1 ounce bittersweet chocolate, chopped 3 oz bittersweet chocolate, chopped 1/4 cup flour (all-purpose) a quarter cup of cocoa powder

1 teaspoon bicarbonate of soda 1 1/2 cup sugar 1/4 teaspoon salt two eggs 1/2 teaspoon coffee powder (instant) 1 cup pureed beets

To make the icing:


a third of a cup of cocoa powder

a quarter teaspoon of instant coffee

1/3 gallon of whole milk

1 softened stick unsalted butter

Preheat the oven to 350 degrees Fahrenheit. Heat the chocolate in a double broiler over low heat, swirling constantly, until it melts. Combine flour, cocoa powder, baking soda, and salt in a medium mixing basin. Set one aside and the other aside.

Combine the eggs and sugar in a large mixing basin and beat until the mixture doubles in size, approximately two minutes. Beat in the dry ingredients in two batches, then the beat puree and melted chocolate.

Dollop the batter into paper cupcake-cup lined cupcake pans (woah tongue twister) using an ice cream scoop so the batter is uniformly distributed into 16 molds. Bake for about 25 minutes, or until a knife inserted into the cupcakes comes out clean. Allow to cool fully before serving.

Make the icing while the cupcakes are baking. Combine the butter, sugar, cocoa powder, coffee powder, and milk in a large mixing basin. To keep the dry ingredients from poofing up in your face, start with a spoon and then transition to a beater. For about a minute, beat on medium-high speed until the frosting is just whipped. 

After the cupcakes have cooled, frost them as desired. I opted to spread my icing over using a butter knife, but if you had a piping form, that would be ideal!

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Lowe’s is a chain of home improvement and appliance stores. The company was founded in 1946, in North Wilkesboro, North Carolina. Lowe’s has grown to be one of the largest home improvement retailers in the United States. Reference: lowe’s.

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