Reality Show Chef Bethenny Frankel Makin' The Cupcakes

Bethenny Frankel stopped by to wrap up CW11’s Celebrity Chef Week. This self-described natural food chef owns Bethenny Bakes, which features a line of low-fat cookies and muffins. She shared two of her cupcake recipies today.

Frankel, a native New Yorker, gained fame as runner-up on The Apprentice: Martha Stewart, and is currently one of the stars of Bravo’s The Real Housewives of New York City. Her forthcoming book, Naturally Thin, is scheduled to hit the bookstores in March 2009.

You can meet Bethenny at The Bridge Market Exclusive Event at The Food Emporium located at 401 East 59th St. & 1st Ave on Sunday, June 22, from 12pm - 2pm where she will be on hand to sample and sign her delicious new line Bethenny Bakes.

View the CW11's Celebrity Chef Week photo gallery!

VIDEO & RECIPES AFTER THE JUMP...

All Natural (Vegan) Lemon Cupcakes
½ cup soymilk
¾ cup raw sugar
¾ tsp Vanilla Extract
¾ tsp Lemon Extract
11/4 cup Oat flour
11/2 tsp Baking power
¼ tsp salt
1/8 cp vegan shortening (room temp or softened)

Preheat oven to 350. Line cupcake tin with paper liners.
Combine Oat flour, raw sugar, baking powder and salt in a bowl.
Combine soymilk, vanilla & lemon extract and vegan shortening in a bowl.
Mix and add to dry mixture. Stir until blended.
Use an ice cream scoop for even portions and distribute batter among cupcake tin lined with cupcake liners Bake for 20 to 22minutes (rotate pan half way after 10 minutes of baking) or until firm to the touch. Let cool.

For the frosting:
½ cup vegan shortening (room temp or softened)
½ cup vegan margarine (room temp or softened)
31/2 cup powdered sugar
1 ½ tsp vanilla extract
½ tsp Lemon extract

Combine ingredients in a bowl and whip with hand blender or mixer until frosting consistency is obtained. Spread on cupcakes, Enjoy!

All Natural Chocolate Cupcakes
½ Soy Milk
¾ cup Raw Sugar
¼ cup Cocoa Powder
11/4 cup Oat Flour
11/2 tsp Baking Powder
¼ tsp Salt
1/8 cup Vegan Shortening
1/8 cp vegan shortening (room temp or softened)

Preheat oven to 350. Line cupcake tin with paper liners.
Combine Oat flour, raw sugar, baking powder, cocoa and salt in a bowl.
Combine soymilk, and vegan shortening in a bowl. Mix and add to dry mixture. Stir until blended. Use an ice cream scoop for even portions and distribute batter among cupcake tin lined with cupcake liners
Bake for 20 to 22 minutes (rotate pan half way after 10 minutes of baking) or until firm to the touch. Let cool.

For the frosting:
½ cup vegan shortening (room temp or softened)
½ cup vegan margarine (room temp or softened)
31/2 cup powdered sugar
1 ½ tsp vanilla extract
Combine ingredients in a bowl and whip with hand blender or mixer until frosting consistency is obtained. Spread on cupcakes, Enjoy!