OK, before you pass this article, please give me a chance! I know I know, "healthy" cupcakes? Those will taste like cardboard!
Well let me tell you, I've had these multiple times and they are just delicious! OK, they aren't the super moist bakery kind where you can literally taste the butter and oil. But, they are still light, fluffy and delicious! They take care of the craving every time.
If you've read any of my other articles, you'll know that I LOVE to find healthy options for the foods I love. Well, anything "cake" is definitely something I love to eat.
With 4 kids in the house, it's easier to whip up some cupcakes or muffins so everyone can grab one rather than full cakes and loafs of breads. So, if I'm in a hurry I'll stick to the single serving options.
OK, let's get these going! First, you need your ingredients:
Dry Ingredients:
- 1 1/2 cup flour (I love to use 1/2 all purpose, and 1/2 whole wheat to add that extra fiber)
- 1 cup sugar (feel free to add only 3/4 cup. I like less sugar in mine when I know I'll top them with icing later!)
- 1 tsp baking soda
- 1/2 tsp salt
* If you want to make chocolate cupcakes, add 3 Tbsp cocoa
Wet Ingredients:
- 1 tsp white vinegar
- 1 tsp pure vanilla extract
- 2 Tbsp oil (vegetable or canola).
- 3 Tbsp unsweetened applesauce. By adding this instead of all oil, you cut the fat!
- 1 cup water
**If you are making chocolate, make sure the water is warm.
Instructions:
Preheat oven to 350F. Line a muffin tin with cupcake liners, or spray muffin tins to avoid sticking.
Mix dry ingredients together. Add wet ingredients and mix well. Fill cupcake liners to 3/4 full. Place on the middle rack of the oven and bake for 15-20 minutes. Always start with the lesser time as all ovens are different. Then, use a toothpick and poke in the center of the biggest cupcake. If it comes out clean, they are done!
Allow to cool completely before icing.
Now, here you can get so creative! We typically just pick vanilla or chocolate frosting, but I also like to experiment with other ingredients. You could do strawberry frosting, you could do caramel frosting, etc!!! Comment below and let me know what you want me to try and I can post how it goes when I experiment with your suggestion!
Vanilla Frosting
OK, this is a topic that could be argued for days! There are literally hundreds of different ways to make frosting. Shortening and butter? Only shortening? Only butter? Add vanilla or not? Milk or half and half? Well, here is my recipe that I use for sugar cookies, cupcakes, cakes, etc.!!
1/4 cup butter
1/4 cup shortening
1 Tbsp of milk at a time to thin
2 cups powdered sugar
Start by creaming together the butter and shortening. I always use more butter than shortening if I have to choose. I just think butter tastes better!
Then, I like to add just a splash of milk (1 Tbsp) to the butter to further thin. I think this helps when you add the powdered sugar and helps to create less sugar dust when you're mixing!
Next, add the powdered sugar 1 cup at a time and fully mix each in. If it's still too thick, add a Tablespoon of milk until it's the consistency you want. If you're just using a knife to spread on the cupcakes then thicker is fine. If you are going to use piping bags and icing tips, you may want to think it just a bit more.
I added some Wilton Christmas Red coloring and then sprinkled yellow sugar dust on top.
Happy baking and GO CHIEFS!!!
Janel
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