Yaay it’s Spring Break! …Now what to do? How about making some sinfully delicious yet moderately healthy cupcakes. Despite the Christmassy weather outdoors, mother just put up the easter decor and it is very adorable. Pastels are totally my jam.
I also forgot to mention that I am now officially signed up for Color Me Rad coming up July. Colour Me Rad is a 5k run where you get covered neon paint. I believe it is also raising money for the Stollery Children’s Hospital Foundation which is also really sweet… I wish the distance was a little longer but I am totally stoked for getting blasted colour bombs and looking like a bag of thrown up skittles with my girlfriends. To find out more about Colour Me Rad, visit their site at www.colormerad.com
Now back to my cupcakes, If there was any type of cupcake in the world I would find appealing it would have to be vanilla cake with chocolate frosting. What can I say I am easy to please So today I made French Vanilla Cupcakes with a chocolatey frosting. Usually I am quite impatient with baking, but today they turned out really pretty…And of course, knowing me, I will only eat them if they are low fat and have some nutritional value. Here’s my recipe to a low fat, healthier (for the most part), vegan version of an all time classic comfort treat.
For the Cupcakes
1 cup soy or almond milk mixed with 1 tbsp lemon juice to make buttermilk
2/3 cup Unrefined cane sugar
1/3 cup Agave
1/4 cup Unsweetened apple sauce
1/4 cup Canola oil
1 1/2 tbsp Pure vanilla extract
1 1/2 cups Unbleached All Purpose flour
1 tsp Baking soda
1/2 tsp Baking powder
1/4 tsp Sea salt
Preheat oven to 350 degrees Fahrenheit
Combine first six ingredients in a large bowl, mix well and set aside.
In a medium bowl sift dry ingredients together.
Combine dry mixture to the wet and stir. Make sure you don’t over mix (I tend to do that often and they are not the best all gummy :S)
Fill about 2/3 in lined muffin tins and bake for about 15 to 20 minutes. Let cool for about 20 minutes before icing
For the Icing
1 1/2 cups Icing sugar, sifted
2 tbsp Chocolate in a jar (Click here for recipe)
1 Tbsp fat free cream cheese
1 1/2 tbsp trans fat free margarine (I like using Proactiv by Becel)
Combine ingredients in a bowl and mix with an electric mixer until it looks frosting like. Add more cream cheese or Icing sugar to get it to desired consistency
Calories: 280; Fat: 5.2 grams (Saturated: 0.5 grams No Trans fat); Sodium: 50 mg; Carbohydrate; 56 grams; Sugar; 43.5 grams; Protein: 3 grams
Question of the Day: What’s your favorite kind of cupcake?