healthy cupcakes

Like every other girl out there I love a good cupcake. Sometimes the foods that we love the most come into conflict with our health. Luckily there are healthy alternatives to our favorite healthy cupcake recipes. There is no need to longer deprive yourself, with these waist conscious recipes make a batch and enjoy these little culinary creations.

VANILLA CUPCAKES WITH CHOCOLATE FROSTING

Ingredients

1 cup of wholewheat flour
1 cup cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup canola oil
1 whole vanilla bean ( split lengthwise)
1/2 cup unsweetened applesauce
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1 12 ounce can low-fat evaporated milk

Frosting

1/4 cup all purpose flour (sifted)
2 ounces bittersweet or semisweet chocolate finely chopped
1 cup packed confections sugar ( sifted)
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract

Preparation

PREPARATION

1. Preheat oven to 350 F. Line 12 1/2 cup muffin cups with paper liners

2. Whisk whole-wheat flour, cake flour, baking soda, and 1/2 teaspoon salt in a medium bowl.

3. Beat granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Scrape the black paste out of the vanilla bean into the sugar mixture. Add applesauce, egg, egg yolk, and vanilla extract and beat until well combined.

With the mixer on low, alternately mix in the dry ingredients and 1/2 cup evaporated milk, starting and ending with dry ingredients and scraping the sides of the bowl as needed until just combined. Divide the batter among the prepared cups (they will be full).

4. Bake the cupcakes until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Transfer to a wire rack and let cool completely.

5. To prepare to frost: Meanwhile, whisk 2/3 cup of the remaining evaporated milk, all-purpose flour, and a pinch of salt in a small saucepan until no flour lumps remain. Cook over medium heat, whisking constantly until it looks like a thick, stiff paste, 2 to 5 minutes.

Remove from the heat and continue whisking for about 30 seconds to cool slightly. Whisk in chocolate until completely melted. Transfer to a medium bowl. Add confectioners’ sugar, cocoa, and vanilla and beat with an electric mixer until smooth and creamy. Refrigerate the frosting until thickened and cold, about 2 hours. Spread the frosting on the cooled cupcakes and decorate with sprinkles, if desired.

6. Finally, ENJOY! 🙂