Healthy Cupcakes

Made Famous by: Kathi Scott

Healthy Cupcakes???? Yes it is possible! Mind you they don't taste like Fun Fetti, but they are still delicious and you don't have to feel bad when you are eating them. The author of the cook book, The Kind Diet, Alicia Silverstone describes the cupcakes as light, springy, and delicious with a decadent fudgy frosting.

2/3 C Hemp or Soy Milk
1 tsp Apple Cider Vinegar
2/3 C Agave Nectar
1/3 C Safflower Oil
2 tsp Vanilla Extract
1 C All-Purpose Flour
1/3 Whole Wheat Pastry Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
Pinch of fine Sea Salt

Fudge Frosting:
1/2 C (4oz) Earth Balance Butter
1/2 C Agave Nectar
2 tsp Vanilla Extract
1/3 C Unsweetened Cocoa Powder
1/2 C Soy Milk Powder (if you can't find this then you can leave it out. The frosting will just be a little runnier.)

Preheat the oven to 325. Line a 12-cup muffin tin with paper liners.

Combine the milk and vinegar in a medium bowl, and set aside for at least 5 minutes or until it bubbles a little. If it doesn't bubble, keep stirring the mixture until it does. Add the agave nectar, oil, and vanilla and stir.

In a separate bowl, combine the flours, baking powder, baking soda, and salt, Add the wet ingredient to the dry, mixing until no lumps remain.

Pour the batter into the prepared muffin tin, and bake for 18-22 minutes. Cool before frosting.

To make the Fudge Frosting, use a mixer to cream the butter together with the agave nectar in a mixing bowl until very smooth. Add the vanilla extract and about half the cocoa powder, mix on low speed to combine, then add the remaining cocoa power. Add the soy milk powder, and beat at medium-high speed until fluffy. If it is runny, refrigerate the frosting until it sets up a little.

**This recipe is Vegan friendly!!



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