Decadent Red Velvet Cupcakes with Cream Cheese Frosting

December 4th, 2011 | Posted by Milana in Dessert - (0 Comments)

I made these delicious cupcakes for my sisters Sweet 16! She loved them!!! These are the most luxurious, low calorie red velvet cupcakes I have ever tasted!!! You guys must give these a try! I got this recipe off of skinnytaste.com Let me know how you guys like them! 🙂

Servings: 24 Serving

Size: 1 cupcake with frosting

  • 1-1/2 cups cake flour
  • 1 cup white whole wheat flour
  • 1 cup cane or coconut sugar
  • 1 tbsp unsweetened dutch-process cocoa
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp white vinegar
  • 1/2 cup unsweetened apple sauce
  • 1/4 cup butter, softened
  • 1 egg
  • 2 egg whites
  • 2 tsp vanilla
  • 1-1/3 cup buttermilk or Trader Joe’s Cultured Cashew Milk
  • 1 tbsp red food coloring

Directions:

Preheat oven to 350. Line cupcake tins with liners. In a large mixing bowl, stir together flours, salt, cocoa, and baking powder. In another large bowl beat sugar, applesauce and butter. Beat in eggs and vanilla. In a separate bowl mix baking soda and vinegar. Add half of the dry ingredients into the egg mixture, mix well. Add buttermilk, red food coloring and mix well. Add the remaining dry ingredients and fold in vinegar and baking soda. Pour in prepared cupcake liners 3/4 of the way. Bake 20-25 minutes or until a toothpick inserted comes out clean. Cool, then frost with low fat cream cheese frosting.

Cream Cheese Frosting:

  • 8 oz Cream Cheese
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Beat together cream cheese, powdered sugar and vanilla until smooth.

 

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Rating: 5.0/5 (5 votes cast)

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Vegan Chocolate Cupcakes

November 29th, 2011 | Posted by Milana in Dessert | Vegan - (0 Comments)

These are the most decadent, moist cupcakes I have ever made without the use of eggs, milk, or butter! Definitely a keeper! Originally I got this recipe from cooks.com I altered it slightly for nutritional purposes. I hope you guys enjoy these as much as my family, friends and I do.

INGREDIENTS:

1 cup all purpose flour

1/2 cups whole wheat pastry flour
1/2 cup cane or coconut sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder or dutch process cocoa
1/4 cup avocado oil

1/4 cup all natural unsweetened applesauce

1 cup water
1 teaspoon white vinegar

1 tsp pure vanilla extract

DIRECTIONS:

Mix all of the ingredients well until combined. It should be brown and smooth. Free of lumps. Bake at 350°F for 18-20 minutes. Cupcakes will turn out moist and delicious. After they cool down you may use any favorite frosting to top them or eat them as is!  I used 1 tsp of Dairy Free Nicciolata to frost each cupcake.

Nutrition: 12 cupcakes

Calories Per Serving: 135.20 without frosting.

Total Fat: 5.1 grams

Saturated Fat: .6 grams

    Polyunsaturated Fat: 1.4 grams

    Monounsaturated Fat: 2.8 grams

Cholesterol: 0 mg

Potassium: 53.4 mg

Sodium: .8 mg

Total Carbs: 21.9 grams

   Dietary Fiber: 1.8 grams

Sugars: 8.9 grams

Protein: 2.2 grams

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Rating: 4.7/5 (6 votes cast)

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Choc. Chip Zucchini Cupcakes w/ Orange Cream Frosting!

November 28th, 2011 | Posted by Milana in Dessert - (0 Comments)

I got this scrumptious recipe off of wholefoodsmarket.com. I know it may seem odd to have a vegetable in your dessert but I promise you will not taste or see the zucchini in the finished product! The addition of the veggie makes these cupcakes extremely moist not to mention very nutritious 😉

INGREDIENTS:

1 cup lowfat buttermilk
2 teaspoons baking soda
4 cups powdered sugar, divided
1/2 cup canola oil
2 eggs
2 1/2 cups whole wheat pastry flour
2 cups grated zucchini (water drained and patted dry)
1 cup semisweet chocolate chips
6 tablespoons neufchâtel, softened
2 teaspoons zest and 1 tablespoon juice from 1 orange

DIRECTIONS:

Preheat oven to 350°F. Line 24 muffin cups with cupcake liners; set aside. Stir together buttermilk and baking soda in a medium bowl; set aside. In a large bowl, beat 2 cups sugar and oil together with an electric mixer for 1 minute; beat in eggs one at a time; set aside. Toss flour with zucchini and stir into sugar mixture along with buttermilk mixture; fold in chocolate chips. Spoon batter evenly into muffin cups.

Bake until puffed and golden brown, and a toothpick inserted in the middle of a cupcake comes out clean, about 25 minutes; set aside to let cool completely.

To make frosting, beat together remaining sugar, neufchâtel, orange zest and juice in a large bowl with an electric mixer until fluffy, about 2 minutes. Frost the cupcakes and serve.

Nutrition Info:

Per serving (1 each): 260 calories (80 from fat), 9g total fat, 3g saturated fat, 30mg cholesterol, 150mg sodium, 42g total carbohydrate (2g dietary fiber, 31g sugar), 3g protein

 

 

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Rating: 5.0/5 (5 votes cast)