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Healthy Indulgences: Yummy Healthier Cupcakes
by Renay Matthews.
“Just one
more please”, my little one would say as he
reached for his second cuppy cake as he calls them, eyes wide waiting for my reaction
as his dimples take center stage and my smile follows with “okay, one more”.
We love to
indulge in cuppy cakes! So I had to find a healthier version so they can be
enjoyed guilt free. If you end up trying these recipes get the kids involved,
they just love being in the kitchen!
So what makes these cupcakes a
healthier option?
We use is applesauce, this helps to cut the fat and of course that means fewer calories.
We use is applesauce, this helps to cut the fat and of course that means fewer calories.
Coconut
Champagne Cup Cakes
Ingredients:
2 1/2 cups self-rising organic flour
2 cups granulated brown organic sugar
2/3 cup unsweetened cocoa powder
1/2 tsp sea salt
2 tsp baking soda
6 tbsp unsweetened apple sauce
2 1/4 cup organic milk
1 tsp pure organic vanilla extract
Ingredients:
2 1/2 cups self-rising organic flour
2 cups granulated brown organic sugar
2/3 cup unsweetened cocoa powder
1/2 tsp sea salt
2 tsp baking soda
6 tbsp unsweetened apple sauce
2 1/4 cup organic milk
1 tsp pure organic vanilla extract
Filling:
1 cup organic soy milk
2 tbsp organic granulated brown sugar
2 tbsp organic cornstarch
1 cup flaked coconut
Champagne Frosting:
1/2 cup organic butter, softened
4 cups organic powdered sugar
1/4 cup champagne (replace with organic milk for kids)
1 teaspoon organic vanilla
Directions:
Complete the coconut filling first. Combine in a saucepan, the milk, sugar and the cornstarch, using a whisk. Bring to a boil and remove it from the burner and let it cool for about five minutes. Next stir in your coconut, cover with plastic wrap and place into the refrigerator for about an hour.
Next, in medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Set aside in the refrigerator until the cupcakes cool.
Next up cupcakes!
Preheat oven to 375 degrees Fahrenheit (190.5 degrees Celsius). Combine all dry ingredients in a mixing bowl.
In a different bowl, mix together the applesauce, milk and vanilla extract. Now you are ready to stir in the mixed dry ingredients. The batter is now complete and you can fill your cupcake papers halfway full. Add in about one tablespoon of the coconut filling into the center of the cup and then cover it with another bit of the cupcake batter.
1 cup organic soy milk
2 tbsp organic granulated brown sugar
2 tbsp organic cornstarch
1 cup flaked coconut
Champagne Frosting:
1/2 cup organic butter, softened
4 cups organic powdered sugar
1/4 cup champagne (replace with organic milk for kids)
1 teaspoon organic vanilla
Directions:
Complete the coconut filling first. Combine in a saucepan, the milk, sugar and the cornstarch, using a whisk. Bring to a boil and remove it from the burner and let it cool for about five minutes. Next stir in your coconut, cover with plastic wrap and place into the refrigerator for about an hour.
Next, in medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Set aside in the refrigerator until the cupcakes cool.
Next up cupcakes!
Preheat oven to 375 degrees Fahrenheit (190.5 degrees Celsius). Combine all dry ingredients in a mixing bowl.
In a different bowl, mix together the applesauce, milk and vanilla extract. Now you are ready to stir in the mixed dry ingredients. The batter is now complete and you can fill your cupcake papers halfway full. Add in about one tablespoon of the coconut filling into the center of the cup and then cover it with another bit of the cupcake batter.
Bake the cakes for about 25 to 30 minutes and once cooled top with frosting and sprinkle a little cinnamon on top.
Enjoy!
Renay
xo
