Valentine’s Day is a day of love and sweets. Chocolate and candies and more chocolate galore! What I like to do on Valentine’s Day, is make my boyfriend a homemade treat. To me, it’s a more meaningful gesture and plus, you can alter the recipe so you know what you are putting into your body. Grab your spatula, it’s time to get baking!
Did you know that a boxed cake mix you can by in a store has over 35 ingredients? Half of them, you can’t even pronounce. So, why should put it in your body?
One of my favorite things to do is take a delicious, perfected recipe and make it healthier. It’s actually very simple to do. All you have to do is make a few swaps! Here is what I did to make a healthier batch of chocolate cupcakes:
- Use half whole wheat flour/ half all-purpose flour so that you will still get the fluffiness from the all-purpose flour, but get good stuff (nutrients) from the whole wheat flour.
- Use 3/4 of the amount of sugar for less calories. If you are using frosting on your cupcakes, then you really don’t need the cake part to be super sweet.
- Substitute apple sauce for oil for less fat and calories, but the same amount of sponginess.
Healthier Chocolate Cupcakes
Makes 12 Cupcakes
- 1 cup nonfat/low fat/nondairy milk
- 1 egg, large
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 cup light brown sugar, packed
- 1/2 cup unsweetened apple sauce
- 1 teaspoon vanilla extract
- Preheat oven to 350F and line a cupcake pan with cupcake liners. Then, lightly spray with non-stick cooking spray and set aside.
- In a large bowl, combine dry ingredients. Whisk. In a medium size bowl, combine wet ingredients. Mix.
- Gradually add wet ingredients to dry, combining with a mixer or wooden spoon, until all lumps are gone.
- Fill each cupcake about ~3/4 of the way with the batter.
- Bake for 18 minutes or until set. Test cupcape with a toothpick (it shouldn’t have anything on it). Let cool completely before applying the frosting. I suggest at least 30 minutes!
While your cupcakes are in the oven, prepare your Raspberry Cream Cheese Frosting. The frosting will need to sit in the refrigerator for about an hour before piping.
Lighter Raspberry Cream Cheese Frosting
- 6-ounce less fat cream cheese, room temperature
- 1/2 cup lower fat sour cream OR non fat greek yogurt
- 1 cup confectioner sugar, packed
- 1 cup fresh raspberries
- In a large bowl, using a hand held mixer, combine cream cheese, sour cream, and confectioner sugar. Mix until there are no lumps. Then, add in fresh raspberries and mix again, breaking up the raspberries.
- Let sit in the refrigerator for about an hour.
- Once completely chilled, transfer to a piping bag and pipe frosting onto cooled cupcakes. Place a fresh raspberry on top for garnish.
Next time you want to make cupcakes, rethink the boxed cake and make your own from scratch!
What is your favorite berry?
How do you include them in your baking? Let us know in the comments!