Baking is one of my favourite hobbies. Sadly, not everyone wants to eat my baked goods because they’re worried about their health (tsk tsk). 🙂 From my several years of baking experience, I’ve found that there are lots of unhealthy ingredients used in baking that can be easily substituted with healthier alternatives and they still taste good.
For instance, butter used in cakes and cookies can be substituted with unsweetened applesauce in many cases.
Another great example: most pie recipes tell you to mix butter or oil with cookie crumbs to make pie crust. Eww. Try using 1 to 2 egg whites with cookie crumbs instead. (Seriously, it still tastes great and you don’t get the nasty pool of grease that oozes out from the crust after it has been baked.)
Below is a recipe that I’ve used recently. It’s a combination of a few recipes that I’ve collected over the years and I’ve add some of my own personal tweaks here and there.
Low fat strawberry chocolate cupcakes
(makes a dozen cupcakes)
- 1 cup flour (can use whole wheat)
- 1 cup sugar (can use brown sugar)
- 1 cup unsweetened cocoa powder
- 1/3 cup unsweetened applesauce
- 1/2 cup skimmed milk
- 1/2 cup water
- 1/2 medium egg
- 2 tsp vanilla extract
- 1 tsp baking powder
- pinch of salt
- 1/2 cup whipping cream
- 3 fresh strawberries
- ~ 1/2 cup icing sugar
- Optional: a dab of cream cheese if you want to make a Strawberry Cream Cheese Frosting
It’s baking time!
- Preheat oven to 325°F. Line a cupcake pan with a dozen cupcake liners.
- In a large bowl, mix all the dry ingredients together.
- In a medium bowl, whisk the egg first and then whisk in the other wet ingredients.
- Create a well in the dry ingredients, then slowly pour and stir the wet ingredients in. Mix well.
- Pour the mixture evenly into the cupcake liners.
- Bake cupcakes for about 10 minutes, rotate the pan and then bake for another 10 minutes. Test the cupcakes by inserting a toothpick in the center. The cupcakes are ready when the toothpick comes out clean. Remove cupcakes from the oven and allow them to cool in room temperature for about 20 minutes.
Now to prepare the icing. 🙂
- In a medium bowl, beat whipping cream until light and fluffy.
- Puree strawberries and stir them in with the cream.
- Gradually stir in icing sugar to thicken the cream.
- Optional step: You can add a dab of softened (room temp) cream cheese.
- Refrigerate the icing for about 1/2 an hour before adding on top of cupcakes.
You can add half a fresh strawberry on top of each cupcake to make them look fancy too.