Everyone loves a good cupcake. I like having a treat in the house and look forward to making something sweet for dessert during the week. This can often be the biggest obstacle between me and healthy eating because my sweet tooth is a little out of hand. So, I try to make the lowest-fat, nutrient-dense items possible. My hubs loves french toast, so I experimented with a cupcake recipe that attempts to replicate the flavor of the breakfast treat in dessert form.
What you’ll need:
(For the ‘cakes)
2 cups all purpose flour (substitute half for whole wheat pastry flour for extra fiber and nutrients!)
1 Tbs baking powder
1/4 cup Brown Sugar
1 Tbs cinnamon
1/2 tsp ground nutmeg
1 tsp powdered ginger
1 tsp vanilla extract
1/4 cup natural maple syrup
1 cup nondairy milk
1/2 cup unsweetened apple sauce
(For the icing)
1 stick (1/2 cup) of earth balance or other butter alternative, softened
1/2 tsp cinnamon
1/2 tsp vanilla
1 Tbs natural maple syrup
1 cup confectioners sugar (approximately)
additional milk (if needed)
What you’ll do:
The cupcakes are pretty simple to assemble: preheat your oven to 350 degrees F. Mix all dry ingredients together into a mixing bowl, create a well in the middle of the bowl, pour wet ingredients into the well and mix the entire concoction together until just combined (over-mixing will create a tough cupcake).
Pour batter into a prepared baking pan and bake until browned and a toothpick inserted in the center comes out clean. Place on a cooling rack until completely cool.
In the mean time, using a hand-mixer, cream “butter” with sugar, syrup, vanilla and cinnamon until it becomes fluffy and has a frosting-like texture. If it is too clumpy, add some milk and keep mixing until it’s the right consistency.
Once the ‘cakes are completely cool, frost and top with cinnamon sugar, if desired. Refrigerate and cover once icing is set.The yield is approximately 12 cupcakes.