Cupcakes are a favorite in my home, especially when they are homemade! I thought I’d share a healthier version that is also quick and easy for busy moms to make.
Easy Chocolate Cupcakes
1 cup water
1/4 cup extra virgin olive oil
1 tbsp white vinegar
1 tsp vanilla extract
1 1/2 cups unbleached white all purpose flour
3/4 cup evaporated cane juice
1/4 cup cocoa
1 tsp baking soda
1/2 tsp salt
Add wet ingredients to bowl and whisk or beat with mixer. Add dry ingredients and whisk or beat until blended. Line a muffin tin with cupcake liners & fill lines about 2/3 with cupcake batter. Bake in a preheated 375 degree oven for 15-17 minutes. This recipe makes approximately 12-15 cupcakes.
Now for my favorite part of any cake–the ICING! I don’t really have a “healthy” recipe for icing. Buttercream is my favorite and I just don’t think there is a “lighter” way to make it that doesn’t comprise the taste and texture. However, I do try to use natural ingredients.
Buttercream Icing
1 cup butter, room temp
1 tsp vanilla
2 tbsp milk
4 cups organic powdered sugar
Cream butter. Add vanilla and milk and mix well. Add powdered sugar and mix until well blended and fluffy. Check the consistency of the icing. Depending on the humidity, you may need to add a little more milk or powdered sugar to your icing. If it’s not the consistency you would like, simply gradually add small amounts of liquid or dry.
These cupcakes were a hit for with my sweet hubby and my blessings. WARNING: They won’t want to eat just one!
