Healthy Cupcakes


3/4 cup whole-wheat flour (gluten-free brands work too)
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter, softened
1/4 cup Truvia
3 tablespoons strong brewed coffee
1 teaspoon vanilla
For the Frosting
1/2 cup Truvia
1/4 cup water
1/2 teaspoon pure vanilla
1/8 teaspoon cream of tartar


Preheat oven to 350°F. Line a 12-cup cupacke tin with paper liners. In a large mixing bowl, combine flour, cocoa, baking powder, baking soda, and salt.
In another large bowl, beat butter and sugars with an electric mixer until fluffy. Add eggs, one at a time, beating well with each addition. Beat in coffee and vanilla. Add flour mixture, alternating with buttermilk, until batter is smooth.
Fill cupcake cups 2/3 full (or you can use a muffin tray like I did! haha) and bake for 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Leave to cool in tin for 5 minutes, then transfer to a wire rack to cool completely. (I didn’t have enough to fill all of the cups because they were so huge!)
To make the frosting: Combine sugar and water in a small, heavy saucepan over medium-high heat. Stir constantly for 3 minutes or until sugar dissolves.
Beat egg white, vanilla, cream of tartar, and salt in a large bowl with an electric mixer until soft peaks form (this is where I screwed up, it has to be on high or it won’t work). Gradually add sugar syrup; beat until stiff peaks form and mixture is glossy in texture, about 7 minutes more.
Frost chocolate cupcakes just before serving.


6.0 servings


Tuesday, May 10, 2011 - 2:16pm


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