If you’re like me, sometimes you want a cupcake. But you don’t want to make a dozen because they’ll either 1.) go bad or 2.) all be eaten by you. Trust me, I know…I’ve been there. So while browsing around for healthy cupcake inspiration, I found a recipe on how to make cupcakes for two. I changed up some of the ingredients to make them healthier and was pretty satisfied with the results! Plus they were REALLY quick to make. Although I did spend another hour or so playing around and decorating… Definitely some room for improvement there! But more fun baked goods to follow soon.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
1 tbsp canola oil
1 tbsp unsweetened almond milk
1 egg white
½ tsp vanilla extract
2 tbsp coconut sugar
4 tbsp whole wheat flour
½ tsp baking powder
1 tbsp sprinkles (for funfetti inside, if desired)
Icing and decorations of choice
Preheat the oven to 350 degrees
With a hand mixer, beat the oil, egg white, milk, vanilla and sugar together in a large bowl.
In a separate bowl, mix together the flour and the baking powder.
While using the hand mixer, slowly add the dry ingredients to the wet until well blended and smooth.
Add in sprinkles but do not overstir or else it will be a brown/rainbow-ish mess.
Pour batter into prepared muffin liners in a muffin pan.
Bake for 15 minutes or until a toothpick comes out clean.
1 ½ cups all-purpose flour
½ cup brown sugar
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
(¼ cup raisins)
(1 tsp cinnamon)
(½ tsp nutmeg)
1 ½ cups applesauce
1 cup shredded carrots (about 1 large)
Preheat oven to 350F (180 celsius). Simply mix all the wet and all of the dry ingredients separately and then combine them.
Fill into cupcake molds and bake for 20min or until toothpick comes out clean.
Decorate with whatever you want. I used lemon-icing and coloured coconut with lil marzipan-carrots.
One of the best aspects of a raw diet is that you can eat as much as you like. So when it’s time for dessert, I say keep it coming! No guilt here, these cupcakes are fudgy, chocolatey, moist, and delicious!
Ingredients for cupcakes:
1 cup organic oats, ground into flour 6 organic fresh dates, pitted 2 T organic raw cacao powder ¼ t organic pure chocolate extract
Line a muffin pan with 6 cupcakes wrappers; and set-aside.
Place oat flour, dates, cacao, and extract into a food processor. Process until a firm dough forms.
Evenly divided the dough into the 6 wrappers. Press down the dough and slightly up on the sides of each wrapper.
Set-aside and make the frosting.
Ingredients for frosting:
6 organic fresh dates, pitted 1 cup filtered water ¼ cup coconut oil ¼ cup organic raw cacao powder ¼ t organic pure chocolate extract
In a high powered blender, place all frosting ingredients. Blend until smooth.
Frost each cupcake. You will have extra frosting, so cover and store in the refrigerator. Use extra frosting on other desserts or use as a dip for sliced apples!
2/3 cup sugar 1/3 cup vegetable oil 1/3 cup soy yogurt (plain or vanilla) 1 teaspoon vanilla extract 2/3 cup all-purpose flour ¾ teaspoon baking soda ¼ teaspoon baking powder ¼ teaspoon cinnamon ¼ teaspoon ginger 1 cup finely grated carrots ¼ cup chopped walnuts ¼ cup raisins
For icing: ¼ cup Earth Balance margarine, softened ¼ cup vegan cream cheese, softened 1 ¼ cups confectioners sugar 1 teaspoon vanilla extract
Preheat oven to 350˚F. Line muffin tin with paper liners or lightly coat with nonstick spray.
In a medium bowl, mix together sugar, vegetable oil, yogurt, and vanilla. Sift the dry ingredients together, then add to the wet ingredients, mixing until smooth. Fold in carrots, walnuts, and raisins.
Fill the cupcake liners 2/3 full and bake for 26 to 28 minutes.
While the cupcakes are baking, beat margarine and cream cheese together with an electric mixer until just combined.
Continue to beat while adding the confectioners sugar in small batches. Mix until smooth and creamy, then beat in the vanilla.
Once cupcakes are completely cooled, pipe or spread on cream cheese frosting, and garnish with chopped walnuts.
Do you skip out on sweets because you’re too concerned about gaining weight and/or being healthy? Sweets in moderation are not bad and healthier recipes for treats do exist! This recipe swaps out butter for Greek yogurt, which not only adds more protein, but takes away calories. The yogurt makes the cupcakes moist and rich, and if you leave out the almonds in this recipe, it will also be fat free!
Sorry they were definitely a bit over due but they are made every one deserves a victory panda cupcake 🐼 they are delicious and high protein 💪🏽💜 but here you have it HIGH PROTEIN PANDA CUPCAKES 💕 wearecrush bbbenwilliamson