Healthier Chocolate Cupcakes

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As with any new year, people always want to start the year by eating healthier and less of the bad stuff, which is a great goal but ultimately unsustainable.  What I have discovered is that it’s much better to have a little bit of what you are craving so that you a) don’t feel deprived and b) stop the craving so that you don’t end up eating a ton of other things to try and combat it (which never works!) So if I want a bit of ice cream then I have a small amount, and then the craving is gone, same with chocolate and candy.

That being said, it is not always easy to have a small portion, especially for me when it comes to things like cake.  I love cake, however I know it’s really not good to eat too much of it.  Thus, when I find a make-over recipe that results in a healthier version of a cake or cupcake it makes me very happy because I can have something I love without feeling too much guilt.  Also, as of a couple years now I have been gluten free, which adds to the difficulty of being able to even have cake, especially ones that actually taste good.

Therefore stumbling upon this recipe the other day made me very excited.  It’s a Chocolate Cake recipe makeover done by Bethenny Frankel, which is gluten free, dairy free, and egg free!  It looked incredibly easy to make and she cut the fat content to 1/8th of that in a regular slice of chocolate cake.  So I decided to give it a try and it was such a success and it tasted delicious.  One change I did make was that she used oat flour, but I decided to use my rice based protein powder called Perfect Fit instead since it’s a raw product so can be used as a replacement for flour.  Plus it adds protein to the recipe which is good as protein is important for toning.

So here is the recipe and the steps on how to make these yummy and healthy chocolate cupcakes.

Cupcake Ingredients:

1 1/4 cups oat flour or gluten free flour or Perfect Fit protein powder
1 cup raw sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup warm water
1 teaspoon real vanilla extract
2 tablespoons vegetable oil
1 teaspoon apple cider vinegar

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Peanut Butter Glaze Ingredients:

1/2 cup raw sugar
2 tablespoons canola oil
2 tablespoons soy milk
2 tablespoons creamy 100% peanut butter
2 tablespoons unsweetened cocoa powder
2 teaspoons real vanilla extract

Cupcake Steps:

1. Preheat oven to 350 degrees F or 170 degrees C.

2. Line a cupcake tray with cupcake casesDSC00397

3. Put all the cake ingredients in a mixing bowl and stir until combined.

DSC00399DSC004004. Fill the cupcake cases with even amounts of the batter. I find the easiest way to do this is with an ice-cream scoop which then ensures even amounts in each case.

DSC004025. Bake in the oven for 20-25 minutes. To check to see if they are done, use a toothpickand insert it into the middle of the cupcake and when it comes out clean, it’s done.

DSC004046. Place the cupcakes on a cooling rack to cool down before icing.

PB Glaze Steps:

1. Combine all the ingredients in a bowl and mix with a hand blender until the sugar crystals are dissolved.

DSC004052. Spread the glaze on the cupcake.

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3. ENJOY! xx

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