November 10th, Vanilla Cupcake day!
Here is a healthy recipe for Vanilla Cupcakes:
· ½ cup almond milk, at room temperature
· 1 teaspoon apple cider vinegar
· ½ cup light brown sugar
· ¼ cup butter, softened, at room temperature
· 2 large eggs, at room temperature
· ¼ cup applesauce, at room temperature
· 1 Tablespoon vanilla extract
· 1 ⅓ cups whole wheat pastry flour or white whole wheat flour or all purpose flour
· 1 teaspoon baking powder
· ½ teaspoon salt
· Cream cheese frosting
Cream cheese frosting:
· 200gr cream cheese (full fat), softened to room temperature
· ½ cup Greek yogurt, plain full fat
· ¼ cup maple syrup
· 1 ½ teaspoons vanilla extract
· You can also add some Strawberries, or berries
Preparation
1. Preheat oven to 180C. Line a 12 cup muffin pan with paper or silicone liners.
2. Whisk almond milk and apple cider vinegar in a medium bowl and let curdle for 5-10 minutes. Set aside.
3. Add sugar and butter to a large mixing bowl and whip with a hand mixer on medium speed until fluffy, about 3-5 minutes. Alternatively, you can use a stand mixer.
4. Add eggs, applesauce and vanilla extract and whisk until combined on low medium speed.
5. Slowly add almond milk mixture while mixing on low.
6. Add flour, baking powder and salt and mix until just combined and batter is smooth.
7. Pour batter evenly between 12 muffin tins. Bake for 16-18 minutes or until a toothpick inserted in the center of the cupcake comes out clean and edges are slightly golden brown.
8. Let cupcakes cool in the tin for a few minutes or so, then remove and let cool completely on a wire rack.
9. Once cupcakes are completely cool, frost, top with sprinkles and serve.
(Thank you: eatingbirdfood.com)
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