So with the weather getting a little cooler and leaves starting to change, I thought it might be a good idea to add a little Fall flavor into the mix. No, It's not of the Pumpkin Spice variety. I am a fan, but I thought I would stir it up a bit, try something new. Why not try something sweet and something...carrotity? It's sounds like a weird flavor combo, but I promise it is pretty yum. The peeps over at Health.com are not crazy. They are genuises. The calories are a bit on the higher side, but this is a treat so treat yourself, you've earned it. Just use that self-control you've been working on. Have one and give the rest to those rug rats and their little rug rat friends. Enjoy!!
Ingredients: Canned pineapple, whole-wheat flour, all-purpose flour, baking soda, cinnamon, ground ginger, salt, nutmeg, large eggs, canola oil, buttermilk, honey, brown sugar, vanilla extract, grated carrots, cream cheese, confectioners' sugar
1. Preheat oven to 350ºF with racks in upper and lower thirds. Line 2 12-cup muffin tins with 20 paper liners. Drain pineapple, pressing on fruit. Reserve pineapple and 1/4 cup juice separately.
2. Whisk flours, baking soda, cinnamon, ginger, salt and nutmeg. In a large bowl, whisk eggs, oil, buttermilk, honey, brown sugar and vanilla. Stir in flour mixture. Mix in carrots and pineapple.
3. Fill liners almost to top. Bake, switching tins halfway through, until tops spring back when pressed, 14 to 16 minutes. Let cool slightly in tins, then transfer to wire racks to cool completely.
4. Whisk cream cheese, reserved juice and confectioners' sugar until smooth. Spread 1/2 Tbsp. glaze on each cupcake and serve. Refrigerate leftovers.
I sometimes feel like dessert is an overlooked option when eating healthy. You can have your cake and eat it too. There are lots of healthy dessert options that are low in fats and sugar. Today I will be sharing one of my favorites!
Red Velvet Cupcakes. If you know me, you know I am a glutton when it comes to cupcakes. I like having my very own tiny version of heaven, wrapped up in foil. It's like a tiny celebration without the birthday.
Red Velvet Mini Cupcakes:
Makes 48 mini cupcakes
83 calories per serving (1 cupcake)
5 g of fat
6 g of sugar
1 1/2 cups white whole wheat flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon fine salt
3/4 cup canola oil
3/4 cup granulated sugar
1 large egg
1 tablespoon red food coloring
1 teaspoon pure vanilla extract
1/2 cup lowfat (1-percent) buttermilk
1 teaspoon baking soda
1 teaspoon distilled white vinegar
Nonstick cooking spray, for coating ice cream scoop
8 ounces reduced-fat cream cheese, at room temperature
1 cup confectioners' sugar
Preheat the oven to 350 degrees F. Line 48 mini muffin cups (2 large tins or 4 small) with paper liners.
Whisk together the flour, cocoa and 1/4 teaspoon of the salt in a medium bowl. Beat together the oil and granulated sugar on medium-high speed with a hand mixer in a large bowl until well combined. Add the egg and beat until well blended. Beat in the food coloring and 1/2 teaspoon of the vanilla.
On low speed, alternately add the flour mixture and buttermilk in thirds, beginning and ending with the flour, beating well after each addition. Whisk together the baking soda and vinegar in a small bowl, and then beat into the batter until fully incorporated.
Using a small ice cream scoop sprayed with nonstick cooking spray, evenly divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the tins and cool completely on a wire rack.
Meanwhile, beat the cream cheese in a large bowl until smooth and fluffy. Sift the confectioners' sugar over the mixture and beat until smooth. Beat in the remaining 1/4 teaspoon salt and 1/2 teaspoon vanilla. Spread or pipe the frosting over the cooled cupcakes.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/red-velvet-mini-cupcakes-recipe.html?oc=linkback