Have you watched the beautiful cupcakes on DC Cupcakes? or have you walked into a café and longingly looked at those beautiful cupcakes…with twirly icing and sprinkles… hah………………….have one..and then come home and feel guilty about. I don’t …I mean I do but most times I don’t! 😉
Well I was going through one of the Good Food magazine ( I have tons of them, but haven’t gotten around to trying most recipes !) and then I came across this recipe which cuts the FAT by half at least. Interesting eh. So I had to try it. The texture doesn’t come out exactly like a cupcake but I like it knowing it’s healthier. 🙂
Recipe: ( adapted from the Good Food magazine)
For the cakes:
- 175g self raising flour
- 2 tbsp. cocoa powder
- 1 1/2 tsp baking powder
- 25g ground almonds
- 140g golden castor sugar ( I mixed half castor sugar and half natural molasses)
- 2 large eggs
- 175g natural yoghurt ( I used Greek yoghurt)
- 2 tsp vanilla extract
- 25g melted butter
- 2 tbsp. olive oil/ rapeseed oil
For the icing:
- 25g dark chocolate, 70 % cocoa
- extra chocolate grating for decoration
- 25g softened butter
- 1 tbsp. cocoa powder
- 100g reduced fat cream cheese
- 1 tsp semi skimmed milk
- 50 g icing sugar
Heat oven to 180 deg C/gas 4. Line a 12 hole muffin tin with paper muffin cases.
Tip the flour into a large mixing bowl, remove 2 tbsp of it and replace with the cocoa. Stir in the baking powder, sugar and ground almonds. Then make a well in the centre. Beat the eggs in a separate bowl and mix with the yoghurt and vanilla. Add this to the flour. Add the melted butter and oil. STIR BRIEFLY WITH A LARGE METAL SPOON. I think this is where it goes wrong most of the time. We over mix it and get rock hard cupcakes.
Divide the mixture evenly between the paper casings. Bake for 15-20 minutes until a skewer comes out clean. Remove and cool on wire rack.
To make the icing, mix together the softened butter, icing sugar, cocoa and milk in a bowl. In another heat proof bowl, set over another bowl of simmering water melt the 25g of chocolate and leave it to cool. Beat the cream cheese into the butter mixture and then stir in the cooled chocolate.
Spoon icing over cupcakes and decorate with chocolate shavings.
Classic recipe Lighter version
- 459g kcals 234g kcals
- 26g fat 10g fat
- 16g sugar 4g sat fat
- 44g sugar 19g sugar