Sunday, February 28, 2010

Luscious Lower-Fat Chocolate Cupcakes

Recipes are just guidelines, I always say!  In this case, needing a quick chocolate fix, this is what I dreamed up.  Quick and easy recipe inspired in part by the "Lower-Fat Deep Chocolate Bundt Cake" in Veganomicon

1 2/3 cups decaf coffee (skim milk would be a possible substitute)
1/4 cup canola oil
1/4 cup applesauce
1/4 cup plain nonfat yoghurt
3 Tbsp arrowroot powder (you can probably use 4 tablespoons of cornstarch in a pinch)
3 tsp vanilla extract
2 tsp almond extract, 2 tsp orange extract, or 1/8 tsp cayenne pepper (optional)
2 cups whole wheat pastry flour
2/3 cups cocoa (use regular, not dutch-processed, which removes many of the valuable nutrients in cocoa)
1/4 tsp salt
1 tsp baking soda
2 tsp baking powder
sliced almonds (optional)

Separately mix the wet ingredients and dry ingredients well. Fold the dry ingredients into the wet ingredients slowly, and blend (with wooden spoon or mixer) just until well mixed. Divide among cupcake cups.  If desired, arrange a few sliced almonds on top of each cupcake.  Bake at 350 for about 15 minutes, or until toothpick inserted into center comes out clean.

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