These moist cupcakes use spelt flour for a lighter texture, more protein, and fewer calories than wheat flour. Avoid artificial colors by using vegetable-based food coloring; or make your own.
Recipe Preparation Time:
Recipe Cook Time:
Recipe Ingredient Details:
1½ cups white spelt flour
1 teaspoon baking powder
¼ teaspoon salt
1 tablespoon unsweetened cocoa powder (not Dutch-processed)
½ cup natural cane sugar
½ cup melted coconut oil (or safflower oil)
2 eggs (room temperature)
¾ cup buttermilk (room temperature)
2 teaspoons vanilla extract
2 teaspoons lemon juice
3 teaspoons natural red food coloring
Agave Cream-Cheese Frosting
8 ounces Neufchâtel (reduced-fat) cream cheese (room temperature)
3 tablespoons plus 1 teaspoon agave nectar
1 teaspoon vanilla extract
2 teaspoons cornstarch
Preheat oven to 350°. Line a muffin tin with 8–10 cupcake liners or coat with cooking spray.
Place flour, baking powder, and salt in a medium bowl. Sift cocoa powder into bowl. Whisk until well blended.
Place sugar, oil, and eggs in a large bowl. Whisk until smooth. Add buttermilk, vanilla, lemon juice, and food coloring. Whisk lightly until combined.
Add dry ingredients to wet ingredients and stir just until mixture comes together. Be sure you don’t overmix.
Gently spoon batter into muffin cups. Bake 10 minutes and test with a toothpick. If it doesn’t come out clean, turn pans and bake another 3–5 minutes, until a toothpick comes out clean. Cool on rack for 2 minutes. Remove from pan and cool completely before frosting. (Or store in an airtight container until ready to frost. Do not refrigerate, which dries them out.)
Beat cream cheese, agave, and vanilla together. Sift cornstarch over mixture and blend until smooth. Frost cupcakes just before serving.
Recipe Additional Notes:
PER SERVING: 352 cal, 18g fat (2g mono, 1g poly, 15g sat), 16mg chol, 6g protein, 40g carb, 4g fiber, 258mg sodium
Wed, 2011-11-30 16:03