Blog of the Belly Biter:

Some plant-based, some unhealthy, some super healthy but ALL good. Kid tested and mother approved!

Monday, February 1, 2010

Our Favorite Cupcakes.

These are "My Favorite Cupcakes" from Alicia Silverstone's book, The Kind Diet. Which have now turned into Our Favorite Cupcakes. They're the ones I made for Corynn's first birthday that are super yummy. I was totally worried trying them out for her big day for the very first time. But thought, what the heck... if they're a bomb Braum's is just down the road and it'd be a fun story to tell.

Bomb? Not at all. They are SO good! The kids devoured them, Shayne was pleasantly surprised and I was beaming with pride thinking we can so do this healthy eating thing.

Since her birthday, I've made them a bunch and I usually double the cupcakes because this recipe for frosting will frost 24 cupcakes - in my not-huge-frosting-lovers house. I usually make the 24 and freeze half. They're really good out of the freezer. I just let them sit on the counter for a bit to thaw. So awesome! I've even found Shayne sneaking out to the freezer to snag one a time or two.

From her book... I love cupcakes... is there anyone out there who doesn't? These are light, springy, and delicious with a decadent fudgy frosting. These are best eated right after they're made.

2/3 cup hemp or soy milk (I've used almond or rice milk)
1 teaspoon apple cider vinegar
2/3 cup agave nectar
1/3 cup safflower oil (or coconut oil)
2 teaspoons vanilla extract
1 cup all-purpose flour
1/3 cup whole wheat pastry flour (i usually use all ww pastry)
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of fine sea salt

Fudge Frosting
1/2 cup (4 ounces) Earth Balance butter
1/2 cup agave nectar
2 teaspoons vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup soy milk powder (*if you don't have this, the frosting will be just fine, maybe-just a little runnier)

Preheat the oven to 325*F. Line a 12-cup muffin tin with paper liners. (Alicia uses unbleached, recycled cupcake liners by a company called If You Car, available at Whole Foods.)

Combine the milk and vinegar in a medium bowl, and set aside for at least 5 minutes or until it bubbles a little. If it doesn't bubble, keep stirring the mixture until it does. Add the agave nectar, oil and vanilla and stir.

In a separate bowl, combine the flours, baking powder, baking soda, and salt. Add the wet ingredients to the dry, mixing until no lumps remain.

Pour the batter into the prepared muffin tin, and bake for 18 to 22 minutes or until a toothpick inserted in the center of one cupcake comes out clean and the tops are slightly springy when pressed. Cool the cupcakes in the pan for 10 to 15 minutes, then cool completely on a baking rack before frosting.

To make the Fudge Frosting, use a mixer to cream the butter together with the agave nectar in a mixing bowl until very smooth. Add the vanilla extract and about half the cocoa powder, mix on low speed to combine, then add the remaining cocoa powder. Add in the soy milk powder, and beat at medium-high speed until fluffy. If it is runny, refrigerate the frosting until it sets up a little.
The Kind Diet
Alicia Silverstone

1 comment:

  1. I think I am going to make these for the twins birthday next month! :)


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