Here it is. The real reason I created this blog is to share some of my favourite foods that have been substituted with healthier ingredients. I try to stick to a healthy diet but I LOVE FOOD. And by that I mean all kinds of foods and all types of cuisines.
Sticking to a healthier diet doesn’t mean giving up on the foods you love. Like they say, everything in moderation and sometimes we just got to indulge a little.
Through kitchen experiments I’ve been able to substitute ingredients for a healthier alternative.
1 cup almond milk (you can also use low fat milk or soy milk)
1 large egg, whisked
2/3 cups packed light brown sugar
1/4 cup unsweeted apple sauce
1/4 cup vegetable oil (I used olive oil but you can also substitute with coconut oil)
1 tsp vanilla extract
1/2 cup whole wheat flour
1/2 cup all purpose flour
1/3 good quality unsweeted cocoa powder
3/4 tsp bake soda
1/2 tsp baking powder
- Preheat oven to 350F and line a cupcake pan with cupcake liners.
- In a large bowl, combine dry ingredients. Whisk. In a medium size bowl, combine wet ingredients. Mix.
- Gradually add wet ingredients to dry, combining with a mixer or wooden spoon, until all lumps are gone. Careful not to overmix.
- Fill each cupcake about 3/4 of the way with the batter.
- Bake for 16 minutes or until set. Test cupcape with a toothpick (it shouldn’t have anything on it). Let cool completely before applying the frosting.
Serves 12 cupcakes
Light Raspberry Cream Cheese Frosting
6-ounce less fat cream cheese, room temperature
1/2 cup non fat greek yogurt
3/4 cup confectioner’s sugar
1/4 cup good quality raspberry jam
- In a large bowl, using a mixer, combine cream cheese, yogurt, confectioner’s sugar, and raspberry jam until smooth.
- Let sit in the refrigerator for about an hour.
- Once completely chilled, transfer to a piping bag and pipe frosting onto cooled cupcakes. Place a fresh raspberry on top for garnish.