Healthy Substitute Chocolate Cupcakes


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


  1. Preheat oven to 350F and line a cupcake pan with cupcake liners.
  2. In a large bowl, combine dry ingredients. Whisk. In a medium size bowl, combine wet ingredients. Mix.
  3. Gradually add wet ingredients to dry, combining with a mixer or wooden spoon, until all lumps are gone. Careful not to overmix.
  4. Fill each cupcake about 3/4 of the way with the batter.
  5. 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


  1. In a large bowl, using a mixer, combine cream cheese, yogurt, confectioner’s sugar, and raspberry jam until smooth.
  2. Let sit in the refrigerator for about an hour.
  3. Once completely chilled, transfer to a piping bag and pipe frosting onto cooled cupcakes. Place a fresh raspberry on top for garnish.




Scallion pancakes



1 1/2 cup all purpose flour (I substituted with 1 cup whole wheat flour)
1 tsp salt
1/2 cup room temperature water
3 stalks of scallion (or green onion)
1/2 tsp toasted sesame oil
salt & pepper


1. Whisk flour and salt in a bowl.
2. Add water to flour and salt mixture.
3. Using your fingers, slowly combine the flour and water. If the dough is dry or not coming together, slowly add 1 tsp of water at a time until you can form a ball.
4. Turn the dough out of the bowl onto a lightly floured surface. Kneed the dough for about 5 minutes.
5. Use plastic wrap and cover the dough. Let it rest at room temperature for about 30 mins.
6. Divide the dough into fours. Work each section at a time and keep the other pieces covered to prevent from drying out.
7. Use a rolling pin and roll the dough out to about 7″ discs.
8. Lightly brush with toasted sesame oil. Sprinkle about 2 tbs of scallions and a dash of salt & pepper.
9. Roll the dough, like a cigarette, then coil it into a spiral, tucking the tail end underneath. Roll this out to about ¼” thick (to get a disc about 5″ across). Set aside and cover, while you roll out the remaining dough pieces. (See the step-by-step pictures above).
10. Fry 1 pancake at a time, in a nonstick skillet over medium heat, using about 1 tbs olive oil per pancake, until golden brown on each side, 1½ – 2 minutes per side.