Honey Cupcakes
Apr. 9th, 2012 02:56 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
untonuggan in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomHoney Almost-Good-For-You Cupcakes
These are delicious cupcakes that contain no eggs (so you can eat the batter!) and are almost good for you because they use canola oil, skim milk, and half whole wheat pastry flour. Feel free to play around with the recipe. Note that the almond extract gives them a really nice aroma, and the honey makes the edges a little bit caramalized-firm almost. Hard to describe. Delish!
They are based on "Simple Vanilla and Agave Nectar Cupcakes" from Vegan Cupcakes Take Over the World...but these are clearly not vegan. However, soy and agave can be used instead of milk and honey if you want to make these vegan. I just didn't have the other ingredients on hand.
2/3 cup skim milk
1/2 tsp apple cider vinegar
2/3 cup honey
1/3 cup canola oil
1 tsp vanilla extract
1 tsp almond extract
2/3 cup all purpose flour
2/3 cup whole wheat pastry flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
When I made them, these made 6 large cupcakes and 36 small cupcakes...the small ones are about half the size of the large ones, so I'm going to say that there are 24 servings total.
Directions:
1) Preheat oven to 325 degrees and line muffin tins or lightly grease them
2) Mix the milk and the vinegar and leave for a few minutes to curdle
3) Beat the remaining wet ingredients into the milk mixture
4) In a separate bowl, mix the dry ingredients together and whisk or sift out any large clumps
5) Add half the dry ingredients to the wet ingredients, mix, then add the rest of the dry ingredients. Mix just until most of the large clumps are gone, but don't overmix or the batter will lose all the nice air bubbles
6) Pour the batter into the muffin tins; each tin should be about 2/3 full of batter.
7) Bake for 20 to 22 minutes until a toothpick inserted into the middle of the cupcake comes out clean.
These are delicious cupcakes that contain no eggs (so you can eat the batter!) and are almost good for you because they use canola oil, skim milk, and half whole wheat pastry flour. Feel free to play around with the recipe. Note that the almond extract gives them a really nice aroma, and the honey makes the edges a little bit caramalized-firm almost. Hard to describe. Delish!
They are based on "Simple Vanilla and Agave Nectar Cupcakes" from Vegan Cupcakes Take Over the World...but these are clearly not vegan. However, soy and agave can be used instead of milk and honey if you want to make these vegan. I just didn't have the other ingredients on hand.
2/3 cup skim milk
1/2 tsp apple cider vinegar
2/3 cup honey
1/3 cup canola oil
1 tsp vanilla extract
1 tsp almond extract
2/3 cup all purpose flour
2/3 cup whole wheat pastry flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
When I made them, these made 6 large cupcakes and 36 small cupcakes...the small ones are about half the size of the large ones, so I'm going to say that there are 24 servings total.
Directions:
1) Preheat oven to 325 degrees and line muffin tins or lightly grease them
2) Mix the milk and the vinegar and leave for a few minutes to curdle
3) Beat the remaining wet ingredients into the milk mixture
4) In a separate bowl, mix the dry ingredients together and whisk or sift out any large clumps
5) Add half the dry ingredients to the wet ingredients, mix, then add the rest of the dry ingredients. Mix just until most of the large clumps are gone, but don't overmix or the batter will lose all the nice air bubbles
6) Pour the batter into the muffin tins; each tin should be about 2/3 full of batter.
7) Bake for 20 to 22 minutes until a toothpick inserted into the middle of the cupcake comes out clean.