Wednesday, September 14, 2011

Apple Cupcakes with Cinnamon-Marshmallow Frosting

Apple Cupcakes with Cinnamon-Marshmallow Frosting
Apple Cupcakes with Cinnamon-Marshmallow Frosting

  • From The Essential Eating Well Cookbook
  • I debated whether or not these cupcakes were worth the effort since they called for a few expensive ingredients (dried egg whites and dried apples). The shredded apple really does keep the cupcakes from drying out and takes a ton of fat out by reducing oil. Just as an FYI - I used Red Delicious apples which I find hold up the best to cooking and baking. Also, this is not for the faint of heart since the marshmallow frosting took some work but they did turn out delicious (albeit more like a muffin than a cupcake) and are fairly healthy. I used all white whole wheat flour instead of the two different kinds the recipe called for and I thought they turned out great. Also, if your frosting doesn't whip over the stove like it should, put it in a stand mixer for a few minutes on a med-high speed and it should fluff up after 2-3 minutes. They did turn out beautifully and make a nice fall treat! I had plenty of extra leftover frosting to use for other things later!!
  • Cupcakes:
  • 1 1/2 cups shredded peeled apples
  • 1/2 cup diced dried apples
  • 3 tablespoons packed light brown sugar, plus 3/4 cup, divided
  • 1 teaspoon ground cinnamon, divided
  • 1/3 cup canola oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup whole-wheat pastry flour
  • 3/4 cup cake flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup nonfat buttermilk
  • Frosting:
  • 1 cup light brown sugar
  • 1/4 cup water
  • 4 teaspoons dried egg whites (see Note), reconstituted according to package directions (equivalent to 2 egg whites)
  • 1/4 teaspoon cream of tartar
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon, plus more for garnish

  1. To prepare cupcakes: Preheat oven to 350 degrees. Line 12 muffin cups with cupcake liners or coat with cooking spray. 
  2. Combine shredded and dried apples in a bowl with 3 tablespoons brown sugar and 1/4 teaspoon cinnamon. Set aside. Beat oil and the remaining 3/4 cup brown sugar in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in eggs one at a time until combined. Add vanilla, increase speed to high and beat for 1 minute.
  3. Whisk whole-wheat flour, cake flour, baking soda, salt and the remaining 3/4 teaspoon cinnamon in a medium bowl.
  4. With the mixer on low speed, alternately add the dry ingredients and buttermilk to the batter, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Stir in the reserved apple mixture until just combined. Divide the batter among the prepared muffin cups. (The cups will be full.)
  5. Bake the cupcakes until a toothpick inserted into the center of a cake comes out clean, 20 to 22 minutes. Let cool on a wire rack for at least 1 hour before frosting.
  6. To prepare frosting: Bring 2 inches of water to a simmer in the bottom of a double boiler (see Tip). Combine 1 cup brown sugar and 1/4 cup water in the top of the double boiler. Heat over the simmering water, stirring, until the sugar has dissolved, 2 to 3 minutes. Add reconstituted egg whites, cream of tartar and pinch of salt. Beat with an electric mixer on high speed until the mixture is glossy and thick, 5 to 7 minutes. Remove the top pan from the heat and continue beating for 1 minute more to cool. Add vanilla and 1/2 teaspoon cinnamon and beat on low just to combine. Spread or pipe the frosting onto the cooled cupcakes and sprinkle cinnamon on top, if desired.
Nutrition Info: 267 cal; 7g fat; 1g sat fat; 35mg chol; 4g protein; 2g fiber

Saturday, September 3, 2011

Vanilla-Orange Freezer Pops

My Vanilla-Berry Freezer Pop!
I LOVE these when the weather is hot! It’s a guilt-free snack for me since it’s pretty much just fruit juice and yogurt. We use a bottle of Naked juice in any flavor (berry or orange-carrot) and you can really make these out of whatever flavor of juice you feel like. Bed, Bath, and Beyond has a great selection of popsicle molds – we got ours for $9.99 and they have a handy stand that holds them upright in the freezer!

Servings: 10

1 ½ cups of orange (or other) juice
1 ½ cups low fat vanilla yogurt (2, 6 oz. containers)
1-2 T. sugar
½ tsp. vanilla extract

1. Whisk orange juice, yogurt, sugar to taste and vanilla in a medium bowl.
2. Divide the mixture among freezer-pop molds. Insert the sticks and freeze until completely firm, about 6 hours. Dip the molds briefly in hot water before unmolding.

Nutrition Info: 53 calories; 1g fat; 0g sat. fat; 2mg chol; 2g protein; 25mg sodium