Tag Archives: vegan low fat cupcakes

Low Fat Cupcakes

By their very nature, I’m not sure if cupcakes were meant to be low fat. Most of them have twice as much frosting as a slice of cake, and that’s a-okay with me. When I eat sweets, I know how fattening they are, how bad for me, how, whatever the heck it is, it’s going right to my midsection, or perhaps my ass. I know this, you see, and it has yet to stop me from eating what I want, when I want it.

However, my cooking goddesses have come up with a low fat vanilla cupcake recipe that I immediately knew I had to try, and this is it. I tried to follow the recipe to the letter but decided I would do one better and remove the oil completely and up the applesauce a bit. I learned years ago from every female baker in my family and life that you can replace fat in your baking with a few different options, and the one that worked best for me was applesauce. However, I’m not so sure about this glaze. I kinda want frosting. No nagging please.

Oh, and before I get to the recipe, I saw The Happening last night. I liked it. A lot. Something else I need you to NOT nag me about. So far, I have loved all of M. Night Shyamalan’s movies. That includes The Village, mainly because I’d like to climb on top of Adrien Brody. I mean the movie was good and all but I could stare at that nose all day. If you put him in a movie where all he did was ride a bicycle for two hours, I’d pay to see it. Am I creepy? Possibly. But the movie was…relevant. Interesting. Thought-provoking. We talked about it the whole car ride home and here I am thinking and talking about it again. I know some people will see it and hate it, as my friend Marilee did, but she has bad taste in movies. She liked Freddie Got Fingered, for chrissake.

Anyways- the cupcakes. they were so-so, and it’s not because of the recipe that was given to me in Vegan Cupcakes Take Over the World, it’s because I jacked with it. I didn’t have, nor could i find- plain soy yogurt, so I had to use strawberry soy yogurt. Mistake number one.

Then it became necessary to use sliced strawberries instead of the plump, juicy, delectable raspberries they have pictured. Dumb idea. I also decided to screw with their glaze a bit. I wasn’t happy with it being just a glaze so i tried to convert it by adding 2 tbsp of Smart Balance vegan light margarine into the mix along with a little more powdered sugar. God, what a nightmare of epic proportions!!

It wouldn’t stay still, it kept running over the sides of the cupcakes. So, here I’m thinking I’m going to get one up on these little buggers by putting chopped fresh strawberries on top hoping it will keep the glaze/weak frosting in place. WRONG-O. The sugar drew every gram of juice out of all the berries and it drizzled down over the sides and made a huge fricking mess on my counter. Blagh!!! To top it all off, i used these cheapass fricking wrappers i got from a friend for my birthday and upon removal, they also took HALF the cupcake with it!!!! Anger abounds!

This is what they look like up close. Pretty huh? Well, I had to throw out more than half of them because they made me want to gag heartily. The strawberries kept sliding off the tops of the cupcakes and getting lost on my shirt, stepped on by my toddler, and eaten, then thrown up, by my dog. I wanted to rub dirt into my own eyeballs as it surely must have been a more pleasurable experience than these cupcakes.

Suffice it to say, I will stick to the recipe. I will fall into line. I do it under protest, but I do it. I want my things to come out great, not tasting like play-doh. Here it is….

1/2 cup vanilla soy yogurt   * i had to use strawberry, it was all i could find

2/3 cup vanilla or plain soy milk

1/4 cup applesauce   * i upped this to 1/2

3 Tbsp canola oil  * i nixed this

3/4 cup sugar

1 1/2 tsp vanilla

1 1/4 cup AP flour

2 Tbsp cornstarch

3/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

Oven at 350. Mix wet. Mix dry. Mix together. Pour into lined muffin tin, then bake for 22-24 minutes. Let cool completely then make this glaze:

1 cup confectioners sugar

1 to 3 Tbsp soy milk

1/2 cup seedless spreadable fruit or other preserves

1 cup fresh berries, washed, patted dry, sliced if necessary

Mix confectioners sugar with 1 Tbsp of soy milk using a whisk. It will resemble a thick paste. Carefully drizzle in the rest of the soy milk a tsp at a time until the mixture resembles runny cake batter. If too watery, add more confectioners sugar a Tbsp at a time.

Spread the top of the cupcake with the a thin layer of spreadable fruit. Spoon a tiny circle of the icing into the center of the fruit spread, on top of it. Decorate with fresh fruit then drizzle more icing on top.

If only I had followed the directions. If only I had not been a cheap ass and just bought the damn raspberries already. I’m certain these would have been heaven. I really suck at baking sometimes.

Oh, and I just got Skinny Bitch in the mail. I heard it sucks so you’ll get  a full review on my next post, which will also include me cooking from, gasp, OTHER vegan cookbooks.

Until next time, please do good in your life…somehow.

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