Whole grain cupcakes will not turn out white like a boxed white cake mix. Instead you get natural hues which indicate whole grains, whole sweeteners, and flax seed. I love the natural color of whole grains.
Artificial colors, artificial flavors, refined sugar or corn syrup, white bleached flour, hydrogenated oils, and preservatives are all listed in one form or another on the label of a store bought cake mix. So, my job today is not to make a totally pristine baked treat but rather a healthier alternative which tastes superb; something to be lauded over by those not totally convinced that there is a healthier, as well as tastier, way to eat. And so simple.
The hardest part of baking from scratch is the mental drama, the psychological paralysis that comes when you think about how much work home baked entails. But really, when you get the hang of it, baking from scratch is fast and easy. (Thanks goes to my amazing mother whose example I draw from daily. She can whip up food faster than you can ask for it! Thinking of her reminds me that baking really can be fast. Attitude is a key ingredient!)
My pantry and I are prepared with whole grains and seeds, high quality (less refined) sweeteners, real extracts for flavoring, real butter or olive oil, and lots of add-ins like nuts, coconut, and chocolate chips. For this recipe I did use three store bought items which are optional: egg whites (from free-range eggs), real butter, and cream cheese… all, of course, animal products- which I use on occasion for special treats. And these treats are special- they are for Teacher Appreciation Week. So I want them to be extra tasty yummy and look fantastic. Let’s see if I’ve done my job…
I have used a white cake recipe, super modified from my trusty Red Plaid Cookbook. My dear friend gave this cookbook to me going on 19 years ago as a wedding gift (holy smokes I’m gettin’ old!)… it has many tried and true recipes which just take some tweaking to healthify.
Chocolate Chip Cupcakes with Cream Cheese Frosting
In a mixing bowl combine:
Trying out the different piping styles. Looks like I am still getting the hang of it.
2 and 1/2 c. Whole wheat flour (I had a little kumut in there, too, just because that is what I happened to grind that day)
1 and 3/4 c. Organic sugar
3 T. golden flax meal (I usually use brown flax, but brown flax makes the cake too dark so I did buy some golden flax just for this. Whole flax stores very well in a cool, dry place- hence I had stored 50 pounds of brown flax. I blend my whole flax in the blender and keep about a cup on hand in the freezer. This is very convenient and helps me to get over the “bake from scratch brain drain”.)
1/2 t. Baking soda
1 and 1/2 t. Aluminum-free baking powder
1/2 t. Allspice
Add:
1 Stick of real butter
1 and 1/2 c. Liquid (The recipe calls for buttermilk- this is one of those ingredients I didn’t have on hand and didn’t want to make a special trip to the store for so I used almond milk with 2 t. apple cider vinegar. I have used water in recipes and there isn’t too noticeable of a difference.)
2 t. Real vanilla extract
2 T. Orange Juice
Mix for about 1 minute, scrape down the bowl, mix again for 30 seconds, then add:
4 Egg whites (optional: if you do not use the eggs then take the 3 T. of golden flax from above and combine with 3/4 c. water. Let sit for 5. Whisk until gelatinous. Then add as you would the egg.)
Mix for 2 minutes till light and fluffy.
Mix in 2 c of chocolate chips (I think the minis would work better here- just my opinion. And you can add more or less depending on how many chips you like.)
Line cupcake pan with cupcake liners and fill 1/2 full. I don’t want a dome to form on these as they will be placed in cellophane bags and I don’t want the icing getting the bag all goopy, so half full is plenty.)
Bake at 350 F. for 20 min (mine were 20 exactly but keep an eye on them as cupcakes can go from goo to over done in just a few minutes time.)
Cool on a cooling rack. Ice cupcakes as you desire. I wanted a sure fire recipe so I used the cream cheese recipe from my Died and Gone to Heaven Carrot Cake.
Cream Cheese Frosting:
Cream together:
1 reg sized pkg of organic cream cheese (6-9 oz?)
1/2 cup organic butter
Stir in 2 tsp. pure vanilla extract
Gradually stir in the organic powdered sugar until you reach the desired consistency. 1-4 cups
Beat icing until creamy smooth.
This is really yummy icing. Almost too yummy. That is why I am using it here- it just can’t be beat! It is not very stiff and won’t hold its shape if you try to make tall icing designs, but works great for frosting just the top. It is a rich icing so you won’t want any more than that.
I don’t know if anyone else has noticed but it seems as though cupcakes have become all the rage these days. I have been out of the baking scene for the last year but all of a sudden I can see that I am still an old school cup cake icing girl. You know, just swirl it on with a butter knife (Just like my speedy quick mother used to do). So, after glazing over the internet’s cupcake sites and watching a cupcake show with my girls on netflix I decided I am going to try the new icing method. Maybe it isn’t that new- but it is new to me. I will attempt piping. Cake making is not my strong point, so I will say a little prayer and cross my fingers. The pictures will tell all. I’ll load them when I finish. Wish me luck! =)
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I have an amazingly high level of “perfectionitis” in me. I have visions of magazine perfect cupcakes… reality sets in. I’m no icing expert- that is for sure. Paha! Okay- so I’m not an expert in icing but the cupcake itself is to die for yummy! Yowzers yummy! Oooo, can I please have another?! Yes, yummy! In life I have to learn that I can’t do it all. And I can’t let a few mistakes keep me from the bigger goal… which today is thanking some really awesome teachers. I want them to know how appreciated they are. And I’ve had a great time letting my home schooled daughters help me tie on ribbon and balloons and being part of it.
Well, now it is off to the school. Here is one last great big giant
THANK YOU!
to all of the teachers out there. You do so much and give so much of yourselves to prepare these precious children.
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Side note: Here is a link for sprouted grain cupcakes. These take the health of the treat to an entirely new level! And they are very yummy! I just wanted to include this link for those who are looking for a healthier version, and they are also GLUTEN FREE! (which means they do not contain wheat).
So… you know that perfectionist in me… well, I will blame this little note on that. I guess I must be fairly critical of editing errors when I’m reading a blog but I try to gloss over them because I know how easy they are to make. I also know that if this recipe is going to be put out there to bless others I must let go of my perfectionism and just post it with very little editing- yikes- so please, just gloss over all those mistakes. Thanks. We can all work on being better together- not perfect, just better. I must say that I am indeed grateful for my Savior who covers all my mistakes– it is in HIM that we can become perfected. =) Linda
