Skinny Jeans and Cake…..
When is your favorite time to eat cake? It is kind of one of those taboo desserts that is reserved for birthday’s, baby showers, weddings, and other festive occasions, right? What if I told you that you didn’t have to be scared to eat cake anymore? What if I told you that you didn’t have to wait for special occasions to indulge? Would you believe me?!
The world of eating is a better place when you can eat a piece of cake WITH FROSTING and not have to worry about your entire day going down the tubes. You won’t have to worry about removing this, or that, from lunch or dinner just so you can enjoy a chocolaty piece of moist, crumb filled goodness. When do we want our cake? We want it now! How do we want our cake? Low calorie with frosting! I can hear the chants ringing across the nation as women discover that they can eat chocolate cake and still fit into their skinny jeans! 😉
As usual I went the mini route, I just had to! Now listen to this! If you decided to eat a traditional chocolate cupcake with peanut butter frosting, you would cost yourself 420 calories, 23 grams of fat, 54 grams of carbs, and 26 grams of sugar. For three of these minis (That equals one regular cupcake) you can dance around singing about 187 calories, 12 grams of fat (healthy fat!), 13 grams of carbs, and 1.5 grams of sugar. Are you excited yet?
Now that you are so excited that you are ready to run off to the store to grab everything you need I bet you can look in your pantry and fridge and you already have everything! Nothing weird, nothing hiding, or masquerading as something it’s not, just good, old fashioned cupcakes! The one tip I can give you on this recipe is don’t overcook these little guys. At 8 minutes they look a little raw in the middle, but they will be done by 9 minutes, at 10 minutes they will start to dry out. The frosting is super simple, just let the cupcakes cool before you frost them, and voila, that is it! Grab yourself some indulgently good cupcakes (which, by the way, taste just amazing without any frosting if you prefer!) sit back, relax, and enjoy!
What is your favorite cupcake?
Chocolate Cupcakes with Chocolate Peanut Butter Frosting
By Angie Gouchenour
3 Tablespoons Truiva zero calorie sweetener
1 Tablespoon coconut oil – melted
2 teaspoons vanilla flavoring, or extract
3 Tablespoons egg whites
1/8 cup sour cream
¼ cup milk (I used 1%)
3/8 cup all-purpose white flour
½ c unsweetened cocoa powder
1 teaspoon baking powder
A pinch of salt
3 Tablespoons creamy peanut butter
1 ½ teaspoons unsweetened cocoa powder – sifted
2 teaspoons Stevia
Pre heat oven to 350’f
Spray 12 mini muffin tins, or use papers
In a medium bowl combine melted Truvia, melted coconut oil, vanilla, egg whites, milk, and sour cream (The cold will cause the coconut oil to seize up a bit, but don’t worry about it)
Fold in the flour, cocoa powder, baking powder, and salt (Make sure that you measure the flour and cocoa powder correctly. Sift the cocoa powder after measuring)
Scoop batter into prepared pan (I used a 1 Tablespoon cookie scoop for each)
Cook for 8-9 minutes. Be sure you don’t overcook them!
They are done when you can insert a toothpick and remove it with damp crumbs attached
Let sit for 2-3 minutes before transferring the cupcakes to a cooling rack
While they are cooling you can combine the peanut butter, cocoa powder, and Stevia
Frost when cooled
NOTE: If you are wondering why I used two different sweeteners it is because Stevia gets bitter when it cooks and Truvia isn’t fine enough for something like frosting.
1 serving (2 cupcakes) 125 calories