19 Dec 2017
The Best Vegan Low Calorie Cupcakes Ever Made
I have a large family. This year there are 18 of us getting together for the holidays. -and that’s not even all of us. To clarify this is just my immediately family too.
My mother started early on getting us all to pitch in with the cooking. When I was younger I was mainly the taste tester, but now I’m expected to cook.
I’ve been put on a sweet food this year. So with 18 people to cook for I need something that’s easy,(I confess I’m not much of a cook) that is delicious, (my sister is a food snob) that is vegan, (my brother) and is low calorie, (my other sister isn’t breaking her diet for Christmas) I need something that is reasonably healthy (to keep my mum happy) and which doesn’t have white chocolate (my absolute favourite type, but my dad refuses to eat it) so it’s safe to say I’m feeling overwhelmed. Making healthy choices when cooking for a large group can be daunting.
But I have persevered and found the most divine, easy, healthyish, low calorie, vegan dessert. That’s not just a piece of fruit, (as easy as that would be)
These would even be perfect as a DIY Christmas gift that you can make ahead.
I bring you, an original and inspired recipe: cupcakes, and at 154 calories per serve, you can thank melater.
1 cup Soy milk, Almond milk or Coconut milk or any nut milk of your choice (I used Macadamia Nut Milk)
1 tbsp Vinegar
¾ cup Granulated sugar
⅓ cup Oil
1 tbsp Vanilla extract
1 cup All-purpose flour
⅓ cup Cocoa powder
1/2 cup of dark chocolate buttons (optional, but highly recomended)
1 tsp Baking soda
½ tsp Baking powder
1 cup low fat coconut cream
1 3/4 cups dark chocolate chips
1/4 cup cocoa powder
- In a mixing bowl, add milk and vinegar. Mix with a spoon and and set aside for 3-5 minutes until it curdles.
- Now, add sugar, oil and vanilla extract into that bowl and mix until smooth.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder and espresso powder.
- Pour this dry mixture into the wet mixture and mix until just combined.
- Pour batter into cupcake liners and bake at 350 degrees for about 18 minutes or until an inserted toothpick in the center comes out clean.
- Once the cupcakes cool down completely, frost each of them with coconut cream frosting.
- In a microwavable bowl, add the chocolate chips and melt until you have a smooth mixture. Allow it to cool down but not harden.
- Chill your mixing bowl in the freezer for 15 minutes.
- In this chilled mixing bowl, add the coconut cream.
- Add the melted chocolate and cocoa powder and mix until everything is thoroughly combined.
- Cover the bowl and chill the frosting for 2-3 hours until it firms up.
- Then, remove the bowl of frosting from the fridge and whip it until it becomes fluffy.
And you are done…Start frosting your cupcakes!
I get really into Christmas, so I went and bought little snowmen, sprinkles and other extras to saturate my cupcakes with.