Can you believe that there is a holiday for cupcakes? Today, November 10th is NATIONAL VANILLA CUPCAKE DAY. Since November is already a month in which we must watch our waistlines (Thanksgiving), I thought it would be nice to share a lowfat version of a vanilla cupcake recipe for those who wish to participate in today's festivities. You may even wish to decorate your cupcakes with a Thanksgiving theme.......or not. But whatever you do, enjoy the day.
Healthy Vanilla Cupcakes
(Makes 12 cupcakes)
1 c. whole wheat pastry flour
1 c. cake flour
1 tsp. baking soda
1/2 tsp. salt
1 c. sugar
1/4 c. canola oil
1 tsp vanilla extract
1/2 c. applesauce
1 large egg
1 large egg yolk
1/2 c. evaporated milk
PRE-HEAT OVEN to 350
1. Line 12 ( 1/2 c.) muffin tins with baking cupcake liners
2. Whisk whole wheat flour, cake flour, baking soda, and salt in a medium bowl
3 In a large mixing bowl, beat sugar and oil with an electric mixer on medium. Add applesauce, egg, egg yolk and vanilla extract. Beat until combined.
4. With mixer on low, alternately mix in dry ingredients and the evaporated milk until well combined.
5. Divide the batter evenly among the 12 prepared muffin tins. Bake for 20 to 22 minutes until done.
6. Frost and decorate the cupcakes any way you desire.
