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Basic Health(ier) Whole Wheat Cake

 

Yields:  48 mini cupcakes (or 14-16 regular)  

Prep Time:  20 minutes      

Total Time:  45 min

 

Nutrient filled whole wheat flour, along with avocado oil and less sugar bring healthy swaps in this delicious and fluffy recipe, which can be for cake and cupcakes, big and small!

 

Ingredients

1 cup whole wheat pastry flour

3/4 cup unbleached white flour

3/4 cup cane sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon pure vanilla extract

2 eggs

1/2 cup avocado oil (or softened butter)

3/4 cup whole milk

 

Frosting:

1 2/3 cup sifted powdered sugar (no lumps)

1/2 cup softened butter (1 stick)

1 teaspoon pure vanilla extract

2 teaspoons whole milk

 

Sprinkles, fruit or natural colors for garnish.

 

Directions

1. Mix whole wheat pastry flour, unbleached white flour, baking powder, cane sugar and salt in a bowl. 

 

2. Add eggs, vanilla, oil, and milk and mix until combined, but do not overmix. 

 

 

3. Scoop into paper lined (or lightly greased) mini muffin tins, about 3/4 of the way full.*  Bake at 350 for 15-18 minutes, or until a toothpick comes clean when gently stuck in the middle.  Remove from pan, and let cool. 

*You could easily use this recipe for cake, regular sized cupcakes or whatever you wish.  You may just have to adjust cooking time accordingly.  Start with 15 minutes, and check every 2 or so after that until a toothpick stuck in the middle comes out clean.  

 

 

 

4. For the frosting, place softened butter in a bowl, and slowly add in the powdered sugar.  When combined, add vanilla and milk and mix.  For a thicker frosting, add more powdered sugar, and for a less firm frosting, add a bit more milk, a teaspoon at a time.   After cupcakes have completely cooled, frost, and enjoy!

 

 

I can’t believe it has taken me so long to get this recipe on the site.  I have been making my own cupcakes since my kids were born.  And of course, they have to have some nutritional tweak from the traditional white flour.  And that’s just what these little guys do.

 

I used over half whole wheat pastry flour for these cupcakes, increasing the fiber, vitamin and mineral content.  Often much of these nutrients are stripped away in the refining process of plain white flour.  And when I do use white flour, I make sure to use unbleached flour to avoid the chemicals used in the bleaching process.  Often these agents, commonly benzoyl peroxide and chlorine gas, are added to make the flour appear more white and softer texture.  (Source)  I prefer to avoid these.

 

Back to the cupcakes…these were made in honor of Baby Plessur’s birthday (my 3 year old’s baby doll).  She has been wanting to have a birthday party for her doll ever since she went to a friend’s party last weekend.  It’s been all about birthdays – the birthday song, birthday cake, presents, and goody bags.  And being the accommodating mom that I am, I got around to making these cupcakes for Baby Plessur. 

 

My daughter is obsessed with rainbows, and wants rainbow everything.  I compromised with her for red, white and blue in preparation for our patriotic holidays coming up.  She was just happy to see some color in there.  I used natural blue food coloring from ColorKitchen, and beet powder from Anthony’s Goods.  You could also simply use a whipped cream frosting and decorate with berries.  The sky is the limit with these little guys!  

 

I like to make food for parties and entertaining, and although I might enjoy super healthy foods with no refined sugar or flour, my guests may not.  And I want food to taste good.  I find these are a perfect blend of health and taste, as it is just a great basic recipe for a healthier cake.

 

 

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