I thought, for the longest time, that I wasn’t a cupcake person. Maybe it was because of the hype. Cupcakes were THE big thing a couple of years ago. They were all over TV, in every store, in every variety. I tried so many of them… and I was consistently disappointed.
The frosting was too sweet. The cake was too dry. I’d eat a perfect bite only the swallow and realize there was no more frosting to create another forkful. I am a dessert person, through and through, but cupcakes never did it.
And then my sister shared her secret. She told me the proper way to eat a cupcake. Stick with me here, for those of you who haven’t heard this trick. For those of you that have, perhaps you understand my excitement. Here’s the rundown:
Step 1) take out cupcake
Step 2) cut the bottom half of cake off cupcake
Step 3) place the top half of your cupcake on top of the frosting
Voila! You are done. Now you will have the proper ratio of frosting to cake and your cupcake experience will be exponentially improved. In light of this monumental discovery, I thought I would share a classic recipe: your basic vanilla cupcake.
1 cup spelt flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup plain Greek yogurt
½ cup applesauce
2 egg whites (1/3 cup of egg whites from the carton)
1/3 cup maple syrup
¼ cup milk
2 tablespoon coconut oil, melted (canola oil or vegetable oil works as well)
1 tablespoon vanilla extract
- Preheat oven to 350F. Line a muffin pan with 12 cupcake liners.
- In a large bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
- Measure egg whites, maple syrup, vanilla, yogurt, applesauce, milk, and oil into another bowl. Stir together to combine.
- Add wet ingredients to dry. Mix until a smooth batter forms. Mix just enough to combine the wet and dry ingredients. Do not overmix.
- Pour batter into prepared liners, filling each liner about ¾ full. Bake in preheated oven for 12-16 minutes, until a toothpick inserted in the center comes out clean. Let cool.
- Remove from cupcake liners and frost with frosting of choice (peanut butter, whipped cream, normal frosting), or leave unfrosted. Store in an airtight container for to 2-3 days.
The Smart Cookie
That’s all for today, folks! Have a good day!