It all started last Friday night when Miley woke up at 12:30 thinking it was morning. Over an hour later I had her to sleep but it set us on a path of overtired, hyperactive, obsessive, demanding, and defiant days. Today I spent my morning at physical therapy (had surgery on my foot a couple of months ago), then rushed to the store, rushed to pick her up at pre-school and take her to the doctor. Thankfully she only had a cold and not strep or worse since she is allergic to all antibiotics! On the way out of the doctor’s office she passed the drug store/gift shop and started the familiar begging for a toy. I was not about to cave on my “we don’t get toys for going to the doctor” policy but to be honest after days and days of battling her on every single little thing I was just tired and didn’t want another fight. So I distracted her with the first fun thing that popped into my head. Making cupcakes. Somewhere deep in my heart I still believe that baked goods supply happiness. So, on a day where I hadn’t even had time to shower I was hauling out the kitchen aid and making the healthiest cupcakes I could muster on short notice. I’m not at all a baker but I improvised from a normal cupcake recipe to make it a tiny bit healthier. Tiny being the operative word. There are actually much more wholesome gluten free and even sugar free versions but I didn’t have all the fancy non gluten flours on hand and I needed this to be simple. I also believe that a bit of organic cane sugar every now and again won’t kill her. This is still way better than a box mix or store bought cupcakes. Plus we had the fun of making them.
Ingredients for Perfect Vanilla Cupcakes:
3/4 cup cake flour or unbleached all purpose flour
½ cup whole wheat pastry flour (this is a finer grind and is important to texture)
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
3/4 cup organic cane sugar (read my post on stevia as a substitute and don’t do it. I toyed with coconut palm sugar but that would have made them brown.)
1 1/2 tsp pure vanilla extract
1/2 cup melted butter or coconut oil or a combo. I used a combo
1/2 cup buttermilk or (or 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)
Step 1 – Combine the flours, baking powder, baking soda and salt in a bowl and set aside.
Step 2 – In your mixer bowl beat the eggs with the whisk attachment on medium speed for a 10-15 seconds. Keep the mixer going and add the other ingredients.
Step 3 – Add the sugar
Step 4 – Add the vanilla and oil
Step 5 – Add half the flour mixture
Step 6 – Add half the buttermilk
Step 7 – Add the rest of the flour
Step 8 – Add the rest of the buttermilk
Step 9 – Pour into paper cupcake lined muffin tin(s) Fill each cupcake tin about half way. Mine makes oversized cupcakes so it made 6 perfectly. It would make a dozen normal sized.
Step 10 – Bake at 350 until a wooden toothpick comes out clean in the center. It took mine about 20 minutes but my oven is a bit dodgy these days. I’d set the timer for 12 for a fist look and then keep an eye on them. Let them cook completely before frosting. I just did the confectioner’s sugar and milk glaze with some pomegranate juice added for color. If I had more time I might have opted for a peanut butter or creamed cheese frosting since those are at least adding a protein. Sugar free frosting is yet another area I need to do more research in.
I will try and play around with this recipe and see if I can substitute honey for all or some of the sugar. Now mamma needs a cocktail.