Cupcakes are everywhere: cute, tempting, but no pillar of nutrition and healthful eating. Yet, by making a few substitutions, they can be just as much fun.
To assuage the guilt, consider adding some healthier touches to your cupcakes:
You can do this by substituting evaporated milk for butter and fat-free cream cheese and Greek yogurt for regular cream cheese frosting. And use less frosting: As attractive as those swirly mounds look piled high atop a cupcake, a flatter 3/8″ to 1/2″ of frosting topped by a healthful garnish is just as appealing.
HEALTHIER FROSTING: EVAPORATED MILK GLAZE
1. Whisk evaporated milk, flour and salt in a small saucepan until smooth. Cook over medium heat, whisking constantly, 2 to 5 minutes, until mixture resembles a thick paste.
2. Remove from the heat and continue to whisk for 30 seconds. Add chocolate and whisk until completely blended.
3. Add confectioners’ sugar, cocoa powder and vanilla. Beat until smooth with an electric mixer.
4. Refrigerate, covered, for 2 hours or longer. The recipe can be made up to three days in advance.
1. Beat cream cheese, yogurt/sour cream and confectioners’ sugar with electric beaters until smooth.
2. Refrigerate 2 hours or longer to harden. Can be made up to three days in advance.
Find more of our favorite cupcake recipes.
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