One way to make any food healthier applies to cupcakes: keep the portion size small! Avoid the jumbo muffin pans, and stick to the 2 1/2 inch diameter tins. I use a sponge-cake recipe to cut down on the amount of fat in my cupcakes.
05/04/2010 - 4:56pm
canned pumpkin can also be used instead of butter
05/04/2010 - 4:52pm
Regular chocolate cake mix and mix 1 can of pureed pumpkin. The batter will be thick, but muffins moist and yummy!!
05/04/2010 - 4:01pm
i'd really like to see some cupcakes and cakes that use less (or even no) sugar.
05/04/2010 - 3:34pm
Thanks so much the ideas! Though I am a big fan of applesauce, I really like the idea of white beans. Yep beans; cooked mashed white beans and you will be amazed at how they perform. How do you perfect a cake or cupcakes, add a little protein! Voilla and Yummy to boot.
04/30/2010 - 8:12am
I discovered this from necessity when visiting my Great Uncle. He had no flour in the house, so I ground up his oatmeal and some flax seed to make carrot cake cupcakes. It absorbs more water to make a denser cupcake, but it was really delicious. I also used the pulp from juicing the carrots and some beets. I know you can't do that is all flavors of cupcakes, but carrot cake cupcakes you can. Finally, he had no sugar and I had to use Stevia. No problem with taste or testure there. Also, you can add spinach without altering the taste too much to chocloate cupcakes.
04/28/2010 - 1:37pm
i think i got this trick from the moosewood cookbook: make carrot cake muffins, but along with the carrot, you can add grated zucchini, raisins, walnuts and chopped apple. i also like to use molasses.
04/28/2010 - 1:16pm
I use all natural, no sugar added, applesauce in all of my baking instead of oil.