I use this recipe as a starting point After making this recipe a few times I have given it a few tweaks. I made these cupcakes (with a different frosting) for a vegan friend of mine. I replace the buttermilk with vanilla silk and eggs with 2 tbsps of ground flax seeds in 6 tbsps of warm water. I also add 1/2 a teaspoon more of baking powder to make a more delicate texture. After making the base this way and loving it; I tend to make a vegan base even for myself. Plus I rarely have eggs, but I always have flax seeds, so it's a nice replacement for me. No matter how I create the base I cut the sugar. The first time I made these they were overpoweringly sweet. I use 2/3 cup sugar in the cupcake, none in the puree, and 1/2 cup in frosting. The reduction of sugar helps brings out the berry and lemon flavors more, and helps in become slightly more healthy (not that a cupcake is ever going to good for you). I have used different berries for this recipe too, whatever is in my fridge gets to be the puree. Rapsberry, Blueberry, Strawberry, Gooseberry you name it, they all work well. I find this to be a very quick recipe, but I always have these ingredients on hand (I'm surprised at the person that had to go to 2 stores for these rather common ingredients). Making puree only takes me about 2 minutes, so I don't find it to laborious. I make these cupcakes every other month for birthdays and celebrations. P.S. To the person looking for "cup cake flour," The re
I dont get it that you call this recipe a healthy choice...1 cup of icing sugar in the icing? who are you trying to fool?