Vanilla Cupcakes with Chocolate Frosting
These vanilla-infused cupcakes are made with applesauce as a fat-replacer for butter that's traditionally part of vanilla cake batter. Thickened evaporated milk works as a great base for the rich and creamy chocolate frosting. Dark chocolate lovers, be sure to use bittersweet chocolate.
Make Ahead Tip: Cover and refrigerate the frosting (Step 5) for up to 3 days. Beat cold frosting with an electric mixer to make it more spreadable, if desired. Store cupcakes airtight at room temperature for up to 1 day.
Equipment: Muffin tin with 12 (1/2-cup) cups, paper liners
Ingredient Note: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
Tip: If you don't have a vanilla bean, use 1 tablespoon vanilla extract in Step 3 instead.
DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.
3 1/2 other carbohydrate, 1 1/2 fat