Healthy Cupcakes

Photo: Jessica

Ingredients

For the cupcakes

3/4 cup whole-wheat flour (gluten-free brands work too)

cup unsweetened cocoa powder

1/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

4 tablespoons unsalted butter, softened

1/2 cup dark brown sugar

1/4 cup Truvia

2 large eggs

3 tablespoons strong brewed coffee

1 teaspoon vanilla

1/2 cup lowfat buttermilk

For the Frosting

1/2 cup Truvia

1/4 cup water

1 large egg white

1/2 teaspoon pure vanilla

1/8 teaspoon cream of tartar

of sea salt

Preparation

Preheat oven to 350°F. Line a 12-cup cupacke tin with paper liners. In a large mixing bowl, combine flour, cocoa, baking powder, baking soda, and salt.

In another large bowl, beat butter and sugars with an electric mixer until fluffy. Add eggs, one at a time, beating well with each addition. Beat in coffee and vanilla. Add flour mixture, alternating with buttermilk, until batter is smooth.

Fill cupcake cups 2/3 full (or you can use a muffin tray like I did! haha) and bake for 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Leave to cool in tin for 5 minutes, then transfer to a wire rack to cool completely. (I didn’t have enough to fill all of the cups because they were so huge!)

To make the frosting: Combine sugar and water in a small, heavy saucepan over medium-high heat. Stir constantly for 3 minutes or until sugar dissolves.

Beat egg white, vanilla, cream of tartar, and salt in a large bowl with an electric mixer until soft peaks form (this is where I screwed up, it has to be on high or it won’t work). Gradually add sugar syrup; beat until stiff peaks form and mixture is glossy in texture, about 7 minutes more.

Frost chocolate cupcakes just before serving.