Skinny Bitch_ Ultimate Everyday Cookbook - Kim Barnouin [97]
Srv: 1 Cupcake | Cal: 210 | Fat: 10 g | Sat Fat: 0.5 g | Col: 0 mg | Carb: 30 g | Fib: 1 g | Pro: 2 g
Chocolate Cupcakes
I know it’s a basic, everyday cupcake flavor, but I feel it should be a staple in a cookbook, the go-to recipe for almost every occasion. This has a nice hint of orange that pairs well with the chocolate.
MAKES 12 CUPCAKES
2½ (320 g) cups unbleached all-purpose flour
¾ cup (70 g) unsweetened cocoa powder
½ teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
½ cup (120 ml) almond milk
1 teaspoon apple cider vinegar
½ cup (115 g) Earth Balance, at room temperature
1 cup (200 g) evaporated cane sugar
1 teaspoon vanilla extract
½ cup (120 ml) orange juice
1 teaspoon grated orange peel
Preheat the oven to 350° F (180° C). Line a 12-cup muffin pan with crimped paper liners.
In a large bowl, sift together the flour and the cocoa powder. Add the baking powder, baking soda, and salt. In a separate small bowl mix together the milk and apple cider vinegar and let sit until lightly curdled.
In a separate large bowl, beat together the Earth Balance and the sugar with an electric mixer until fluffy, about 2 minutes. Add the vanilla and beat an additional 30 seconds. Pour the flour and milk mixtures into the sugar mixture and stir until well combined. Add the orange juice and orange peel and stir together, but do not overmix. Pour the batter into the prepared muffin pan, filling each liner about two-thirds full. Bake about 15 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean. Remove from the oven and set on a wire rack to cool completely. When cooled, top with your favorite frosting. I love these with the Peanut Butter Frosting (see recipe on page 273).
Srv: 1 Cupcake | Cal: 220 | Fat: 8 g | Sat Fat: 3.5 g | Col: 0 mg | Carb: 37 g | Fib: 3 g | Pro: 4 g
Soft Ginger Cookies
This is similar to a gingerbread cookie, so soft and moist. It deserves a warning sign: Addicting. You may need group therapy after one batch.
MAKES 24 COOKIES
2 cups (500 ml) unbleached all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 cup (200 g) evaporated cane sugar
½ cup (115 g) Earth Balance, at room temperature
½ cup (120 ml) applesauce
2 tablespoons molasses
2 teaspoons ground ginger
1 teaspoon grated fresh ginger, or 1 tablespoon small
pieces crystallized ginger
1 teaspoon vanilla extract
Preheat the oven to 350° F (180° C). Lightly grease a cookie sheet.
In a medium bowl, sift the flour. Add the baking soda, baking powder, cinnamon, and nutmeg.
In a separate large bowl, beat the sugar and the Earth Balance with an electric mixer until fluffy, about 2 minutes. Add the applesauce, molasses, ground and fresh ginger, and the vanilla. Beat for 1 minute. Add the flour mixture to the wet ingredients and slowly stir together, being careful to avoid overmixing. Place in the refrigerator to chill for 1 hour and then roll the dough into small balls and place on the prepared cookie sheet. Lightly press on the dough with your fingers to flatten a little, but make sure they aren’t too thin. Bake about 8 minutes. Let the cookies cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.
Srv: 1 Cookie (28 g) | Cal: 90 | Fat: 3 g | Sat Fat: 1 g | Col: 0 mg | Carb: 16 g | Fib: 0 g | Pro: 1g
Jenny & Heather’s Mini Lemon Cheesecake Bites with a Strawberry Sauce
MAKES 24 MINI CHEESECAKES
¼ cup (30 g) toasted walnuts
¼ cup (30 g) toasted pecans
1 tablespoon safflower oil
½ cup (40 g) rolled oats
¼ cup (50 g) evaporated cane sugar plus 2
tablespoons
6 tablespoons (90 ml) maple syrup, divided
½ teaspoon ground cinnamon plus ¼ teaspoon
1 teaspoon vanilla