Nothing wrong with making yourself a cupcake the night before your birthday, right? Didn’t think so.
Before I left work last night, I was on a mission: find a healthy, more or less guilt-free, cupcake.
First, I got my butt to the gym where I squeezed in a little cardio and worked on my reading assignment for yoga. Then, I got down and dirty in the kitchen:
Cupcake for One
It’s vegan, it’s single serving, it’s healthy…you can’t go wrong with this one!
My tweaks on the cupcake:
- I went with all-purpose flour (I couldn’t find spelt or whole wheat pastry, oh well)
- Applesauce all the way – no oil needed; if you don’t mind a more dense cupcake, this is the way to go
- Water, no milk of any kind
- 1 packet of Splenda
- Added a dash of cinnamon
- Baking method: ramekin
My tweaks on the frosting:
- Nut butter of choice: almond
- I used 4 tsp of agave – if you like it really sweet, I recommend using more
- Milk of choice: unsweetened almond
- I included the “optional” handful of chocolate chips, and ate about three handfuls in the process; so much for self-control
The result: Not only was it good, it gave me my birthday cupcake fix. Next time I’d be happy with less frosting, or possibly no frosting at all – the nut butter-ness overtook the taste of the cake, in my opinion. If you know me, then you know I’m not the hugest nut butter fan and I’ve always been more of a more cake/less frosting girl. But, that’s just me. The boyfriend approved.
Aren’t birthdays the best?!