Healthier Cupcakes
Yield: Approximately 12 -18 cupcakes
Ingredients:
| 3 cups organic white flour (do not use enriched flour) |
| 2½ teaspoon baking powder |
| ½ teaspoon salt |
| 2/3 cup butter |
| 1 ¾ cup sugar |
| 1 ¼ cup soy milk (plain flavored, or vanilla flavored) |
| 1 teaspoon vanilla |
| “Fluffy” style white frosting |
| food coloring (if desired) |
| round rainbow sprinkles (if desired) |
Method:
- Preheat oven to 375 F.
- Sift the flour and stir in the baking powder and salt.
- In a second bowl, cream the butter with the sugar until fluffy.
- In a third bowl, combine the soy milk and the vanilla. Stir.
- Gradually add the soy milk mixture and the flour mixture to the butter
and sugar mixture. Stir until smooth.
- Pour into cupcake tin or greased cupcake cups, filling each cup.
- Bake 15-20 minutes, until an inserted toothpick comes out clean (cupcakes
should be golden brown).
- Remove from oven and let cupcakes cool for ten minutes. After ten minutes,
remove cupcakes from tray.
Cool to room temperature.
- To color frosting: add 2-5 drops of food coloring to
frosting. Stir until completely mixed. Use a spatula to spread room temperature
frosting on top.
- Shake sprinkles over the top if desired.
Cool in refrigerator until ready to serve.
Source: Ava Romero, CCSF CAHS Student
Date Submitted: Nov 2, 2007
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