Sunday, March 6, 2011

'Tweaked Even More' Chocolate Cupcakes

I used the Black Bean Chocolate Cake recipe from the "Healthy Indulgences" blog as my base.  Then I dropped out 2 of the eggs by substituting in a flax/chia seed slurry (1tbsp seeds ground and whisked well with 3tbsp warm water = 1 egg).  On my first batch, which I threw to the garbage can Gods - I had attempted to sub out ALL 5 eggs, but for some reason it didn't work out well and they fell after rising, and left a gooey middle.  Subbing out 2-3 of the 5 eggs seems to work fine though.  I'll do more experimenting to figure out if there's a surefire way to eliminate the eggs altogether in the future.  Anyhow - the Frosting is the real success here!  This frosting is made of Strawberries, Coconut Oil, Organic non-hydrogenated Palm Oil Shortening (Spectrum Naturals brand), a few tablespoons of honey, and about 1/2 cup of Tapioca Starch.  It is Light and Fruity and pairs nicely with the Chocolate Cupcake.  My mother-in-law and husband kept swiping "test" licks from the bowl until I got the cupcake batter to cooperate with me.  Soon, it was to a point where I could share some progress with you.  I'll keep working on it though, and until the next time...I've got a super messy kitchen to clean up.  :-(



A little update for y'all.  I decorated all of the cupcakes with the super delicious and mostly guilt free Strawberry Frosting..then packed them away in the fridge for the rest of the day.  Tonight after dinner, hubby pulled one out, and let out several big happy sighs after taking his first bite.  Raving wildly about how much more amazing they taste after the flavors had melded all day, and how serving them chilled was definitely the way to go.  Just a tip!  Enjoy! 

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