Sometimes inspiration comes from the wildest places- including a Boston College dorm room and a couple of hungry sophomores. This is where Elizabeth Halle, author of the Little Moments of Happiness blog, learned to cook. A Miami local, she wasn’t always into cooking until she was forced to learn after leaving the nest and going away to school. Now Elizabeth is committed to finding healthy alternatives to our favorite recipes- including- drum roll please- A 150 CALORIE CUPCAKE!
Yes, you heard it friends, Elizabeth has discovered a healthy alternative to Mishas Cupcakes and it is more than a morsel of yummy deliciousness. Did I mention Enticing Icing IS included? Who knew healthy could taste so perfect?
Friends, with no further delay here is Elizabeth’s 150 Calorie Cupcake:
The 150 Calorie Cupcake
Makes 12 Cupcakes
What You Need:
- 1 3/4 cups cake flour
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 1/3 cup butter
- 1/3 cup Splenda Sugar Blend
- 3 egg whites
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2/3 cup almond milk
Let the Fun Begin:
- Preheat oven to 325F
- In a medium bowl, sift together the flour, baking soda, and baking powder.
- In a large bowl, using an electric mixer, cream the butter and sugar until fluffy. After, add the egg whites and extracts. Continue to mix until all ingredients are incorporated.
- Stir in 1/3 of the flour mixture into the wet mixture. (From Step 3) Stir in 1/3 of the milk. Repeat until all ingredients are combined.
- Scoop the batter into the muffin tin (about ¼ cup each). Bake for 17-20 minutes, until a toothpick comes out clean.
Makes approximately 4 cups
- 1 ½ cups (3 sticks) unsalted butter, room temperature
- 4 cups powdered sugar
- 1/ teaspoon vanilla extract
Continue the Fun:
- With an electric mixer, beat butter on medium-high speed until pale and creamy, about two minutes.
- Reduce speed to medium. Add the powdered sugar, ½ cup at a time. After every 2 additions, 1 cup of powdered sugar, raise speed to high and beat 10 seconds, then return to medium. Repeat four times.
- Add the vanilla extract and beat until incorporated into icing.
Feel free to refrigerate the left over icing in an airtight container for up to 10 days to use with other pastries or cakes made throughout the week; simply make sure to thaw at room temperature for about 5 minutes before use.
Here you have it friends- with simple substitutions like almond milk and Splenda you have a splendid healthy alternative to a classic dessert.
Elizabeth is committed to giving us delicious healthy recipes on her blog Little Moments of Happiness and has recently launched Miami’s first health and fitness blog- The Live Well Lady. Make sure to show her lots of love friends!
Until next time- Blissful Baking,
Nicki G. The Blissful Wife