Once upon a size 0 (Low-fat, egg free cupcake recipe)

Long, long, long ago when I was a size 0 (in the Jurassic age) I ate like there was no tomorrow, but unfortunately there was a tomorrow waiting for me. That tomorrow is today in a size 12 (okay, okay maybe a 14).

The thing is I like to eat. Actually, I love and live to eat. So I've tried the extreme of cutting out everything unhealthy (really I did) for 3 whole weeks and lost a ton of weight. The problem was that I dreamt about food like a mirage in the dessert and one fateful night my husband caught me gorging on chocolate brownies in my sleep (true story). I wouldn't have believed him had it not been for the streaks of chocolate on my face and the crumbs on my pillow. 

So now I go for the middle ground. I go for the healthier option if there is one, but I eat a ton of Ferrero's when the craving grabs hold (which is more often than not). 

Luckily there is help for me in one of my favourite blogs, www.jennycancook.com. She creates healthier versions of everyday classics and this is one of my favourites.

Easy Red Velvet Cupcakes (12 - 16 portions) 
adapted from http://www.jennycancook.com/recipes/easy-red-velvet-cupcakes/

Ingredients

• 
  
• 375mls cake flour, sifted
• 60mls cup unsweetened cocoa powder, sifted
• 1 tsp baking soda, sifted
• 250mls cup granulated white sugar (it works with brown as well)
• 1/2 tsp fine salt
• 
  
• 180mls canola oil (extra light olive oil can be substituted, but does affect the flavour)
• 1 tbsp white vinegar
• 2 tsp (10mls) vanilla essence
• 4 tsp (20mls) red food colouring
• 250mls low fat buttermilk (can substitute with 15mls vinegar / lemon juice and 235mls low fat milk, that has been mixed and left to stand for at least 15 minutes)

Method

1. Place all dry ingredients in a bowl and whisk until evenly distributed

2. Add all wet ingredients to a measuring jug and mix evenly

3. Make a well in the middle of your dry ingredients. Mix with a spatula until lump free and combined.

4. Line muffin tin with paper cups till 2/3 filled. 

(The original recipe advises dividing the mixture evenly between the cups, but I find that it gives you a muffin top. Spray the top of the tin with Spray and Cook should you go this route. It will make removal easier and prevent breaking).

5.  Bake in a 180 degree Celsius preheated oven for approximately 15 minutes or until skewer comes out clean.

6. Cool completely on a wire rack. 

Now if you choose the lower fat frosting route pop on over to http://www.jennycancook.com/recipes/easy-red-velvet-cupcakes/ 

Cream Cheese Frosting 

Ingredients

625g (1,25 liters) sifted icing sugar

125g fat free smooth cream cheese, whipped (room temperature)

60g softened butter, whipped  (room temperature)

5mls vanilla essence

Method:

1. Combine cream cheese and butter and mix evenly

2. Gradually add icing sugar till all combined and finally the vanilla essence

3. Refrigerate for approximately 45 - 90 minutes (generally less time in cold weather and more time in hot weather) until stiff enough to be used in a piping bag

4. Pipe a swirl on the cupcake or just smear a layer on the cupcake for a healthier alternative.

Who says you can't have your cake and eat it!