When I saw that the theme for Nov 2011 is Enjoy Cupcakes!, those little daintily decorated, calorie loaded sinful treats sprang to mind. Though I always enjoy baked goods, I must admit I have yet to try one of those pretty little thing. Main reason being that I love bake goods with some textures (wholemeal or with nuts maybe) and of natural sweetness (with real fruits maybe).... Also, with 8 kg to shed in order to get back to my pre-pregnancy weight now, I think I better stay clear of those.
A search online sprang some surprises, there are plenty of recipes for low fat cupcakes! And they look really yummy too. I decided to make some simple treats for myself.
Homemade Unsweetened Applesauce (produces approx 3/4 cup of applesauce)
2 tsp ground clove
cinnamon powder (to taste)
1. Core, peel and dice apples into bite size pieces
2. Add enough water to cover about half the apples
3. Add cinnamon and cloves
4. Cook on high until the apples start to mush down
5. Turn to low and let simmer until seem done (use a fork to mash down the apples if need be)
The recipe above shows the measurement I used and how I did it. I only made enough for the cupcake recipe below. The recipe is adapted from www.food.com. The original recipe uses whole cloves but I only have ground clove at home. Also I have to use fork to mash the apples after they turn soft in order to get the mushy texture. It was quite a time consuming task, on hindsight, I should have used a blender instead to get a more even texture. But the applesauce was really delicious and the sweet fragrant smell while it was cooking filled the whole kitchen nicely.
Low Fat Cupcakes
1 & 3/4 cups cake flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsweetened applesauce
1/2 cup sugar
1 tbsp vegetable oil
1 cup sour cream
1/2 lemon (juice & zest of)
1. Preheat oven to 165 degree C
2. Combine dry ingredients and set aside
3. Whisk together applesauce, oil and sugar.
4. Add egg and beat well, then stir in lemon zest and juice.
5. Alternately stir in flour mixture and sour cream in stages.
5. Fill in paper lines muffin mold and bake for 20-25 mins or until toothpick inserted comes out clean.
The recipe is adapted from hubpages.
I always substitute the sour cream in a recipe with plain yogurt, so I thought of doing the same this time round. I remembered clearly of seeing the yogurt in the fridge in the previous night. But when I was done with the applesauce and was getting ready for the cupcakes, I couldn't find the yogurt. Apparently my dear husband, having checked that it's expiry date just lapsed, decided to throw it away. So, I was left with no sour cream or yogurt. The closest I could find was light cream, which I reluctantly used and kept my fingers crossed.
To my relieve, the cupcakes came out quite ok. The original recipe name it Low Fat Lemon Cupcakes but when I tasted it, the applesauce totally overpowered the lemon taste. In fact, I couldn't make out the lemon taste at all, so I dropped the word 'lemon' from its title. Even without the lemon taste, the cupcakes are delicious on their own, esp if you like apple and cinnamon. The texture was definitely more moist, dense and springy than what I would have imagined to be coming from cupcakes. But again, as I mentioned, I have not tried one of those 'real' cupcakes in the market, so I can't compare.
Hubby tried one and commented it was delicious, but when I asked how was it compared to other cupcakes, I just realised that apparently he has not tried one of those too. Maybe the 2 of us should make a date to sample one of those real pretty cupcakes =)
I am submitting this to Aspiring Bakers #13 : Enjoy Cupcakes (November 2011) hosted by Min of Min's blog.