Healthy cupcake recipes for a 1year old?!
Answers: know of any cupcake or muffin recipes that are healthy for a 1 year old.?
Here is a recipe or go to cookinglight.com they have a bunch of different types of recipes!! Good luck!!
Chocolate Cupcakes
Ingredients
Cupcakes:
3/4 cup granulated sugar
5 tablespoons butter or stick margarine, softened
1 teaspoon vanilla extract
2 large eggs
1 cup all-purpose flour
1/4 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup fat-free milk
Frosting:
1 tablespoon butter or stick margarine
1/4 cup granulated sugar
3 tablespoons fat-free milk
1 ounce unsweetened chocolate, chopped
1 3/4 cups powdered sugar
1 teaspoon vanilla extract
Preparation
Preheat oven to 350°.
To prepare cupcakes, beat first 3 ingredients at medium speed of a mixer until well-blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, cocoa, baking soda, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with 1/2 cup milk, beginning and ending with flour mixture; mix after each addition.
Spoon the batter into 12 muffin cups lined with paper liners. Bake at 350° for 22 minutes or until cupcakes spring back easily when touched lightly in the center. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack.
To prepare frosting, melt 1 tablespoon butter in a small, heavy saucepan over low heat. Add 1/4 cup granulated sugar, 3 tablespoons milk, and chopped chocolate, and cook 3 minutes, stirring constantly. Remove from heat, and cool. Stir in the powdered sugar and 1 teaspoon vanilla. Spread frosting over cupcakes.
Yield
1 dozen (serving size: 1 cupcake)
Nutritional Information
CALORIES 261(28% from fat); FAT 8.2g (sat 4.8g,mono 2.4g,poly 0.4g); PROTEIN 3.5g; CHOLESTEROL 53mg; CALCIUM 32mg; SODIUM 180mg; FIBER 0.3g; IRON 1.1mg; CARBOHYDRATE 44.5g
try a nice moist apple muffin, no icing needed and really good and healthy
2 cups flour
2 teaspoons baking powder
1/2 cup sugar
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon freshly ground cinnamon
1/2 teaspoon salt
1 cup milk
1 egg
1/4 cup vegetable oil or butter, melted
1 cup sweet-tart medium to large apple, cored, peeled and chopped
Preheat oven to 400 degrees F. Grease 12-cup muffin tin or use paper liners. With a wire whisk combine first set of ingredients. In another bowl, combine wet ingredients. Add chopped apple and wet ingredients to dry ingredients.
Stir only until moistened. Spoon into prepared muffin pan. Bake for 20 minutes or until tested done with tester.
Try this recipe for a dense chewy muffin
Oat applesauce Muffins
INGREDIENTS
1 cup rolled oats
1 cup buttermilk
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup brown sugar
1/2 cup applesauce
1 egg
DIRECTIONS
Place oats in a small bowl, pour in buttermilk. Let sit for two hours at room temperature.
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
In a large bowl, stir together whole wheat flour, baking powder, baking soda and brown sugar. Stir in oat/buttermilk mixture, applesauce and egg; mix well. Pour batter into prepared muffin cups.
Bake in preheated oven for 30 minutes, until a toothpick inserted into center of muffin comes out clean.
go to www.receipezaar.com they have over 1000 receipes for muffins and cupcakes
Take a zucchini bread recipe and make it in muffin cups. Top with a cream cheese icing with just a bare minimum of powdered sugar.
Also, Jamie Oliver recently made healthy cupcakes for his little daughters on one of his shows but I didn't copy down the recipe. I'm sure you can find it online.
What a great mom to be making healthy treats for your baby!
This is from Jessica Seinfeld's cookbook, Deceptively Delicious. Even if you wouldn't normally consider cooking a cake from a mix, this is a great example of how to adjust regular recipes to add more nutrition.
nonstick cooking spray
18 ounces yellow cake mix, any brand
1 cup canned pumpkin puree
1/4 cup water
2 tablespoons vegetable oil
2 large eggs
1 egg white
6 ounces nonfat yogurt (lemon, banana, or vanilla flavored)
1. Preheat oven to 350. Spray your cakepan with non-stick spray.
2. Combine all ingredients in a large mixing bowl. Beat until smooth, 1 to 2 minutes.
3. Pour batter into the cake pan. Bake about 20 minutes, until a toothpick inserted into the middle comes out clean.
4. Chocolate cake variation: Use a chocolate cake mix with plain or vanilla yogurt.
Deceptively Delicious Blueberry Cheesecake Cupcakes
These are from Jessica Seinfeld's book. They pack a nutritional punch with yellow (winter) squash, blueberries, and spinach. To make the squash and spinach purees, pre-cook the veggies. The key is to puree them (in the food processor) until absolutely smooth and creamy. If you use "sneaky chef", you need 1 cup of "purple puree." When I make this, I will try it with a blend of whole wheat flour and update as appropriate.
12 cupcakes
Filling
4 ounces fat free cream cheese or reduced-fat cream cheese
1/3 cup powdered sugar
1/2 cup pureed winter squash
1 large egg white
1/8 teaspoon salt
Cupcake Batter
1 cup granulated sugar
1/2 cup skim milk
1/2 cup blueberries, puree
1/2 cup spinach, puree
1/4 cup vegetable oil
1 cup all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1. Preheat oven to 350. Prepare your muffin tins with nonstick spray or liners.
2. For the filling, beat the cream cheese, sugar, squash puree, egg white, and salt in a bowl until smooth. Set aside.
3. For the batter, combine the sugar, milke, blueberry and spinach purees, and oil in your mixer bowl. Beat until smooth. Add the flour, baking soda, and salt and mix until just combined.
4. Fill each muffin cup about 1/3 full with the batter. Then add a tablespoon of the filling. Then fill the rest of the way with batter.
5. Bake until the tops are lightly browned and spring back to touch, 20 to 25 minutes. Turn the cupcakes out onto a wire rack to cool.
6. Store in an airtight container at room temperature for up to 2 days, or freeze up to a month.
Deceptively Delicious Angel Food Cupcakes
This is from Jessica Seinfeld's book. She serves it with a carrot cream cheese icing
5 large egg whites
3/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup cooked winter squash puree
1 teaspoon lemon extract
1 teaspoon grated lemon zest or orange zest
1. Preheat oven to 350. Line muffin cups with cupcake papers.
2. In your mixer bowl, combine the egg whites, cream of tarter, and salt. Beat until the egg whites double in volume and form stiff peaks. (about 4 to 5 minutes).
3. Add the flour, sugar, squash, extract and zest. Use a rubber spatula and fold gently to combine with the egg whites.
4. Divide the batter among the cupcake tins. Bake until the tops of the cupcakes are lightly brown and spring back to the touch, about 18 to 20 minutes.
5. Cool on a rack and then frost.