Posted in Food & Drink, Sugar Freedom, {Project Recipe}

Sugarless cupcakes are not a dream

Sugar Freedom Week 6 Days 2, 3, and 4

I know, I’m sorry. I’m behind on my blogging. An inconsistent daughter of a gun (get it? Son of a gun … daughter of a gun …). However, I haven’t been behind on the sugar challenge!

I’ve been doing pretty well these past few days. I’ve been more conscientious about making substitutions and refusing (politely, of course!) food that has been made with the forbidden ingredients of this challenge. And it’s made a big difference! I honestly prefer whole wheat to white wheat. Corn tortillas to white tortillas. Honey instead of white sugar and artificial flavors. Even when the challenge in over, I think I’m going to continue making these substitutions. Because why not continue a good thing?

Even cupcakes can fit the sugarless bill if made right. And they can include veggies! And still be delicious!

My best friend’s son had a dream that he was making cupcakes with his grandma and my dog, Tibbers. When he woke up, he immediately asked his mom for cupcakes. Since it was 5:30 a.m., she asked for a rain check (because, cupcakes at 5:30 in the morning? Let’s be real. It’s hard to even get coffee made that early), and she and I tackled a recipe later that afternoon.

The recipe she found was for carrot pineapple cupcakes. Originally on AllRecipes, it called for white flour and white sugar. We’ve been challenging each other to healthify our diets, so some substitutions were clearly in order.

Source: AllRecipes
Source: AllRecipes

We substituted whole wheat flour and honey for the white flour and sugar, and then took it a step further and substituted bananas for the oil. And we didn’t make the cream cheese frosting. (Duh. Although I’m sure there’s a sugarless alternative out there. Any suggestions?)

But after tasting the end result, the cupcakes didn’t really need any assistance from frosting. They were (very) dense and moist and delicious all on their own. And the flavors of the carrot, banana, and pineapple married beautifully. Seriously, who needs refined baking products? Healthy indulgence is the way to go.

So, the moral of the story is: If you dream about something super sugary and delicious, wake up and make it happen, just with healthy substitutions. And don’t let my dog eat the batter.

Carrot Pineapple Cupcakes (healthified!)

Ingredients

1 cup honey

2/3 cup pureed banana

2 eggs, beaten

1 1/2 cups whole-wheat flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup finely grated carrot

1 cup crushed pineapple, drained

1 teaspoon vanilla extract

Directions

Preheat oven to 375 degrees. Grease or line muffin tin.

Mix wet ingredients together (except pineapple, carrot and vanilla) in a large bowl. Mix dry ingredients together in another smaller bowl.

Stir dry ingredients into wet mixture until thoroughly moistened. Fold in carrot, pineapple, and vanilla until well combined.

Pour batter into muffin tin, filling to the top.

Bake for 20 minutes or until a toothpick inserted in the middle of a cupcake comes out clean.

Let cool slightly, then devour mercilessly!

 

Day 38 Progress Report

Breakfast: Honey cookie.

Lunch: Corn tortilla chips and salsa. Dehydrated apple and banana slices.

Dinner: Chef salad (iceberg lettuce, cheddar cheese, ham, hard-boiled egg slices) with balsamic vinegar and olive oil.

Drinks: Coffee, water, 2 hot toddys.

Day 38 Progress Report

Workout: 6:30 a.m. Grind at Farmgirlfit.

Breakfast: Lettuce wrap with 2 fried eggs and ham slices.

Snack: Red grapes.

Lunch: Cafe Rio grilled chicken salad (lettuce, black beans, rice, pico de gallo, guacamole, feta cheese, lime juice) with 2 corn tortillas.

Dinner: Olive Garden herb  grilled salmon with garlic broccoli. House salad with dressing.

Snack: 1/2 banana oatmeal muffin.

Drinks: Coffee, water, tea, wine.

Day 39 Progress Report

Breakfast: Scrambled eggs with cheddar cheese, homemade pressed apple cider (no sugar added), carrot pineapple cupcake.

Lunch: Panda Express veggie bowl with string bean chicken.

Snack: Lightly salted veggie crisps, Erin’s white cheddar popcorn.

Dinner: Evol veggie fajita burrito topped with sweet roasted red pepper hummus and tomatillo avocado salsa. Honey cookie.

Snack: Air-popped popcorn. Spoonful of almond butter.

Drinks: Coffee, tea, water.

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Author:

Christ follower. Wife. Mama.

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