How adorable are these cupcakes?
And guess what – they are super easy. Like, even-your-littlest-helpers-can-do-it easy.
They’re also low-fat.
Aaaaaand, they can easily be made vegan-friendly.
Oh – and they’re delicious – my family will vouch for this.
Let’s get started!
recipe from Can You Stay For Dinner?
decorating idea from Life in the Lofthouse
2 c. non-fat, low-fat or dairy-free milk
2 t. apple cider vinegar
2 c. all-purpose or whole wheat pastry flour
2/3 c. unsweetened cocoa powder
1 1/2 t. baking soda
1 t. baking powder
1/2 t. salt
1 1/2 c. packed light brown sugar
1 c. unsweetened apple sauce
2 t. vanilla extract
1 recipe vanilla buttercream or other white frosting (see Note)
M&M’s (see Note)
Pre-heat oven to 350 degrees. Place liners in two 12-cup muffin tins.
Stir the cider vinegar into the milk; set aside.
In a medium bowl whisk flour, cocoa powder, baking soda, baking powder and salt.
In another bowl whisk sugar, applesauce and vanilla till smooth. Add milk/vinegar mixture and whisk again till smooth. Pour into bowl with flour mixture and whisk just till smooth and all ingredients are incorporated.
Pour batter evenly into muffin tins. Bake cupcakes for 18-22 minutes, or till toothpick inserted in center tests clean. Place tins on a wire rack to cool for 10 minutes, then remove cupcakes and cool completely.
To decorate: Fit a piping bag with your desired pastry tip (I used an Ateco #47 basketweave tip; you can use a plain tip or even just a ziploc bag with a small opening cut from the corner). Fill the bag with your buttercream and pipe “mummy bandages” over the top of each cupcake, as shown. Place two matching M&M’s (letter side down) on each cupcake.
Note: if you use soy or almond milk, these cupcakes make a perfect vegan treat. The vanilla buttercream and M&M’s are not vegan – you can substitute with a vegan frosting (or even canned frosting) and a different decor for the eyes.
This delicious recipe brought to you by Sheri Silver
Be sure to check out my Halloween Pinterest board too!