Saturday, January 22, 2011
Chocolate Brownie Cupcakes with Amazing PB Frosting!
So here's what you do:
Buy a package of Pamela's brand Chocolate Brownie Mix and add:
1 T. Bobs Red Mill Egg Replacer, instead of eggs
2 t. baking powder
1 t. vanilla
1/2 c. applesauce, instead of oil
1/4 c. unsweetened almond milk, instead of water
-Beat until well incorporated, but be careful not to over do it, and bake at 350 for 18-20 minutes (until a toothpick inserted in the center comes out clean)
-While you're baking your cupcakes, let's make the frosting!
1/2 c. Earth Balance Buttery Spread
1/4 c. + 1 T. organic PB (just make sure whatever PB you use is void of heart cloggers such as: hydrogenated or partially hydrogenated oils...as well as sugar)
-Beat the above two ingredients together to get rid of any lumps and add:
1/8 t. sea salt
1 t. vanilla
2 c. Ideal brand xylitol-based powdered sugar (I've seen this in Meijer...I think it's a relatively new product...but I'm pretty sure most health food stores will carry it) Xylitol is a tooth-friendly, low calorie, natural sweetener derived from some fruits and birch bark...and is said to be safe for diabetics! (Double check that with your doctor before taking my word for it!)
3 T. unsweetened almond milk (add them 1 T. at a time, because your frosting's texture may be just fine with 1 T. or 2...the third may make it too runny)
-When the cupcakes come out of the oven, cool them on a rack before frosting them (or all of that amazing frosting will slide right off!)
-Note: IF you wanted to take these to the next level (for like a Bday party or something really special)...you COULD pulse some Reeses PB cups (the mini ones) in a food processor and either put some into the batter before you bake it, or sprinkle them over the top of the frosting when they're done! Guaranteed your kids will FREAK OUT over these! You probably will too...if we're being honest!
-The brownie recipe made 9 cupcakes...the frosting recipe could probably frost about triple that...but this isn't a problem...either bake more cupcakes or refrigerate the frosting for a later use!