I was never a fan of angel food cake or so-called diet cakes growing up, but this chocolate version has an alluring texture. I call the icing “angelic” because it’s a sweet, pink icing that is light and low in sugar compared to icing on the calorie killers that are store-bought cupcakes.
From Secrets of a Skinny Chef by Jennifer Iserloh; copyright 2010; Rodale
|1/2 cup fat-free milk||1/2 teaspoon baking soda|
|1 tablespoon balsamic vinegar||1/2 teaspoon salt|
|1 teaspoon vanilla extract||1 cup whole wheat pastry flour|
|1/4 cup trans-fat-free margarine||1 tablespoon reduced-fat cream cheese, for icing|
|1/2 cup granulated sugar||1 tablespoon confectioners' sugar, for icing|
|2 ripe bananas, mashed (about 3/4 cup)||1 tablespoon whole wheat pastry flour, for icing|
|2 egg whites||1/2 ripe banana, for icing|
|3 tablespoons unsweetened cocoa powder|
Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. Place the milk, vinegar, and vanilla in a small bowl. Stir to mix and set aside. Place the margarine and sugar in a large bowl. Using an electric mixer set on high speed, beat until well combined. Add the mashed bananas and egg whites. Beat on medium speed until well combined. Sprinkle in the cocoa, baking soda, and salt. Mix on low speed. Alternating the milk mixture with the flour, add to the banana mixture in two additions, mixing on low speed until just combined.
Fill each paper liner three-fourths full with batter. Bake 30 to 35 minutes, until the cupcakes puff and spring back when touched. Transfer the cupcakes to a wire rack to cool completely.
Meanwhile, place the cream cheese, confectioners’ sugar, and flour in a large bowl and beat with the electric mixer until smooth. Add the banana piece and mix well on high speed. Drizzle the banana icing onto the cupcakes and serve immediately or cover and refrigerate for up to 2 days.
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