Saturday, March 20, 2010

Healthy Chocolate Cupcakes - Food Find!

Ok, I know that sounds like it's too good to be true, but check out these delectable little beauties! I created this recipe for the California Raisin folks who wanted a great chocolate cupcake...but they wanted it to be healthy too.

Here's what I did. First, I used unsweetened cocoa powder to keep the fat and saturated fat down. Using light and fat-free dairy products kept the fat down as well. (I could do a whole blog on fat-free half & half - one of my favorite products!) But the real secret was to add pureed raisins to the cupcake batter. Using raisin puree lets you add way less fat to the recipe without sacrificing any quality in flavor or texture. It's amazing!

These are moist and chocolaty and the little swirl of frosting on top adds just a bit of fun! Perfect for kids parties or for any one looking to satisfy their sweet a good way!


Prep time: 20 minutes
Cook time: 18 to 20 minutes

3/4 cup California raisins
2 to 3 tablespoons hot water
1/2 cup fat-free sour cream
1/4 cup softened heart healthy vegetable spread
1 teaspoon vanilla extract
1 cup sugar
4 egg whites
1 cup flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt

1 3/4 cups powdered sugar, divided
1/4 cup softened heart healthy vegetable or soy spread
1/3 cup unsweetened cocoa powder
2 tablespoons fat-free half-and-half
1/2 teaspoon vanilla extract

Preheat oven to 350°F and line 12 muffin cups with cupcake papers. Set aside.

Combine raisins and hot water in food processor or blender; process until smooth. Beat raisin puree together with sour cream, spread and extract in a large bowl until light. Beat in sugar, then egg whites. Add dry ingredients and beat until well mixed. Spoon into lined cups and bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Let cool before frosting.

For frosting, beat together 1 1/4 cups powdered sugar with remaining ingredients until smooth; spread the top of each cupcake with a thin layer. Stir remaining 1/2 cup powdered sugar together with a few drops of half-and-half until thick and smooth. Drizzle a swirl on top of each cupcake.

Makes 12 cupcakes

Nutritional analysis per serving: Calories: 300, Fat: 8g, Saturated Fat: 2g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 330mg, Potassium: 317mg, Carbohydrates: 55g, Fiber: 2g, Sugar: 30g, Protein: 5g, Vitamin A: 2%, Vitamin C: 0%, Calcium: 4%, Iron: 15%

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