I’ve been trying to think of ways to make cupcakes healthier. I know, I know…cupcakes are a treat and many purists insist that they shouldn’t be tampered with. But, I’ve always been health conscious and wanted to see where my experiment with healthier ingredients would lead. In this recipe, I’ve used whole wheat flour in addition to all-purpose. I’ve also eliminate the eggs and replaced them with baking soda and white vinegar. In fact, these cupcakes are vegan if you skip the icing. (Hah, yeah right!)
Granted, they are a tiny bit denser than traditional cupcakes made with all-purpose flour. But, they are also moist and filled with warm chai spices like cinnamon, cardamon and ginger.
So, if you’re feeling like embracing the lighter and healthier side of things, give these beauties a try! I hope to try some healthier recipes in the future, and perhaps venture into the realm of gluten-free, sugar-free and vegan! Stay tuned. :)
Wishing you sweet satisfaction,
Whole Wheat Banana Chai Cupcakes
1 cup whole wheat flour
1/2 all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 tsp ground cardamon
1/2 tsp ground ginger
1/2 cup canola oil
1/2 cup brown sugar
1/2 cup white sugar
2 ripe bananas, mashed
1 Tbsp white vinegar
1. Preheat oven to 350 degrees. Line cupcake pan and set aside.
2. In a medium bowl, whisk together flours, baking soda, baking powder, and spices.
3. In a larger bowl, mash bananas. Add oil and sugar and whisk well. Add vanilla and vinegar.
4. Fold the dry ingredients into the went ingredients, careful not to over mix. Due to the whole wheat flour you really want to fold until just combined.
3/4 cup room temperature unsalted butter
3-4 icing sugar
1 tsp vanilla
1. Cube butter and whip until the butter turns pale yellow.
2. Add icing sugar, 1/2 cup at a time. Add vanilla. Beat the icing for a couple of minutes until it’s light and fluffy. Remember to scrape down the sides of the bowl.
3. Pipe onto cooled cupcakes. Decorate with a dusting od cinnamon or cardamon. Enjoy!