Monday, December 15, 2008

Chocolate Cupcakes

We made a chocolate cake to put in the freezer for our Christmas get together with family. It has been our tradition with the kids to bake some kind of cake and sing Happy Birthday on Christmas day to Jesus. This year we opted for our chocolate honey cake, complete with frosting that is also made with honey. I crushed up some candy canes to make them festive, those were not sugar free. Unfortunately I couldn't find any around that were. I was sorta bummed by that because we're suppose to be dipping some in chocolate for our edible nativity boxes too. The boys enjoy a candy cane or two, and the two Jayden has all ready eaten made him incredibly cranky. Morgan had one and ended up with a headache considering he hadn't had sugar in a long while. So.. my quest continues, in the mean time here's the recipe:

Chocolate Honey Cupcakes
(This recipe is originally from Hershey's, but we changed it a bit)

1 3/4 c all-purpose flour 
3/4 c cocoa 
1 1/2 t baking powder
2.5 t baking soda
1 t salt
2 egg
1 c honey
3/4 c milk
1/2 c applesauce
2 t vanilla 
2 T oil
1 c boiling water

Stir dry ingredients; set aside. In a bowl combine eggs, honey, milk, applesauce, vanilla, and oil. Mix well. Add dry ingredients and mix on medium speed for 2 minutes. While mixing boil water. Pour one cup of boiled water into mixing bowl; Mix CAREFULLY batter MAY be hot. Batter will be RUNNY once water is added; that's okay. This is normal. Pour into desired pans (9x13, 2 round, cupcake, etc) Bake at 350 until toothpick inserted is clean. I find that for cupcakes this can be anywhere between 15-20 minutes.

Chocolate Honey Frosting

1 (8oz) package cream cheese, softened
1/2 c cocoa
1/4 c honey (or maple syrup)
1/2 t vanilla
2-4 T milk (I just add until it's a nice smooth creamy consistency)

Mix well, by hand or mixer, and spread on cake.

NOTES: We use 1% milk and reduced fat cream cheese. I also use honey, not maple, in the frosting as my husband can't stand anything maple. We also use flavored honeys from a local Honey Farm. Orange and Raspberry in this cake recipe are yummy! As for the festive topping. I had no peppermint essence, but it would have been nice to replace the vanilla for it. Instead I crushed up a couple of candy canes and mixed them into the frosting. They were a fine powder. Then I crushed up, big chunks, more and sprinkled them on top.


Alea said...

I have been recommending this recipe to everyone I know!

Kendra said...

I'm so glad you liked it. We made one this week too (yesterday) and put a mint "filling" in the middle (cream cheese and stevia) and a chocolate agave icing on top. ;)

Anonymous said...

This is the closest I have found to peppermint candy with no cane sugar they are made with rice malt -MITOKU SUGAR FREE PEPPERMINT CANDIES 50GM $2.45 available from Pure harvest Australia -other flavours SOUR PLUM, BUTTERSCOTCH, ORANGE, LEMON, VANILLA