recipes_Australia_Issue_129_April_2017

APRIL 2017 recipes+ 61

healthy makeover

PHOTOGRAPHY

BENITO MARTIN

You’ll never guess that these rich chocolate

cupcakes are a lighter version of the real thing!

CHOCOLATE CUPCAKES

GUILT-FREE

¼ cup light dairy spread

⅓ cup firmly packed brown sugar

1 teaspoon vanilla essence

2 eggs, at room temperature

140g tub apple puree

⅓ cup cocoa powder,

plus 2 tablespoons extra

1¼ cups self-raising flour

½ teaspoon bicarbonate of soda

1 cup buttermilk

⅓ cup icing sugar

½ cup light spreadable cream cheese

1 teaspoon finely grated orange zest

1 Preheat oven to 180ºC/160ºC

fan-forced. Line a 12-hole (⅓-cup)

muffin tray with paper cases. Using an

electric mixer, beat dairy spread, brown

sugar and essence in a bowl until just

combined. Add eggs, one by one,

beating well after each addition. Stir in

apple puree until combined. Sift cocoa

powder, flour and bicarbonate of soda

over egg mixture. Add buttermilk; stir

until combined.

2 Spoon into prepared holes; level

surfaces. Bake for 15 minutes or until

a skewer inserted at centres comes

out clean. Cool in tray for 5 minutes.

Transfer to a wire rack to cool.

3 Sift extra cocoa powder and icing

sugar into a bowl. Stir in cream cheese

and zest until combined. Spread icing

over cooled cupcakes.

Chocolate Cupcakes with Jaffa Icing

MAKES 12 PREP 15 minutes COOK 20 minutes + cooling

NUTRITION 986kJ; 12g fat (5g sat); 2g protein; 46g carbohydrate;

1g fibre per cupcake TRADTIONAL COMPARISON 1267kJ; 18g fat

(12g sat); 1g protein; 57g carbohydrate; 0g fibre per cupcake COST 75¢ each

TOP TIP

No buttermilk?

Whisk 1 cup skim milk

with 1 tablespoon

lemon juice instead

+ SWAP IT We used a light dairy

spread instead of butter.

+ TAKE IT DOWN To reduce the

sugar content, we used apple puree.

+ REDUCE IT Instead of full-fat, we

used light cream cheese for the icing.

HOW WE DID IT