So you know when it’s Christmas?
And you’re getting all excited about christmas?
You are so going christmas shopping, you make christmassy things, you get to wrap up presents….
and then there’s the christmas food. Amirite?
Like seriously, SERIOUSLY, the food. I’m not even talking about actual legitimate Christmas food (mince pies, gingerbread, candy canes, advent calendar chocolates), but just ALL FOOD.
For some reason,
when it’s around Christmas time (who am I kidding) as soon as the calendar flips to December 1st, somehow, all food becomes okay to eat in copious amounts because “it’s Christmas”….
“Do I want a brownie? Well, I’ve already eaten my advent calendar chocolate, and a chocolate chip cookie today, but hey, IT’S CHRISTMAS. Get in mah belly Mr brownie.”
Okay I don’t actually know if anyone else experiences this random Christmas eating excuse, but I certainly do.
I also use it as a baking excuse, to just constantly replenish the ‘diminished’ cookie supply…..
Now we all know how hard it is to say no to free baked goods, or just not bake before the ‘big day’ (Crimbo itself) when you know you’ll be eating loads of awesome food ALL DAY.
and what’s easier than saying no? saying yes.
Saying yes to a delicious, moist chocolate cupcake, because hey it’s Christmas-ish, and it’s only 100 calories so you might as well!
I literally took me about 5 trials to come out with a geniunely good chocolate cupcake in the end;
I didn’t want to make them ‘fat free’ because when you do that, you normally end up with some kind of strange texture situation, so I’ve left in 2 tbsp of delicious, healthy coconut oil (my and my mum are completely obsessed with coconut oil atm).
I also found that I had to squeeze as much water as possible out of the grated carrot (added for bulk, moisture, fibre, vitamins and sweetness!) to make the cupcakes work – so don’t skip that step!
Ima be studying my butt off for the next month for mock exams in January, so I might be missing a post out on one or two occasions, just in case you wanted to know for future reference :/
I hope everyone has an awesome run up to the holidays!
-If you hate frosting / don’t want to make it / can’t make it, you can add 65g (~a slightly heaped 1/3 cup) of semisweet chocolate chips to the batter (sprinkle them onto the batter once it’s in the muffin cups, then poke them into the batter a bit) – this adds the same number of calories to each cupcake as the frosting
- ½ cup (125 ml) finely grated carrot
- 2 tbsp coconut oil, melted
- 1 egg
- ½ cup (125 ml) low fat plain yogurt or low fat buttermilk
- 1 cup minus 2 tbsp (110g) all purpose flour
- 1 tsp baking powder
- ¾ tsp baking soda
- ¼ tsp salt
- ½ cup (100g) sugar
- ½ cup (50 g) cocoa powder
- ½ cup (125 ml) hot water
- ½ cup (50g) powdered sugar
- 1½ tbsp cocoa powder
- 1½ tbsp light cream cheese
- Preheat your oven to 350 degrees F (180 degrees C).
- Put the finely grated carrot into a fine mesh strainer. Hold the strainer over a sink and squeeze the grated carrot to remove as much liquid as possible. Place into a medium bowl.
- To the bowl, add the melted oil, egg and yogurt/buttermilk and stir in. Add the next 6 ingredients (flour through to cocoa powder) and stir in. Lastly, stir in the hot water until just combined.
- Divide the batter between 12 lined muffin cups. Bake for 20 minutes (or until a toothpick comes out clean). Cool on a wire rack.
- For the frosting, combine all the ingredients in a small bowl until smooth. Use about 2 tsp to frost each cupcake.
1 cupcake (without frosting): 103 kcal, 3.3 g fat, 17.5 g carbohydrates (1.1 g fiber, 9.4 g sugars), 2.5 g protein
1 cupcake (with frosting): 128 kcal, 3.7 g fat, 23.0 g carbohydrate (1.3 g fiber, 14.4 g sugars), 2.8 g protien