"Healthy" Baking

Daniel and I did some baking this morning. I say Daniel and I, but he was not really interested. Rather than participating, he instead played with his “Choo-Choo-Tommy” pop-up play train that my mom got him for his birthday. She found it at a yard sale for cheap and finally decided to buy it for him once she discovered it folded up nicely, thus making it easy to store and keeping it from constantly being in the way. This is a good thing, for it is quite large when unfolded. Being that I was in the kitchen, Daniel wanted to be as well, so I had to work around “Choo-Choo-Tommy” and my son all morning.

In attempts to satisfy my sweet tooth and yet stay moderately on the healthy side, we

opted to make these “healthier cupcakes” that I saw in a magazine (sorry, I can not remember which magazine it was). They had three options: good, better, and best. My taste buds really wanted the “best”
option, so that is what I had planned to make. According to the magazine, “Cake itself isn’t terribly fattening, but 2 tablespoons of frosting tack on 140 junky calories and 20 grams of sugar.” The best recipe called for you to swirl in Nutella chocolate-hazelnut spread into the batter. I could not find it at the grocery store, so I just bought the Krogers version. When the cupcakes are finished, they have 17 calories and 2 grams of sugar. Not too bad, especially if you are officially tracking that sort of thing. I think that mine have a little bit less calories and sugar because I did not put an entire ½ tsp as called for. I just swirled in a little with a knife.

Being that I had run out of cupcake papers, I decided to use the rest of the batter to make the better option as a small round cake. After
baking, you are to drizzle on homemade glaze= 1 ½ cups powdered sugar, 1 ½ tbs milk, and ½ tsp vanilla. I had to add more milk because it was just a messy clump when I added the exact measurement of milk. These have 32 calories and
7grams of sugar when completed. I, however, did not “drizzle” the glaze, I just poured it on the top. So, this most likely has more than the estimated amount, especially varying due to the size of cake you cut. The magazine suggested topping with a blueberry or raspberry, but I do not have those, so I outlined the edges
with strawberries.

Once they were done, we, of course, had an almost immediate taste test. I thought the chocolate-hazelnut cupcakes were great! And Daniel seemed to agree. I think though, after his effort in the kitchen, I am going to start telling him the story of that chicken that made bread. No one would help her make it, but when she asked “Who will help me eat the bread?” everyone wanted in on the action.

March.. 022March.. 014March.. 012March.. 021

He asked for more, and I wanted another, but we stopped with just one each, even though they are “healthier options.” I am sure dinner will be followed up with another. As of now, I have not tried the cake with the glaze, so I am not sure of its outcome. In all honesty, I do not really want any of it. I guess I will take it to work tomorrow or try to send it to work with Thomas. I am leery though because I am not sure of its taste. I would hate to offer it to others when it is not very good. Perhaps if the glaze tastes bad, I will just blame it on the fact it is “healthy.” :o)

Oh, and in case you were wondering, the “good” version called for a specific type of non-trans fat frosting on each cupcake, yielding 82 calories and 13grams of sugar upon the addition of 1 ½ tbs of the frosting applied to the top.

As for now, I shall go and use the rest of naptime to clean up the kitchen and be officially productive. When Daniel wakes, we’ll go for a run and play outside, for the weather has been clearing up as the day has evolved. After that, it will almost be time for Daddy to be home!

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