Sunday, January 14, 2007
TENDER ALMOST-NO-FAT CHOCOLATE CUPCAKES-- 4 WW PTS (ICED!)
I've been back on the Weight Watchers Core Food Plan for 5 days now (lost 2 lbs. already!), but DH wanted a sweet treat today! So I got out my very first book "The Almost No-fat Cookbook", and made a slightly changed version of the Light and Easy Chocolate Cupcakes, with my fluffy vegan frosting (low in fat and sugar; not in any of my books). Since I have 35 points per week to play with, 4 points ( actually 3.7) is not bad for a treat!
I prefer not to use artificial sweeteners, Splenda, or stevia, so these cupcakes contain sugar, but no added fat except a little in the icing. I used part whole wheat pastry flour for a little more fiber, and I used brown sugar, coffee, and vanilla for a deeper flavor. (NOTE: it's important to use pastry flour in no-fat baking-- except for yeast breads, of course-- because you want a lower gluten flour for tenderness. Fat coats gluten and makes it tender, so, if you aren't using fat, or are using very little, you want less gluten.)
The cupcakes are tender and light, but remember that fat-free treats don't keep very well, so freeze what isn't being used in a day or two. I had one with my tea for a snack this afternoon-- yum!
BRYANNA'S LIGHT AND EASY CHOCOLATE CAKE (OR CUPCAKES) WITH FLUFFY VEGAN ICING
Yield: Makes 12 cupcakes
These are easy to make, but tender and moist. Be sure to use pastry flour, since there's no fat in this (see note above in text). You have the option of making a white or cocoa icing. Remember that fat-free treats don't keep very well, so freeze what isn't being used in a day or two
8 oz medium-firm tofu OR extra-firm SILKEN tofu, drained and crumbled
1 cup brown sugar
1/2 cup water, liquid coffee (can be decaf) or coffee substitute
NOTE: Coffee accentuates the chocolate flavor.
1 Tbs vinegar (I use cider vinegar)
1 Tbs pure vanilla extract
3/4 cups whole wheat pastry flour
1/2 cup white pastry flour (preferably unbleached)
6 Tbs organic unsweetened cocoa
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
BRYANNA'S FLUFFY VEGAN ICING
1/2 cup nondairy milk
2 1/2 Tbs white unbleached flour
1/4 tsp agar powder
1 1/2 Tbs Earth Balance regular
1/2 cup unbleached organic granulated sugar
1/2 tsp pure vanilla extract
1 pinch salt
Light chocolate version: Add
4 tsp organic unsweetened cocoa
Preheat the oven to 325 degrees F. Grease and flour 12 cupcake/muffin cups, or line with parchment tulip baking cups, unbleached paper liner cups, or silicone liners.
Blend the Wet Mix ingredients until smooth. Whisk the Dry Mix ingredients well in a medium bowl. Add the Wet Mix and whisk in just until blended-- briefly. Scoop evenly into the prepared cups. Bake for 20-25 minutes, or until a cake tester comes out clean. Cool on rack for 5 minutes, then carefully remove the cupcakes and place on the rack to cool thoroughly before icing.
BRYANNA'S FLUFFY VEGAN ICING
Whisk milk into flour and agar in small saucepan until smooth (You can use an immersion blender if you wish, or even run it through a regular blender). Heat over medium-high heat, stirring or whisking constantly until it boils and thickens.
MICROWAVE OPTION: Whisk the flour, agar and milk in a microwave-proof bowl. Microwave for 45 seconds, whisk, and repeat twice, or until thick.
Cool thoroughly (place in a small bowl inside of a larger bowl of cold water). It will get quite stiff-- don't worry!
With an electric mixer beat the butter, sugar, vanilla and salt until light and fluffy-- several minutes. Beat in the cooled flour paste (and optional cocoa, if using) with the electric beaters and mix until smooth and fluffy. Chill thoroughly before frosting. Keep the frosted cupcakes refrigerated (covered, so that they don't dry out) until serving time.
Nutrition Facts for iced cupcakes:
Nutrition (per cupcakes): 193.2 calories; 12% calories from fat; 3.0g total fat; 0.0mg cholesterol; 237.1mg sodium; 232.1mg potassium; 39.7g carbohydrates; 2.3g fiber; 26.5g sugar; 37.4g net carbs; 4.2g protein; 3.7 points.
Nutrition Facts for UN-iced cupcakes:
Nutrition (per cupcake): 137.7 calories; 7% calories from fat; 1.5g total fat; 0.0mg cholesterol; 193.4mg sodium; 208.3mg potassium; 29.5g carbohydrates; 2.0g fiber; 17.9g sugar; 27.5g net carbs; 3.6g protein; 2.5 points.