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HealthIER Carrot Cake Cupcakes

HealthIER Carrot Cake Cupcakes

Jan 3, 2013

Print HealthIER Carrot Cake Cupcakes Author: Michele Recipe type: Dessert Prep time:  20 mins Cook time:  20 mins Total time:  40 mins Serves: 12   Light on calories, heavy on taste! These cupcakes will hit the spot with the sweet tooth craving! Ingredients ¾ C. Whole-wheat flour ½ C. All-purpose flour 1 tsp. baking soda ¼ tsp. Himalayan salt ½ tsp. ground cinnamon ¼ tsp. ground nutmeg 3 T. Canola Oil 2 large eggs ½ C. natural, unsweetened applesauce 3 T. Sugar ¼ C. Pure maple syrup 1 tsp. Pure vanilla extract (divided) 1½ C. finely shredded carrots ¼ C. chopped walnuts (optional) ¼ C. raisins (optional) 4 oz. Neufchatel cheese (reduced fat cream cheese), softened ¾ C. confectioners' sugar Instructions Preheat oven 350. Line 12 muffin cups with paper liners. In a medium bowl, sift together both flours, the baking soda, salt and spices. In a large bowl, whisk together the oil, sugar, pure maple syrup, and eggs until well combined. Whisk in the applesauce, ½ tsp. vanilla, and carrots. Add the dry ingredients and mix until just combined. Fold in the walnuts and raisins. Divide the batter among the muffin cups. bake until a toothpick inserted in a cupcake comes out clean, about 20-25 minutes. Cool completely. To make the frosting, use an electric mixer and beat together the cream cheese, confectioners' sugar and ½ tsp. vanilla until smooth and creamy. Frost the cupcakes. The cupcakes should be stored in the refrigerator, where they'll keep for up to 3 days. Wordpress Recipe Plugin by EasyRecipe...

Carrot Cake Cupcakes with Lemony Cream Cheese Frosting

Carrot Cake Cupcakes with Lemony Cream Cheese Frosting

Nov 21, 2012

Print Carrot Cake Cupcakes with Lemony Cream Cheese Frosting Author: michele Recipe type: desserts Prep time:  20 mins Cook time:  20 mins Total time:  40 mins Serves: 12   While typical store-bought cupcakes can pack up to 600 calories each, this lightened-up version is just 230 calories per cupcake. Ingredients ¾ C. whole-wheat flour ½ C. all-purpose flour 1 tsp. baking soda ¼ tsp. Himalayan Salt ½ tsp. ground cinnamon ¼ tsp. ground nutmeg ¼ C. canola or coconut oil ¾ c. firmly packed brown sugar 2 large eggs ½ C. natural unsweetened applesauce ½ t. PURE vanilla extract 1½ C. finely shredded carrots (about 2 carrots) ¼ C. finely chopped walnuts (plus 2 Tbs. for garnish) FOR THE FROSTING: 4 oz. reduced-fat cream cheese, softened ¾ C. confectioners' sugar ½ tsp. finely grated lemon zest Instructions Preheat oven to 350. Line 12 muffin cups with paper liners. In a medium bowl, sift together both flours, the baking soda, salt and spices and set aside. In a large bowl, whisk together the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until just combined. Stir in the walnuts. Divide the batter among the muffin cups. Bake until a toothpick inserted in a cupcake comes out clean, about 20 minutes. Cool completely. To make the frosting, use an electric mixer and beat together the cream cheese, confectioners' sugar and lemon zest until smooth and creamy. Frost the cupcakes and sprinkle with walnuts. The cupcakes should be stored in the refrigerator, where they'll keep for up to 3 days. (recipe from Ellie Krieger) Wordpress Recipe Plugin by EasyRecipe 2.2.8...

Healthy No-bake cookies

Healthy No-bake cookies

Jan 29, 2012

If you’re like me, and you gotta have your sweets, this is an excellent healthy recipe that will satisfy that craving!                    3 scoops Chocolate Shakeology                     3 cups rolled oats                     3/4 cup raw honey                      3/4 cup natural peanut butter                      3/4 cup almond milk         Directions Microwave or use a stove top pan to warm honey and peanut butter until easily combined. Mixed all ingredients together and then shape into 1/2 balls or flatten into a baking dish. Refrigerate for several hours or even freeze.   Serving Size: makes 50 1/2 inch...