Cupcakes for Breakfast

Dear Turkey,

Sometimes people want cupcakes for breakfast. And they are two years old so what that means is that they really just want to eat the frosting.

I considered this a baking challenge.

First of all, I don't like cream cheese frosting. But cream cheese is an acceptable breakfast food (especially if you're growing), and I thought I would like it if
1) I made it and
2) It wasn't so full of sugar and butter that it tasted like cheesecake (which I don't like)
I was right.

For the cupcakes, I made some of these (French Yogurt Cakes), using fat-free plain yogurt, 1/2 c soy milk instead of eggs, 1 scant c (or container) sugar, and 3 c (or containers) white flour plus 1/2 c each of whole wheat flour and unsweetened cocoa. They taste healthy, but that's the point, right? And they are still tasty. This recipe makes 24 cupcakes; you will have to double the frosting recipe if you want to frost all 24, but you might not.

The frosting recipe was adapted from this classic book.

Healthy Cream Cheese Frosting:

8 oz cream cheese (room temp)
4 T honey
1 t vanilla
3-4 T unsweetened cocoa

Just mix it all together (that's it!).

And now for something the rest of us can eat for breakfast:

Healthy, Easy, Fluffy Cinnamon Raisin Bread

Ingredients:

2/3 c sourdough starter (optional)
1 c flour
1 c whole wheat flour
1 scant c warm water
1 T yeast
1 T salt
1 T oil
3 T honey
1 T cinnamon
1/2 c raisins

Directions:

Combine starter, water, yeast, honey, and oil. Knead in remaining ingredients and knead for a few minutes after a ball forms. Rise 1 hour covered in a warm place. Punch down and rise again for a few minutes or an hour, whatever you have. Transfer gently to a parchment-covered baking stone and dust with flour. Bake at 375 degrees for 30 minutes.

Enjoy,
Tofu