Remember these cupcakes? Yeah, those are good. And that's the problem, since my toddler wants to eat them for breakfast, lunch, and dinner. And dessert.
I have made cupcakes that you can eat for breakfast before, and they were pretty good. However, I received a flash of inspiration at a party the other day, when I tasted this amazing pumpkin cream cheese dip (and I don't really like cream cheese). It was really good with big salty pretzels, but I wanted to try it as a not-too-unhealthy frosting that we could eat for breakfast.
Chocolate Breakfast Cupcakes with Creamy Pumpkin Frosting
(makes 12)
Ingredients:
- 1 c plain fat free yogurt
- 1/4 c soymilk
- 1/2 c (scant) sugar
- 1/2 t vanilla
- 1/2 c (scant) canola oil
- 1 c white flour
- 3/4 c whole wheat flour
- 1/4 c cocoa
- 3/4 t baking powder
Instructions:
- Mix all ingredients until combined.
- Bake at 375 degrees for 15 minutes, using muffin papers.
Frosting Ingredients:
- 8 oz cream cheese
- 1/2 c maple syrup
- 1 15-oz can plain pumpkin
- 1/2 c plain fat free yogurt
- 2 t pumpkin pie spice or equivalent (whatever is in your house)
Instructions:
- Cream maple syrup and cream cheese in your mixer until smooth.
- Add other ingredients and continue to beat until smooth.
- Chill for an hour or so before frosting.
- This makes a lot; you will probably only need 1/2 or even 1/3 of this to frost the cupcakes. Enjoy the rest with pretzels, apples, on a bagel, whatever.
Enjoy,
Tofu
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