Sometimes, you just need a cupcake. And when I say a cupcake, I mean just one. Who needs 500 cupcakes? Or 12 for that matter? It is swimsuit season, people. And this weekend is Memorial Day weekend, which means swimsuits will be on, sunscreen will be slathered, and bellies need to be taut!
How to eat a cupcake and still have a bikini-ready belly? This cupcake. This cupcake has applesauce in it, no sugar, no butter and could probbbably be adapted to be whole wheat. I wanted to try whole wheat flour, but last time, that was a disaster. Seriously. Can you said unintentional cookie cake? (Picture: Cookies melted into a large blob.)
Something about sprinkles screams happy and summer. I feel like if parents put sprinkles on broccoli, they would eat it. Who needs cheesy broccoli when you can have funfetti broccoli. Let’s be real.
After an exceptionally evil day of organic chemistry – tell me, who needs to know which proton is more acidic?! Not me. All I need to know is how much calcium and protein is in almonds and spinach – I came home and made this cupcake. My poor mother thought it was for her. Then, when I offered it to her, she said no because there was no frosting. Picky picky.
I feel that a One Lovely Frosted Whole Wheat Funfetti Cupcake is in the near future… Get. Pumped. I’m opening a whole new world of individual desserts.
Adapted slightly from Chocolate Covered Katie
3 tbsp flour
Dash of salt
1 tbsp unsweetened applesauce
1 tbsp plus 1 tsp soymilk
1/4 tsp vanilla extract
1/4 tsp baking powder
2 tsp sprinkles
1. Mix all ingredients.
2. Bake in oven for 14 min at 330°F in a lined muffin tin.