Monday, April 11, 2011

Chocolate Yogurt Cupcakes

So, since I recovered from Typhoid all I can think of is food. I feel like eating all the time... almost non-stop! Sometimes you go through an event or a personal high or low or an illness that makes your body rhythms go funny and puts your body into a high stress zone - anyone been there? Body reacts to stress in different way - but mine goes into EAT mode.

I will get up to a cup of tea with toast, then have a bad have breakfast, then go for a 20 minute walk and get the munchies, then play with my toddler and want lunch. Phew! Sweets are on my mind before I've completed lunch and by the time I put my toddler to sleep it's tea time again... you get the drift...

So, I decided I would have to take stock of my life on my own and can't blame events in my life for eating. Now, with all the baking I do it is difficult to resist. And I love the smell of creaming butter and sugar for cakes but I decided to start baking healthy till I lose some of the weight I have been beginning to gain. Another commitment I have made to myself is to walk twice a day for at least 30 minutes and not get lazy about it - no short cuts to losing weight, I say.

I am going to bake only twice a week and cook healthier meals - I already do but I will eat the healthy meals and fried food will only be twice a week. I guess thats fair.. lets see how long it lasts.

So, I googled up some healthy recipes and I couldn't find the perfect recipe for the perfect Chocolate Cupcake recipe. Some didn't have whole wheat flour, some didn't have eggs, some didn't have yogurt and some didn't have fruit... so I thought to myself - lets just take the basics and make the rest along the way.

3/4 cup all purpose flour
1/2 cup whole wheat flour
1 cup brown sugar
1/4 cup oil (canola or olive)
1/2 cup yogurt
1 small jar Heinz pear baby food (thats the only pureed fruit I had lying around)
1/4 cup Hershey's cocoa powder
1/2 tsp baking soda
1 tsp baking powder
1 egg (optional)
1/3 cup small chocolate chips (on my son's insistence!)

Beat the oil and sugar together. Add egg and beat till fluffy. (I used a wooden spoon for all my mixing and definitely do not over mix.

Then add the yogurt and the pear puree and beat well for a couple of minutes or use your electric mixer.

Now to this add the dry ingredients - bit by bit (sifted mixture of the two flours and cocoa powder, baking soda and baking powder).

In the end add the chocolate chips.

Bake for 20 minutes in a pre-heated oven at 177 F.

I must say they tasted great warm with a slight drizzle of low fat cream mixed with some cocoa powder and a spoonful of icing sugar! Cold - they were not that great - so maybe I will try it again without the whole wheat flour.

Also, I added a couple of M&M's to give you something to think about when you're baking for Easter... maybe you could use chocolate eggs?


Torviewtoronto said...

delicious cupcakes haven't had with pear

peachkins said...

OMG! two of my favorite things!