Last Friday, I had promised to make my Jr Company ballet class cupcakes...they worked so hard in class and I felt they deserved a treat. Friday morning I woke up sick and didn't go to the studio, so needless to say they didn't get cupcakes.
When I saw the kids again on Sunday the first thing out of their mouths was not "How are you feeling?", but "Where are our
cupcakes?". They were obviously really concerned about me!
Well this CEiMB recipe could not have come at a more perfect time (good choice by Enjoying My Favorite Things!). I made the cupcakes last night, frosted them this morning, and brought them to class tonight...and they were a hit. I think a lot of people assume kids won't eat a "healthy" dessert (and healthy food for that matter)...if its not loaded with sugar, butter, and chocolate they won't eat it, right? WRONG!
They devoured the cupcakes...some must have eaten 2, because I brought 22 and there were only 15 in the class. Someone fess up!
- Per serving - 236 calories, 10 g fat (2 g saturated), 34 g carbohydrates, 2 g fiber, 4 g protein (exchanges: 2 starches, 2 fats; WW points: 5)
- Just for fun...compared to the Barefoot Contessa's version - 507 calories, 32 g fat (10 g saturated), 56 g carbohydrates, 1.4 g fiber, 4 g protein
- Notes - I doubled the recipe and made 24 cupcakes; I used a 1 pound bag of carrots that I shredded using the finest grating disk in my food processor...but after shredding them I chopped them into shorter lengths; whole wheat pastry flour is a baking staple for me...I always keep it on hand to replace part of the AP flour; I left out the walnuts, so my version actually has fewer calories and fat grams (but I didn't leave them out for that reason, it's just my preference); natural applesauce has NO ADDED sugar or artificial sweetener, so don't get confused and buy the wrong thing...I buy the little snack size cups, which don't have to be refrigerated
- My thoughts - They were so good! Kid tested, dance teacher/dietitian approved!