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:: Chief Cloud's Chocolate Chip Cupcakes

When you see a recipe listed in a health magazine or fitness newsletter you instantly think it must be healthy.  It is hard for me to advocate that cupcakes are healthy.  However, some cupcakes are better than others.  These wholesome cupcakes are a much better alternative to those you would buy from a store or make from a box.  They do not contain white flour, dairy or refined sugar. 

Bake up a batch with your kids and enjoy them for a treat, Samantha.

Chief Cloud’s Chocolate Chip Cupcakes

2 cups whole-wheat pastry flour

1 tablespoon baking powder

¼ teaspoon sea salt

¾ cup Spectrum Spread

2/3 cup pure maple syrup

½ cup well-mashed banana

1 teaspoon pure vanilla flavor

½ soy milk or rice milk

2/3 cup dairy-free and/or malt sweetened chocolate chips

Yield: 1 dozen cupcakes

Preheat the oven to 375.  To prevent sticking, spray 12-well muffin tin with non-stick cooking spray or brush lightly with a paste made from 1 ½ teaspoon canola oil and flour.

In a small bowl, stir together the flour, baking powder and salt.  Set aside.

In a large mixing bowl, combine the Spectrum spread, maple syrup, banana and vanilla.  With a handheld or stationary electric mixer, beat until creamy, about 1 minute.  Gradually pour in the milk, increase to high speed, and beat for 30 seconds. 

Reduce the mixer speed to low and gradually add the flour mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients.  When the ingredients are fully incorporated, increase the mixer speed to high and beat for 1 minute to aerate.  Scrape off any excess batter from the side of the bowl.  Stir in chocolate chips.

Spoon the batter evenly into the prepared muffin tin.   Bake on the middle level of the preheated over for 30-35 minutes.  For uniformity in baking, rotate the tin from front to back halfway through the baking period.

The cupcakes are done when the center spring back when touched, or a tester inserted in the center comes out clean.  They will be golden brown.  Remove the tin from the oven, let the cupcakes cool for 10 minutes in the tin, then transfer them to a wire rack until completely cool.

Store in an airtight container.

 

Source:  “Healthy Cooking for Kids,” Shelly Null