1 starch – 1/2 fat
You may recall that I had a birthday in early January, and shared my on-plan recipe for Apple Cinnamon Cake, the cake I created for my birthday. It is a family favorite that we make often. But early this week, my husband had a birthday of his own, and I really wanted to make a cake that we could all enjoy, something that appealed to him specifically, being his birthday and all.
His favorite cake is carrot, and while I have been known to make a meeeeeean carrot cake, there’s pretty much not a single ingredient in my carrot cake that exists on our approved foods list. Once again, I shifted my thinking away from what I can’t have and toward what I can have, and I realized that sweet potatoes would not only be a great substitute for a carrot’s sweetness, but that they would also add moisture to a baked product that would not have a lot of fat in it. I am so happy with the results, I seriously guilt-tripped when eating one.
Eaten plain, these cupcakes make a great muffin-like breakfast item or side to a soup or stew. But you can also frost them like I did for a decadent dessert. Here are a few of my suggestions for icing:
- 1 tablespoon softened margarine, 3-4 ounces Greek yogurt, 2-3 tablespoons Splenda, and vanilla or maple extract, pinch of cinnamon
- 3-4 ounces Greek yogurt with 1-2 tablespoons Vanilla Pudding/Shake or Divine Cheesecake Thermo-Snacks and a pinch of cinnamon
- 1-2 egg whites beaten with 2 tablespoons Splenda to soft peaks, 3-4 tablespoons margarine and pinch of cinnamon added
I haven’t tried all of the above, but mine were topped with the first suggestion and we really liked it.
The end product was a cupcake SO delicious that it could have come from a gourmet cupcake shop. No kidding–they are so crazy moist and flavorful and yummy that my kiddo ate three of them. Three.
One important note: This recipe makes a big batch, 18 cupcakes, because I needed to make that many in order to get the measurements to work on plan. And even with that, each cupcakes does have an extra one-quarter serving of starch, which really should not be a big deal in the grand scheme of things, but even so, I strongly suggest that you treat these like you would potatoes or rice and not overdo it. The big batch makes these perfect to take to the office or a potluck, but if you don’t have friends to help you eat them: Get the extras into the freezer, stat. If you do have friends to help you eat them, be prepared to have them ask for the recipe–because they really are that good.
Happy Birthday, Eric! And to all of you—why not celebrate your success with an on-plan cupcake?
- 2 sweet potatoes
- 2 1/2 C. whole wheat flour
- 1 1/2 tsp. baking soda
- 1/2 C. Splenda® brown sugar
- 1/2 C. Splenda® granulated
- 1 stick lite margarine (8 tablespoons)
- 2 eggs
- 1 tsp. vanilla or maple extract
- 1/2 C. skim milk
Place sweet potatoes directly onto oven rack and roast for 45-60 minutes, until tender. Skin will be crisp and pulling away from flesh of potato. When cool enough to handle, remove skin and mash potato flesh with a fork. Do not turn off oven.
Line 18 cups of muffin tins with paper liners (use three 6-cup tins or one 12-cup tin and one 6-cup tin). Spray inside of papers lightly with cooking spray.
In a bowl, combine flour and baking soda with a whisk.
In another bowl, beat sugars and margarine until well combined. Add eggs, extract, and reserved sweet potato. Beat until well combined. Add flour mixture and milk, alternating between the two a little at a time, starting and ending with flour. Mix until just combined and do not overmix.
Fill muffin cups with about 1/4 cup of batter and bake in preheated oven 15 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
Makes 18 cupcakes