PLEASE VOTE FOR ME!! ~I am STILL in the top 10 YAY! on Voiceboks Foodie Blog 2012, Click here! and look for my blog and vote. Thanks so much to my wonderful followers, you can vote everyday. The voting ends April 13th.~
No matter what season it is, who can resist chocolate, if its chocolate chips, chocolate bar, chocolate icecream, chocolate cookie or a dollop of chocolate frosting! I made these Whole Wheat Lemon Vanilla Cupcakes with the intention of topping them with some lemon - vanilla frosting, but I wanted some sort of chocolate that day, so I made up my chocolate buttercream YUMMY frosting and just put a dollop of frosting on top of the cupcakes and they were so good! So I want to share this healthy recipe with you.
Whole Wheat Lemon-Vanilla Cupcake
2 1/2 cups whole wheat flour
1 cup light brown sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp lemon zest
2 tsp vanilla
1 cup buttermilk
1 tsp vinegar
1 cup canola oil / applesauce
Mix all the wet ingredients thoroughly, and add dry ingredients. Fill cupcake cups 1/2 full bake for 20 minutes, cool on wire rack, and prepare your frosting.
Chocolate Buttercream Frosting
1 cup unsalted butter (2 sticks), softened
3-4 cups confectioners (powdered) sugar, SIFTED
1 tablespoon vanilla extract
up to 4 tablespoons fat free milk
1/4 cup of Hershey Dutch Cocoa
Beat butter for a few minutes on medium speed. Add 3 cups of powdered sugar, cocoa, vanilla extract and 2 tablespoons of milk and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoon at a time.
Frost cupcakes, get a cup of cold milk and ENJOY!
I am linking up here!