I
LOVE cupcakes! I love them so much that I had to come up with a way that I
could eat them without feeling like my whole blog/life is a lie.
This
weekend I experimented with a lot of things I’ve seen on Pinterest and came up
with a low-calorie (approx. 100 calories) S’more Cupcake. They are oil free and egg free and ACTUALLY
taste like a cupcake version of a s’more! I couldn’t be happier with the
outcome!
100 Calorie S’more Cupcakes!
You’ll
need:
1
box of Yellow Cake Mix
cereal,
preferably Golden Grahams (I used what was in my cupboard—Trader Joe’s O’s)
Marshmallows
applesauce
at
least 1 banana
baking
powder
Coconut
oil
Chocolate
chips
OK…
first things first, egg substitute:
1
whole banana mashed up so that it has as few lumps as possible. Add 1 teaspoon
of baking powder and whisk together, making sure all is combined and there are
little or no lumps. 1/3 c. of this mixture will be equivalent to 1 egg.
Secondly,
applesauce can be substituted on a 1:1 basis with oil in baking recipes.
Now,
onto the cupcakes!
1. Preheat the oven as
instructed to on the box.
2. Use the back of the box and
make cake batter as instructed except, substitute ALL of the oil for applesauce
and the egg(s) for the banana/baking powder mixture (1/3 c. of mixture = 1
egg).
3. Line your cupcake pan with
liners – for this recipe, since there isn’t any oil, you need to use cupcake
liners otherwise your cupcakes will stick to the pan.
4. Fill cupcakes liners ½ full
of batter.
 |
| Batter with O's in them |
5. Put a few pieces of cereal
in each—I made Mini cupcakes and put about 4-6 O’s in each cup—for larger
cupcakes, I’d put about 8. (PS. The cereal adds that crunch that you need to
really feel like it’s a s’more)
6. Put a few chocolate chips in
each cup. I put 2 in each for my minis, larger ones, I’d use about 4.
7. Put enough batter on top of
the cereal and chocolate chips to just cover them. If you have a few pieces of
cereal sticking out still, that’s ok too. The cups should be about ¾ full.
8. Bake according to the
package, subtracting 5 full minutes from the baking time.
 |
| Cupcake cooling with Marshmallow |
9. Once your time goes off
(with 5 more minutes of baking needed) take out the cupcakes and carefully
place 1 marshmallow on top of each cupcake. Try to make sure they stay upright
and don’t topple over. For mini cupcakes, I used small marshmallows, for larger
cupcakes, I’d use Large ones.
10. Place cupcakes back in oven
and cook for remaining 5 minutes.
11. Let cool completely before
frosting.
My
favorite part of s’mores is when the chocolate is partially melted, but you get
a little bit of crunch from the parts that didn’t melt completely. This is
precisely why I used hardening chocolate as opposed to a true frosting.
Hard
Shell “Frosting”
1¼
Cup Chocolate Chips
½
Cup Coconut Oil (measured while solid)
Melt
together 2 ingredients for about 1 minute in microwave. Stir until runny. You’ll have lots left
over that you can save for next time—or to put on ice cream a la Magic Shell!
 |
| Dipping into "Frosting" |
12. Once the cupcakes have
cooled, dip the top of each one into the Hard Shell “Frosting,” set it on a
cooling rack and wait for it to harden. (I am aware that my “no oil” cupcakes
have an oil based “frosting,” but it is applied in a very thin layer adding
minimal calories—not to mention Coconut oil has a wide array of health
benefits).
13. Make all your friends try
them and let them praise you, THEN tell them that they are pretty much as
healthy as cupcakes can get.
14. Enjoy! (I didn’t want to end
the recipe on number 13.)
**side note: the calorie content is my calculation based on the recipe's ingredients and how many cupcakes it makes. Serving size is 1 regular sized cupcake with "frosting." (Mini cupcakes came out to about 60 calories each)
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