DESSERT: Pistachio (Rose) Cupcakes to Write Home About

The last flavor people think of when they bake cupcakes is pistachio, but the truth is, this lovely green cupcake should be higher on the list of cupcake possibilities.  A few notes before you begin: first, stevia may be used, but only if you can deal with the aftertaste.  I recommend that you do half or three-quarters agave and 1/4 or 1/2 stevia.  Second, I highly recommend a mixer for this recipe, it's very thick.  Third, you can replace butter with one of three items: 1) apple sauce: 1:1 ratio, 2) low-fat butter: try the french brand they sell at trader joes (it comes in a little white container), 3) substitute half the butter with low-fat vanilla yogurt - do not do a 1:1 substitute. Fourth, you do not have to integrate the rose - some people just can't get down with this flavor - it's ok!

Finally, be sure to frost these cupcakes!

Serving Size: 12 (1 Dozen Cupcakes)

Ingredients:

• 1 cup whole wheat flour
• ½ cup pistachios, very finely ground
• 1 ½ tsps baking powder 
• ½ tsp salt
• ½ cup skim milk (or soy milk)
• ½ tsp vanilla extract
• ¼ tsp almond extract
• 2 large egg whites, room temperature
• 4 tsps low-fat butter (see substitution notes above)
• ½ cup agave (see substitution notes above)
• 1 tsp rose essence (optional)

Instructions:

• Preheat oven to 350º
• Insert cupcake liners (try foil ones instead of paper) in muffin pan or prepare liners on a flat tray (you don't need the muffin pan but do note that if you use the liners by themselves on a tray, your cupcakes will be a bit wider)
• In a medium bowl, whisk together the flour, pistachios, baking powder and salt; set aside. 
• Stir extracts into the milk; set aside.
• Beat the egg whites until fluffy
• In a large bowl, beat the butter and agave (or stevia) until it is light and fluffy
• On low speed, gradually add flour mixture. 
• Slowly pour in milk-extract combination, and beat until mixed - avoid over-beating
• Fold in the beaten egg whites. 
• Evenly spoon batter into prepared muffin pan or liners. 
• Bake for 20 minutes, or until a toothpick inserted comes out clean.

DESSERT: Low-Fat Cupcakes

Servings: 12 cupcakes

Ingredients:

• 2 cups white flour
• 1 cup white sugar or sugar substitute
• 1 tsp baking powder
• 1/2 tsp baking soda
• ½ tsp salt
• 1/2 cup skim milk
• 1/4 cup vegetable oil
• 1/4 cup unsweetened applesauce (substitute: 1/2 cup of low-fat butter and you can omit the oil as well)
• 1 egg
• 2 egg whites (substitute: use three normal eggs instead of just egg whites - also, when you start mixing ingredients, you can beat in egg yolks first and add in beaten and peaked egg whites at the end to ensure a fluffy cupcake)
• 1-2 tsp vanilla extract

Instructions:

• Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
• Add eggs, one at a time, beating until well combined.
• Measure the flour, baking powder, and salt into a medium bowl and whisk to combine.
• Measure out the milk and vanilla and stir to combine.
• Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
• Scoop batter into cupcake cups about 2/3’s full. Bake at 350 degrees for about 22-25 minutes or until a cake tester comes out clean.