Skinny Vegan Chocolate Cupcakes with Cream Cheese Frosting

If you're like me, when you see the word "vegan" in a recipe, you think "yuck", ignore it, and go back to perusing other eggy/meaty/milky/cheesy recipes. However, in the baking world, vegan recipes tend to cut lots of fat and guilt out of cookies and cakes and other yummy treats. I finally got over my vegan-phobia and tried a chocolate cupcake recipe and you know what? They were pretty good! These little cupcakes are so moist and fluffy, you don't even notice their veganness. Plus they're so light, you can splurge on a rich frosting. I opted for a cream cheese frosting from my favorite blogger's cookbook, Joy the Baker. What better way to prepare for bathing suit season than eating yourself skinny with cupcakes? Okay, so there's some yoga involved, but mostly cupcakes :)

Skinny Vegan Chocolate Cupcakes
Serving Size: 1 Cupcake
WW PointsPlus Value: 2

1/2 cup buttermilk, lowfat
1/2 cup white whole wheat flour
2 Tablespoons cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
1/4 cup brown sugar, packed
1/4 cup apple sauce, unsweet
1/2 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees. Line a 6-muffin tin with cupcake liners. Combine all ingredients in a large bowl and distribute evenly into liners. It will be a little runny, but don't worry, they'll come out nice and fluffy.

Bake for 18-20 minutes or until a toothpick comes out clean. Let cool for 15 minutes, then frost and devour!

Skinny Cream Cheese Frosting
Adapted from the Joy the Baker Cookbook
Serving Size: 1 teaspoon
WW PointsPlus Value: 1

2 oz 1/3 less fat cream cheese, softened
2 Tablespoons light butter
1/2 cup powdered sugar
1/2 teaspoon vanilla extract

Directions:

Beat all ingredients until creamy. Apply to cupcakes and refrigerate any leftovers. Sneak to the fridge at midnight and eat the leftover frosting.

Skinny Cinco De Mayo: Taco Salad and Margaritas

Cinco de Mayo is this weekend, and what better excuse to eat lots of guacamole and drink margaritas? Since the chips, dip, and drinks are non-negotiables, I decided to make a taco salad to lighten the meal up. There are so many different ways to make a taco salad ranging from healthy to not-so-healthy to heart attack. I decided to make a healthier version of one that falls somewhere in the middle category. When I was a kid, one of the school lunch options was a "taco salad." This "taco salad" was a DIY situation that came in a styrofoam box and contained the following items: iceberg lettuce, salsa, shredded cheese, sour cream, beef chili, and one bag of nacho cheese flavored Doritos. I would carefully empty all contents in the styrofoam box, making sure the chips were crumbled into bite-sized pieces, then close the box, and shake it all up together. When opened, it looked like what you'd expect to find in a broken garbage disposal, but once that first plastic sporkful hit my tastebuds, it was nothing short of heavenly. I wanted to recreate something similar that would both satisfy my gustatory nostalgia (a la Swann's Way), while still appealing to my more sophisticated adult tastebuds. I finally decided on a salad using iceberg lettuce, lean ground beef, black olives, shredded cheese, pepper jack flavored tortilla chips, and a zesty homemade French dressing. It was perfect. Serve with chips and guacamole and a skinny margarita (recipe below).

Skinny Taco Salad
Serving Size: 1 salad (entire recipe)
WW PointsPlus Value: 5

2 oz cooked lean ground beef (seasoned with taco seasonings)
2 cups iceberg lettuce, chopped
1 Tablespoon sliced black olives
1 Tablespoon lowfat shredded cheese, Mexican style
5 cherry tomatoes
3 flavored tortilla chips, crushed
2 Tablespoons French or Catalina style dressing

Directions:

Mix all ingredients and serve on a large plate (or in a styrofoam box). Enjoy with a skinny margarita (or two).


Skinny Margarita
Serving Size: 1 drink
WW PointsPlus Value: 6

2 oz tequila
1 oz fresh lime juice
1/2 oz agave nectar
1 oz sparkling water
salt (optional, for rim)

Directions:

Combine all ingredients and serve over ice with a lime slice for garnish.