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Chocolate Cupcakes

Some foods don’t work at a picnic; icing is one of them. These rich, dense chocolate cupcakes are great icing-free. I serve them with in-season berries. Pack extra water so you can rinse off the berries just before serving.

1 cup (250 mL) whole wheat flour
2/3 cup (160 mL) all purpose flour
1 1/2 cups (350 mL) granulated organic white sugar
2/3 cups (160 mL) natural cocoa powder
1 1/2 tsp (7 mL) baking soda
1/4 cup (60 mL) organic refined canola oil
1 cup (250 mL) organic chocolate soy beverage
2 tsp (10 mL) lemon juice
1 omega-3 egg
1 - 4.5 oz (128 mL) jar strained prunes (baby food)
1 Tbsp (15 mL) pure vanilla extract

Preheat oven to 350 F (180 C). Line 2 cupcake pans with 18 paper cupcake liners.

In large bowl, whisk together whole wheat flour, all purpose flour, sugar, cocoa powder, and baking soda. Add oil, chocolate soy beverage, lemon juice, egg, strained prunes, and vanilla. Using hand mixer or wire whisk beat ingredients together for 1 minute, scraping bowl often. Turn speed up to medium or whisk as if your life depends on it; mix for 2 minutes.

Pour equally into 18 paper cupcake liners and bake for 20 to 25 minutes or until a toothpick comes out clean. Cool on wire rack for 10 minutes, then remove from pans and continue cooling. Serve with fresh berries. Makes 18 cupcakes.

Store completely cooled cupcakes in a resealable, nonbreakable container for up to 2 days.

Each cupcake contains: 158 calories; 3 g protein; 4 g total fat (0.5 g sat. fat, 0 g trans fat); 30 g carbohydrates; 1 g fibre; 118 mg sodium

Adapted from Ultimate Foods for Ultimate Health...and don’t forget the chocolate! (Whitecap, 2007).

Source: alive #322, August 2009