1 cup nonfat or low fat milk, dairy or nondairy
1 teaspoon apple cider vinegar
1 cup all purpose flour –OR- whole wheat pastry flour
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup packed light brown sugar
1/2 cup unsweetened apple sauce
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Line a standard 12 cup muffin tin with paper liners. Spritz them lightly with nonstick cooking spray.
In a small bowl, stir together milk and vinegar. Set aside.
In a medium bowl, whisk flour, cocoa powder, baking soda, baking powder and salt. Set aside.
In a large bowl, combine brown sugar, applesauce, and vanilla. Pour in the now curdled milk and mix all ingredients well.
Stir in dry ingredients until just combined. The batter will be thin and wet, similar to a runny pancake batter. Divide it evenly among the prepared muffin cups. Bake for about 18 minutes, until a toothpick inserted in the center of one comes out clean. Let cool for 10 minutes on a wire rack before removing to cool completely.
Once the cupcakes are cool, top them with my favorite light and fluffy frosting: The Best Whipped Frosting
Nutrition Information & Notes:
Nutrition for 1 cupcake (unfrosted): Calories: 108.7, Fat: 0.6g, Cholesterol: 1mg, Sodium: 15.4mg, Carb: 29.7g, Fiber: 1.2g, Sugars: 20.5g, Protein 2.2g
**I’ve used all variations of flour blends. Using all white flour produces the lightest, fluffiest texture, and the one most closely resembling a standard, full-fat cupcake. The balance I’ve chosen- using 1/2 white flour and 1/2 whole wheat- is quite perfect. Nutritionally, you’re getting a better-for-you dessert, and the texture isn’t compromised. Using all whole wheat flour turns out well too, it’s just that the cupcakes bake up denser. If you want to use 100% whole grains in the recipe, though, I’d recommend whole wheat pastry flour, as it lends a softer, more tender texture than traditional whole wheat flour. Use whatever you like.