Healthy, Low-Fat Blackberry Poke Cupcakes with Non-Fat Blackberry Frosting and Blackberry Syrup
Hi, Sweet Friend,
How have you been? As for me I’ve been VERY busy these days! And… it wasn’t cooking (although I am always thinking of a new yummy recipe and, well, I do have to cook for the family, too), nor it was researching the news about health and well-being (something I like to be up-to-date on the regular basis). These days I’ve been mostly sinking my teeth into all the technology behind the blogging. Yes, because although (hopefully!) you haven’t realized it, I’ve just moved my blog over to the self-hosted WordPress.org (from the free WordPress.com platform which comes with a number of limitations that I’ve realized that if I’ll be serious about blogging I can’t be putting up with).
And there is a LOT to learn! But you know what? I’m loving it because I am passionate about blogging, and so, even though this learning curve has been sometimes stressful (I won’t lie – sometimes it feels like I’m fighting a battle with my computer!), it is at the same time a very exciting experience.
And you know what? I will definatelly be sharing my tips on blog-making down the road when I have most things figured out for myself, because from my own experience with a very limited amount of information on this fairily new media, what really helped me a bunch was all that advice that the other bloggers had shared. And if you are thinking about blogging, Amy’s of www.amyshealthybaking.com, Kim’s of www.kimscravings.com and Rebecca’s of www.sugarandsoul.co advice will help you SO much, that I just had to mention them on my blog (and thank them for answering all my questions that I’ve been bombarding them with along the way).
So, although I can’t wait to share with you all that I’ve learned about blogging and website building, I’ll have to wait with that until I have a clear understanding of what I’m doing (there is still a lot to learn! Uhh…). So, for now I’m just sharing a new recipe for the healthy cupcakes that I’ve baked this weekend.
The idea for these cupcakes came to me when I’ve realized that I’ve purchased more yummy-looking blackberries than I should have (oops… I did it again – if you’ve been scrolling through my other posts you already know that I am guilty of buying sometimes TOO much of a good thing). And so I’ve got a new blackberry dessert to think about! For my cupcakes I used the same recipe for the syrup that I did for my Blackberry Mousse. I also used that healthy non-fat mousse as a frosting. And I just loved how the syrup made the fluffy cupcake dough moist and all infused with the rich blackberry flavor!
- 1 cup of white whole wheat flour
- 1/3 cup of sugar
- 1/2 cup of non-fat or low-fat milk
- 1 tbsp of lemon juice*
- 1/3 cup of oil I used an avocado oil
- 3 egg whites
- 4 tbsp of blackberry syrup
- 1/2 tsp of baking soda
- 1 tsp of baking powder
- 1/4 tsp of salt
- 1 tsp of vanilla extract
- 1 lb . of blackberries
- 1/3 cup of sugar
- 1 tbsp of fruit pectin
- 1 2/3 cups of non-fat greek yogurt
- one 4-serving pouch of instant vanilla pudding mix
- 4 tbsp of blackberry syrup
- First make the syrup (this can be done in advance). Put all the blackberries in a saucepan with a few tablespoons of water and bring them to boil. Let the berries boil a little bit until they are soft. Pour the blackberries into a fine-mesh strainer over a bowl to catch the juices and press them firmly until all the juices are strained and only the seeds remain in the strainer.
- Put the blackberry juices back into the saucepan, add the sugar and the pectin and bring the mixture to boil. Boil the syrup until the sugar is dissolved, for a few minutes. Let it cool.
- To make the cupcakes preheat your oven to 350 F.
- Mix the flour with the baking soda, baking powder and salt.
- Whisk the milk with the lemon juice. Whip the egg whites just a little but with the sugar, until the soft peaks form. Add the milk with lemon juice, vanilla, blackberry syrup and oil. Mix everything well.
- Pour the wet mixture into the flour mixture and stir until just incorporated.
- Bake the cupcakes for 15-20 minutes depending on their size until the toothpick inserted in their middle of a cupcake comes out clean. Let the cupcakes cool to the room temperature.
- Poke your cupcakes with a knife or with a fork and tear the dough a little bit. Pour the blackberry syrup into the holes in the dough, a little bit at a time, making sure that it saturates the cupcakes instead of spilling down their sides.
- To make the frosting combine the yogurt with the pudding mix and with the 4 tbsp of the blackberry syrup. Beat everything, first on low speed, gradually increasing the speed of your mixer, until the frosting is thick and fluffy.
- Pipe the frosting on top of each cupcake.
- Serve with the reserved blackberries (if you don't mind the seeds) or with some additional syrup (if you do mind the seeds 🙂 )
- Makes 12 medium size cupcakes
*I didn't have any buttermilk on-hand, so I mixed the regular milk with the lemon juice. If you have buttermilk, you can use it instead of regular milk mixed with lemon juice.