Name: Halfway Healthy Hanukkah Cupcakes
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Butter, softened - ½ cup; White sugar - ½ cup; Egg - 1; Vanilla extract - 1 teaspoon; Whole wheat flour - ¾ cup; Baking powder - ½ teaspoon; Almond milk - ⅓ cup; Vanilla frosting, divided - ¾ cup; Blue food coloring, or as needed - 4 drops

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Halfway Healthy Hanukkah Cupcakes

1. Butter, softened - ½ cup

2. White sugar - ½ cup

3. Egg - 1

4. Vanilla extract - 1 teaspoon

5. Whole wheat flour - ¾ cup

6. Baking powder - ½ teaspoon

7. Almond milk - ⅓ cup

8. Vanilla frosting, divided - ¾ cup

9. Blue food coloring, or as needed - 4 drops

How to cook deliciously - Halfway Healthy Hanukkah Cupcakes

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Line 6 muffin cups with paper liners.

2. Stage

Beat butter and sugar together in a bowl using an electric mixer until creamy; beat in egg and vanilla extract. Stir flour and baking powder into creamed butter mixture until combined; stir and almond milk until batter is smooth. Spoon batter into the prepared muffin cups.

3. Stage

Bake in the preheated oven until cupcakes are lightly browned, 20 to 25 minutes. Cool cupcakes completely, about 30 minutes.

4. Stage

Mix 1/2 cup frosting and food coloring together in a bowl until color is even. Spoon the remaining 1/4 cup frosting into a small plastic bag and cut a small hole in the bottom corner.

5. Stage

Frost the cooled cupcakes with blue frosting and then draw a star on top using the white frosting piping bag.