Healthy Cherry Chocolate Muffins

Healthy Cherry Chocolate Muffins

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Step by step Ingredients and Directions
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In a medium mixing bowl stir together the following wet ingredients just until combined.

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*1/4 cup plus 2 tablespoons Unsweetened Applesauce

*1/4 cup plus 2 tablespoons Extra Light Olive Oil

*1/3 cup Brown Sugar

*1/4 cup Honey

*1 Egg

*3/4 cup Plain Greek Yogurt

*1 teaspoon Vanilla

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Sift together the following dry ingredients into a medium bowl
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*1/4 teaspoon Almond Extract

*1/2 cup All-Purpose Flour, sifted

*1/2 cup Pastry Whole Wheat Flour, sifted

*1/2 cup Hershey’s Special Dark Cocoa Powder

*1/4 teaspoon Sea Salt

*1 teaspoon Baking Powder

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Add and stir the dry mixture 1/3 at a time to the wet mixture until incorporated.

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Stir in the following cherries and chocolate chips
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*3/4-1 cup pitted, quartered Fresh Dark Sweet Cherries, like Bing

*1/2 cup Dark Chocolate Chips, optional topping

**12 cup Muffin Tin sprayed with cooking spray, no paper liners needed. Fill each muffin tin cup 2/3-3/4 full. Use a plastic knife to remove muffins from tin.

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Makes 12 muffins.

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Bake muffins in a 425*F oven for 5 minutes then another 15 minutes at 350*F.

Or until tooth pick comes out clean.

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Recipe adapted from Sally’s Baking Addiction

 

Enjoy!

Lindy

Unicorn Cake Party

Vanilla Bean Cake

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Preheat oven 325*F.

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*1 cup Cake Flour, sift and then measure

*1\2 cup White Wheat Pastry Flour, sift and then measure

*2 and 1/2 teaspoons Baking Powder

*1/4 teaspoon Sea Salt

*1 cup Butter, room temperature

*1 and 3/4 cup Sugar

*4 Eggs, room temperature

*1 cup canned Evaporated Milk

*1 tablespoon Vanilla Bean Paste or 1 Vanilla Bean Seeds, seeds removed from bean (add vanilla bean paste/seeds to the milk)

*Cooking Spray

*Parchment Paper, cupcake liner if using that option

*(3) 6 inch Aluminum round cake pans

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In a stand mixer with paddle attachment, cream together on medium speed the butter, sugar and salt until light and fluffy. Then add one egg at a time beating between each egg until incorporated.

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In a mixing bowl sift together the cake flour, wheat pastry flour and baking powder. Then gradually add dry ingredients to the creamed mixture, on medium low-speed and alternating with the milk and vanilla mixture in thirds just until combined.

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Use 3 round 6 inch cake pans, sprayed with cooking spray and lined with parchment. Then sprinkle a small amount of flour in each pan to coat cooking spray. This helps cakes to release from the pan after baking, tap out any unused flour.

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Pour cake batter evenly between baking pans.

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Bake in a 325*F. oven for 30-40 minutes or using a toothpick inserted to the middle of the cake comes out clean, also depending on your pan size. (About 30 minutes for 6 inch round pans)

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Remove cakes from the oven and allow cakes to cool slightly, about 10 minutes and run a plastic knife around the edge of the cake, if needed. Allow cakes to cool on cooling racks until completely cool, frost as desired.

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Recipe adapted from Rock Recipes

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White Chocolate Butter Cream Frosting

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*1 cup Butter, room temperature

*3 cups Powder Sugar, more if needed for desired consistency for spreading and piping

*1/4 cup Heavy Whipping Cream

*2 teaspoons Vanilla Extract

*6 ounces White chocolate Melting Wafers, like Ghirardelli or good quality White Chocolate Chips, Melted

Pinch of Sea Salt

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In a stand mixture with paddle attachment on medium speed, cream together the butter and powdered sugar, gradually adding the powdered sugar alternating with the heavy whipping  cream.  Then add the vanilla, salt and the melted white chocolate/vanilla wafers/chips (Cooled slightly) .  Add more powdered sugar, only if needed.

See Studio 5  or Cake Happens on Youtube frosting tips.

 

 

We Found this Unicorn swim tube for a gift, it was a random find but you can find it on Amazon HERE.

Enjoy!

Lindy