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Halfway Healthy Hanukkah Cupcakes
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Prep Time:
20 minutes
20 minutes
Cook Time:
20 minutes
20 minutes
Total Time:
70 minutes
70 minutes
Healthier Hanukkah cupcakes made with wheat flour and almond milk for a festive twist on a classic treat.
Ingredients:
- 0.5 cup butter, softened
- 0.75 cup whole wheat flour
- 0.5 teaspoon baking powder
- 0.33333334326744 cup almond milk
- 0.75 cup vanilla frosting, divided
- 4 drops blue food coloring, or as needed
Instructions:
- Preheat the oven to a toasty 350 degrees F (175 degrees C) and nestle paper liners in 6 muffin cups.
- In a bowl, use an electric mixer to beat creamy butter and sugar. Mix in egg and vanilla extract. Combine flour and baking powder with the creamed butter mixture, then stir in almond milk until smooth. Spoon batter into prepared muffin cups.
- Bake the cupcakes in the preheated oven until lightly browned, for 20-25 minutes. Allow the cupcakes to cool completely for about 30 minutes.
- Combine 1/2 cup of frosting with food coloring until evenly colored. Place the remaining 1/4 cup of frosting into a small plastic bag and snip a small hole in the corner.
- Spread the cooled cupcakes with a delightful layer of blue frosting and artfully create a star design on top using the white frosting piping bag.