hump day treat.

“I’m gonna make you girls a hump day treat!” -Mrs. George, Mean Girls

If I had to live on just one thing it would be dessert, especially cupcakes! I have the biggest sweet tooth and there is just something about cupcakes- they are cute, always decorated in fun colors and can be eaten on the go. Essentially, they are THE perfect dessert. Red velvet are my favorite since they are red (my favorite color), have a hint of chocolate and three words: cream cheese frosting!

I was in heaven when two of my loves, red velvet cupcakes AND Real Housewives (favorite guilty pleasure) combined into one! Just think, this is the Captain Planet of pop culture!

My dear friend Miss C shares these two loves with me and we went to NYC Housewife Bethenny Frankel’s natural food cookbook signing a couple of weeks ago! In her book, The Skinnygirl Dish, Bethenny lists a red velvet cupcake recipe! We were both SO excited- of course healthier cupcakes means you can eat more! 🙂

Miss C has been supportive of my new adventure and asked me to make the “Not-So-Red Velvet Cupcakes” from Bethenny’s book for her dinner party tomorrow night. Since this involved using my mixer, I gladly accepted!

Need:
2.5 cups oat flour
1.5 cups raw sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cocoa powder
.75 cup vegetable oil
1 cup low-fat buttermilk
2 large eggs
1 teaspoon white vinegar
1 teaspoon real vanilla extract
3 tablespoons beet juice (this sounded disgusting to me and I could not bring myself to add this)
Oven set at 350 degrees

Sassy Steps:

Put all dry ingredients into mixer bowl so you don’t have to transfer them later and make a larger mess in your kitchen.

Put all wet ingredients into a large mixing bowl and then whisk together.

Combine the wet ingredients into the mixer and mix away for about three minutes. (Make sure you use your flat beater instead of the whisk attachment.)

Line your cupcake pan with baking cups and spray with EVOO.

Use a 1/3 measuring cup (for large cupcakes) to scoop batter into cups and prevent making a huge mess. (A favorite tip.)

Place batter in the oven for 20 minutes and rotate pan at the 10 minute mark.

Let cool for 15 minutes before frosting with cream cheese icing.

My cupcakes were so moist, they crumbled when I tried to frost them. I may have to re-think the presentation for tomorrow because now, they look like a mess! Jackson Pollock of cooking, anyone?

*Note: these are yummy, moist and a healthy substitute for the real deal. If you are trying to eat healthier, these are great for you BUT I think I will stick to the actual red velvet recipe that just uses the organic version of raw ingredients.

Print Recipe

hump day treat

Course: Dessert

Ingredients

• 2.5 cups oat flour
• 1.5 cups raw sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cocoa powder
• .75 cup vegetable oil
• 1 cup low-fat buttermilk
• 2 large eggs
• 1 tsp white vinegar
• 1 tsp real vanilla extract
• 3 tbsp beet juice (this sounded disgusting to me and I could not bring myself to add this)

Hollyized Steps:

• Oven set at 350 degrees
• Put all dry ingredients into mixer bowl so you don’t have to transfer them later and make a larger mess in your kitchen.
• Put all wet ingredients into a large mixing bowl and then whisk together.
• Combine the wet ingredients into the mixer and mix away for about three minutes. (Make sure you use your flat beater instead of the whisk attachment.)
• Line your cupcake pan with baking cups and spray with EVOO.
• Use a 1/3 measuring cup (for large cupcakes) to scoop batter into cups and prevent making a huge mess. (A favorite tip.)
• Place batter in the oven for 20 minutes and rotate pan at the 10 minute mark.
• Let cool for 15 minutes before frosting with cream cheese icing.

Notes

*Note: these are yummy, moist and a healthy substitute for the real deal. If you are trying to eat healthier, these are great for you BUT I think I will stick to the actual red velvet recipe that just uses the organic version of raw ingredients.