Dear Missy,

I was wondering what is the "frosting" pictured on the Motts Applesauce and juice Chocolate Cupcakes? It looks so yummy!
Thanks! :) 

Dear Sarah,

I see that you're a "visual eater," and kids are even more so--they eat with their eyes first. That's why one of my most important and successful 13 "methods of disguise" is color coordination and matching foods that hide well, as well as using "visual decoys." In the case of these cupcakes, literally a few calories worth of sprinkles makes kids extremely interested in eating a delicious cupcake filled with hidden applesauce and wheat germ.

OK, all that said (!), the frosting is my "incredibly improved icing." Below are the recipes for several great, and greatly improved, icings.

Plus, check out my new holiday recipes (and 101 all-new Sneaky Chef ideas!) by clicking Here!

Enjoy in good health : )

Missy

Incredibly Improved Icings

The name says it all! These icings really are incredibly improved nutritionally. And they taste good too, so you may have a hard time convincing your mind that this usually empty food can be a concentrated source of bone-strengthening protein and calcium. In fact, with less than half of the sugar of regular icing, this healthy version is much more palatable than the sickeningly sweet stuff on most cupcakes.

These icings can be made a few days ahead and stored in an airtight container in the refrigerator. When you’re ready to use the icing, soften it with half a teaspoon of hot water and mix well.

Sneaky tip: I tested these icings with organic nonfat dry milk (Organic Valley brand, which is available at natural food stores) and with instant nonfat dry milk (Carnation brand). I found the organic version to be a bit smoother and easier to dissolve (as well as being healthier). In either case, it is critical to use boiling liquid with the recipes below.

White Icing:
Nutrition Highlights: Protein and calcium
Rich in vitamin D, tryptophan, and calcium

Makes about 3/4 cup
1 cup nonfat dry milk
1/2 cup powdered sugar
1/4 cup boiling water
1 teaspoon pure vanilla extract

Mix dry milk and powdered sugar in a bowl, then add the boiling water and vanilla extract. Mix very well. If needed, add a little more water, half a teaspoon at a time, until you reach the desired consistency. 

Green Icing — light in color:

Nutrition Highlights: Protein, calcium, and vegetables
Rich in vitamins A, D and K, manganese, folate, iron, tryptophan, and calcium

Makes about 3/4 cup
1/4 cup Spinach Juice (See Make-Ahead Recipe #5 on Free Recipe Page of this website)
1 cup nonfat dry milk
1/2 cup powdered sugar
1 teaspoon lemon juice

Heat the Spinach Juice until just boiling (or heat in microwave on high for 30 seconds). Mix dry milk and powdered sugar in a bowl, then add the boiling Spinach Juice and lemon juice. Mix very well. If needed, add a little water, half a teaspoon at a time, until you reach the desired consistency.

Optional flavorings: The light green color of this icing goes well with  ¼ teaspoon peppermint, almond or pistachio extract.

Lavender (light purple) Icing:

Nutrition Highlights: protein, calcium, and fruit 
Rich in vitamins C and D, tryptophan, calcium, antioxidants, and folate 

Makes about 1/2 cup
1/4 cup store-bought pomegranate juice or Blueberry Juice (See Make-Ahead Recipe #6 on Free Recipe Page of this website)
1 cup nonfat dry milk
1/2 cup powdered sugar

Heat the Blueberry Juice (or pomegranate juice) until just boiling (or heat in microwave on high for 30 seconds). Mix dry milk and powdered sugar in a bowl, then add the boiling juice. Mix very well. If needed, add a little water, half a teaspoon at a time, until you reach the desired consistency. 

Chocolate Icing: 

Nutrition Highlights: protein and calcium
Rich in vitamins B and D, potassium, tryptophan, antioxidants, and calcium

Makes about 1/2 cup
1 cup nonfat dry milk
1/2 cup powdered sugar
3 tablespoons unsweetened cocoa powder
1/4 cup boiling water
1 teaspoon pure vanilla extract

Mix dry milk, powdered sugar, and cocoa in a bowl, then add the boiling water and vanilla extract. Mix very well. If needed, add a little more water, half a teaspoon at a time, until you reach the desired consistency.