Choc-ful Donuts & Choc-ful Cupcakes
Nutrition Highlights: whole grains, fruit, and vegetables
Rich in vitamins A, C, E and K, potassium, manganese, folate, iron, fiber, antioxidants, and flavonoids
It is my sincere belief that no child (or adult) should live cupcake-less in pursuit of a healthier lifestyle. And these cupcakes/donuts fit the bill for the look, taste, and texture of the real, decadent treat without the guilt. In fact, with entirely hidden spinach, blueberries, and wheat germ, these really do have buried treasure.
This formula makes donuts (baked, not fried) or cupcakes equally well; the only difference is the cooking vessel. When I finally invested a few dollars at the kitchen shop for a mini-bundt (a.k.a. donut) pan, a whole new world opened up to me. Suddenly all of my muffin recipes could be molded into the fun shape of forbidden donuts that can make anyone forget how healthy the ingredients are.
Servings: 12 donuts or 8 cupcakes
- 4 tablespoons unsalted butter
- 1/3 cup semisweet chocolate chips 2 ounces
- 1 large egg
- 2 teaspoons pure vanilla extract
- 3/4 cup Purple Puree Make Ahead Recipe
- 1/2 cup sugar
- 1 cup Flour Blend Make Ahead Recipe
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Powdered sugar for dusting
- Preheat oven to 350 degrees and spray a mini-bundt (donut) pan with oil. If you choose the cupcake option, line a muffin tin with paper liners.
- Melt the butter and chocolate chips together in a double boiler or a metal bowl over simmering water (or in the microwave, checking every 15 seconds). Remove from heat and allow mixture to cool a bit. Meanwhile, in another bowl, stir together the egg, vanilla, Purple Puree, and sugar. Combine this purple egg mixture with the cooled chocolate mixture.
- In a mixing bowl, stir together Flour Blend, cocoa powder, baking powder and salt. Add this to the chocolate mixture and blend thoroughly. Pour into donut molds or fill muffin cups almost to the top.