I’ve been thinking a lot about my childhood lately. I suppose that’s normal considering I’m one year into the second act of my life. I make no apologies for looking back as there are more happy memories than I can count. And when it comes to those memories involving food, where do I begin?
While cupcakes may be all the high brow rage now, their regular existence on our table in the 1960′s was a little more homespun. Simple vanilla cakes with a good glob of chocolate frosting swirled into a bucket of rainbow sprinkles made this little girl very, very happy.
So in being nostalgic this week, I wanted to recreate that happy time without a lot of fuss. The cupcake batter was always fun to make, but frosting always was a pain. So fortunately this week I found a divine, all natural ingredient schmear named the Frosting Queen Charmed Chocolate Frosting. Just zip open the package, swipe a spatula across your divine little cakes and then dip in rainbow sprinkles and relish in the really good old days.
Low Fat Vanilla Cupcakes with Charmed Chocolate Frosting and Carnival Sprinkles
1 1/3 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup canola oil
3/4 cup sugar
1egg
1 Tbsp pure vanilla
1cup low fat buttermilk
The Frosting Queens Charmed Chocolate Frosting
India Tree Carnival Mix Sprinkles
1. Preheat the oven to 350 degrees. Line a 12 cup muffin pan with cupcake liners. Set aside.
2. In a medium bowl, mix together the flour, baking powder, baking soda and salt.
3. In a large bowl, whisk together the oil and sugar. Add the egg and vanilla and whisk well. Add some of the flour mixture to the sugar mixture. Add in some of the buttermilk and mix. Continue alternating the flour and buttermilk to the sugar mixture until combined.
4. Divide the batter between all the cupcake liners. Bake for about 18-20 minutes. Remove the cupcakes from the muffin tin and let the cupcakes cool completely.
5. Spread the frosting ( about 1-2 tbsp per cupcake) on each cupcake. Garnish with the sprinkles.
All photographs and recipe testing by Olga Berman from Mango & Tomato.
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