Here’s a really easy and simple cupcake recipe made with whole-wheat flour.
It took me a while to come around to making these cupcakes; because let’s face it, whole-wheat cupcakes doesn’t really sound all that enticing.
Cupcakes are best indulgent and decadent, the idea of healthy cupcakes make me sad.
Yet, I’ve had a small bag of whole-wheat pastry flour sitting in my fridge for a little while now, it had to be used before it went rancid.
Although these cupcakes aren’t as airy and fluffy as regular cupcakes, they have a warm nutty flavour.
I love them as an alternative, and I imagine they’ll be perfectly delicious with icing or frosting.

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Whole Wheat Cupcakes (from Happy Herbivore)
INGREDIENTS

• 2 cups whole-wheat pastry flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1 cup turbino sugar
• 1/4 cup applesauce
• 2 tbsp vegetable oil
• 1 cup plant milk
• 1 tsp vanilla extract

DIRECTIONS

1. Preheat oven to 350 F.
2. Grease a muffin tin or paper liners and set aside.
3. In a medium bowl, whisk flour, baking powder, baking soda, and salt together.
4. In a large bowl, whisk sugar, applesauce, oil, plant milk, and vanilla extract until well combined.
5. Pour dry mixture into the wet mixture in 3 to 4 batches, stirring until just combined.
6. Spoon batter into muffin cups 3/4 full and bake for 15 to 25 minutes, or until a toothpick inserted in the center comes out clean.
7. Transfer to a wire cooling rack.

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