I like to bake but I need to be careful not to eat too much. I have been trying to find ways to make cakes that are both healthy and tasty. I have discovered that some low-fat or low-calorie recipes rely on bad food substitutions that I want to avoid. I wouldn’t consider replacing butter with margarine – but I will replace it with apples or even aubergines.
Baking with fruit and vegetables is time consuming. There is a lot more grating, beating, and whisking than I would like. So far though the results have been worth the extra effort. This week I have been experimenting with recipes from “Red Velvet Chocolate Heartache“.
I made “Chocolate Chocolate Chip Cupcakes” with carrots and ground almonds. I also used rice flour for the first time. I will admit that the cake mixture looked all wrong in the bowl. It was gloopier than I expected and I was worried that it was too heavy. But the cakes were beautiful.
At the minute the room smells of toasted coconut as I am making coconut cupcakes. This time I have used aubergine instead of butter. I didn’t like the consistency of the cake mixture and I thought that grated aubergine looked quite yucky, but I suppose the proof with be in the eating.
The cupcakes are good. Marty is now eating his third one. I can’t taste the aubergine and I’m impressed with how moist the cake is. The frosting was based on a Jamie Oliver recipe for lime cream cheese frosting, I simply replaced the zest with coconut and the lime juice with coconut milk.