Week 3 Mochi Cooks: In the Kitchen With Our Health Editor
This past week I threw a bachelorette party for a friend of mine in my apartment. As the hostess, I wrestled with the idea of serving chips and dip and cheese and crackers on a platter, or preparing dishes that wouldn't completely sabotage my power streak of working out at the gym all week. But of course as the week went on, I made little progress grocery shopping for the ingredients I needed for the dishes I wanted to make. In the end, I decided to go with a dessert dish and bake a batch of cupcakes. They're not the healthiest of dishes, but who cares? It's okay to indulge once in awhile, especially on special occasions like this. Someone once told me that cupcakes to girls are like bacon to guys, and it makes sense. Girls love cupcakes—they're small, fluffy, pretty, and delicious. But in keeping with the spirit of this food blog, I tried to make the cupcakes as "healthy" as possible. I substituted fat-free milk for whole milk and didn't add any additional sugar. I also purchased an organic vanilla cake mix at Whole Foods, along with brown organic eggs and canola oil. I bought the pink pearlized sprinkles from Party City and the icing at a nearby grocery store. So while the mix did come from a box, it had less saturated fat than other cake mixes and was still easy to prepare.
- Mix 2 large eggs, 4 oz of butter or canola oil, and 2 cups of fat-free milk in a bowl. While mixing, pre-heat the oven to 450°F.
- Add cake mix to wet ingredients and blend for about 10 minutes until the mixture is smooth.
- Pour into individual cups in a cupcake pan.
- Place cupcake pan in the oven and bake for 20-25 minutes. Then, place a toothpick at the center of each cake. If it comes clean, the cupcakes should be ready.