Making Room for Cupcakes

For years, I thought restriction was the answer.

I couldn’t be trusted around food. I was afraid that, given the opportunity, I would eat myself into oblivion.

Or, at least into obesity.

Cookies were the enemy (especially chocolate chip cookies — especially my homemade chocolate chip cookies). Desserts of all kinds were verboten. And don’t get me started on tortilla chips.

And, when I did — inevitably — eat those forbidden things I was bad. I was wrong. I beat myself up about it.

Or, I didn’t.  At least, not at the time.  Because I was too busy eating ALL THE COOKIES.  (Or cake. Or chips. Whatever.)

And then, of course, to punish myself later, I’d go back on a strict diet.

Sometimes those strict diets would stick for a while. Even a few months.  But then I’d start eating all the things again and head back towards tight pants and emotional woes.

I have since learned that those terrible swings, eating all the things then eating none of the things, it has a name. And it’s called binge eating disorder.

The binge eating didn’t surprise me that much. The fact that dieting was also a big part of my disorder?

THAT rocked me.

What am I supposed to do when my pants get too tight if I can’t diet????

I’m working on it.  I tune back in.  I get more mindful.  I try to pay attention to my choices and what I’m actually putting in my mouth.

But the one thing I don’t do?

I don’t restrict any more.

So when my daughter asked if we could make some chocolate cupcakes — and I happened to notice that it was national cupcake day — of course I said yes.

room for cupcakes

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Because cupcakes are awesome.

I’m not going to restrict, but I’m going to be smart about it.  I’m going to only make 12 cupcakes (not three or four dozen — who needs that many?). I’m NOT going to make “low-fat” or “diet” cupcakes; I’m going to make really tasty ones so that I’ll be satisfied with just one.

The recipe below calls for a dark chocolate glaze (also delicious) but we had some leftover cream cheese frosting that went perfectly. And was a good vehicle for sprinkles.  (I know; leftover frosting? Crazy talk.)

And I’m going to enjoy the process as much as the end result.  Cooking with my baby?

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What could be sweeter?

 

Double Chocolate Vegan Cupcakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 8

Double Chocolate Vegan Cupcakes

Ingredients

  • 5 spray(s) cooking spray
  • 1/2 cup warm water
  • 1/4 cup(s) unsweetened cocoa powder
  • 3/4 cup(s) all-purpose flour
  • 1/2 cup(s) sugar
  • 1/3 tsp baking soda
  • 1/4 tsp table salt
  • 1/4 Tbsp vegetable oil
  • 1 1/2 tsp vanilla extract
  • 1 tsp white vinegar
  • 1oz 70-85% dark chocolate
  • 1/4 cup(s) powdered sugar

Instructions

  1. Preheat oven to 375 degrees. Coat 12 muffin cups with spray or line with papers.
  2. Whisk 1/2 c warm water and cocoa in a small bowl until smooth. Combine flour, sugar, baking soda, and salt in a large bowl, and make a well in center. Add cocoa mixture, oil, and vanilla. Whisk until smooth. Whisk in vinegar. Pour into pan.
  3. Bake until a toothpick inserted into center comes out clean, 20 to 25 minutes. Let cool on a wire rack for 20 minutes.
  4. For the glaze: Melt chocolate in a heatproof bowl set over simmering water, stirring until smooth. Let cool slightly.
  5. Whisk together sugar and water until smooth. Add melted chocolate in a slow, steady stream, whisking until thickened, about 1 minute. Immediately pour glaze onto center of cooled cakes. Using an offset spatula, gently spread glaze over top and sides.
http://laughinglemonpie.com/making-room-for-cupcakes/

 P.S. The best way to eat a cupcake (in my personal opinion): Remove the top, flip over, and make a sandwich. Then you get frosting and cake in every bite.
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