Healthier Chocolate Cupcakes (Happy Call) For Teacher's Day Gifts & Healthy Baked Sweet Potato Fries

No eggs, no butter, less sugar
A healthier choice for this sweet fudgy rich moist soft chocolate cake
I baked this using Happy Call, the result is similar to steamed cake
I guess baking with oven will give fluffier texture

I was worried the cake would rise too high so I poured only half the mould hence the short cupcakes :)

I decorated some of them for Teacher's Day gifts for my kids

I bought the container which can be of a use, and decorated the cover with self made ribbon, hence the decent shape :)

Recipe is from Passionate About Baking

What you need:

180g all purpose flour
130g sugar (reduced by 30% and it's just nice for me)
30g unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup hot water
90ml canola oil
1 tbsp distilled white vinegar
1/2 tbsp vanilla extract

1. Sift together flour, sugar, cocoa, baking soda, salt
2. Combine water, oil, vinegar, vanilla in a large cup
3. Add to the dry ingredients and whisk just until combined, a few lumps are ok
4. Oil cups, pour batter half the cup
5. Pour two mugs of water into Happy Call pan, bake small flame til tester skewer comes out clean, around 30 minutes
6. If baking in the oven, it'll about 30 minutes at 180degC
7. Let cool on a wire rack and decorate as desired (to eat plain is good enough to me)

I will surely try the baked version next time, this is one yummy chocolate cake recipe :)


Another healthy snack I'd like to share with you is baked sweet potato fries
Simple to prepare and yummy too
A sweet good quality sweet potato determines the end result
I used Indonesian honey sweet potatoes and it's sweet in taste

I had a little leftover blended wholemeal bread so I used it as coating and the remaining used crushed cornflakes - they're healthier options than ready to use store bought panko breadcrumbs

With wholemeal breadcrumbs coating

 

With crushed cornflakes coating

Left: wholemeal breadcrumbs coating. Right: crushed cornflakes coating

Both are nice, but I personally prefer the one with cornflakes coating, the contrast of salty and sweet is really great together

Recipe is from Seasaltwithfood

What you need:

2 medium size sweet potatoes, peeled and cut like french fries
1 egg, beaten
2 tbsp all purpose flour
1/2 tsp salt
1/2 cup wholemeal breadcrumbs / crushed cornflakes

1. Toss sweet potatoes with flour mixture, dip in egg, coat with breadcrumbs
2. Place on baking tray, lightly spray with canola oil
3. Bake on preheated oven of 220degC for 15-20 minutes

Original recipe used cayenne pepper, but it's too hot for the kids, so I didn't use
This snack is best eaten fresh from the oven
After an hour or two, it somehow lost its crispiness
You may toast them for 2 to 3 minutes to bring the crispiness back

I'm submitting both the cupcakes and baked sweet potato fries to  Aspiring Bakers #22: Lightened Up Cakes (August 2012) hosted by Qi Ting of A Dessert Diet