Halfway Healthy Hanukkah Cupcakes
Easy-to-make festive cupcakes for Hanukkah! Whole wheat flour and almond milk make them a little healthier than most.
- Serves: 6 persons
- ½cup butter, softened
- ½cup white sugar
- 1teaspoon vanilla extract
- ¾cup whole wheat flour
- ½teaspoon baking powder
- ⅓cup almond milk
- ¾cup vanilla frosting, divided
- 4drops blue food coloring, or as needed
Step 1Preheat oven to 350 degrees F (175 degrees C). Line 6 muffin cups with paper liners.
Step 2Beat butter and sugar together in a bowl using an electric mixer until creamy; beat in egg and vanilla extract. Stir flour and baking powder into creamed butter mixture until combined; stir and almond milk until batter is smooth. Spoon batter into the prepared muffin cups.
Step 3Bake in the preheated oven until cupcakes are lightly browned, 20 to 25 minutes. Cool cupcakes completely, about 30 minutes.
Step 4Mix 1/2 cup frosting and food coloring together in a bowl until color is even. Spoon the remaining 1/4 cup frosting into a small plastic bag and cut a small hole in the bottom corner.
Step 5Frost the cooled cupcakes with blue frosting and then draw a star on top using the white frosting piping bag.