My niece Molly just turned one last month!
Sadly, she was sick on her actual birthday, but we made sure to reschedule a birthday party for the little kiddo.
Of course, I was in charge of the cake. Baby’s first cake! So excited.
To keep her from eating TOO much sugar, I decided to sweeten the cake with strawberries instead of sugar – especially to balance out the frosting (hello, classic buttercream, I love you.)
serves 15
1 1/2 C strawberries
1/4 C Earth Balance, softened
1 1/4 C unsweetened vanilla almond milk
2 egg replacers (I used Ener-G)
1 t vanilla extract
2 C all purpose flour
2 t baking powder
1 t baking soda
1/2 t salt
Preheat oven to 350 degrees. In a blender, combine first five ingredients (through vanilla extract.) In a separate bowl, whisk together all the dry ingredients. Then stir in the blended wet ingredients and mix until just combined.
Divide batter among 12 greased cupcake tins (*note: this is a pretty low-fat recipe, so if you are using muffin liners you want to spray those with cooking spray too or they will stick too much to the cake.)
Bake for about 15 minutes, until turning golden-y purple on top, and until a toothpick comes out of the center of a cupcake clean!
Decorate them however you want. I made a classic super unhealthy buttercream frosting. I used 1 C vegetable shortening, 1 pound powdered sugar, some red food dye, and almond milk to adjust the consistency. I piped the frosting on in cute swirls and little stars, and then topped each cupcake with a hardened icing flower. So girly and perfect for a baby’s first birthday!
Nutrition facts per serving: Calories: 122; Calories from Fat: 38; Total Fat: 4.2g; Saturated Fat: 1.0g; Sodium: 255mg; Total Carbohydrates: 17.8g; Dietary Fiber: 2.1g; Sugars: 1.0g; Protein: 2.4g
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