Ingredients (12 cupcakes)
1 cup whole wheat flour
1 cup cake flour or white flour
1 teaspoon baking soda
1/2 teaspoon of salt
3/4 cup granulated sugar
1/4 cup canola oil
1 teaspoon of vanilla extract
1/2 cup unsweetened apple sauce
(or plain yogurt)
1 large egg
1 yolk egg
1 can evaporated milk divide
(1/2 cup for dough and 2/3 for frosting)
1/2 cup all purpose flour
pinch of salt
250 grs. bitter chocolate finely chopped
1 cup confectioner's sugar
2 tablespoon of unsweetened cocoa powder
1 teaspoon vanilla extract
sprinkles or little flowers for garnish
Make the cupcakes
Preheat the oven at 190°c. Line 12 muffin cups with paper liners.
Mix in a bowl whole wheat flour, cake flour, baking soda and salt.
Beat granulated sugar and oil in a large mixing bowl.
with and alectric mixer on medium speed until combined.
Add apple sauce, egg, egg yolk, and vanilla extract and beat until combined.
With the mixer on low, alternately mix in the dry ingredients and 1/2 cup evaporated milk,
starting and ending with dry ingredients until just combined.
Divide the batter among the prepared cups.
Bake the cupcakes until a toothpick inserted into the center comes out clean by 20 to 22 minutes
Let cool completely.
Meanwhile whisk 2/3 cup of the remaining evaporated milk, all purpose flour, and a pinch of salt in a small sauce pan until no flour lumps remain.
Cook over medium heat, whisking constantly, util look like a thick, stiff paste. 2 to 5 minutes.
Remove from heat and continue whisking for about 30 seg. to cool.
Whisk in chocolate until completed melted.
Transfer to a medium bowl, add sugar, cocoa and vainilla, and beat until smooth and creamy.
Refrigerate the frosting untilthickned and cold, about 2 hours.
Spread the frosting on the cooled cupcakes and decorate.