July 4th Fireworks Cupcakes

Ah, vacation procrastination—I’m in full panic mode readying for a fourteen-day “vacation” to Boston to visit relatives and do the barbecue circuit. Between tying up loose ends at work, packing for the kids, getting ready for a new camp and school when we return, etc., I did what every woman would do: I went to Marshalls and wandered through the shoe department (Ah, feeling better). Then I got the urge to bake cupcakes. (Okay, so perhaps this isn’t the best way to cope!)

These cupcakes are fun to make for any party or school function. In addition to the therapeutic value of decorating them—molding Twizzlers into fireworks—they are a much healthier version of anything you could buy at the bakery. (I can hear Ivy cringing at the corn syrup and sugar in the Twizzlers. Yes, I admit it, Twizzlers aren’t health food, but it’s only one per cupcake. My kids liked making the fireworks more than eating them and bypassed the Twizzler all together). The unsweetened applesauce and low-fat yogurt lighten the calories and fat content, and there is enough carrot in there to make you feel like you got some vitamin A. (You can use black licorice to make “spiders” for Halloween or even “flowers” for a shower by putting a blueberry or a strawberry in the center.)




July 4th Cupcakes with a Bang
Makes 12

2 eggs
2 tablespoons honey
¼ cup Splenda for Baking
¼ cup high-oleic canola oil
1 teaspoon almond extract
½ cup applesauce
1/3 cup plain low-fat yogurt
2 cups whole wheat flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/3 cup white raisins
2 cups shredded carrots (storebought preshredded)
1 cup pecans or walnuts, finely chopped
Canola oil cooking spray
1 bag of Twizzlers

Frosting:

1 tablespoon butter, softened
¼ cup whipped cream cheese
1 tablespoons rum *(obviously omit this if you’re making for children)
½ cup sifted powdered sugar

Preheat oven to 350 degrees.

In a large mixing bowl, beat the eggs, honey, Splenda, canola oil, almond extract, applesauce, and yogurt. Mix in the whole wheat flour, cinnamon, baking soda, and baking powder. Stir in the raisins, carrots, and nuts.
Pour mixture into muffin cups.

Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean.

Cool for at least five minutes and then decorate them. Scoop or cut a small hole in the top of the cupcake (smaller than your pinkie). Insert the Twizzler “firework”.

To make the frosting, beat softened butter with the whipped cream cheese on high with an electric mixer. Add the rum (if you're using) and powdered sugar, and keep beating until fluffy. Use a knife to frost the cupcakes, taking care as you work around the firework. (Alternatively, you can frost first, then insert the firework).

To make the “firework”, cut one Twizzler in half. Take each half and cut it in half lengthwise, stopping about ½ inch before the “pinched” end on the bottom. (Be careful you don’t cut your fingers!) Do the same thing to the other half—cut it all the way in half, lengthwise. Once you’re done, group both halves together and insert them into a small cut-out in the cupcake.

Happpy 4th!