Here is a recipe for the healthiest cupcake you will ever eat!
Now when you think of the word “cupcake,” I’m sure a fluffy, sugary treat (high in calories, fat and dairy) comes to mind. Well, meet that sinful sweet’s long lost cousin… the healthy, veggie cupcake!
The difference? So yes, they aren’t as sweet, but you can munch on these delicious treats all day long and never feel guilty!
Ingredients:
- cucumbers (one cucumber yields approx. 7 cupcakes)
- hummus
Start by making the “wrapper.” Use a potato peeler to peel a cucumber, then take a fork and score the cucumber (while firmly pressing down, pull the fork from one end of the cucumber to the other). This trick creates small grooves around the cucumber, posing as our cupcake wrapper!
Next, slice the cucumber into 1” sections… keeping it thick enough to hold the hummus frosting, but thin enough to take a bite. Using a melon baller or teaspoon, scoop about 2/3 of the center out of each cucumber piece.
Then, load your *piping bag with hummus. Begin by piping a large dollop of hummus at the center, then swirl the piping bag around until you like the look of your hummus-frosted veggie cupcake!
In this picture, I took a few pureed tomatoes and added them to the top for a little pop of color.
*The Veggie Girl Quick Tip: Don’t’ have a piping bag? No worries! Use a plastic bag instead. Simply load the hummus in a plastic bag and cut a tiny hold at one end.
