It has taken me 10 years to make peace with the thought of moving away from the Phoenix area. See, during these past years, but more so the last 5, I’ve been dreaming about moving to a different place. A place that would meet our living criteria: a place that is lush, beautiful architecture, a thriving cultural community, walkable, low to medium cost of living, and great weather. I know finding a place with all those qualities would be tough but it was worth a shot.
They say that life is what you make of it right? That has always been my philosophy in most aspects of my life but I needed to apply that to how I feel about the city I live in. I realized that moving away from my family and friends would not make me happy and that’s a high price to pay. I also realized that Phoenix has many positive things to offer and is a great place to live!!! Having amazing weather most of the year (we won’t mention the super hot months of July & August okay?) is huge for me since I don’t do well in the cold. I’m always cold and can’t imagine how much I would suffer being in a colder/rainier place. I even considered Seattle at one point! The way I felt during last week’s rainy days took Seattle off my list pretty fast! 😉
Luckily Mr. Delish agrees with me that for now, we’re planting our roots in Phoenix. So here we stay
Speaking of the weather, I feel bad for all the visitors we had in the valley last week for the Phoenix Open and the Super Bowl. This time of year we like to brag about our gorgeous sunny weather but last week was gloomy and rainy! Very unusual for us. Good thing it cleared up on game day. The beautiful weather we adore came back and things turned out o.k. in the end.
These must be the most delicious “skinny” cupcakes ever! Seriously, they have a light taste which I love since I’m not into overly sweet desserts. Using only two tablespoons of butter did not compromise the flavor at all but it is necessary to add some in the mix to keep the cupcakes fluffy and soft.
I hope you get to make them!
Recipe adapted from Skinny Taste
- 3/4 cups cake flour
- 1/2 cup white whole wheat flour
- 1/2 tbsp unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 Tablespoons unsalted butter, softened
- 1/2 cup sugar
- 1/4 cup unsweetened apple sauce
- 1 egg
- 1 egg white
- 1 teaspoon vanilla
- 1/2 teaspoon white vinegar
- 1/2 cup + 3 tablespoons of light buttermilk
- 1/2 Tablespoon red food coloring
- [b] Low Fat Cream Cheese Frosting[/b]
- 4 oz 1/3 fat Philadelphia Cream Cheese
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Preheat oven to 350. Line cupcake tins with liners.
- In a large bowl, stir together flours, salt, cocoa, baking powder and baking soda.
- In a large bowl, beat the butter, sugar and applesauce with an electric mixer until light and fluffy.
- Mix in the eggs and vanilla.
- Add half of the dry ingredients into the mixture and mix well.
- Add buttermilk, vinegar and red food coloring and mix well. Add the remaining dry ingredients and mix well. Be careful not to over beat.
- Using an ice cream scoop or a spoon, add the batter into the prepared cups about 3/4 of the way. Bake 15 to 20 minutes or until a toothpick inserted comes out clean.
- Cool in the pan set over a wire rack.
- Frost with low fat cream cheese frosting. Makes 12 cupcakes.
- [b]Low Fat Cream Cheese Frosting[/b]
- Using an electric mixer, beat together cream cheese, powdered sugar and vanilla until smooth.