Whole Wheat Boston Cream Cupcakes

July 15, 2015

Seriously? Is that possible? Yes indeed! A whole wheat cake mix is easy and tasty so why not enjoy both your cake and be able to eat it too! Since the other day was National Boston Cream Pie day (which is not really a pie by our normal thoughts of pie with crust, etc. but is in fact is a cake) I decided we ‘needed’ to do something in honor of this National Food Holiday. I’m a total sucker for Boston Cream Anything so this was a great excuse to get in the kitchen and play with my food ...

2 1/2 Cups Freshly Milled Soft White Wheat (sifted)
1 Cup Organic Evaporated Cane Crystals (Natural Unbleached Sugar)
3 teaspoons Aluminum Free Baking Powder
1/2 teaspoon of Sea Salt
1 teaspoon of Organic Vanilla Extract
¼ Cup Coconut Oil or other light oil in Liquid State
3 Eggs
1 1/2+ Cups Lowfat Milk (nut milks work too)

Cupcake Instructions: Sift the freshly milled four to remove some of the husk and bran and aerate the flour for a light fluffy (whole wheat) cake – no that is not an oxymoron. Now combine all other dry...
See the full directions on my site

Nutritions

Calories
232

Sodium
231mg
9% DV

Fat
6g
9% DV

Protein
10g
20% DV

Carbs
35g
11% DV

Fiber
4g
19% DV