As some of you may remember, my baby girl just turned 1year old! What a big year we have had and oh, what fun we have had! This past weekend we celebrated her birthday with a proper pink party attended by plenty of perfect people! My next several posts will include recipes and photos from the party!
On the actual day of her birthday I made her these delicious birthday cookies. For her party, however, I made her very own birthday cake and cupcakes to go along. Here is my healthy-ish recipe for a fantastic First Birthday Cake!
First Birthday Cupcakes
- 3/4 cup Plain Yogurt
- 1/2 cup Buttermilk
- 2 Egg Whites
- 2 tbsp Canola Oil
- 2 tsp Vanilla Extract
- 1 1/2 cup Whole Wheat Pastry Flour
- 1/4 cup Sugar
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
Line a cupcake tin with cupcake liners or generously grease a cake pan with butter and dust with flour, I used a 3-inch round cake pan for my little birthday girl. Preheat the oven to 350 degrees. Stir together the wet ingredients in a large bowl.
Combine the dry ingredients in a separate bowl and pour over the wet ingredients. Stir to combine.
Fill the cupcake tins about 3/4 full and bake for 20 minutes. Allow to cool completely before frosting.
I debated with myself about the frosting for months!!! Literally months! Panicked about the thought of the giant globs of sugar; I just could not decide what to do. You see, when I was in high school, I worked at a bakery and decorated cakes. I would come home smelling like sugar….it was heaven! ur, ummmm you know! Anyway, I wanted the cake to look pretty, but I also didn’t want my birthday girl to have 5 cups of sugar and artificial food coloring, so here is what I came up with.
Raspberry Cream Cheese Frosting
- 8 oz Cream Cheese, at room temperature
- 1/4 cup Butter, at room temperature
- 1/2 tsp. Vanilla Extract
- 1 tbsp Raspberry Puree
- 1 cup Ideal Confection Sweetener
First I have to tell you about this wonderful little product I came across called Ideal Confection. It is a low calorie sweetener that allowed me to make delicious sugar free frosting!!
To make the frosting, cream together the cream cheese and butter until smooth. Stir in vanilla and raspberry puree. The raspberry puree is as simple as it sounds – introduce fresh or frozen raspberries to your blender, whiz them up and tada – raspberry puree. Add the ideal confection to the mixture and stir until smooth. This makes a delicate and sweet pink color with just a hint of raspberry. If you prefer more pink punch and raspberry pow, then add another tablespoon or two of the raspberry puree. You might need to add a bit more ideal confection to get the right consistency.
This frosting was perfect to frost the mini cake and the cupcakes.
She was so dainty and girly while eating her cake, and, no, she did not eat that WHOLE cake!!!