The weekly student newspaper of Bucknell University

The Bucknellian

The weekly student newspaper of Bucknell University

The Bucknellian

The weekly student newspaper of Bucknell University

The Bucknellian

Michelle Roehm named next Dean of the Freeman College of Management
Bucknell’s campus dining: A personal ranking
Women’s Basketball prevails over Boston University

Women’s Basketball prevails over Boston University

February 16, 2024

Women’s Tennis grabs 4-3 win at home

Women’s Tennis grabs 4-3 win at home

February 16, 2024

‘Seeing sound’ in the Samek Art Museum

‘Seeing sound’ in the Samek Art Museum

February 16, 2024

View All

    Cooking Corner

    cooking corner
    cooking corner

    Vegan Red Velvet Cupcakes
    82 calories, 2 g fat, 20 carbs, 2 g protein
    Makes 16 cupcakes

    1 1/2 cups whole wheat pastry flour (you can use regular whole wheat flour too)
    6 Tbsp dark cocoa powder
    3/4 cup Truvia Baking Blend
    1/2 ripe avocado
    6 Tbsp apple sauce
    1 cup Silk Light Original Soymilk
    2 tsp baking powder
    1/4 tsp salt
    1 tsp vanilla extract
    1-2 Tbsp red food coloring

    1. Heat oven to 375 F.
    2. Mash avocado then mix with apple sauce and Truvia.
    3. In a separate bowl mix flour, cocoa powder, baking powder and salt.
    4. Add avocado mix, vanilla, soymilk and red food dye. Mix until just combined.
    5. Distribute evenly among 16 cupcake molds (I used a Ziploc bag to pipe the batter in to make them neat).
    6. Bake 15-20 minutes until fully cooked.

    I dusted mine with powdered sugar but you can also make a vegan frosting by beating 1 teaspoon vanilla, 1/4 cup Earthly Balance and 1/2 cup powdered sugar.

    Story continues below advertisement
    I’ve always been a simple vanilla cupcake person, but with a recipe this healthy and delicious, that might be changing! It has the perfect amount of rich, chocolatey-ness thanks to the cocoa and avocado and they’re filled with healthier whole grain flour. These are cupcakes that will make you feel good inside and out. You can also use this recipe to make an amazing cake, I’d even suggest using fresh raspberries as a filling instead of extra frosting.

    (Visited 68 times, 1 visits today)

    Leave a Comment
    More to Discover

    Comments (0)

    The editorial board of The Bucknellian reserves the right to review all comments before they are posted on the website and remove any if deemed offensive, illegal or in bad taste. Comments left on our web pages are not necessarily in-line with the views expressed by the writer.
    All The Bucknellian Picks Reader Picks Sort: Newest

    Your email address will not be published. Required fields are marked *