Healthy Hack Cupcake and Margarita Recipes!

The Doctors
The Doctors
Make-your-own healthy margarita

Make-Your-Own Healthy Margarita

Ingredients 

  • 1 1/2 ounces silver tequila (about 3 tablespoons)
  • 3 tablespoons freshly squeezed lime juice (about 1 large or 1 1/2 small limes)
  • 1 1/2 tablespoons freshly squeezed orange juice (about 1/2 medium orange)
  • 1 teaspoon light agave nectar (add 2 if you prefer a sweeter margarita)
  • Ice
     

Directions

  1. Rim the glass: Pour a thin layer of salt onto a small plate
  2. Rub a lime wedge around the top edge of your glass to moisten it, then dip the glass into the salt so that it sticks, tapping all the way around
  3. Fill the glass with ice and set aside
  4. Fill a small cocktail shaker with additional ice
  5. Add the tequila, lime juice, orange juice, and agave
  6. Tightly close and shake vigorously for at least 30 seconds 
  7. Strain into the rimmed glass over the ice
  8. Enjoy immediately
  9. If you want it extra cold, shake the margarita over ice before pouring into the salt-rimmed glass to serve

 

2-Ingredient Frosting and Cupcakes

2-Ingredient Frosting

Ingredients

  • 12 oz or 15 oz can of sweet potato puree
  • Block of semisweet or bittersweet chocolate (55 to 60 percent cacao content) or ½ cup of semi-sweetened cocoa powder (any brand)
  • (Optional-blender if needed)

Directions

  1. Measure out the puree (If sweet potato puree isn’t smooth enough may need to add to blender until smooth)
  2. Add ½ cup of semi-sweetened cocoa powder (or less) into a large saucepan and bring it to a simmer over medium heat, stirring frequently. Add more or less for consistency-should resemble chocolate frosting when mixed together.
  3. Remove the pan from the heat before adding the chocolate
  4. Mix everything together until smooth.
  5. Let the mixture cool down to room temperature
  6. OPTIONAL: For added sweetness, add 1-2 tsp stevia, OR a touch of pure vanilla extract, OR agave as needed

Cupcakes

Ingredients

  • 1 cup (80g) unsweetened cocoa powder (measured like this)
  • ¾ cup (90g) white whole wheat flour or gluten-free* flour (measured like this)
  • 2 tsp baking powder
  • ¼ tsp salt
  • 2 tbsp (28g) unsalted butter or coconut oil, melted and cooled slightly
  • 2 large eggs, room temperature
  • 1 tbsp (15mL) vanilla extract
  • ¼ cup (60g) plain nonfat Greek yogurt
  • ⅔ cup (160mL) pure maple syrup
  • ¼ cup (60mL) nonfat milk

Directions

  1. To prepare the cupcakes, preheat the oven to 350°F
  2. Line 12 muffin cups with paper liners, and generously coat the liners with cooking spray.
  3. In a medium bowl, whisk together the cocoa powder, flour, baking powder, and salt
  4. In a separate bowl, stir together the butter or coconut oil, eggs, and vanilla
  5. Mix in the Greek yogurt, stirring until no large lumps remain
  6. Stir in the pure maple syrup
  7. Alternate between adding the flour mixture and the milk, beginning and ending with the flour mixture, and stirring just until incorporated (For best results, add the flour mixture in 3 equal parts.)
  8. Divide the batter between the prepared paper liners
  9. Bake at 350°F for 20-22 minutes or until the centers feel firm to the touch and a toothpick inserted into the center comes out clean
  10. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.