PHT’s Egg and Dairy Free Cupcakes

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In January, I entered the blogging world, for realz.  Before it was just a passing fancy.  I got tired of it BEING a passing fancy and wanted to blog for realz.  Like for real for realz.  In my travels on the net I stumbled onto Mom’s Test Kitchen.  Jaime was having a birthday give away and yup…you guessed it!  I won some great gifts!!  I have this cool apron from Noshing with the Nolands.  I won ad space on a several other blogs, a Target gift card, a WalMart gift card, some nice saucepans from Cindy’s Recipes and Writings.  And I won an Etsy item from Pamela’s Heavenly Treats shop.  I chose the Egg and Dairy Free Cupcakes.

This was the end of January.  Yes, I’m finally getting around to using the mix. For some reason, I managed to run out of applesauce.  I KNOW!  How in the world can that be?  It’s like a staple in our fridge!  I don’t bake without it!  I guess I didn’t replenish after the last time I baked.  Well, not true.  I have baked since then, but it was all cheesecake.  Now, I think I’m going to get back to regular baking.  Like cakes and cookies and other baked goods.  You know…stuff OTHER than cheesecake.

This weekend I replenished my applesauce supply and decided to bake these lovelies up!  It was so easy to whip up!  I have action shots, but they just look, well, blurry.

Let me tell you, they are goooooooood!  It’s a perfect mix of sweet and healthy.  Contrary to popular belief, I’m not a huge fan of sugar.  These are PERFECT for me!  Not that they’re not sweet, but they’re not overly sweet like other mixes.  Those “other” mixes leave that glorious sugar coating on my teeth, but these don’t.

And I LOVE the nutty flavor of whole wheat flour.  Don’t you?  I can’t imagine that our fore-peeps had the bleached and refined products we have today.  They just don’t have much flavor.  But whole grains…now that’s where the flavor is!  These taste YUM-MY!

Somehow, I am also out of powdered sugar.  I guess the last batch of frosting took care of that, too.  Besides, I wanted to make a caramel topping out of one of the 8 billions cans of sweetened condensed milk I have in the pantry.  How do I manage to stockpile something like that, but run out of powdered sugar?  By the way, have you ever made the caramel out of boiling the cans of sweetened condensed milk?  Amazingly simple and yummy!  …Shinies!  *giggle*

I took 1 can of sweetened condensed milk, 1/4 cup of brown sugar, 1 t vanilla extract and 3 tablespoons of butter and brought to a boil over medium-high heat.  That boiled for 2 minutes then let it set until cool enough to dip the cupcakes in.  I thought it would be a perfect, low fat topping for these yummy and healthy cupcakes.

Thank you to all the lovely sponsors for Mom’s Test Kitchen giveaway.  I have enjoyed ALL the gifts I received…and they have all sparked this foodie to get in the kitchen and cultivate her creative side.

Low Fat Caramel Topping


  • 14 oz
    sweetened, condensed milk, fat free
  • 1 T
    margarine or butter
  • 1/2 c
    brown sugar
  • 1 t
    vanilla extract

Cooking Directions

  1. Combine ingredients in a saucepan over medium heat. Stirring constantly, bring to a boil, then boil for 2 minutes. For cupcakes, allow to cool 15-20 minutes.

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