War Cupcakes worth fighting over.

Didn't you wonder what Grandma did when the chickens weren't laying or the cow wasn't giving milk? Or what did people do when it was rationed and you had to 'make do' for the rationing period on what was provided by the coupons? War Cake or War cupcakes provided the sweet tooth with the desired cake without the butter, milk or eggs that might be rationed allowing individuals only small amounts.

During WWI and WWII cooks turned inventive. One of the books published in 1912 was the War Times Cook and Health printed by the Department of Food Conservation at the request of H. Hoover.

While I was browsing through a magazine I ran into a War Cupcake. It looked as if it could be modified for our special heart diet and it might still retain the chocolate taste. I was delighted when I baked it. It is the first cupcake I have ever made that turned out looking like a cupcake. It makes a lovely dark rich chocolate cupcake. Adding your favorite icing makes a nice touch but isn't needed. Sprinkle on some peppermint and or Andes candy and you have a dessert they will swear can't be healthy.

The only down side? It isn't calorie free.

Chocolate Peppermint War Cup Cakes

1 1/2 cups unbleached flour
1-1 1/4 cup sugar [do not subsitute]
1/2 cup cocoa
1 teaspoon baking powder
8 ounces applesauce [or fruit puree such as bananas or prunes]
1-3 tablespoon soy milk, add last to consistancy for cup cakes
2 tablespoons Braggs apple cider vinegar
1/2-1 teaspoon Creme De Menthe extract
1/2 teaspoon vanilla
1/4 teaspoon chocolate flavoring (optional)

Note Soy milk:If you don't feel you need it and don't want to omit it using water as the original recipe called for, add a teaspoons If you feel you need it you may add more than 3 tablespoons.

Note: you may use peppermint in place of the Creme De Menthe: 1 tsp peppermints gives a toned down Altoids flavor which is very good if you include the chocolate extract. Both flavors are rich and don't conflict but compliment. Try less 1/2 tsp for a lighter flavor. 1/4 tsp should work and give you a light peppermint edge to a chocolate cup cake.

Note I have used flavored applesauce withthout a problem such as apple strawberry.

Preheat oven to 350F and line a 12 standard muffin tin with papers. Sift the dry ingredients together. Mix the wet ingredients and add to the dry mixing until smooth. Fill the muffin tins evenly 3/4 full. Bake for 20 to 25 minutes until a knife comes out clean. Remove from tin and cool completely on rack before frosting. A sprinkle of peppermints on top of your favorite frosting is not amiss for the finish.

12 servings


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