We’ve just wrapped up a series of Eating Right classes from southwest Detroit to Inkster to Lincoln Park. It was a great session with a very good graduation rate. Since I’m (@Dorothy) in a festive mood, I wanted to share these pretty cupcakes that volunteer chef Katelyn Dinkgrave concocted. The recipe is from our Eating Right book and is made without any eggs–it’s actually very close to a vegan recipe since it uses no animal-based products. I wanted Katelyn to draw upon her baking and pastry expertise and asked her how we could jazz up the cake, which doesn’t call for any icing or accoutrements.
She came up with the idea to make a simple chocolate ganache using semisweet chocolate chips and 1 percent milk. So it’s a little bit healthier than a typical ganache, which uses heavy cream. She put a light dusting of powdered sugar and topped it with fresh strawberries. Our Inkster grads loved them!