When I saw Jessica Seinfeld on the Today show with her new cookbook, Deceptively Delicious, I was totally hooked.  I am always on the prowl for healthier and better ways of making things.  I am not a huge vegetable eater, it’s totally not my favorite part of the meal, but I fix them and eat them because I know they are good of me and my family.  So, when I saw Jessica’s cookbook about using vegetables purees in your food, I thought, ‘why the heck didn’t I think of that?’.   It’s just like making babyfood.  I wanted to go out and get the cookbook, but since Christmas was a couple months away, Royal had banned me from going out and buying anything.  So, until I had the cookbook in my hands, I figured I could improvise.  I puree’d up a bunch of stuff and have been sneaking it into a bunch of our meals.  But then Christmas finally rolled around and I finally got the cookbook, and now I had a ton more ideas for how and where to put vegetables.  The one thing that I was extremely disappointed about with the recipes, is that they use margarine.  Margarine is nothing but a tub full of toxins, and I refuse to use it.  I obviously subsitute in butter, but I was still sad that this now extremely popular cookbook is getting people to use margarine under the pretense that it’s “healthy” food.  The vegetables are healthy, the margarine not so much….  Anyways… in the cookbook there was a recipe for chocolate cupcakes, and I figured if they could put vegetables in chocolate and make it taste good, I was sold.  So, Jayden and I set out this morning to make some deceptively delicious cupcakes.  The recipe didn’t use butter at all, it had strange ingredients like avocado and balsamic vinegar.  When my batter started out looking like this, I was a little worried. (Jayden looks a little worried too)

But thank goodness after adding the cocoa powder, it started looking more like normal chocolate cake batter.

We baked ‘em up and let ‘em cool and I figured since they smelled pretty good, I would at least try the frosting that was with the recipe as well.  The frosting called for cream cheese and cauliflower.  I mixed it up and frosted the cupcakes and we tried it out.  The cupcake was really good.  It was more dense like a made from scratch cupcake usually is, it wasn’t as sugary tasting, but I still thought they were delicious.  I would make them again.  The frosting on the other hand, it was ok.  It just tasted kinda off, as I imagined frosting made from cauliflower would.  I think next time I’ll add more powdered sugar and some milk to make it sweeter, or maybe next time I’ll skip the “healthier” frosting and make some good stuff.  After all, these are cupcakes.