When choosing a healthy butter substitute for baking, make a natural choice.
Are you trying to reduce your butter consumption? If you’re looking for a healthy butter substitute for baking, skip the margarine and other processed butter substitutes. These vegetable-oil-derived butter imitations contain industrial trans fats, which are associated with a 34 percent increase in death, a 28 percent increased risk of death from coronary heart disease, and a 21 percent increase in the risk of cardiovascular disease!
Instead, choose ghee. Used for thousands of years in Indian cooking, ghee is gaining popularity as a healthy butter substitute for baking, sautéing, and even adding to coffee and other drinks! Below, you’ll find a delicious flourless chocolate cupcake recipe that uses beneficial ingredients like ghee, blueberries, and lavender. (For a comforting beverage that uses ghee, check out our Turmeric Latte recipe!)
What is ghee?
Ghee is clarified butter: butter that’s been slowly simmered until the milk solids separate from the butterfat. The milk solids are removed and the pure, golden fat remains. This is what we do at Full Moon Ghee – simmering, straining and packaging our ghee on the full moon, which is said to be most auspicious time to prepare this healing food. Click here to shop our online store for ghee – including flavored varieties like Rosemary Garlic, Chocolate, and Maple.
Both ghee and butter contain essential fats that help maintain healthy cholesterol levels and protect against heart disease. But because the milk solids are removed from ghee, many people find ghee to be easier to digest than butter. Ghee is also more stable than butter and other oils. It does not need to be refrigerated, and has a higher smoke point than most other cooking oils (485ºF) – making it a delicious choice for high-heat cooking and baking.
Bake with Full Moon Ghee: Lavender Blueberry Flourless Chocolate Cupcakes
Use our ghee, crafted with love on the full moon, as a healthy butter substitute for baking in these delicious cupcakes. The recipe was developed by our founder, Hannah Jacobson-Hardy. An herbalist, Hannah includes ingredients like ghee, lavender, blueberries and maple syrup not just for flavor, but also for their beneficial properties.
Makes 12 Cupcakes
- 8 ounces bittersweet chocolate chips or bittersweet chocolate, roughly chopped
- 1 cup ghee
- 1 cup maple syrup
- 6 eggs
- 1 cup unsweetened cocoa powder
- ¼ teaspoon gluten-free pure vanilla extract
- 3 tablespoons lavender flowers, fresh or dried
- 2 cups blueberries
- 12-cup muffin tin
- Muffin cup liners
- Preheat the oven to 375ºF. Fill muffin tin cups with paper liners.
- Place chocolate, lavender flowers, and ghee in a medium saucepan over medium-low heat. Stir frequently, until the chocolate and ghee are completely melted and smooth. Remove from heat and transfer to a large bowl.
- Add maple syrup and stir to combine. Add eggs one at a time, whisking thoroughly after each addition. Sift cocoa into the bowl and stir until just blended. Add 1 cup blueberries and stir gently.
- Pour batter into muffin tins and bake for 15-25 minutes, or until cupcakes have risen and the top has formed a thin crust. Cool for 10 minutes.
- While the cupcakes cool, simmer 1 cup blueberries on low, until berries are cooked-down and bubbling. Spoon this blueberry compote over the cupcakes. Garnish each cupcake with a sprinkle of lavender flowers, and enjoy!
Shop for Full Moon Ghee in our online store!
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