Makes 18 cupcakes
3 large eggs
¾ cup Motts® applesauce
1 cup Motts® apple juice
¼ wheat germ
1 box (about 18 ounces) chocolate cake mix (such as Duncan Hines® Moist Deluxe® Devil’s Food)
Preheat oven to 350 degrees and line a muffin tin with paper muffin cups.
In the bowl of an electric mixer, combine eggs, applesauce, apple juice, wheat germ, and cake mix. Blend at low speed for 30 seconds, then increase speed to medium speed for another 2 minutes. Pour batter into cake pan or muffin tins. Bake for 19 to 21 minutes (or until a toothpick inserted in the center comes out clean).
Remove and cool before frosting, if desired.
Sneaky Chef Make-Ahead Recipe: Orange Puree (From Recipe 2)
1 medium sweet potato or yam, peeled and coarsely chopped
3 medium to large carrots, peeled and sliced into thick chunks
2 to 3 tablespoons water
Place the carrots and sweet potatoes in a medium-sized pot and cover with cold water. Bring to a boil and cook for about 20 minutes, until carrots are very tender. Careful - if the carrots aren’t tender enough, they may leave telltale little nuggets of vegetables in recipes, which will reveal their presence to your kids—a gigantic no-no a Sneaky Chef.
Drain the carrots and sweet potatoes and put them in the food processor with two tablespoons of water. Puree on high until smooth – no pieces of vegetables showing. Stop occasionally to push the contents to the bottom. If necessary, use another tablespoon of water to smooth out the puree, but the less water, the better.
This recipe makes about 2 cups of puree; double it if you want to store mores. Orange Puree will keep in the refrigerator for up to 3 days, or you can freeze 1⁄4-cup portions in sealed plastic bags or small plastic containers.