Sunday, February 14, 2010

DESSERT: Low-Fat Cupcakes

Servings: 12 cupcakes

  • 2 cups white flour
  • 1 cup white sugar or sugar substitute
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • ½ tsp salt
  • 1/2 cup skim milk
  • 1/4 cup vegetable oil
  • 1/4 cup unsweetened applesauce (substitute: 1/2 cup of low-fat butter and you can omit the oil as well)
  • 1 egg
  • 2 egg whites (substitute: use three normal eggs instead of just egg whites - also, when you start mixing ingredients, you can beat in egg yolks first and add in beaten and peaked egg whites at the end to ensure a fluffy cupcake)
  • 1-2 tsp vanilla extract
  • Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
  • Add eggs, one at a time, beating until well combined.
  • Measure the flour, baking powder, and salt into a medium bowl and whisk to combine.
  • Measure out the milk and vanilla and stir to combine.
  • Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
  • Scoop batter into cupcake cups about 2/3’s full. Bake at 350 degrees for about 22-25 minutes or until a cake tester comes out clean.

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