Birthday Cupcakes Clean Eating Recipes

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BIRTHDAY CUPCAKES (CLEAN EATING)



Birthday Cupcakes (Clean Eating) image

From Tosca Reno's book the Eat Clean Diet for family and kids. For frosting: start with 1/2 c of confectioners sugar but you may need to add more - this will depend on how much water has drained from your yogurt and how stiff it is. You can adjust accordingly. This will not be the sickeningly sweet frosting you normally expect from a conventional birthday cake or cupcake.

Provided by Zee7181

Categories     Dessert

Time 35m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 12

1/2 cup egg whites or 5 large egg whites
2 1/4 teaspoons lemon juice or 2 1/4 teaspoons white vinegar
1/4 teaspoon sea salt
1/2 cup gluten-free flour or 1/2 cup power flour
1/4 cup agave nectar
1 teaspoon vanilla
1/4 cup cooked pureed sweet carrot
1 teaspoon finely grated lemon rind
1 1/2 teaspoons baking powder
2 cups yogurt cheese
1/2 teaspoon vanilla
1/2-1 cup sifted confectioners' sugar

Steps:

  • Preparation for cake:.
  • Preheat oven to 350°F Line a muffin tin with liners. In a large bowl combine egg whites, lemon juice or vinegar and sea salt.
  • Beat whites at high speed until stiff peaks form. This will take a few minutes- about 4 or 5. When you have finished you should have doubled the volume.
  • Fold the egg whites and the rest of the ingredients together so everything is just combined. Don't over mix or you will lose the volume in your egg whites. Fill muffin cups with batter.
  • Bake in preheated oven for about 20 minutes. Check about 15 minutes into baking to check their progress. The muffins should be golden brown, not dark.
  • Remove from heat and let cool on wire rack.
  • Method for Frosting:.
  • Mix all ingredients together until smooth and creamy. Frost cupcakes and refrigerate.

Nutrition Facts : Calories 46.9, Fat 0.1, Sodium 112.8, Carbohydrate 9.6, Fiber 0.2, Sugar 5.2, Protein 1.7

THE BEST BIRTHDAY CUPCAKES



The Best Birthday Cupcakes image

These cupcakes have a firmer texture, more like a poundcake and wonderful flavor. After making these, I have a hard time eating the plain ones from just cake mix. Everyone I have made these for loves them. The recipe is from the Cupcake Doctor.

Provided by Chris from Kansas

Categories     Dessert

Time 30m

Yield 24 cupcakes

Number Of Ingredients 9

24 paper cupcake liners, for cupcake pans
1 (18 1/2 ounce) package plain butter recipe cake mix
1 (8 ounce) package reduced-fat cream cheese, at room temperature
1/2 cup sugar
1/2 cup water
1/2 cup vegetable oil
4 large eggs
1 tablespoon pure vanilla extract
frosting, of your choice (optional)

Steps:

  • Preheat oven to 350.
  • Line cupcake pans with paper liners.
  • Place all ingredients in a large mixing bowl and blend on low speed with an electric mixer for 30 seconds. Scrape sides of bowl; increase mixer speed to medium and beat for 1 1/2 to 2 minutes more. The batter should be smooth and thickened.
  • Fill each cup 2/3 full and place in oven.
  • Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, about 15 to 20 minutes.
  • Remove pans from oven and cool on wire rack for 5 minutes before removing cups from pans. Cool completely before frosting.
  • Eat as is or frost as desired.

Nutrition Facts : Calories 183.3, Fat 9.3, SaturatedFat 2.1, Cholesterol 36.5, Sodium 200.3, Carbohydrate 22.2, Fiber 0.2, Sugar 14.3, Protein 2.8

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