Cupcakes Low Fat Version Recipes

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CUPCAKES, LOW-FAT VERSION



Cupcakes, Low-Fat Version image

I love muffins, I tweaked an applesauce cake recipe and substituted an equal amount of applesauce for the vegetable oil and substituted an equal number of egg whites for whole eggs. This turned out to be a teacher's classroom favorite on Apple tasting day for my son.

Provided by Vseward Chef-V

Categories     Dessert

Time 32m

Yield 24 muffins

Number Of Ingredients 5

18 1/4 ounces yellow cake mix
3 egg whites
1/3 cup applesauce
1 tablespoon flour
1 1/4 cups water

Steps:

  • Preheat oven to 350 degrees F.
  • Spray 24 muffin cups with nonstick flour based cooking spray.
  • Prepare cake according to package directions except, add 1 tablespoon of flour to the dry mix and blend well.
  • Substitute the applesauce for the oil in the recipe and use only egg whites instead of whole eggs.

Nutrition Facts : Calories 99.2, Fat 2.5, SaturatedFat 0.4, Cholesterol 0.4, Sodium 149.7, Carbohydrate 17.8, Fiber 0.3, Sugar 9.4, Protein 1.4

LOW FAT VANILLA CUPCAKES



Low Fat Vanilla Cupcakes image

Make and share this Low Fat Vanilla Cupcakes recipe from Food.com.

Provided by christine anne cole

Categories     Dessert

Time 1h

Yield 24 serving(s)

Number Of Ingredients 12

1 1/2 cups self rising flour
1/2 cup ground almonds
1 teaspoon vanilla bean
4 egg whites
3/4 cup Splenda Sugar Blend for Baking
1 1/2 cups zucchini
3 egg whites
1 pinch salt
1/2 cup confectioners' sugar
1/2 cup Splenda granular
1 tablespoon water
1/4 teaspoon cream of tartar

Steps:

  • Peel and finely grate zucchini.
  • Combine flour, almonds and vanilla in one bowl.
  • Whisk until semi-fluffy egg whites and splenda.
  • Mix zucchini into sugar bowl.
  • Mix dry ingrefients into the wet ingredients.
  • Use ice cream scoop to measure out 24 cupcakes.
  • Bake for 15 minutes on 350.
  • Icing: Place spelnda in food processor and break it up into a fine powder, similar to confectioners sugar.
  • Mix all ingredients into bowl over pot of water.
  • Continue stirring until whipped, and when flipped nothing falls out of the bowl.
  • Ice your cupcakes!

Nutrition Facts : Calories 79, Fat 1.1, SaturatedFat 0.1, Sodium 122.5, Carbohydrate 15, Fiber 0.5, Sugar 5.6, Protein 2.3

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