Cupcakes Low Fat Version Recipes
CUPCAKES, LOW-FAT VERSION
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
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
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
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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