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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 249.2
  • Total Fat: 7.1 g
  • Cholesterol: 30.8 mg
  • Sodium: 241.8 mg
  • Total Carbs: 49.7 g
  • Dietary Fiber: 2.0 g
  • Protein: 3.2 g

View full nutritional breakdown of St. Patrick's Day Cupcakes calories by ingredient
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St. Patrick's Day Cupcakes

Submitted by: FREGGIEQUEEN

Introduction

Healthy adaptation of Martha Stewart's St. Patrick's Day cupcakes. Healthy adaptation of Martha Stewart's St. Patrick's Day cupcakes.
Number of Servings: 12

Ingredients

    1.5 c whole wheat pastry flour
    1 tsp baking powder
    1/4 tsp salt
    1/2 c margarine
    1 1/8 c packed light brown sugar
    2 eggs
    3 oz nonfat greek yogurt
    .75 oz Bailey's Original Irish Cream
    1 c confectioner's sugar
    6 T light margarine
    .125 tsp vanilla extract

Directions

For cupcakes:

1) Preheat oven to 325 degrees.

2) Line 12-muffin pan with liners.

3) Whisk together flour, baking powder, and salt.

4) With an electric mixer on medium-high speed, mix margarine and brown sugar until pale and fluffy.

5) Add eggs, one at a time, beating until incorporated, scraping down sides of bowl as needed.

6) Add flour mixture in three batches, alternating with two additions of yogurt, and beating until combined after each.

7) Divide batter evenly among lined cups, filling each three-quarters full.

8) Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes.

9) Transfer tins to wire racks to cool 10 minutes. Turn out cupcakes onto racks and let cool completely.

Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.

For frosting:

1) With an electric mixer on medium-high speed, cream margarine until smooth. Reduce speed to medium.

2) Add the powdered sugar, 1/4 c at a time, beating well after each addition and scraping down sides as needed, about 5 minutes total; after every two additions, raise speed to high and beat for 10 seconds (to aerate frosting).

3) Add Bailey's and vanilla, and beat until combined and smooth. Use immediately, or refrigerate in an airtight container; bring to room temperature and beat on low speed until smooth before using.

4) Using an offset spatula, spread each cupcake with a smooth layer of frosting. Cupcakes can be refrigerated up to 3 days in airtight containers. Bring to room temperature before serving.

Makes 12 cupcakes

Number of Servings: 12

Recipe submitted by SparkPeople user JULESMCGEE.






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