SparkPeople Advertisers Keep the Site Free

2 of 5 (2)

Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 217.2
  • Total Fat: 9.2 g
  • Cholesterol: 31.0 mg
  • Sodium: 110.0 mg
  • Total Carbs: 32.2 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.8 g

View full nutritional breakdown of Sweet Vanilla Spring Cupcakes calories by ingredient
Report Inappropriate Recipe

Sweet Vanilla Spring Cupcakes

Submitted by: SPARK_RECIPES
Sweet Vanilla Spring Cupcakes
View the original recipe for Vanilla Easter Grass Cupcakes

Introduction

Vanilla cupcakes lighten up just in time for spring. Fondant makes these cupcakes look impressive in mere minutes! Vanilla cupcakes lighten up just in time for spring. Fondant makes these cupcakes look impressive in mere minutes!
Number of Servings: 24

Ingredients

    4 eggs
    1 cup sugar
    2 1/4 cups whole-wheat flour
    3/4 cup vegetable oil
    1 cup vanilla soy milk
    2 tsp vanilla extract
    2 1/4 tsp baking powder
    1/2 tsp salt

    approx. 12 servings white, yellow, and brown fondant, such as Wilton Ready-to-Use Rolled Fondant
    Flower fondant cutter
    Small circle fondant cutter
    2" circle or flower fondant cutter

Directions

Preheat oven to 350 F.

Mix eggs and sugar until thick, about 1 minute (no longer). Add remaining ingredients mixing until smooth.

Bake in lined cupcake pans for 20-30 minutes or until a toothpick inserted in middle of a cupcake comes out clean.

Once the cupcakes have cooled, roll out the fondant and cut out 24 yellow flowers, 24 brown circles, and 24 white circles. Place the white circles on the cupcake, then top with the yellow flower and the brown circles.

Makes 24 cupcakes, 1 per serving






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe



  • 2 of 4 people found this review helpful
    So, what is "light" about these cupcakes? 3/4 cup of vegetable oil (60 cals per tiny cupcake) and 70 cals of fondant per cupcake does not equal "light" !! Regular milk would make more tender cupcakes without so much oil, and it would be more nutritious. - 4/1/14

    Was this review helpful?   yes  No


  • 1 of 1 people found this review helpful
    do believe I can cut calories down more by replacing sugar with Splenda and the oil down to applesauce unsweetened, will give this recipe a try doing it my way. I just cant see where this one is slimmed down that is a fourth of my days goals in calories. - 4/8/14

    Was this review helpful?   yes  No


  • 1 of 1 people found this review helpful
    This recipe doesn't sound very "slimmed down" to me! - 4/1/14

    Was this review helpful?   yes  No


  • 1 of 1 people found this review helpful
    My Grand-daughter is always looking for new ideas and with Easter coming up, this is perfect. She will love them. Thank You. - 4/1/14

    Was this review helpful?   yes  No


  • 1 of 2 people found this review helpful
    Preheat oven to 350 F.

    Looking forward to trying these! - 4/1/14

    Was this review helpful?   yes  No


  • 1 of 4 people found this review helpful
    It would help if the oven temperature was given! - 3/12/14

    Was this review helpful?   yes  No
  • Gee people.....let's play nice - 4/1/14

    Was this review helpful?   yes  No
  • I haven't, but am going to really soon They look perfect for Spring! - 4/1/14

    Was this review helpful?   yes  No

  • Bad
    0 of 3 people found this review helpful
    Wow - Eliminate the frosting and the candy coated eggs from the original version and market it as slimmed down. This is why I don't make spark recipes. Crap. - 4/1/14

    Was this review helpful?   yes  No

  • Good
    0 of 1 people found this review helpful
    I would replace the sugar with Splenda. I'm going to see if using two eggs whites with two whole eggs would work to cut down on the cholesterol. I'd like to try experimenting, using almond milk instead of soy, but I'm not sure if that would work? - 4/1/14

    Was this review helpful?   yes  No