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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 193.9
  • Total Fat: 6.4 g
  • Cholesterol: 35.4 mg
  • Sodium: 133.3 mg
  • Total Carbs: 32.5 g
  • Dietary Fiber: 0.9 g
  • Protein: 3.0 g

View full nutritional breakdown of Cook Yourself Thin Vanilla Cupcakes (with revisions!) calories by ingredient
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Cook Yourself Thin Vanilla Cupcakes (with revisions!)

Submitted by: CHELE82
Cook Yourself Thin Vanilla Cupcakes (with revisions!)

Introduction

My version of the cupcakes from Cook Yourself Thin including a frosting swap out! Fewer calories than the original version with a too sweet hard to make meringue frosting. My version of the cupcakes from Cook Yourself Thin including a frosting swap out! Fewer calories than the original version with a too sweet hard to make meringue frosting.
Number of Servings: 12

Ingredients

    1 1/4 cups organic all purpose flour
    1/3 cup pine nuts (yeilds 1/2 cup when finely ground)
    1 1/2 teaspoons baking powder
    1/4 teaspoon sea salt
    2 large organic eggs
    3/4 cup raw sugar
    2 teaspoons natural vanilla extract
    3 small zucchini finely grated in food processor (yeild 1/4 cup)
    1 jar Cherrybrook Kitchen Ready made vanilla frosting

Directions

Preheat oven 350 degrees. Put paper liners in a cupcake pan.Combine dry ingredients and set aside.
Combine eggs vanilla salt and sugar and beat until fluffy. Wisk in zucchini- then beat in dry ingredients until incorporated. Measure 1/3 cup batter into 12 cupcake liners and bake 20-25 minutes until toothpick comes out clean.
Allow to cool and then top with 1 tablespoon each vanilla frosting. Enjoy!

Number of Servings: 12

Recipe submitted by SparkPeople user CHELE82.






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