Guilt-free Reduced Calorie and Fat Vanilla Cupcakes
Nutritional Info
- Servings Per Recipe: 13
- Amount Per Serving
- Calories: 89.2
- Total Fat: 4.0 g
- Cholesterol: 28.5 mg
- Sodium: 138.8 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 0.0 g
- Protein: 2.6 g
View full nutritional breakdown of Guilt-free Reduced Calorie and Fat Vanilla Cupcakes calories by ingredient
Introduction
I love baking. But, a love that far eclipses the pleasure of baking is my love of the fruits of my baking labour, particularly cakes (especially the eating of them)!However, being on the calorie conscious side, I wanted to be be able to bake something that I don't have to feel as guilty about eating! Hence, I adapted a normal cupcake recipe, replacing the higher calorie components, namely the butter, milk and sugar with lower calorie and fat versions.
So, no excuses, grab your whisk and enjoy delicious cake-y treats at the fraction of the calories! I love baking. But, a love that far eclipses the pleasure of baking is my love of the fruits of my baking labour, particularly cakes (especially the eating of them)!
However, being on the calorie conscious side, I wanted to be be able to bake something that I don't have to feel as guilty about eating! Hence, I adapted a normal cupcake recipe, replacing the higher calorie components, namely the butter, milk and sugar with lower calorie and fat versions.
So, no excuses, grab your whisk and enjoy delicious cake-y treats at the fraction of the calories!
Number of Servings: 13
Ingredients
-
Basic vanilla cupcake batter:
- 125g - Flora Light Spread
- 0.5 tsp - Vanilla Extract
- 50g - Truvia calorie free sweetener
- 2 Eggs, large
- 185g - Self Raising Flour
- 80g - Alpro Soya milk
[Extras (examples pictured above):
- 40g Blueberries
- 35g Blackberries
- 5g White chocolate chips
- 5g Mini marshmallows
- Food colouring
Icing:
- Icing sugar
- Hot boiled water
- Food colouring
Decorations:
- Marshmallows
- Coloured sugar]
Tips
Take into account, depending what is added in addition to the normal recipe, such as fruit, the further the mixture will stretch.
Directions
1) Pre-heat the oven to 180C(/160C fan-assisted) and line a cupcake tray with paper cases
2) Mix the butter/spread, vanilla extract, sugar/sweetener and eggs with an electric mixer until fluffy and light
3) In two batches, sift in the flour and milk
[4) Add any yummy extras to the mixture (split as required), such as, food-colouring, blueberries etc. (whatever your heart desires)]
5) Scoop the mixture evenly between the cupcake cases
6) Bake small cakes for 20 minutes and large cakes for 30 minutes
7) Once cooked, place on a wire rack to cool
8) Decorate as required, for example, sprinkled with icing sugar, or for those with a sweet tooth, icing and marshmallows
9) Sit back and enjoy!
Serving Size: 12-14 cupcakes (13 basic cupcakes = ~90 kcal each)
Number of Servings: 13
Recipe submitted by SparkPeople user TEEDEE555.
2) Mix the butter/spread, vanilla extract, sugar/sweetener and eggs with an electric mixer until fluffy and light
3) In two batches, sift in the flour and milk
[4) Add any yummy extras to the mixture (split as required), such as, food-colouring, blueberries etc. (whatever your heart desires)]
5) Scoop the mixture evenly between the cupcake cases
6) Bake small cakes for 20 minutes and large cakes for 30 minutes
7) Once cooked, place on a wire rack to cool
8) Decorate as required, for example, sprinkled with icing sugar, or for those with a sweet tooth, icing and marshmallows
9) Sit back and enjoy!
Serving Size: 12-14 cupcakes (13 basic cupcakes = ~90 kcal each)
Number of Servings: 13
Recipe submitted by SparkPeople user TEEDEE555.