Vanilla Cupcakes - oil and butter FREE!!
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 189.9
- Total Fat: 0.8 g
- Cholesterol: 31.0 mg
- Sodium: 208.4 mg
- Total Carbs: 36.7 g
- Dietary Fiber: 0.4 g
- Protein: 3.6 g
View full nutritional breakdown of Vanilla Cupcakes - oil and butter FREE!! calories by ingredient
Introduction
Delicious cupcakes under 200 calories! I use less sugar than I normally did with the icing in other cupcakes and there is a hidden vegetable! I promise the kids won't notice!! Delicious cupcakes under 200 calories! I use less sugar than I normally did with the icing in other cupcakes and there is a hidden vegetable! I promise the kids won't notice!!Number of Servings: 12
Ingredients
-
1 1/2 cups self-rising flour
1/2 cup ground almonds
2 eggs
3/4 cup granulated sugar
1.5 cups peeled and shredded (or mashed) zucchini
ICING:
3 large egg whites
pinch salt
1 cup confectioner's sugar
1 T. water
1/4 cup cream of tartar
1/2 tsp. vanilla
Tips
If you do not have a double boiler, mix or beat egg whites until fluffy. Mix all other ingredient in a pot and stir until sugar dissolves. Start to beat egg whites again and slowly pour in sugar mixture. Add vanilla. Mix until white, thick and fluffy, about 3-7 minutes.
Directions
Combine flour and almonds.
Combine - separately - eggs and sugar. Mix eggs and sugar until fluffy.
Add zucchini to egg mixture.
Add 1-2 tsp. vanilla if desired, I chose not to.
Add dry ingredients in.
Bake at 350 degrees for 30 minutes.
For Icing:
Stir all ingredients in a double boiler. Mix until white, thick and fluffy, about 3-7 minutes.
Serving Size: Makes 12 cupcakes or about 20-25 minis
Combine - separately - eggs and sugar. Mix eggs and sugar until fluffy.
Add zucchini to egg mixture.
Add 1-2 tsp. vanilla if desired, I chose not to.
Add dry ingredients in.
Bake at 350 degrees for 30 minutes.
For Icing:
Stir all ingredients in a double boiler. Mix until white, thick and fluffy, about 3-7 minutes.
Serving Size: Makes 12 cupcakes or about 20-25 minis