Vanilla Cupcakes - oil and butter FREE!!

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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