Low-Fat Cupcakes

Low-Fat Cupcakes
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 263.6
  • Total Fat: 2.7 g
  • Cholesterol: 1.3 mg
  • Sodium: 33.6 mg
  • Total Carbs: 56.6 g
  • Dietary Fiber: 1.8 g
  • Protein: 4.7 g

View full nutritional breakdown of Low-Fat Cupcakes calories by ingredient
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Introduction

these are very yummy, I prepare them with a gluten-free baking mix for myself and they are coming great! I make 12 small size cupcakes with these ingredients. these are very yummy, I prepare them with a gluten-free baking mix for myself and they are coming great! I make 12 small size cupcakes with these ingredients.
Number of Servings: 12

Ingredients

    for the cupcakes:
    2-1/2 cups self-raisin flour
    2 cups granulated sugar
    2/3 cup unsweetened cocoa powder
    1/2 tsp salt
    2 tsp baking soda
    6 tbsp unsweetened applesauce
    2 1/4 cup skim milk
    1 tsp pure vanilla extract

    for the coconut filling:
    1 cup light soy milk (skim or whole)
    2 tbsp granulated sugar
    2 tbsp cornstarch
    1 cup flacked coconut
    walnuts, chopped (optional)

Directions

Prepare the coconut filling: Pour in a heavy saucepan the milk, the sugar and the cornstarch, whisk to combine. Bring to a boil stirring occasionally to not let it burn. Remove from the heat, let cool 5 minutes, stir in coconut, add walnuts (optional). Cover with a plastic wrap, refrigerate about 1 hour.
prepare the cupcakes: Preheat oven to 375°F. Lightly grease 12 muffin cups. Combine the first 5 ingredients together. In another bowl combine the applesauce with the milk and the vanilla extract. Stir in the flour mixture. Fill 1/2 muffin cup with the batter. Place 1 tbsp of the coconut filling in the center. Cover with 1-1/2 tbsp of the cupcake batter. Repeat the same with the rest of the cupcakes. Bake in the preheated oven about 25-30 minutes. Chill 5 minutes and serve.

Number of Servings: 12

Recipe submitted by SparkPeople user ZORIBG.

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