TASTE
Not much sugar needed for velvety smooth cupcakes
| • | Understanding organic |
By Elaine Magee
| |||
 |
|
||
Q. I end up making cupcakes often for church get-togethers, school and sports activities. I usually use a cake mix but would like to have a homemade recipe that uses less sugar.
A. I'm not afraid to admit that cake mixes and I go way back. I even like making bars and cookies using cake mixes. I always cut the fat a lot, and it almost always works out great. But I do see the value of making homemade cupcakes, because you can use half whole-wheat flour, and you can replace half of the sugar called for with Splenda if you like. This recipe for velvety vanilla cupcakes also calls for higher- omega-3 eggs along with 1/2 cup of egg substitute.
The reason I call these "velvety" vanilla cupcakes is because, fresh from the oven, they literally melt in your mouth.
Original recipe contains 325 calories, 17 grams fat, 8.8 grams saturated fat, 85 mg cholesterol, and only 1 gram of fiber per cupcake.
VELVETY VANILLA CUPCAKES
(with dip and twist chocolate frosting)
For the cupcakes:
For frosting:
Preheat oven to 325 degrees with the rack in the center position. Line muffin pans with baking cups, and set aside.
Add flours, baking powder, salt and baking soda to a medium bowl, and whisk together until nicely blended.
For the cupcakes: Add the less-fat margarine, vanilla yogurt, Splenda and sugar to a mixing bowl and beat with electric mixer (fitted with paddle attachment) until light and fluffy (3 to 5 minutes). While the mixing is still running, add in the eggs, egg substitute and vanilla extract. Beat until well blended.
With mixer on low speed, add a cup of the flour mixture and beat on low speed until combined. Add 1/2 cup of the buttermilk, and beat until combined. Alternate adding some of the remaining flour mixture and remaining buttermilk, ending with flour. Beat on low until nicely blended.
Spoon about 1/4 cup of batter into each baking cup. Bake until lightly brown and a toothpick inserted into the middle comes out clean (about 25 to 30 minutes). Transfer cupcake pans to a wire rack to cool if desired.
For the frosting: Meanwhile, in small mixing bowl, beat 1/2 cup of the powdered sugar, cocoa, margarine, 1 tablespoon milk and vanilla extract until creamy. Gradually beat in remaining powdered sugar and milk until smooth.
Frost cooled cupcakes by turning the cupcakes upside down and dipping their tops into the bowl of frosting. Then turn the cupcake right side up giving the wrist a little twist so all of the frosting stays on top of the cupcake.
Makes 24 cupcakes.
Elaine Magee is a registered dietitian. Find out more at www.recipedoctor.com.
