Classic Yellow Cupcakes
Sugar substitute makes these golden cupcakes a wonderfully sweet treat, whether used for dessert or as a fast snack. Light and buttery, the divine bites make a perfect contribution to a spring baby shower or a casual ending to lunch with friends. —Taste of Home Test Kitchen
This recipe is:
Healthy
* 18 Servings
* Prep: 15 min.
* Bake: 20 min. + cooling
Ingredients
* 2/3 cup butter, softened
* 3/4 cup sugar blend
* 3 eggs
* 1-1/2 teaspoons vanilla extract
* 2-1/4 cups cake flour
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 3/4 cup fat-free milk
* Fat-free whipped topping, optional
* 1 teaspoon confectioners' sugar
Directions
* In a large bowl, cream butter and sugar substitute until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, mixing well after each addition.
* Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until lightly browned and a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
* Top with a dollop of whipped topping if desired, then dust with confectioners' sugar. Yield: 1-1/2 dozen.
Nutrition Facts: 1 cupcake (calculated without whipped topping) equals 171 calories, 8 g fat (4 g saturated fat), 54 mg cholesterol, 171 mg sodium, 22 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.
Classic Yellow Cupcakes published in Light & Tasty April/May 2006, p33
Sugar substitute makes these golden cupcakes a wonderfully sweet treat, whether used for dessert or as a fast snack. Light and buttery, the divine bites make a perfect contribution to a spring baby shower or a casual ending to lunch with friends. —Taste of Home Test Kitchen
This recipe is:
Healthy
* 18 Servings
* Prep: 15 min.
* Bake: 20 min. + cooling
Ingredients
* 2/3 cup butter, softened
* 3/4 cup sugar blend
* 3 eggs
* 1-1/2 teaspoons vanilla extract
* 2-1/4 cups cake flour
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 3/4 cup fat-free milk
* Fat-free whipped topping, optional
* 1 teaspoon confectioners' sugar
Directions
* In a large bowl, cream butter and sugar substitute until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, mixing well after each addition.
* Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until lightly browned and a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
* Top with a dollop of whipped topping if desired, then dust with confectioners' sugar. Yield: 1-1/2 dozen.
Nutrition Facts: 1 cupcake (calculated without whipped topping) equals 171 calories, 8 g fat (4 g saturated fat), 54 mg cholesterol, 171 mg sodium, 22 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.
Classic Yellow Cupcakes published in Light & Tasty April/May 2006, p33
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