Cupcakes can make any party fun. However, the aftereffect of their fat is a lot less pleasant. Our healthified recipe cuts those uninvited extras down to size with 65% less fat and saturated fat. Here's what we did:
Cupcakes:
1 1/2 cups all-purpose flour >
1 1/4 cups all-purpose flour
Milk >
fat-free (skim) milk
3/4 cup unsalted butter >
1/3 cup unsalted butter or no-trans-fat 68% vegetable oil spread stick
2 eggs >
3 egg whites
Frosting:
2 cups powdered sugar >
1 1/2 cups powdered sugar
1/4 teaspoon salt >
no salt
3 1/2 oz milk chocolate plus 3 oz semisweet chocolate >
1/4 cup unsweetened baking cocoa
1/4 cup unsalted butter >
2 tablespoons unsalted butter or no-trans-fat 68% vegetable oil spread stick
Nutritional Highlights
430 (before)
230 (after)
21 g (before)
7 g (after)
54 g (before)
38 g (after)
40 g (before)
26 g (after)
15 min |
1 hr 20 min |
12 cupcakes |
Cupcakes
1 1/4 cups all-purpose flour
2/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup fat-free (skim) milk
1/3 cup unsalted butter or no-trans-fat 68% vegetable oil spread stick*, softened
2 teaspoons vanilla
3 egg whites
Frosting
1 1/2 cups powdered sugar
1/4 cup unsweetened baking cocoa
2 tablespoons unsalted butter or no-trans-fat 68% vegetable oil spread stick*, softened
2 teaspoons vanilla
1 to 3 tablespoons fat-free (skim) milk
1
Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
|
2
In medium bowl, beat all cupcake ingredients except egg whites with electric mixer on low speed 30 seconds; beat on medium speed 1 minute.
|
3
Add egg whites; beat on medium speed 1 minute. Divide batter evenly among muffin cups.
|
4
Bake 28 to 32 minutes or until toothpick inserted in center comes out clean and tops just begin to brown. Cool 2 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
|
5
In medium bowl, mix powdered sugar, cocoa, 2 tablespoons butter, 2 teaspoons vanilla and 1 tablespoon of the milk with electric mixer on low speed. Gradually beat in just enough of remaining milk to make frosting smooth and spreadable. Spread frosting over cupcakes.
|
Nutritional Information
1 cupcake:
Calories 230 (Calories from Fat 70); Total Fat 7g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 20mg; Sodium 130mg; Total Carbohydrate 38g (Dietary Fiber 1g, Sugars 26g); Protein 3g
% Daily Value
Vitamin A 4%; Vitamin C 0%; Calcium 6%; Iron 6%
Exchanges
1 Starch, 1 1/2 Other Carbohydrate, 1 1/2 Fat
Carbohydrate Choices
2 1/2
