Sexy Low-Fat Vanilla Cupcakes Recipe


Nutrition

Cal/Serving: 431
Daily Value: 22%
Servings: 12

Low-Fat, Low-Sodium
Vegan, Vegetarian, Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Fish-Free, Shellfish-Free
Fat4g6%
Saturated0g1%
Trans0g0%
Carbs47g16%
Fiber1g3%
Sugars35g0%
Protein2g3%
Sodium136mg6%
Calcium36mg4%
Magnesium16mg4%
Potassium207mg6%
Iron1mg5%
Zinc0mg2%
Vitamin A752IU15%
Vitamin C9mg15%
Thiamin (B1)0mg8%
Riboflavin (B2)0mg9%
Niacin (B3)1mg7%
Vitamin B60mg2%
Folic Acid (B9)29µg7%
Vitamin D0µg0%
Vitamin E1mg3%
Vitamin K3µg4%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Low-Fat Vanilla Cupcakes
Rebecca Bent

You might think there’s no way you could possibly get any sexier with all the cupcake baking you’ve been up to by now, but sometimes you just need to fit into that particular pair of pants (or skirt or dress or tube top) that makes you feel sexy... but you’re not willing to give up cupcakes. Correction, there’s no way in freakin’ hell you’re putting down those cupcakes. Now you don’t have to, thanks to these vanilla-scented gems.

See all dessert recipes.

3.333335
Ratings6

INGREDIENTS

For the cupcakes:

  • ½ cup vanilla soy yogurt
  • 2⁄3 cup vanilla or plain soy milk
  • ¼ cup applesauce
  • 3 tablespoons canola oil
  • ¾ cup granulated sugar
  • 1 ½ teaspoons vanilla extract
  • 1 ¼ cup all-purpose flour
  • 2 tablespoons cornstarch
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

For the skinny confectioners’ icing:

  • 1 cup confectioners’ sugar, sifted
  • 1-3 teaspoons of soy milk or 1 tablespoon flavored syrup (like the kind used for flavoring lattes and Italian sodas)
  • ½ cup seedless, smooth spreadable fruit or other preserves
  • 1 cup fresh fruit or berries, washed, patted dry and thinly sliced if necessary

DIRECTIONS

For the cupcakes:

Preheat oven to 350 degrees and line a muffin pan with cupcake liners.

In a large bowl, whisk together yogurt, soy milk, applesauce, oil, sugar, and vanilla. Sift in flour, cornstarch, baking powder, baking soda, and salt, and mix.

Fill cupcake liners three-quarters full. Bake 22-24 minutes until a knife or toothpick inserted through the center of one comes out clean. Transfer to a cooling rack to cool completely.

For the skinny confectioners’ icing:

Mix confectioners’ sugar with soy milk or syrup, either with a fork or a small whisk. (Mixture will resemble a very thick paste or batter.) Carefully dribble in remaining soy milk, 1 teaspoon at a time, till mixture resembles a thin cake batter, adjusting additional soy milk by either less or more teaspoons till desired consistency is reached. If too watery, add in more confectioners’ sugar by the tablespoon.

To assemble, spread top of cupcake with a few thin layers of spreadable fruit at room temperature. Neatly and evenly spread the layers for the most attractive appearance. Spoon a small circle of skinny confectioners’ icing on top of jam, decorate with fresh fruit, and carefully drizzle tops of berries with more icing.

Recipe Details

Makes 12 cupcakes

 

Adapted from “Vegan Cupcakes Take Over the World” by Isa Chandra Moskovitz and Terry Hope Romero (Da Capo Press, 2006).

Servings: 12

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