Sexy Low-Fat Vanilla Cupcakes Recipe

Low-Fat Vanilla Cupcakes
Rebecca Bent

Ingredients

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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

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.

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.

Nutrition

Calories per serving:

431 calories

Dietary restrictions:

Low Fat, Low Sodium Kidney Friendly, Vegan, Vegetarian, Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

22%

Servings:

12
  • Fat 45g 69%
  • Carbs 562g 187%
  • Saturated 4g 18%
  • Fiber 7g 29%
  • Trans 0g
  • Sugars 423g
  • Protein 19g 38%
  • Sodium 1,629mg 68%
  • Calcium 422mg 42%
  • Magnesium 194mg 49%
  • Potassium 2,404mg 69%
  • Iron 10mg 55%
  • Zinc 3mg 18%
  • Phosphorus 619mg 88%
  • Vitamin A 7,935IU 159%
  • Vitamin C 99mg 165%
  • Thiamin (B1) 1mg 97%
  • Riboflavin (B2) 2mg 111%
  • Niacin (B3) 15mg 77%
  • Vitamin B6 1mg 27%
  • Folic Acid (B9) 339µg 85%
  • Vitamin E 8mg 40%
  • Vitamin K 37µg 46%
  • Fatty acids, total monounsaturated 27g
  • Fatty acids, total polyunsaturated 13g
See detailed nutritional info Have a question about nutritional data? Let us know.

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