COOK YOURSELF THIN VANILLA CUPCAKES
A little over 200 calories for a CUPCAKE?!?! While watching tv one afternnoon, my DH & I stumbled upon the show "Cook Yourself Thin" and watched Harry make these healthy cupcakes. Sounds so great!
Provided by Mrs.R
Categories Dessert
Time 40m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 13
Steps:
- For the frosting: Combine the egg whites, sugar, salt and vanilla extract in a heatproof bowl and set over (not in) a pan of simmering water.
- Stir continuously over heat until the mixture is warm and the sugar is completely dissolved, 1 to 2 minutes.
- Remove the bowl from the heat. Using an electric mixer, beat on high until the mixture is entirely cooled, glossy and stiff, about 7 minutes.
- Blend in the lemon zest until smooth - once smooth, take care not to overbeat or the mixture will get lumpy. Let frosting set and cool in the refrigerator (at least 30 minutes), while making the cupcakes.
- For the cupcakes: Whisk together the flour, almonds and baking powder. In another bowl, beat the eggs, sugar, salt and vanilla with a mixer until thick and light-colored, about 4 minutes.
- Beat in the zucchini on low speed until fully incorporated.
- Add the dry ingredients and beat on low speed until fully incorporated, scraping down the bowl once with a spatula during beating. Use a 1/3-cup measure to spoon into the muffin cups.
- Bake at 350 until a toothpick inserted into the center comes out clean, about 20 to 25 minutes, turning the pan midway through baking. Transfer cupcakes out onto a wire rack and cool completely before icing with the chilled frosting.
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Habibullah Samani
[email protected]These cupcakes are delicious! I love the vanilla flavor and the moist texture.
ECHOTYZKID ECHOTYZKID
[email protected]I'm not a baker, but these cupcakes were so easy to make. I'm definitely going to try more of your recipes.
Paigw Miley
[email protected]These cupcakes are the perfect way to satisfy my sweet tooth without feeling guilty.
Bright Health ብሩህ ጤና
[email protected]I was looking for a healthy-ish cupcake recipe, and these fit the bill. They're not too sweet, and they're made with whole wheat flour.
Muhammad Shahzaib Batth
[email protected]I love the simplicity of these cupcakes. They're perfect for a quick and easy dessert.
Joshua Amofa
[email protected]These cupcakes were so easy to make, and they tasted delicious. I will definitely be making them again.
Sanele Hlongwa
[email protected]I've made these cupcakes several times now, and they always turn out perfectly. They're my go-to recipe for vanilla cupcakes.
Martha I. SEREMA
[email protected]I made these cupcakes for my daughter's birthday, and they were a huge success. She loved them!
Salman King007
[email protected]These cupcakes were a hit at my party! Everyone loved them.
Sk Noman
[email protected]I'm not a huge cupcake fan, but these were really good. The vanilla flavor was subtle and the texture was perfect.
Ofordile John
[email protected]These cupcakes were amazing! They were so light and fluffy, and the vanilla flavor was perfect. I loved that they weren't too sweet, either.