I love cupcakes and the thought of making individual little cakes for people is special to me. Obviously a treat food, cupcakes should be eaten in moderation but I was pleased to find a low fat recipe for my favourite treat.
Due to the lack of fibre, I recommend the use of cottage cheese for a protein containing icing to improve post consumption blood glucose levels. Simply add a little lemon juice and 1 teaspoon of icing sugar, honey or xylitol to 1/2 cup of plain, fat free cottage cheese and mix until smooth. Cocoa or cinnamon can be used instead of lemon juice.
For a lactose free icing, simply add icing sugar to water until a paste forms. It is best to use this cupcake option as a dessert rather than a tea time treat for improved blood glucose control.
Healthy baking tips:
- bake for occasions and visitors only
- share your baked goods
- halve your recipes to avoid excessive consumption
- adjust your favourite recipes by making ingredient swaps
- add fibre with oat bran or wheat bran
- reduce sugar by 1/3
- swap butter for margarine or vegetable oil
Low Fat Cupcakes Recipe
By Published: Feb 19, 2012
- Yield: 12 cupcakes (12 Servings)
- Prep: 15 mins
- Cook: 20 mins
- Ready In: 35 mins
Ingredients
- 2 whole eggs separated
- 1 egg white
- 160 ml castor sugar
- 15 ml lemon juice
- 25 ml hot water
- 200 ml self-raising flour
- pinch salt
Instructions
- Preheat oven to 160°C.
- Whisk 3 egg whites until stiff peaks form. Add half the sugar, one spoonful at a time
- In another bowl, whisk egg yolks, lemon juice, water, half the sugar until pale yellow and thick. Fold into egg white mixture
- Sift flour and salt into the mixture and carefully fold in
- Spoon the mixture into cupcake papers and bake for 20 – 25 minutes
