Flat Belly Diet Lemon Cupcakes With Citrus Icing Food

FLAT BELLY DIET LEMON CUPCAKES WITH CITRUS ICING

Flat Belly Diet Lemon Cupcakes With Citrus Icing image

I got this fabulous recipe from the FBD cookbook - I did substitute canola oil for safflower oil and buttermilk for fat-free milk. My recipe made 15 cupcakes - theirs said 12.

Provided by BakerNurse

Categories Dessert

Time 39m

Yield 15 cupcakes, 15 serving(s)

Number Of Ingredients 15

Ingredients

1 2/3 cups unbleached all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup canola oil
2 eggs
1/3 cup buttermilk
1/4 cup fresh lemon juice
1 teaspoon freshly grated lemon zest
1 teaspoon lemon extract
1/2 teaspoon vanilla extract
1 1/2 cups confectioners' sugar
2 tablespoons freshly squeezed orange juice
1 teaspoon freshly grated orange zest

Steps:

Preheat the oven to 350 degrees. Line a 12 cup muffin pan with paper liners.
Combine the flour, sugar, baking powder, baking soda and salt in a large bowl.
Combine the oil, eggs, milk, lemon juice, lemon zest, lemon extract and vanila extract in a separate bowl - mix well.
Slowly add the wet ingredients to the dry, stirring until smooth.
Spoon batter into muffin cups and bake in a preheated oven for 17-19 minutes, or until lightly golden and springy when gently touched.
Place pan on a rack and let cook for 5 minutes, then remove cupcakes to a wire rack and cool completely.
Icing:.
Combine confectioners' sugar, orange juice and orange zest in a small bowl and stir until smooth.
Spread some of the glaze over each cupcake with a small spatula and let stand for at least 10 minutes before serving.

Nutrition Facts : Calories 260.7, Fat 11.8, SaturatedFat 1, Cholesterol 28.4, Sodium 144.7, Carbohydrate 37, Fiber 0.4, Sugar 25.7, Protein 2.5

CARROT CAKE CUPCAKES WITH ORANGE ICING (FLAT BELLY DIET RECIPE)

Carrot Cake Cupcakes With Orange Icing (Flat Belly Diet Recipe) image

These cupcakes are delicious. The orange zest frosting makes them look and taste fancier than just any cupcake. I only had baby carrots on hand and it came out fine so i don't think it makes a huge difference in flavor except that they are a bit sweeter.

Provided by lelohligh

Categories Dessert

Time 50m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 15

Ingredients

1 1/4 cups granulated sugar
3/4 cup canola oil
1/3 cup low-fat buttermilk
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground allspice
1/2 teaspoon baking soda
1/2 teaspoon salt
2 carrots, grated
1/2 cup golden raisin
1 1/2 cups confectioners' sugar
2 tablespoons orange juice
2 teaspoons grated orange zest

Steps:

1. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners or do what i did and use heart shaped silicone cupcake cups (they are so cute!).
2.combine sugar, oil, buttermilk, eggs and vanilla extract in a bowl. Combine rest of dry ingredients in a separate bowl then add to oil mixture until smooth. Fold in carrots and raisins.
3. Spoon batter into cups and bake for 20 minutes, or until golden and springy when touched. Cool in pan for 5 minutes, then tranfer to a rack to cool completely.
4. Combine confectioners' sugar, juice and zest in a bowl until smooth. Spread some on each cake and let stand 15 minutes before serving.

Nutrition Facts : Calories 375.8, Fat 14.8, SaturatedFat 1.3, Cholesterol 35.5, Sodium 222, Carbohydrate 58.5, Fiber 1.2, Sugar 40.2, Protein 3.8

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