Low Fat Sugar Free Vanilla Cupcakes Food

LOW-FAT SUGAR-FREE VANILLA CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• Mix wet ingredients.
• Sift in dry ingredients.
• Fill cupcake liners three quarters full with batter.
• Bake for approximately 25 minutes.
• Cool completely.

GLUTEN-FREE, SUGAR-FREE VEGAN VANILLA CUPCAKES WITH CHOCOLATE

Steps:

• Cupcakes.
• Preheat oven to 325°F; line muffin pan with 9 Liners and fill 3 remaining muffin cups with a little bit of water.
• Mix together soy milk, canola oil, vanilla and almond extract and agave nectar.
• Add flours, baking powder, baking soda, and salt one by one and mix for 1-2 minutes. Mixture will be thin.
• Fill 9 muffin cups approximately 2/3 full. Bake for 20 to 22 minutes until toothpick inserted into center of cupcake comes out clean.
• Let cool in pan for 1 hour to allow agave to set.
• Frosting.
• Mix together margarine, agave, and vanilla until smooth.
• Add cocoa powder (sift if necessary).
• Add powdered soy milk.
• If mixture is too watery, add more powdered soy milk. If too thick, add more agave until desired consistency is reached.
• Frost cupcakes and enjoy!

LOW FAT VANILLA CUPCAKES

Steps:

• Peel and finely grate zucchini.
• Combine flour, almonds and vanilla in one bowl.
• Whisk until semi-fluffy egg whites and splenda.
• Mix zucchini into sugar bowl.
• Mix dry ingrefients into the wet ingredients.
• Use ice cream scoop to measure out 24 cupcakes.
• Bake for 15 minutes on 350.
• Icing: Place spelnda in food processor and break it up into a fine powder, similar to confectioners sugar.
• Mix all ingredients into bowl over pot of water.
• Continue stirring until whipped, and when flipped nothing falls out of the bowl.
• Ice your cupcakes!