Low Fat 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.

WEIGHT WATCHERS VANILLA CUPCAKES

Steps:

• Combine whipped topping and pudding mix in a bowl, and mix until smooth. Cover and refrigerate until cupcakes are ready to be frosted.
• Preheat oven to 350°
• In a large bowl, combine cake mix with baking powder and mix.
• Add soda and vanilla extract, and stir or whisk until batter is smooth. Set aside.
• In a separate bowl, whip egg whites with a handheld electric mixer (or with a whisk really fast) until fluffy, about 1 - 2 minutes.
• Gently mix egg whites into the cake batter until thoroughly combined.
• Line muffin pans with baking cups and/or spray with nonstick spray.
• Evenly distribute batter among the cups. Cups can be full.
• Bake for 15 - 17 minutes, until a toothpick inserted into the center of a cupcake comes out fairly clean.
• Set aside and allow to cool completely.
• Once cupcakes have cooled, top each evenly with the frosting and sprinkles.
• Enjoy!

BASIC VANILLA CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a medium bowl.
• Beat the butter in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the granulated sugar and beat until creamy, about 4 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the speed to low and beat in the flour mixture in three batches, alternating with the milk. Beat until just combined.
• Divide the batter among the prepared muffin cups. Bake until the tops spring back when pressed, 20 to 25 minutes. Transfer to a rack and let cool 5 minutes in the pan, then remove to the rack to cool completely.
• Make the frosting: Beat the butter, confectioners' sugar and salt in a bowl with a mixer on medium speed until just combined. Increase the mixer speed to medium high, add the vanilla and beat until creamy, 3 minutes. Beat in the milk until fluffy, about 1 minute.
• Spread the frosting on the cupcakes. Decorate as desired.

VANILLA CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a bowl. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. Reduce the mixer speed to medium low; beat in half of the flour mixture, then all of the milk, then the remaining flour mixture until just combined.
• Divide the batter among the muffin cups, filling each three-quarters full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes, rotating the pan halfway through. Transfer the pan to a rack and let cool 5 minutes, then remove the cupcakes to the rack to cool completely. Top with Frosting.
• Whisk the egg whites, sugar and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves. Remove the bowl from the pan; let cool slightly.
• Beat the egg white mixture in a stand mixer fitted with the whisk attachment (or with a hand mixer) on medium-high speed until stiff peaks form, 12 to 15 minutes. Beat in the butter a few pieces at a time, then continue beating until smooth. (Don't worry if the mixture looks separated at first-it will come together as you keep beating.)

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!