Birthday Cupcakes Clean Eating Recipes
BIRTHDAY CUPCAKES (CLEAN EATING)
From Tosca Reno's book the Eat Clean Diet for family and kids. For frosting: start with 1/2 c of confectioners sugar but you may need to add more - this will depend on how much water has drained from your yogurt and how stiff it is. You can adjust accordingly. This will not be the sickeningly sweet frosting you normally expect from a conventional birthday cake or cupcake.
Provided by Zee7181
Categories Dessert
Time 35m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preparation for cake:.
- Preheat oven to 350°F Line a muffin tin with liners. In a large bowl combine egg whites, lemon juice or vinegar and sea salt.
- Beat whites at high speed until stiff peaks form. This will take a few minutes- about 4 or 5. When you have finished you should have doubled the volume.
- Fold the egg whites and the rest of the ingredients together so everything is just combined. Don't over mix or you will lose the volume in your egg whites. Fill muffin cups with batter.
- Bake in preheated oven for about 20 minutes. Check about 15 minutes into baking to check their progress. The muffins should be golden brown, not dark.
- Remove from heat and let cool on wire rack.
- Method for Frosting:.
- Mix all ingredients together until smooth and creamy. Frost cupcakes and refrigerate.
Nutrition Facts : Calories 46.9, Fat 0.1, Sodium 112.8, Carbohydrate 9.6, Fiber 0.2, Sugar 5.2, Protein 1.7
THE BEST BIRTHDAY CUPCAKES
These cupcakes have a firmer texture, more like a poundcake and wonderful flavor. After making these, I have a hard time eating the plain ones from just cake mix. Everyone I have made these for loves them. The recipe is from the Cupcake Doctor.
Provided by Chris from Kansas
Categories Dessert
Time 30m
Yield 24 cupcakes
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Line cupcake pans with paper liners.
- Place all ingredients in a large mixing bowl and blend on low speed with an electric mixer for 30 seconds. Scrape sides of bowl; increase mixer speed to medium and beat for 1 1/2 to 2 minutes more. The batter should be smooth and thickened.
- Fill each cup 2/3 full and place in oven.
- Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, about 15 to 20 minutes.
- Remove pans from oven and cool on wire rack for 5 minutes before removing cups from pans. Cool completely before frosting.
- Eat as is or frost as desired.
Nutrition Facts : Calories 183.3, Fat 9.3, SaturatedFat 2.1, Cholesterol 36.5, Sodium 200.3, Carbohydrate 22.2, Fiber 0.2, Sugar 14.3, Protein 2.8
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