Speaking of cupcakes, I made a great batch of cupcakes last Wednesday. The best part, including the icing, they’re 150 calories! I am currently trying to make the best of recipes I love by substituting in ingredients that are healthier for you. Some of the secrets include almond milk & Splenda Baking Sugar Blend! After having this delicious dessert, I do not feel as guilty eating if I can’t make it to the gym or go on a run that afternoon because it has been healthily modified.
Interested? Check out the recipe below:
The 150 Calorie Cupcake
Makes 12 Cupcakes
- 1 ¾ cups cake flour
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 1/3 cup butter
- 1/3 cup Splenda Sugar Blend
- 3 egg whites
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2/3 cup almond milk
- Preheat oven to 325F
- In a medium bowl, sift together the flour, baking soda, and baking powder.
- In a large bowl, using an electric mixer, cream the butter and sugar until fluffy. After, add the egg whites and extracts. Continue to mix until all ingredients are incorporated.
- Stir in 1/3 of the flour mixture into the wet mixture. (From Step 3) Stir in 1/3 of the milk. Repeat until all ingredients are combined.
- Scoop the batter into the muffin tin (about ¼ cup each). Bake for 17-20 minutes, until a toothpick comes out clean.
Makes approximately 4 cups
- 1 ½ cups (3 sticks) unsalted butter, room temperature
- 4 cups powdered sugar
- 1/ teaspoon vanilla extract
- With an electric mixer, beat butter on medium-high speed until pale and creamy, about two minutes.
- Reduce speed to medium. Add the powdered sugar, ½ cup at a time. After every 2 additions, 1 cup of powdered sugar, raise speed to high and beat 10 seconds, then return to medium. Repeat four times.
- Add the vanilla extract and beat until incorporated into icing.
I use this recipe for icing because the outcome is always phenomenal and spoken about. I save what I do not use from the cupcakes in an airtight container in the refrigerator for up to 10 days to use with other pastries and cakes I make throughout the week. To use it after refrigeration, bring the icing to room temperature, and beat on low until it is smooth again. This usually takes around 5 minutes.