1: Red Velvet
Red velvet cake and cupcakes are a classic American dessert. In this case, unsweetened cocoa, egg whites and reduced-fat milk help make it a little friendlier to your waistline. Try this low-fat recipe for a guilt-free eating experience:
- 1 2/3 cups sugar
- 5 tbsp vegetable shortening
- 1 large egg
- 1 large egg white
- 3 tbsp unsweetened cocoa
- 1 one-ounce bottle red food coloring
- 2 1/4 cups flour
- 1 tsp salt
- 1 cup reduced-fat buttermilk
- 1 1/4 tsp vanilla extract
- 1 tbsp white vinegar
- 1 tsp baking soda
Directions:
First, beat your sugar and vegetable shortening for five minutes. You can do this by hand, but a mixer will help save some elbow grease. Next, add both the egg white and egg and beat them into the mix. In a different bowl, stir the cocoa and food coloring together and add it to the mixture. Alternately add a little bit of the flour and buttermilk until it's all in there and mixed well. Stir in your vanilla, and then in another separate bowl combine the vinegar and baking soda. Stir it together well and add it to your mixture. The mix is finished now and ready to be poured into your cupcake pan or a lined muffin tin. Then bake it in a preheated oven at 350 degrees Fahrenheit (176.6 degrees Celsius) for about 20 minutes.
2: Pineapple
Substituting fruit for the majority of the sugar in a recipe is a great way to keep your cupcakes low in calories while still getting that sweet kick you crave. In this recipe, crushed pineapple is used to add a nice tropical flavor, and it's combined with only one cup of sugar for a good low-fat dessert. Pick up the following ingredients and give it a try:
Ingredients:
First, you need to get a large mixing bowl and combine the sugar, flour and baking soda. Next, beat in the egg whites, the vanilla and pineapple. You can use an electric mixer, or stir by hand and give your arms a workout, but it needs to be mixed well. Pour the batter into a lined muffin tin and bake at 350 degrees Fahrenheit (176.6 degrees Celsius) for about 25 minutes. You can poke a toothpick into the cupcakes to see if they're done. If the toothpick comes out clean, they're ready to leave the oven and cool for five minutes. The final step is to avoid the icing and sprinkle them with your powdered sugar instead.
Ingredients:
- 1 cup flour
- 1 cup sugar
- 1 tsp baking soda
- 3 egg whites
- 3/4 tsp vanilla
- 10 ounces crushed pineapple
- 3 tbsp powdered sugar
First, you need to get a large mixing bowl and combine the sugar, flour and baking soda. Next, beat in the egg whites, the vanilla and pineapple. You can use an electric mixer, or stir by hand and give your arms a workout, but it needs to be mixed well. Pour the batter into a lined muffin tin and bake at 350 degrees Fahrenheit (176.6 degrees Celsius) for about 25 minutes. You can poke a toothpick into the cupcakes to see if they're done. If the toothpick comes out clean, they're ready to leave the oven and cool for five minutes. The final step is to avoid the icing and sprinkle them with your powdered sugar instead.
3: Coconut
Coconut is a naturally sweet fruit, and it's used in all kinds of pastries and baked goods to add sweetness without using sugar. In this recipe, the filling of the cupcake is made from coconut, delivering a special treat once you take a bite. You won't even miss the icing on top.
Ingredients:
First, you should put together your coconut filling. In a saucepan, combine the milk, sugar and the cornstarch, using a whisk. Bring this mixture to a boil, making sure that it doesn't scorch. Once it boils, remove it from the burner and let it cool for about five minutes. Then, stir in your coconut and cover it with plastic wrap and pop it into the fridge for about an hour.
Now for the cupcakes. First, get your oven going at 375 degrees Fahrenheit (190.5 degrees Celsius). Combine all of the dry ingredients together in a mixing bowl. In a different bowl, mix together the applesauce, milk and vanilla extract. Then, stir in the mixed dry ingredients. Now that your batter is complete, fill your cupcake papers halfway full. Dab in about one tablespoon of the coconut filling into the center of the cup and then cover it with another bit of the cupcake batter. Bake the cakes for about 25 to 30 minutes and you're ready for a coconut filled, low-calorie cupcake.
Ingredients:
- 2 1/2 cups self-rising flour
- 2 cups granulated sugar
- 2/3 cup unsweetened cocoa powder
- 1/2 tsp salt
- 2 tsp baking soda
- 6 tbsp unsweetened applesauce
- 2 1/4 cup nonfat milk
- 1 tsp pure vanilla extract
- 1 cup light soy milk
- 2 tbsp granulated sugar
- 2 tbsp cornstarch
- 1 cup flaked coconut
First, you should put together your coconut filling. In a saucepan, combine the milk, sugar and the cornstarch, using a whisk. Bring this mixture to a boil, making sure that it doesn't scorch. Once it boils, remove it from the burner and let it cool for about five minutes. Then, stir in your coconut and cover it with plastic wrap and pop it into the fridge for about an hour.
Now for the cupcakes. First, get your oven going at 375 degrees Fahrenheit (190.5 degrees Celsius). Combine all of the dry ingredients together in a mixing bowl. In a different bowl, mix together the applesauce, milk and vanilla extract. Then, stir in the mixed dry ingredients. Now that your batter is complete, fill your cupcake papers halfway full. Dab in about one tablespoon of the coconut filling into the center of the cup and then cover it with another bit of the cupcake batter. Bake the cakes for about 25 to 30 minutes and you're ready for a coconut filled, low-calorie cupcake.
