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My dieting Nirvana: a great low fat cupcake recipe

low fat cupcake recipe

I’ve never really seen the need for low-fat cupcakes in the past, they just seemed a bit of an antithesis. But when I climbed on the scales yesterday and realised I was half-a-stone OVER my ‘well-I-guess-I-can-live-with-that’ weight I figured I needed to stop procrastinating and get on with dieting.

It was then that my 7 year old really developed a desperation for cupcakes (isn’t that typical? It’s like they’ve got a sixth sense).

I’d seen this recipe in the Hairy Dieter’s cook book months ago and dismissed it with a flippant ‘why would I ever need diet cupcakes?’, but that day has come. And diet cupcakes (as I reasoned) are better than no cupcakes at all!

They turned out surprisingly well. I made a few adjustments to the original recipe: my son won’t eat blueberries even when they’re hidden inside cupcakes, and I made half the cupcakes vanilla flavour and half lemon. They were both lovely so I’ve included both recipes here.

I used Baking Powder instead of Bicarb, and the cakes turned out to have a slightly ‘sconey’ texture, but I quite liked that, so I’d definitely recommend them! They’re not so moreish that you can’t resist scoffing the lot but they’re a nice, tasty sweet treat when you need one…

Now if only I could find a recipe for low fat buttercream…

low fat cupcake recipe

Skinny Lemon Cupcakes

Ingredients:

  • 200g/7oz self-raising flour
  • 1 tsp bicarbonate of soda (or 1 tsp baking powder)
  • 75g/3oz golden caster sugar
  • 1 unwaxed lemon, zest finely grated
  • 2 free-range eggs
  • 150ml/¼ pint low-fat natural yoghurt
  • 2 tbsp semi-skimmed milk
  • 50ml/2fl oz sunflower oil

low fat cupcake recipe

Low Fat Vanilla Cupcakes

Ingredients:

  • 200g/7oz self-raising flour
  • 1 tsp bicarbonate of soda (or 1 tsp baking powder)
  • 75g/3oz golden caster sugar
  • 1 tsp good quality vanilla essence
  • 2 free-range eggs
  • 150ml/¼ pint low-fat natural yoghurt
  • 2 tbsp semi-skimmed milk
  • 50ml/2fl oz sunflower oil

For the icing:

  • 100g/3½oz icing sugar
  • 4 tsp water or for lemon icing 4 tsp fresh lemon juice

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4. Line a 12-hole deep muffin tin with some non-stick paper cases or folded squares of baking parchment.
  2. Sift the flour and bicarbonate of soda into a large bowl and stir in the sugar, blueberries and lemon zest. Make a well in the centre. Beat the eggs with a large whisk until smooth, then beat in the yoghurt, milk and oil until well combined. Stir into the flour mixture with a large metal spoon until very lightly mixed.
  3. Working quickly, divide the batter between the paper cases. Bake in the centre of the oven for 16–18 minutes or until the cupcakes are well risen and golden brown. Transfer them to a wire rack and leave to cool.
  4. To make the lemon icing, mix the icing sugar and lemon juice in a small bowl until smooth and runny. Using a spoon, drizzle the icing over the cupcakes and leave to set for at least 30 minutes before serving.

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