Spring has sprung and invitations are flying for garden parties, spring soiree and fresh air fetes, and a girl can't arrive empty handed.
I'm pleased to share with you the perfect homemade spring cupcake. With less than 100 calories and little sugar you can enjoy every bite without guilt...not to mention this cupcake has the consistency of angel food cake, holding up to the great outdoors.
I picked up the recipe for the "Sunshine Cupcake" on diabetic living online...
Ingredients
1 cup room temperature egg whites (7 to 9 large)
1 cup sugar or sugar substitute blend* equivalent to 1 cup sugar
2 teaspoons vanilla
1 teaspoon cream of tartar3 egg yolks
1. Preheat the over to 375F. Sift cake flour and 1/2 cup of the sugar or sugar substitute together 3 times.
2. Add vanilla and cream of tartar into egg whites and beat in an electric mixer until mixture makes soft peaks. Gradually add the other 1/2 cup of sugar or sugar substitute, as you do this the peaks should become firmer. Using 1/4 of the flour mixture at a time fold it into the egg white mixture. Put half of the egg white/flour mixture into a separate large bowl and set aside.
3. In a medium bowl, beat the egg yolks using an electric mixer on high for about 5 minutes or until thick and lemon colored. Fold in the yolk mixture into one of the egg white/flour bowls.
4. In a lined muffin tin alternate the white mixture with the yellow mixture. Each slot should be 2/3 full. Gently draw a line down the center of the cupcake batter to bring the yellow into the white and vice versa.
5. Bake 10-12 minutes and place on a wire rack to cool.
Simple Lemony Cupcake Topper
10 ounces of whipped dessert topping
1 teaspoon of lemon juice
lemon zest
1. In a medium bowl, combine whipped dessert topping,lemon zest & juice.
***I like to top it with some freshly cut berries or toasted shredded coconut.
This cupcake has been a BIG hit with everyone I've given it to. The lemon makes it light and fresh, but the cake is dense enough you don't feel like you're eating "light." It's also a really great treat to bring if you know someone is watching their waistline or diabetic.
Recipe Courtesy; http://www.diabeticlivingonline.com/recipe/cupcakes/sunshine-cupcakes/
More detailed directions and nutritional information can be found
2. Add vanilla and cream of tartar into egg whites and beat in an electric mixer until mixture makes soft peaks. Gradually add the other 1/2 cup of sugar or sugar substitute, as you do this the peaks should become firmer. Using 1/4 of the flour mixture at a time fold it into the egg white mixture. Put half of the egg white/flour mixture into a separate large bowl and set aside.
3. In a medium bowl, beat the egg yolks using an electric mixer on high for about 5 minutes or until thick and lemon colored. Fold in the yolk mixture into one of the egg white/flour bowls.
4. In a lined muffin tin alternate the white mixture with the yellow mixture. Each slot should be 2/3 full. Gently draw a line down the center of the cupcake batter to bring the yellow into the white and vice versa.
5. Bake 10-12 minutes and place on a wire rack to cool.
Simple Lemony Cupcake Topper
10 ounces of whipped dessert topping
1 teaspoon of lemon juice
lemon zest
1. In a medium bowl, combine whipped dessert topping,lemon zest & juice.
***I like to top it with some freshly cut berries or toasted shredded coconut.
This cupcake has been a BIG hit with everyone I've given it to. The lemon makes it light and fresh, but the cake is dense enough you don't feel like you're eating "light." It's also a really great treat to bring if you know someone is watching their waistline or diabetic.
Recipe Courtesy; http://www.diabeticlivingonline.com/recipe/cupcakes/sunshine-cupcakes/
More detailed directions and nutritional information can be found
They look so good! I'll have to try it sometime.
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