Need a yummy cupcake recipe without all the fat? Well here it is! You will be a hit at your holiday parties!
5 organic egg whites
Pinch of salt
3 tablespoons honey or 1/4 cup of Truvia
2 teaspoons vanilla extract
¼ cup unsweetened applesauce or Greek yogurt
½ cup Almond Flour (or flour of choice)
1 teaspoon baking powder
1 cup nonfat cream cheese, at room temp
1 tsp. organic vanilla extract
1 tsp. organic almond or flavor of choice extract
3-4 packets of Truvia
Puree berries and add to the cream cheese for a colorful cupcake frosting or add berries as a garnish.
Preheat the oven to 325F.
Place the egg whites in a large bowl and using a handheld mixer whip the whites on medium speed for 3 to 4 minutes or until the whites begin to lighten up and hold their shape.
Increase speed to high and whip in the salt and honey until the whites hold a soft peak, then add the vanilla extract.
Fold in the apple sauce (if allergic to dairy) or Greek yogurt.
In a separate medium mixing bowl combine the flour and baking powder and mix well.
Sift the dry ingredients into the egg whites a little at a time, gently folding them in with a rubber spatula.
Once fully incorporated, scoop the batter into cupcake tins lined with cupcake papers.
Bake the cupcakes for 15 to 20 minutes or until they have colored and gently spring back when pushed with a finger.
Remove from the oven and cool the cupcakes at room temp.
While the cupcakes are baking, blend the cream cheese, Truvia and extracts in a blender until smooth.
Place the cream cheese into a medium mixing bowl and fold the puree into the cream cheese until fully mixed.
Once cupcakes are cool, spread a little of the frosting over the cupcakes, garnish each cup cake with a berry for a little color!
If you prefer to use berry frosting, pass the berries through a fine mesh strainer into a small sauce pot and cook over medium heat for 5 to 7 minutes or until the puree reduces slightly.
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