Sunshine Cupcakes

Sunshine Cupcakes

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From: Diabetic Living Magazine

These light, low-calorie cupcakes are frosted with lemon-flavored whipped topping.

Ingredients 24 servings

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Original recipe yields 24 servings
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  • Cupcakes
  • 1 cup egg whites (7 to 9 large)
  • ¾ cup sifted cake flour
  • 1 cup sugar (see Tip)
  • 2 teaspoons vanilla
  • 1 teaspoon cream of tartar
  • 3 egg yolks
  • Halved or quartered fresh strawberries (optional)
  • Orange and/or lemon peel strips (optional)
  • Lemon Fluff
  • ½ 8-ounce container frozen light-whipped dessert topping, thawed
  • ½ teaspoon finely shredded lemon peel
  • 1 tablespoon lemon juice

Preparation

  • Prep

  • Ready In

  1. In a very large bowl, allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift cake flour and ½ cup of the sugar together 3 times. Line twenty-four 2½-inch muffin cups with paper bake cups; set aside.
  2. Preheat oven to 375°F. Add vanilla and cream of tartar to egg whites; beat with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add the remaining ½ cup sugar, beating until stiff peaks form (tips stand straight). Sift about one-fourth of the flour mixture over egg white mixture; fold in gently. Repeat sifting and folding in with the remaining flour mixture, using one-fourth of the flour mixture each time. Transfer half of the egg white mixture to another bowl; set both bowls aside.
  3. In a medium bowl, beat egg yolks with an electric mixer on high speed about 5 minutes or until thick and lemon-colored. Fold egg yolk mixture into one portion of the egg white mixture. Alternately spoon dollops of yellow and white batters into paper bake cups, filling ⅔ full. Gently cut through the batters with a knife or a narrow metal spatula.
  4. Bake 10 to 12 minutes or until cupcakes spring back when lightly touched near the center. Remove from cups; cool completely on a wire rack.
  5. In a medium bowl fold one half of a 8-ounce container frozen light whipped dessert topping, thawed; ½ teaspoon finely shredded lemon peel and 1 tablespoons lemon juice together until just combined.
  6. Frost with Lemon Fluff. If desired, garnish with raspberries and orange and/or lemon peel strips. Store cupcakes in refrigerator.
  • Tip: If using a sugar substitute, choose Splenda® Sugar Blend for Baking or Sun Crystals® Granulated Blend in place of granulated sugar. Follow package directions to use product amount that's equivalent to 1 cup granulated sugar. Recipe makes 20 cupcakes with sugar substitute. Nutrition facts per serving: same as below except 71 calories, 2 g protein, 10 g carbohydrate, 1 g total fat, (1 g sat. fat), 31 mg cholesterol, 0 g fiber, 1% Vitamin A, 1% Vitamin C, 22 mg sodium, 1% calcium, 3% iron. Exchanges: ½ starch. Carbohydrate Choice: ½

Nutrition information

  • Serving size: 1 cupcake
  • Per serving: 72 calories; 1 g fat(1 g sat); 0 g fiber; 14 g carbohydrates; 2 g protein; 16 mcg folate; 23 mg cholesterol; 9 g sugars; 31 IU vitamin A; 0 mg vitamin C; 4 mg calcium; 0 mg iron; 18 mg sodium; 45 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: ½ other carbohydrate, ½ starch

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