HEALTHY CUPCAKE RECIPES
MANGO CUPCAKES
1 Cup all purpose flour
1 teaspoon baking powder
A pinch of baking soda
2 eggs large
1 teaspoon vanilla extract
3 tablespoon milk
½ cup butter room temperature
½ cup ripe sweet mango pureed
3 tablespoons of honey (optional)
1 sweet mango ( diced) cut into small pieces for
the garnishing
Method
In a large bowl mix the all purpose flour and baking powder together. Sift and keep aside.
In another bowl beat the butter with an electric beater
until creamy. Add eggs one a t a time and beat well after each addition till
well blended. Add the vanilla extract and beat again .Now add in the flour
baking powder mixture and mix well. Using a spoon add the mango puree ,honey and milk and mix
gently. If the batter is dry , add more milk(a little milk add spoon by spoon
till the desired consistency is achieved).
Pour this batter into paper lined cupcake pans and bake in a
preheated oven at 350 degree F OR 180 degree C for 15-20 minutes or till a
toothpick inserted at the centre of the cupcakes comes out clean.
Cool in the pans for about 10-15 minutes and remove from the
oven and let the cupcakes cool completely before frosting them.
Top the cooled mango cupcakes with cream
cheese and garnish with small cut pieces of mango.
BANANA CUPCAKES
2 cups all purpose flour
11/2 teaspoon baking powder
3 large eggs
½ cup butter soft at room temperature
1 teaspoon vanilla extract
A pinch of baking soda
2 mashed bananas
½ cup water
½ cup finely chopped walnuts
METHOD
Preheat oven to 350 degrees F OR 180 degrees C. Line the cupcakes cups with paper liners.
In a bowl mix the all purpose flour , baking soda and baking
powder together. Sift and keep aside.
In another large bowl beat the butter with an electric
beater at a high speed till light and creamy. Now add the eggs to the butter
mixture one at a time beating well after each addition. Till well mixed. Add
the vanilla extract and beat well again. Now add the sifted dry flour baking
powder mixture and mashed bananas to the batter beat
well. Now using a spoon add water to the mixture depending on the consistency
required. Add the chopped walnuts and mix well. Pour the batter in cupcake pans
and bake for 15-20 minutes till completely cooked or until a tooth pick
inserted at the centre of the cupcake comes out clean.
Cool the cupcakes in the oven for 10 minutes. Remove from oven and let them cool completely before removing them from cupcake pans .Your sugar free cupcakes are ready.
INGREDIENTS
Cool the cupcakes in the oven for 10 minutes. Remove from oven and let them cool completely before removing them from cupcake pans .Your sugar free cupcakes are ready.
BLUEBERRY SUGAR FREE CUPCAKES
INGREDIENTS
½ cup butter softened at room temperature
2 large eggs
1 teaspoon baking powder
12 tablespoons Splenda sugar
1 cup all purpose flour
¼ cup milk
½ cup blueberries pureed
For frosting use vanilla (fat free) yoghurt
Method
Preheat oven to 350 degrees F
or 180 degrees C.Line the cupcake pans with paper liners.
Take a bowl and mix flour and
baking powder together. sift and set aside.
Now take another large bowl and
using an electric beater beat the butter and Splenda sugar together till light
and creamy texture is formed. Now beat in the eggs one at a time beating well
with the beater after each addition the the eggs are well blended into the
mixture. Using a spoon add the flour –baking powder mixture and mix gently.
Now
add milk to it and then fold in the blueberries puree. If the mixture is too
dry then pour in more milk little by little till the desired consistency is
achieved. Spoon the batter into paper lined cupcakes pans about 2/3rd
full. Bake in the preheated oven for 15-20 minutes or till a toothpick inserted
at the centre of the cupcakes comes out clean. Let the cupcakes cool in the
oven for 10 minutes .Remove from oven and let them cool completely before
frosting them .Spread vanilla yoghurt on top of the cooled cupcakes and add one
blueberry on top of it for garnishing.
SUGAR FREE CHOCOLATE CUPCAKES
11/2 cup all purpose flour(sifted)
2 large eggs (3 eggs if small) lightly beaten
½ cup cocoa powder
1 cup Splenda sugar
½ teaspoon baking powder
A pinch of salt
¾ cup butter soft at room temperature
¼(4-6 tablespoons) cup milk
1 teaspoon vanilla extract
METHOD
Preheat oven to 350 degree F OR 180 degrees C. Line the
cupcakes pans with paper liners.
In a bowl mix the all purpose flour , baking powder ,salt together. Sift and set
aside.
In another bowl using an electric beater beat the butter and sugar together till forms
a creamy texture. Now add the beaten eggs mixture to it and beat well till well blended. add in the
vanilla extract and beat well. Now using a spoon gently fold in the flour and
cocoa powder into the mixture starting and ending with flour (flour cocoa flour
cocoa flour. Add in the milk and mix gently till all ingredients are well
incorporated.
Now spoon this batter into the lined cupcakes cups and bake
in the oven for 15-20 minutes till cooked or a toothpick inserted at the centre
of the cupcakes comes out clean. Let the cupcakes cool in the oven for 10
minutes. Remove from oven and let them cool completely before removing the
cupcakes from the cupcakes pans. For the frosting dust the chocolate cupcakes
with powdered sugar. Your healthy, nutritious sugar free chocolate cupcakes are
ready.
Sugar free chocolate frosting
2 oz dark or unsweetened chocolate
1/3 cup heavy whipped cream
1 stick butter(1/2 cup) at room temperature
6 tablespoons Splenda Sweetner
1 teaspoon pure vanilla extract
1 teaspoon cocoa powder
Method
In a double boiler melt the dark or unsweetened chocolate
till it is complete melted .Stir the chocolate till it is smooth in texture and
let it cool for some time.
Now using an electric beater beat the whipped cream into the
cooled melted chocolate. Beat at medium speed
now add butter ,cocoa powder ,vanilla extract and Splenda sugar to the mixture
and continue beating till it fluffy for about 2-3 minutes. Pipe this delicious
sugar free chocolate frosting on your chocolate cupcakes and serve.
STRAWBERRY CUPCAKES RECIPE
INGREDIENTS
1 ½ cup all purpose flour
1 teaspoon baking powder
½ cup butter room temperature
14 tablespoons of Splenda low calorie sweetner
½ cup milk
2 eggs
1 teaspoon vanilla extract
3/4 cup strawberries topped, washed and very finely chopped.
2 tablespoons of honey
METHOD
Preheat oven to 350 degree F OR 180 degrees C. Line the
cupcake pans with paper liners.
In a bowl mix the flour, baking powder together. sift and
set aside.
In another bowl with an electric beater beat the butter , splenda
sweetner
and honey together till it is light is fluffy. Add the eggs one at a time
beating well after each addition till well blended. Add in the vanilla extract
and beat well after each addition.Now using a spoon fold in the half of
the flour mixture and milk and mix gently. Add the remaining flour mixture and
chopped strawberries and fold in gently. Spoon the mixture into cupcakes pans
.Bake in the oven for about 15 -20minutes or till a toothpick inserted at the
centre of the cupcakes comes out clean. .Let the cupcakes cool in the oven for
about 10 minutes. Remove and cool on a wire tray.
FOR THE FROSTING
Sugar free strawberry frosting
Ingredients
1 cup cream cheese room temperature
½ stick butter room temperature
½ cup strawberries pureed
1 teaspoon vanilla extract
4 teaspoons splenda sweetner
METHOD
In a bowl using an electric beater mix the cream cheese , vanilla
extract and butter together and blend well. Add in the strawberry puree and mix
well .Add splenda sweetner to the frosting and mix .Your yummy sugarfree
strawberry frosting is ready. Pipe it on your sugar free cupcakes .
