The 150 Calorie Cupcake

Speaking of cupcakes, I made a great batch of cupcakes last Wednesday. The best part, including the icing, they’re 150 calories! I am currently trying to make the best of recipes I love by substituting in ingredients that are healthier for you. Some of the secrets include almond milk & Splenda Baking Sugar Blend! After having this delicious dessert, I do not feel as guilty eating if I can’t make it to the gym or go on a run that afternoon because it has been healthily modified.

Interested? Check out the recipe below:

The 150 Calorie Cupcake

Makes 12 Cupcakes

• 1 ¾ cups cake flour
• ½ teaspoon baking soda
• 2 teaspoons baking powder
• 1/3 cup butter
• 1/3 cup Splenda Sugar Blend
• 3 egg whites
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 2/3 cup almond milk

Directions

1. Preheat oven to 325F
2. In a medium bowl, sift together the flour, baking soda, and baking powder.
3. In a large bowl, using an electric mixer, cream the butter and sugar until fluffy. After, add the egg whites and extracts. Continue to mix until all ingredients are incorporated.
4. Stir in 1/3 of the flour mixture into the wet mixture. (From Step 3) Stir in 1/3 of the milk. Repeat until all ingredients are combined.
5. Scoop the batter into the muffin tin (about ¼ cup each). Bake for 17-20 minutes, until a toothpick comes out clean.

Enticing Icing

Makes approximately 4 cups

• 1 ½ cups (3 sticks) unsalted butter, room temperature
• 4 cups powdered sugar
• 1/ teaspoon vanilla extract

Directions

1. With an electric mixer, beat butter on medium-high speed until pale and creamy, about two minutes.
2. Reduce speed to medium. Add the powdered sugar, ½ cup at a time.  After every 2 additions, 1 cup of powdered sugar, raise speed to high and beat 10 seconds, then return to medium. Repeat four times.
3. Add the vanilla extract and beat until incorporated into icing.

I use this recipe for icing because the outcome is always phenomenal and spoken about. I save what I do not use from the cupcakes in an airtight container in the refrigerator for up to 10 days to use with other pastries and cakes I make throughout the week. To use it after refrigeration, bring the icing to room temperature, and beat on low until it is smooth again. This usually takes around 5 minutes.