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Friday, April 5, 2013

Lite Strawberry Lemonade Cupcakes


It is that time of year again. Time to start thinking about slipping that swimsuit on. Time to start regretting those bad food choices you made over the holidays. We have all been there. It is even harder when everywhere you turn there are yummy treats just screaming your name. It is tough. I know first hand. I have  a solution for your sweet tooth. While no dessert is always better than some dessert in regards to your calorie intake. If you must have something sweet, then these cupcakes are for you. They have half the fat and calories of traditional cupcakes because of the use of buttermilk and fruit, and the glaze instead of frosting also reduces the calories. If you love Strawberry Lemonade, then you will LOVE these babies!



Lite Gluten-Free Strawberry Lemonade Cupcakes
adapted from Yummy Mummy
makes 12 cupcakes

Cake:
3/4 cup sliced strawberries
1 cup gluten free better batter flour
1 teaspoon baking powder
1/8 teaspoon salt
3/4 cup granulated sugar
1/4 cup butter, softened
1 large egg
1 large egg white
1/2 cup low-fat buttermilk
1/8 teaspoon red food coloring

Lemon Glaze:
1/2 cup confectioners' sugar
juice of 1/2 lemon

Preheat oven to 350°. Line 2 muffin pans or mini muffin pans with liners.
To prepare cake, place sliced strawberries in a blender; process until smooth.

Combine flour, baking powder, and salt, stirring with a whisk. Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended. Add egg, and beat. Beat in egg white. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Add pureed strawberries and food coloring; beat just until blended.
Divide batter between muffin pans.
Bake at 350° for 15 minutes (less time for minis) or until a wooden pick inserted in center comes out clean. Cool completely.
Place confectioners' sugar in a small bowl. Whisk in lemon juice until glaze is thick but you are able to pour it. Add more sugar to thicken, more lemon juice to thin. Spoon glaze over cooled cupcakes and allow glaze to harden.
If you want to add a little heart garnish, just set aside some of your glaze and add some red food coloring to it. Stir and put in a garnish tube or pastry bag and draw a heart on your already hardened glazed cupcakes. 


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