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    Cupcakes: Very Lemony Cupcakes

    Source of Recipe

    WW Magazine N/D'98

    VERY LEMONY CUPCAKES

    Exchanges
    WW Points
    Yield: 12 cupcakes

    Lower carbohydrates by using Splenda Granularand powdered sugar replacement

    1 3/4 cups all-purpose flour
    1/2 cup sugar or Splenda granular equivalent to 1/2 c. sugar
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1 8 oz carton lemon chiffon fat-free yogurt
    1 tablespoon grated lemon rind
    1/3 cup fresh lemon juice
    3 tablespoons vegetable oil
    Cooking spray
    1 cup sifted powdered sugar (**NOTE** powdered sugar replacement in "Make-Your-Own" Section.)
    4 teaspoons fresh lemon juice

    Preheat oven to 400�F. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine yogurt and next 3 ingredients; stir well with a whisk. Add yogurt mixture to dry ingredients, stirring just until moist (batter will be stiff).

    Place 12 paper muffin cup liners (sprayed with nonstick cooking spray) in muffin cups; coat liners with cooking spray. Spoon batter evenly into muffin cup liners. Bake at 400�F for 20 minutes or until cupcakes spring back when lightly touched in center. Remove cupcakes from pans immediately; place on a wire rack. Let cool 5 minutes.

    Combine powdered sugar and 4 teaspoons lemon juice; stir well. Spread over tops of warm cupcakes.

    Exchanges (Calculated with sugar): 1 1/2 Starch, 1/2 Fruit, 1/2 Fat. ++++ Per serving: Cal 173(19% from fat); Pro 2.4g; Fat 3.6g(sat 0.6g); Carb 33.3g; Fib 0.5g; Chol 0mg; Iron 0.8mg; Sod 121mg; Calc 48 mg. ++++ WWP: 4

 

 

 


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