Email to Phyllis_ aka_ Filus      

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 400ºF. 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 400ºF 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