FLAT BELLY DIET LEMON CUPCAKES WITH CITRUS ICING
I got this fabulous recipe from the FBD cookbook - I did substitute canola oil for safflower oil and buttermilk for fat-free milk. My recipe made 15 cupcakes - theirs said 12.
Provided by BakerNurse
Categories Dessert
Time 39m
Yield 15 cupcakes, 15 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees. Line a 12 cup muffin pan with paper liners.
- Combine the flour, sugar, baking powder, baking soda and salt in a large bowl.
- Combine the oil, eggs, milk, lemon juice, lemon zest, lemon extract and vanila extract in a separate bowl - mix well.
- Slowly add the wet ingredients to the dry, stirring until smooth.
- Spoon batter into muffin cups and bake in a preheated oven for 17-19 minutes, or until lightly golden and springy when gently touched.
- Place pan on a rack and let cook for 5 minutes, then remove cupcakes to a wire rack and cool completely.
- Icing:.
- Combine confectioners' sugar, orange juice and orange zest in a small bowl and stir until smooth.
- Spread some of the glaze over each cupcake with a small spatula and let stand for at least 10 minutes before serving.
Nutrition Facts : Calories 260.7, Fat 11.8, SaturatedFat 1, Cholesterol 28.4, Sodium 144.7, Carbohydrate 37, Fiber 0.4, Sugar 25.7, Protein 2.5
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