I began planning Matheus’ birthday party (turning 4 on March 25!!) this past week, and since we started talking about cakes and other yummy goodies Matheus has been asking me to make cupcakes. Maybe it is because they are small and cute; but there is something about cupcakes that makes children (of all ages!) like them a lot! Matheus is not different and loves cupcakes, especially the ones frosted and with colored sprinkles on top.
The other day he did not want to eat much due to his cold, and the only thing he wanted was cupcake, so cupcake it was! (Yes, he did have a cupcake and some milk for diner… not healthy I know, but I was glad at least he ate something!)
I decided to try a new recipe, and it ended up being a great one. The recipe came from one of the first cookbooks I bought, which is (believe it or not) a low fat cookbook.
Ok, I know, cupcakes are not actually meant to be low fat, but these ones were, and they were delicious! Nice and soft cupcakes, not too sweet (I cut back a little on the sugar), and firm enough to be frosted. We loved them at home and they will definitely be my standard cupcake recipe from now on!
As for the frosting on our cupcakes, I actually used drained vanilla yogurt. I always do this and for me it is way better than any frosting (not a fan of frostings and icings here). The yogurt was firm and creamy, it iced the cupcake nicely and even hold up nicely the “kissables” (Hershey’s version of m&m) we used to decorate.
I really liked this recipe, Matheus was happy with his cupcake, and even ended up eating some healthy yogurt with it! Not bad, huh?!!
2 tablespoons unsalted butter, softened
1 cup sugar (I used ¾ cup)
¼ cup vegetable oil
1 ¾ cups all-purposed flour
½ teaspoon salt
1 egg white
1 teaspoon vanilla extract
½ teaspoon baking powder
½ teaspoon baking soda
½ cup plain yogurt
Preheat oven to 350F. Grease 12 muffin cups, or line with paper cups.
Beat butter and sugar. Add oil, flour, salt, egg, egg white, and vanilla, and mix well
Stir baking powder, baking soda, and yogurt into the batter.
Pour batter into muffin cup, filling half-way. Bake 20 minutes, or until tops are golden.
Yield: 12 muffins
Recipe Adapted from “1000 Low fat Recipes” by Terry Blonder Golson