Personally, I like to play with recipes and make diet-friendly versions of the foods I miss when I'm trying to drop a few pounds for beach weather.
The following recipe is for subtly sweet cupcakes which, without their frosting, admittedly border on being muffins
For the Cupcakes:
2.5 tsp baking powder
3 egg whites
6 tblsp oat bran
200 mL skim milk
3 tblsp skim milk powder
3 tblsp Splenda*
flavour of choice (for this, we're using coconut oil**)
*Splenda is specifially used as my sweetener of choice because most other artificial sweeteners break down in baking, and you lose the sweetness, which is unacceptable.
**Flavour oils tend to be stronger than extracts, so for oils a few drops will suffice, whereas with extracts I'll use about 2 tsp.
For the Frosting:
8 oz. fat free cream cheese
4 oz. fat free Greek Yogurt
1/2 cup Splenda
flavour of choice (for this we're using pineapple oil)
Measuring Cups and Spoons
Step 1: Cupcake Batter
In another bowl, mix all of the other cupcake ingredients.
Fold in the whipped egg whites.
Spoon the batter into lines cupcake molds, and bake for about 30 minutes in a pre-heated, 375o F oven.
Let them cool before frosting.
Step 2: Cream Cheese Frosting
Step 3: Decorating Cupcakes and Counting Calories
We've come out with 12 standard-sized cupcakes. So, after a quick bit of math, we see that they are (roughly) only:
313 calories for cupcakes
41 g total carbs (sorry Atkins folks, I'm not showing net carbs as I don't know how that works... :P)
315 calories for frosting
12 g total carbs
Coming out to just about the following for each individual cupcake:
26 calories and 3.5 g carbohydrates per cupcake
52 calories and 4.5 g carbohydrates per frosted cupcake
Which is pretty darn good!
So, even if you're on a hardcore diet, you can have your cupcake and eat it, too! Enjoy!