Zutaten für Low Fat Sugar Free Vanilla Cupcakes
- Non Fat Vanilla Yogurt
- Skim Milk
- Applesauce
- Canola Oil
- Splenda Sugar Substitute
- 1 teaspoon vanilla extract
- All Purpose Flour
- Cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
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Zubereitung von Low Fat Sugar Free Vanilla Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, cream together 1/2 cup unsweetened applesauce, 1/4 cup sugar substitute (e.g., erythritol or stevia), 2 large eggs, and 1 teaspoon vanilla extract until light and fluffy.
- In a separate bowl, whisk together 1 1/2 cups almond flour, 1/2 cup coconut flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fill each cupcake liner about ¾ full.
- Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
11g
Fat
1g
Carbs
5g
