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Low Fat cupcakes, not compromising on taste, only the fat and sugar content! These are great as a mid morning snack or served as breakfast muffins!

Published 23 August 2012 by Veronica Stillwater

Here is my own version of a low fat cupcake in response to a reader request and I must say thank you for the request! I was experimenting and this recipe was the one enjoyed as the most favourable of the low fat versions of cupcakes I had created.

With a reduced amount of sugar and margarine with ground porridge oats in the mixture, these are ideal as a breakfast muffin served with low fat yoghurt or even as a treat on its own. Each cupcake has approx 250 calories 11g fat and 10.5g sugar, almost half the fat and sugar content of a regular frosted full fat cupcake!

I decided to top each cupcake with a gel, using one of the sachet packets that you can buy from the supermarket and would usually use for a fruit topped flan. Each cupcake is topped with half a glacé cherry and a peach slice for decoration with the glistening gel topping making the fruits sparkle and adding a little sweetness. These were the correct balance in looking good and being a little less sweeter than usual but not too much of a compromise on taste, the sweetness of the sugar still came through and the texture of the cake was moist and fluffy. I chose to use pure pineapple juice as an alternative to milk to also reduce the fat content. I also looked to the use of flavour rather than the usual sweet and a buttery taste, opting to use desiccated coconut and ground almonds to give a better taste and texture.

 

For the cupcakes you will need:

Large Bowl

Spatula

Tablespoon

12 cup muffin baking tray

12 muffin paper cases Teaspoon

Chopping board

Measuring jug

Small sharp knife

 

Ingredients:

225g self raising flour

80g ground porridge oats

80g ground almonds

80g desiccated coconut

70g granulated sugar

2 medium sized eggs

60g margarine

2 heaped teaspoons baking powder

200ml unsweetened pineapple juice

6 glacé cherries (Rinsed and drained of excess water)

 

Turn on the oven and set to 180° and place the butter and sugar in the large bowl and using the spatula, beat until light and fluffy. Add the eggs, a little at a time so as not to curdle the mixture and beat in well. Add the remaining ingredients and fold in well with the spatula until a thick spooning consistency.

Using a tablespoon, place a tablespoon of the mixture in each of the muffin cases. Using the small knife and chopping board, halve the cherries and place half a cherry on each of the cupcakes.

Place in the oven and bake for 30-35 mins checking at the 30 minute mark on their progress.

You can always test by inserting a clean skewer into one of the cakes; if it comes out clean they are ready, if not return to the oven checking with the skewer again at 5 minute intervals.

 

For the topping you will need:

Chopping board

Small sharp knife

Heavy based saucepan

Spatula

Teaspoon

Measuring jug

 

Ingredients:

X1 orange flavour quick gel sachet

3 peach halves (Tinned in natural juices and drained or fresh)

100ml water

100ml unsweetened pineapple juice

 

Place the water and pineapple juice in the saucepan and add the sachet of *gel, heat on a medium heat, stirring gently with the spatula until bubbling and turning a clear translucent colour. Set aside and allow for it to cool for approx 20 minutes.

Segment each of the peach halves into four segments from each half and place 1 segment on each cupcake around the cherry.

Using a teaspoon, gently pour a little of the cooled quick gel at a time onto the top of each of the cupcakes, covering the fruit pieces and drizzling across the top. Allow them to set and they are ready to serve and enjoy. Happy Baking! I would love your feedback on these! Until next week!

 

*gel - Packet instructions may vary so do check the packet. Quick gel can be found in most supermarkets. It is also known as a fast setting Jelly glaze mix.