Difference between revisions of "Berry-topped Cupcakes"

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(→‎Vegan Berry-topped Cupcakes)
 
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== Description ==
 
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This great-tasting dessert, made with better-for-you products, can fit into a healthful eating plan.
 
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* Contributed by Jenn B aka Mom2Sam and Tiny [http://health.groups.yahoo.com/group/Healthy_Recipes_For_Diabetic_Friends/ Healthy Recipes for Diabetic Friends Y-Group]
 
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* Prep Time: 10 minutes | Total Time: 1 hour minutes
 
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* Makes: 2 doz. or 24 servings, one cupcake each
 
  
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== Ingredients ==
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== Vegan Berry-topped Cupcakes ==
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* 1 pkg. (2-layer size) [[white cake mix]]
 
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* 1 cup [[non-fat milk|fat-free milk]]
 
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* 1 pkg. (4-serving size) [[instant pudding|Jell-O vanilla flavor fat-free sugar-free instant reduced calorie pudding and pie filling]]
 
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* 1 tub (8 oz.) [[Cool Whip]] Lite whipped topping, thawed
 
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* 24 small [[strawberries]], stems removed, each cut into 5 slices (or substitute 5 raspberries for each of the sliced strawberries)
 
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* ½ cup [[blueberries]]
 
  
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== Directions ==
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Preheat oven to 350 degrees.
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# Prepare cake batter as directed on package for reduced fat cupcakes.
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Grease muffin pan with dairy free margarin sprinkle with flour.
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# Spoon evenly into 24 paper-lined medium muffin cups.
 
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# Bake as directed on package.
 
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# Cool 10 minutes; remove from pans to wire racks.
 
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# Cool completely.
 
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# Pour milk into large bowl.
 
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# Add dry pudding mix.
 
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# Beat with wire whisk 2 minutes or until well blended.
 
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# Gently stir in whipped topping.
 
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# Spread tops of cupcakes with pudding mixture.
 
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# Arrange 5 of the strawberry slices on top of each cupcake to resemble a star.
 
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# Fill centers of stars with blueberries.
 
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# Store in refrigerator.
 
  
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== Nutritional information ==
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In a large bowl, mix together -
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Per serving:
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1 1/2 cups all-purpose flour
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* Calories 130 | Total fat 3.5g | Saturated fat 1.5g | Cholesterol 0mg | Sodium 210mg | Carbohydrate 23g
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1/2 teaspoon baking powder
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* Diabetic exchanges: 1½ starch, ½ fat
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1/2 teaspoon baking soda
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1/2 teaspoon salt
  
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__NOTOC__
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In a medium bowl, mix together -
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[[Category:Diabetic-Friendly Recipes]]
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1 1/3 cup vanilla soy milk
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[[Category:Cupcake Recipes]]
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1 medium very ripe banana
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[[Category:Strawberry Recipes]]
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1/4 cup rice bran oil
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[[Category:Raspberry Recipes]]
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1 cup sugar
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[[Category:Blueberry Recipes]]
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1 teaspoon vanilla extract
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[[Category:Non-fat milk Recipes]]
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Sift dry into wet ingredients, and mix until just combined.
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[[Category:Cake mix Recipes]]
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Fill cupcake pan with mixture.
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[[Category:Nondairy topping Recipes]]
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Bake 20 to 25 minutes, until toothpick inserted  comes out dry.
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[[Category:Instant pudding Recipes]]
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Transfer to a rack to cool completely before icing.
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'''Icing'''
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Mix together -
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1 cup of confectioner’s sugar
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About 3 teaspoons soy milk
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1 tsp vanilla extract
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until desired consistency is reached.
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Top with berries of your choice.
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[[Category:Vegan Recipes]]

Latest revision as of 01:29, 21 August 2012

Vegan Berry-topped Cupcakes

Preheat oven to 350 degrees. Grease muffin pan with dairy free margarin sprinkle with flour.

In a large bowl, mix together - 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt

In a medium bowl, mix together - 1 1/3 cup vanilla soy milk 1 medium very ripe banana 1/4 cup rice bran oil 1 cup sugar 1 teaspoon vanilla extract Sift dry into wet ingredients, and mix until just combined. Fill cupcake pan with mixture. Bake 20 to 25 minutes, until toothpick inserted comes out dry. Transfer to a rack to cool completely before icing.

Icing Mix together - 1 cup of confectioner’s sugar About 3 teaspoons soy milk 1 tsp vanilla extract until desired consistency is reached.

Top with berries of your choice.

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