These cupcakes ‘under the bonnet’ are healthy versions of cupcakes, without scrimping on taste.  I have replaced butter with yoghurt and rapeseed oil and replaced refined sugar with xylitol (natural sugar alternative) and reduced flour by 50 per cent, replacing it with ground almonds.  As for the icing, I’ve used an Italian meringue style frosting with xylitol.

low calorie italian meringue icing
Apricot, cinnamon and olive oil cupcakes
Votes: 1
Rating: 5
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These luxurious looking cupcakes with an alternative frosting are deceptively calorific looking, however, I have used alternative ingredients to keep these on the radar for those counting the calories. Without the icing they are about 260each.
Servings
12
Prep Time
45min
Cook Time
23-25min
Servings
12
Prep Time
45min
Cook Time
23-25min
low calorie italian meringue icing
Apricot, cinnamon and olive oil cupcakes
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
These luxurious looking cupcakes with an alternative frosting are deceptively calorific looking, however, I have used alternative ingredients to keep these on the radar for those counting the calories. Without the icing they are about 260each.
Servings
12
Prep Time
45min
Cook Time
23-25min
Servings
12
Prep Time
45min
Cook Time
23-25min
Ingredients
cupcakes
frosting
Servings:
Units:
Instructions
cupcakes
  1. Put the roughly chopped dried apricots in a large bowl and cover with boiling water and set aside for 30 minutes. In the meantime, put on the oven to 180C/160C fan/Gas 4. Put muffin case in a muffin pan ready.
  2. Drain the apricots and have ready. Take the dry ingredients (flour, ground almonds, baking powder, ground cinnamon and xylitol). In a jug, put the eggs, olive oil, yoghurt and vanilla extract). Now pout the wet ingredients into the dry and mix with an electric mixer briefly, to ensure there are no lumps remaining.
  1. Use an ice cream scoop (my tip) to equally distribute the cake mixture between the muffin cases. Ensure you don't overfill them, otherwise the cake mixture will rise over the sides. I only 3/4 fill them. Bake in the oven for about 23 - 25 minutes. When the skewer comes out clean, they are ready. Cool in a wire rack. Do not decorate until completely cool.
frosting
  1. Separate the eggs and put the whites into a heat-proof bowl, with the xylitol and cream of tartar. Set over a simmering saucepan (ban marie), whisking constantly for about 3 - 4 minutes until the sugar has completely dissolved and the whites are just warm to the touch (do not allow to get too hot), as this can affect the setting later.
  2. Transfer the mixture to the bowl of an electric mixer with a whisk attachment and beat, starting on a low speed, gradually increasing to full speed until the mixture turns glossy and stiff peaks are formed. This usually takes 5 - 7 minutes. Now add the vanilla extract until combined. Use immediately!
Recipe Notes

To keep this recipe low calorie, I have used my recipe for alternative frosting (Italian meringue style icing).

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Nutrition Information

Amount Per Serving
Calories 317kcal
Fat
Saturated Fat
Sodium
Carbohydrates
Fibre
Sugars
Protein
14g
2g
122mg
46g
4g
29g
7g
22%
10%
5%
15%
16%
14%
* Percent Daily Values are based on a 2000 calorie diet.
Title Text
title

Nutrition Information

Amount Per Serving
Calories 317kcal
Fat
Saturated Fat
Sodium
Carbohydrates
Fibre
Sugars
Protein
14g
2g
122mg
46g
4g
29g
7g
22%
10%
5%
15%
16%
14%
* Percent Daily Values are based on a 2000 calorie diet.
Title Text
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