A few tricks will help you turn ordinary cupcakes with cream into low-calorie muffins that won’t be at all give in to their taste. For baking you will need forms in the form of mini loaves or muffin molds. The dough is kneaded on whole grain flour, which together with grated carrots enrich baking with dietary fiber, and Greek yogurt replacing part oils, fill muffins with protein and give them mouth-watering moisture. Decorate the finished cupcakes with cream cheese icing. Her amazing the taste is in harmony with the nut-spicy taste of carrot cupcake. For each cupcake, just one teaspoon will be enough glaze. Nutritional value of one serving: (12 total) Calories 240, total fats 11 g., saturated fats g., proteins 5 g., carbohydrates 31 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 1hour. 25 minutes Difficulty: easy Servings: 12 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cake
- Baking spray to grease molds
- 0.5 tbsp. pecan halves
- 1.5 tbsp. whole grain wheat confectionery flour
- 1.5 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp soda
- 0.5 tsp fine salt
- 0.5 tbsp. brown sugar
- 0.5 tbsp. Greek yogurt with a fat content of 2%
- 1/3 Art. vegetable oil
- 1 tsp vanilla extract
- 1 tsp finely grated lemon zest
- 3 large eggs of category CO
- 3 tbsp. grated carrots (approximately 350 gr.)
Glaze
- 0.5 tbsp. + 2 tbsp. l powdered sugar
- 2 tbsp. l low fat butter cream cheese room temperature
- 1 tsp lemon juice
- 1/4 tsp vanilla extract
- A pinch of fine salt
- Pecan halves, light raisins and / or ground cinnamon, for decorations (optional)
Recipes with similar ingredients: pecans, whole wheat flour, confectionery flour, cinnamon, ground ginger, brown sugar, yogurt, vanilla extract, lemon, eggs, carrots, icing sugar, curd cheese, raisins
Recipe preparation:
-
Cake:
Preheat the oven to 175 ° C. Spray 12 molds for mini loaves or a shape for 12 standard muffins.
- Pour the nuts onto the baking sheet and fry in the oven in within 10-12 minutes. Cool, then grind in a food processor until small crumbs, but do not grind into flour.
- Combine chopped nuts, flour, in a large bowl, baking powder, cinnamon, ginger and salt. Mix in a separate bowl. brown sugar, yogurt, vegetable oil, vanilla, lemon zest and eggs. Add carrots to the egg mixture. Then intervene carrot-egg mixture into a flour mixture, evenly distributing all Ingredients. Spread the dough evenly in prepared forms. (Don’t worry if the dough seems small; the cupcakes will rise well when baking.)
- Bake until the cupcakes spring slightly when pressed, and a toothpick inserted in the middle of the cake will not come out clean, 20-22 minutes. Cool the cupcakes in the molds for a few minutes and then transfer to a wire rack to cool completely.
Glaze:
In a medium-sized bowl, mix the powdered sugar, cream cheese, lemon juice and salt. Lay out about 1 tsp. glaze on each cupcake and spread the back of the spoon. Decorate as desired cupcakes.
