Tuesday, January 18, 2011

Healthy Vanilla Cupcake Recipe

This recipe is from one of my vegetarian magazines. It's one of the better cupcake recipes I've tried. Now, I don't really like cupcakes. I'm just not a fan of cakey-stuff, I prefer brownies or just plain chocolate bars! My son and husband however, are experts! This recipe has passed the guys seal of approval.

Join me tomorrow for De-Stress Wednesday!

Stay Purely Fit and enjoy a cupcake!


Yield: 12 cupcakes


  • 2 large egg whites
  • 1/2 cup sugar
  • Pinch salt
  • 1/2 teaspoon vanilla extract
  • Finely grated zest of 1/2 lemon
  • 3 tablespoons unsalted butter, chilled and cut into cubes
  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 1 1/2 cups coarsely shredded, peeled zucchini (about 2 small)


  1. Combine the egg whites, sugar, salt and vanilla extract in a heatproof bowl.
  2. Set over (not in) a pan of simmering water.
  3. Stir continuously over heat until the mixture is warm and the sugar is completely dissolved, 1 to 2 minutes.
  4. Remove the bowl from the heat.
  5. Using a handheld electric or standing mixer, set on high beat until the mixture is entirely cooled, glossy and stiff, about 7 minutes.
  6. Beat in the lemon zest, and add the butter cubes, a few at a time, beating until the butter is almost fully incorporated after each addition.
  7. Beat until smooth – once smooth, take care not to over beat, or the mixture will get lumpy.
  8. Let frosting set and cool in the refrigerator (at least 30 minutes) while making the cupcakes.
  1. Preheat the oven to 350˚F.
  2. Arrange a rack in the center of the oven. Line a 12-muffin pan with cupcake liners.
  3. In a bowl, whisk together the flour and baking powder; set aside.
  4. In another bowl, beat the eggs, sugar, salt and vanilla with a handheld electric or standing mixer until thick and light colored, about 4 minutes.
  5. Beat in the zucchini on medium speed until fully incorporated.
  6. Add the dry ingredients and beat on low speed until fully incorporated, scraping down the bowl once with a spatula during beating.
  7. Use a 1/3 cup measure to spoon into the muffin cups.
  8. Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes, turning the pans midway through baking.
  9. Transfer cupcakes onto a wire rack, and cool completely before icing with the chilled frosting.

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