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Cyt Vanilla Cupcakes Recipe

Looking for an easy CYT Vanilla Cupcakes recipe? Learn how to make CYT Vanilla Cupcakes using healthy ingredients.


Submitted by marastarr

Makes 12 servings



Zucchini wins the award for most unlikely appearance in a delicious treat, and gets glowing reviews for the texture and no-fat heft it brings to these sweet beauties. Go ahead, grab a cupcake-you deserve it!

Recipe Ingredients for CYT Vanilla Cupcakes

3 large egg whites
1 cup sugar
1 pinch salt
3/4 teaspoon vanilla extract
1 teaspoon lemon zest
1 1/4 cups all-purpose flour
1/2 cup finely ground almonds
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
3/4 cup sugar
2 teaspoons vanilla extract
1 1/4 cups zucchini, finely grated

Recipe Directions for CYT Vanilla Cupcakes

  1. PREHEAT the oven to 350 degrees.

  2. TO MAKE THE FROSTING: Combine the egg whites. sugar, salt, and vanilla extract in a heatproof bowl set over (not in) a pan of simmering water. Stir continuously over heat until the mixture is warm and the sugar is completely dissolved. 1 to 2 minutes.

  3. REMOVE the bowl from the heat. Using a handheld electric or stand­ing mixer set on high. beat until the mixture is entirely cooled. glossy. and stiff. about 7 minutes. Blend in the lemon zest until smooth-once smooth, take care not to over beat or the mixture will get lumpy. Let frosting set and cool in the refrigerator (at least 30 minutes), while mak­ing the cupcakes.

  4. TO MAKE THE CUPCAKES: Arrange a rack in the center of the oven. Line a 12-muffin pan with cupcake liners.

  5. IN A BOWL, whisk together the flour, almonds. and baking powder; set aside. In another bowl. beat the eggs. sugar. salt, and vanilla with a handheld or standing mixer until thick and light colored. about 4 minutes. Beat in the zucchini on low 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. Use a 1/3 cup measure to spoon into the muffin cups.

  7. BAKE until a toothpick inserted into the center comes out clean. about 20 to 25 minutes, turning the pan midway through baking. Transfer cupcakes out onto a wire rack and cool completely before icing with the chilled frosting.

Categories

Dessert

Nutrition Facts
Serving Size 76.6g
Amount Per Serving
Calories
204
Calories from Fat
27
% Daily Value*
Total Fat
3.0g
5%
Saturated Fat
0.4g
2%
Trans Fat
0.0g
Cholesterol
35mg
12%
Sodium
89mg
4%
Potassium
163mg
5%
Total Carbohydrates
40.9g
14%
Dietary Fiber
1.0g
4%
Sugars
29.8g
Protein
4.3g
Vitamin A 1% Vitamin C 4%
Calcium 5% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
  Good points
  • Low in saturated fat
  • Low in sodium
  •   Bad points
  • Very high in sugar
  • Contains alcohol
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