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Martha Stewart Strawberry Cupcake Modified Recipe

Looking for an easy Martha Stewart Strawberry Cupcake Modified recipe? Learn how to make Martha Stewart Strawberry Cupcake Modified using healthy ingredients.


Submitted by kpark5

Makes 36 servings



Martha Stewart's strawberry cupcake diet version

Recipe Ingredients for Martha Stewart Strawberry Cupcake Modified

3 cups cake flour (not self-rising)
2 teaspoons baking powder
1 teaspoon salt
1 cup I can't believe it's not butter stick room temperature
1/2 cup unsweetened applesauce
1 1/4 cups sugar
1/2 cup splenda
1/2 teaspoon pure vanilla extract
1 cup 1% milk
8 large egg whites

Recipe Directions for Martha Stewart Strawberry Cupcake Modified

  1. 1. Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners; set aside.

  2. 2. In a medium bowl, sift together flour, baking powder, and salt; set aside.

  3. 3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.

  4. In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold 1/3 of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.

  5. Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup batter. Bake, rotating pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer pans to a wire rack. Invert cupcakes onto rack; then reinvert and let cool completely, top sides up. Frost cupcakes with strawberry meringue buttercream, swirling to cover. Cupcakes may be stored in a covered container in the refrigerator for up to three days. Garnish with strawberries just before serving.

Categories

Dessert

Nutrition Facts
Serving Size 41.9g
Amount Per Serving
Calories
113
Calories from Fat
41
% Daily Value*
Total Fat
4.6g
7%
Saturated Fat
1.0g
5%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
124mg
5%
Potassium
64mg
2%
Total Carbohydrates
15.9g
5%
Dietary Fiber
0.3g
1%
Sugars
7.7g
Protein
2.1g
Vitamin A 5% Vitamin C 0%
Calcium 2% Iron 3%
* 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
B-
  Good points
  • Very low in cholesterol
  •   Bad points
  • High in sugar
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