Flat Belly Diet Lemon Cupcakes With Citrus Icing |
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Prep Time: 20 Minutes Cook Time: 19 Minutes |
Ready In: 39 Minutes Servings: 6 |
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I got this fabulous recipe from the FBD cookbook - I did substitute canola oil for safflower oil and buttermilk for fat-free milk. My recipe made 15 cupcakes - theirs said 12. Ingredients:
1 2/3 cups unbleached all-purpose flour |
1 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
3/4 cup canola oil |
2 eggs |
1/3 cup buttermilk |
1/4 cup fresh lemon juice |
1 teaspoon freshly grated lemon zest |
1 teaspoon lemon extract |
1/2 teaspoon vanilla extract |
1 1/2 cups confectioners' sugar |
2 tablespoons freshly squeezed orange juice |
1 teaspoon freshly grated orange zest |
Directions:
1. Preheat the oven to 350 degrees. Line a 12 cup muffin pan with paper liners.
2. Combine the flour, sugar, baking powder, baking soda and salt in a large bowl.
3. Combine the oil, eggs, milk, lemon juice, lemon zest, lemon extract and vanila extract in a separate bowl - mix well.
4. Slowly add the wet ingredients to the dry, stirring until smooth.
5. Spoon batter into muffin cups and bake in a preheated oven for 17-19 minutes, or until lightly golden and springy when gently touched.
6. Place pan on a rack and let cook for 5 minutes, then remove cupcakes to a wire rack and cool completely.
7. Icing:.
8. Combine confectioners' sugar, orange juice and orange zest in a small bowl and stir until smooth.
9. Spread some of the glaze over each cupcake with a small spatula and let stand for at least 10 minutes before serving.
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