Raisin Cupcakes with Lemon Yogurt Icing - homemade
Recipe Provided by the American Institute for Cancer Research |
Nutrition Facts
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Baking with Yogurt
Many of us think of applesauce as a substitution in low-fat baking. In this recipe we used yogurt instead to keep the cupcake low-fat, moist and delicious. Yogurt has many health benefits. Packed with protein and calcium, it is an excellent source of potassium and B vitamins. The yogurt reduces and eliminates the high-fat ingredients such as butter and oil while maintaining the creamy taste of frosting on a freshly baked cupcake. Eat some now and freeze the rest for later. Just remember to ice them after they have thawed.
Raisin Cupcakes with Lemon Yogurt Icing
Cupcakes:
1 1/2 cups raisins
1 cup whole wheat flour
1/2 cup all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 cup plain low-fat yogurt
2 Tbsp. canola oil
3/4 cup granulated sugar
1 egg, beaten
Lemon Yogurt Icing:
3/4 cup sifted confectioners’ sugar
1 Tbsp. plain low-fat yogurt
1/2 tsp. grated lemon rind
1/2 tsp. lemon juice
- Spray the muffin tins with non-stick cooking spray or use paper liners.
- In a saucepan, cover the raisins with water and bring it to a boil. Reduce the heat and simmer for 20 minutes. Drain, reserving 1/2 cup of the liquid. Let the raisins cool.
- In a bowl, sift together the flour, baking soda, cinnamon and cloves.
- In a separate large bowl, beat the yogurt, canola oil and sugar until they are well mixed. Add the egg and beat well. Alternate stirring in the reserved cooking liquid with the dry ingredients.
- Add the cooled raisins and mix well.
- Spoon the mixture into the prepared muffin tins. Bake at 375°F for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Let them cool.
- Make the icing: Combine all of the ingredients in a small bowl and mix until it is smooth. Spread the icing on the cooled cupcakes and serve.
Makes 12 cupcakes.
For a breakfast muffin reduce the sugar by 1/4 cup and serve with berries!
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