Healthy Lemon Cupcakes
Delicious healthy lemon cupcakes that are low fat and topped with a low sugar vanilla icing.
Servings: 12 cupcakes
Calories: 190kcal
Ingredients
- 225 g self raising flour (1 & ¾ cups)
- 4 egg whites
- 1 lemon zest & 1 tablespoon of juice
- 100 g Fat Free Natural Yogurt 5 tbsp
- 40 g Granulated sweetener 4 tbsp
- 150 g Flaxseed oil ⅔ cup
Quark Vanilla Icing
- 60 g Quark ¼ cup
- ¾ teaspoon Stevia sweetener
- ¼ teaspoon Vanilla essence
Instructions
- Preheat oven on gas mark 4/180 c conventional/160 c fan/350 F.
- Line a 12-hole muffin tin with bun cases.
- Mix all the ingredients together in a mixing bowl and equally spoon out in to the cases.
- Place in the middle of the oven for 20-22 minutes.
- Pierce with a skewer in the centre and see if it comes out clean - if not, bake a little longer and carefully keep checking every couple of minutes.
- Turn out to a cooling rack.
Quark Vanilla Icing
- Mix the ingredients together.
- Spread on top of each cupcake
Nutrition
Calories: 190kcal | Carbohydrates: 19g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 16mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg