Sun 10 Jul 2011
A diet cupcake seems like a bit of an oxymoron, right?
Still, if a cupcake has a quarter of the carbohydrates, a quarter of the fat, that a regular cupcake would, you can’t not call it a diet cupcake. They even have fruit in them (thanks to the addition of cranberry orange relish), and so could be related, very loosely if at all, with muffins.
Cupcakes that are a quarter of the size, so long as you don’t go eating a stack of them, totally could work with a diet plan. You’re getting all of the calories in a diminished amount, but don’t need to deprive yourself from their goodness. Deprivation is definitely one of those things that I have trouble believing in.
I baked almost 200 of these for a birthday party, and there were none left the next morning, so they apparently need not be viewed as a diet cupcake. But if you’re teetering on decisions, just remember that this indulgence is a small one, take that bite.
Cranberry Orange Fairy Cakes
(adapted from Nigella Lawson’s Fairy Cakes)Ingredients
125 g butter
125 g sugar
2 medium eggs
125 g flour
1 tsp baking soda
1 tsp vanilla extract
splash of cream
- Preheat the oven to 400° F.
- Mix together the butter, sugar, eggs, flour, baking soda and vanilla extract.
- Splash in cream a little bit at a time, until the batter gets kind of droopy, so that it slouches when you stop stirring it.
- Spoon into a mini cupcake pan, or a regular cupcake pan.
- Spoon a little bit of cranberry orange relish onto the batter in each cupcake well.
- Bake for 8 minutes or until the cupcakes test clean and begin to brown (18-20 minutes for regular sized).
- Allow to cool completely, and then ice with cream cheese icing.
- Enjoy responsibly