Baking time: 15 minutesGreat with a cup of tea, these baked goods are sweet-tart, moist, and satisfying.
Preparation time: 15 minutes Baking time: 15 minutes
¾ cup all-purpose flour
1⁄3 cup fat-free soy flour
¾ teaspoon baking powder
½ teaspoon baking soda
Pinch of salt
1⁄3 cup Better Butter or trans-fat free spread + 2 teaspoons, divided, at room temperature
1 cup confectioners’ sugar, divided
1½ teaspoons grated lemon peel
2 eggs
½ cup plain fat-free yogurt
½ teaspoon lemon extract
2–3 teaspoons lemon juice
1. Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners. Lightly coat the inside of the liners with vegetable oil spray.
2. In a mixing bowl, combine the flours, baking powder, baking soda, and salt. Stir to blend.
3. In the bowl of an electric mixer, beat 1⁄3 cup Better Butter or spread for 1 minute, or until smooth. Add ½ cup sugar and the lemon peel. Beat for 30 seconds, or until smooth. Add the eggs, one at a time, beating after each addition. Add the yogurt and lemon extract. Mix on low speed to blend. Gradually add the reserved dry ingredients, mixing on low speed to blend. Dollop the batter into the prepared cups.
4. Bake for about 15 minutes, or until the cupcakes are lightly browned and spring back when pressed. Remove to a rack to cool completely.
5. In a small bowl, combine the remaining ½ cup sugar, the remaining 2 teaspoons Better Butter or spread, and 2 teaspoons lemon juice. Whisk until smooth. Add up to 1 teaspoon more lemon juice if needed to make a spreadable consistency. Spread over the cupcakes.
MAKES 12 SERVINGS
Per serving: 134 calories, 18 g carbohydrate, 4 g protein, 5 g fat, 1.5 g saturated fat, 35 mg cholesterol, 147 mg sodium, 1 g fiber
Carbohydrate Choices: 1
Dietary Exchanges: 1 starch, 1 fat
NOTE: Store any leftover iced cupcakes in a tightly sealed plastic storage container in the freezer for up to 1 month. Let stand at room temperature for 1 hour to thaw.