cupcakes for two

Every year, about this time, I start shopping for bathing suits.

I have no idea why…

Maybe it’s because it’s way too cold for me and all I can dream about is warm weather

maybe it’s because I get coupons from the 16 different bathing suit websites I have subscribed to

maybe I wish I still had a spring break and needed a new bathing suit

either way, I get really into what bathing suit(s) I’m going to buy for the year

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I research – hardcore research that probably need not be done for an article of clothing that is oh so small

Am I going to buy a patterned one?

Will there be white in the bathing suit {a hazard if I plan on swimming in the bay since white + murky bay water = ugly brownish stains that refuse to come out no matter how hard you try}?

Will I buy one that is strictly for sunbathing or one that I can also swim in {see white dilemma above}

I compare prices like it’s nobody’s business

I used to send multiple pictures to my sister asking her which one is her favorite. Right now “she can’t check her email”

How convenient…

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Needless to say, I enjoy my precious bathing suit shopping time and I’ve gotten quite good at it. I don’t remember the last time I had to send one back and/or found one for a better price {knock on wood}.

There is this one teeny tiny problem with bathing suit shopping when it’s cold outside: since it’s so cold out, it’s quite easy to forget about the damage those extra treats might have on your waistline since you’re wearing big sweaters and lots of layers

I see no problem with having a cupcake every now and then, but most recipes make at least a dozen cupcakes and it can be pretty tough to ignore those adorable little treats

My solution: make smaller batches of treats so you’re not tempted to eat way too many

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I tried them two ways to see which one had better texture & taste.

One batch had half butter half Greek yogurt. The other had all Greek yogurt.

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Oddly enough, I think the all Greek yogurt was the one I liked better, but honestly, they were both good & I could hardly notice a difference.

The beauty of using the all Greek yogurt is that you save almost 50 calories and almost 6g fat. Then I don’t feel bad icing them :)

They aren’t super sweet so I like the icing, but you don’t have to do it.

I like these better cold. That way you can’t tell that they are whole wheat.

I made mine mini, so each serving is 3 mini cupcakes. But you can use regular muffin tins and make 2 cupcakes.

Cupcakes for Two

by Meme Inge

Prep Time: 10 minutes

Cook Time: 10-12 minutes

Keywords: bake dessert whole grain vegetarian nut-free soy-free healthier cupcake
Print this recipe

Ingredients (Serves 2)

    For the cupcakes:

    • 2 TBSP low-fat Greek yogurt {or use 1 TBSP melted butter + 1 TBSP Greek yogurt}
    • 1 egg white
    • 1 TBSP sugar
    • 1 TBSP sugar substitute
    • 1 tsp vanilla extract
    • pinch of salt
    • 1/4 cup white whole wheat flour
    • 1/4 tsp baking powder {a little more than 1/4 tsp}
    • 1-1/2 TBSP milk {any kind, I used 1%}

    For the icing, optional:

    • 1/2 TBSP butter
    • 1/2 cup powdered sugar
    • 2 tsp milk
    • 1/8 tsp vanilla extract

    Instructions

    For the cupcakes

    Preheat the oven to 350°F. Spray a muffin tin with non-stick spray or line with cupcake liners.

    In a mixing bowl, stir together Greek yogurt, egg white, sugar, sugar substitute, and vanilla extract. Make sure it is well combined.

    Stir in remaining ingredients, and mix well.

    Pour batter into prepared muffin tin.

    Bake in preheated oven for 10-12 minutes. Remove from oven and transfer to cooling racks to cool completely.

    For the icing, optional

    Whisk together all the ingredients. If needed, add more milk to thin out the icing.

    Nutrition Facts per cupcake using 2 TBSP Greek yogurt:

    109 calories, 0.7g fat (0.2g saturated), 18.9g carbohydrates, 1.5g fiber, 6.8g protein

    Nutrition Facts per cupcake using 1 TBSP butter & 1 TBSP Greek yogurt:

    153 calories, 6.1g fat (3.7g saturated), 18.6g carbohydrates, 1.5g fiber, 6.2g protein

    Nutrition Facts per cupcake using 2 TBSP Greek yogurt & 1 TBSP icing:

    181 calories, 2.1g fat (1.2g saturated), 34g carbohydrates, 1.5g fiber, 6.9g protein

    Note: icing makes about 4 TBSP. Nutrition facts only use about 1/2 icing made.

    Based on this recipe from How Sweet It Is blog

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    P.S. Does anyone wear heels by the pool other than the girls in bathing suit ads? And what if they got models that looked like real human beings and ate every day?

    Meme

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    1. [...] I think cupcakes are great, don’t get me wrong, but they can be time consuming. Plus, I don’t have a regular muffin tin at my house right now, just a mini one, and I just made mini cupcakes. [...]

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