Dreamy Orange Lactose-Free Cupcakes |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 24 |
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The classic vanilla-orange flavor combination comes through in these yummy cupcakes made for the lactose-intolerant. Sprinkles add a touch of fun to these travel-ready treats.Healthy Cooking Test Kitchen Ingredients:
6 egg whites |
3 eggs |
1 cup sugar |
3/4 cup vanilla soy milk |
1/3 cup canola oil |
1/3 cup unsweetened applesauce |
1/3 cup plus 1/4 cup thawed orange juice concentrate, divided |
3 cups king arthur unbleached all-purpose flour |
1 tablespoon plus 1-1/2 teaspoons baking powder |
1-1/2 teaspoons salt |
1-1/2 cups confectioners' sugar |
assorted sprinkles, optional |
Directions:
1. In a large bowl, beat the egg whites, eggs, sugar, soy milk, oil, applesauce and 1/3 cup orange juice concentrate until well blended. Combine the flour, baking powder and salt; gradually beat into egg mixture just until blended.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For glaze, in a small bowl, combine the confectioners' sugar and remaining orange juice concentrate. Dip cupcakes into glaze; decorate with sprinkles if desired. Let stand until set. Yield: 2 dozen.
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