Strawberry-Orange Surprise Cupcakes |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Exchanges: 1 fat, 1 starch, 1 carb. Carb Choices: 2. This came from Diabetic Living magazine. I have not tried this, just posting for safe keeping. Ingredients:
nonstick cooking spray |
1/3 cup diced fresh strawberries |
2 tablespoons low sugar orange marmalade |
1 1/2 cups flour |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
3/4 cup buttermilk |
1/2 cup sugar (or splenda for baking or sun crystals granulated blend) |
1/4 cup canola oil or 1/4 cup style extra-light vegetable oil spread, melted |
1/4 cup refrigerated fat-free liquid egg product or 1/4 cup frozen fat-free liquid egg product, thawed or 1 egg |
1 teaspoon vanilla |
1/2 teaspoon finely shredded orange peel |
4 ounces softened neufchatel cheese |
1/2 cup fat free plain greek yogurt |
1/3 cup low sugar marmalade |
3 drops red food coloring |
orange strip |
fresh strawberry slices |
Directions:
1. Cupcakes: Preheat oven to 350. Line tweleve 2 1/2-inch muffin cups with paper bake cups. Coat cups with nonstick cooking spray. Set aside.
2. In a bowl, gently stir together diced strawberries and orange marmalade; set aside.
3. In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
4. In a small bowl, whisk together buttermilk, sugar, oil, egg, and vanilla. Add buttermilk mixture to flour mixture. Whisk just until combined. Add finely shredded orange peel and gently stir.
5. Spoon 1/2 of the batter into prepared muffin cups. Evenly spoon strawberry mixture over batter in muffin cups. Bake 14-16 minutes or until a toothpick inserted near centers comes out clean. Cool in muffin cups on a wire rack.
6. Frost cooled cupcakes with frosting. Store frosted cupcakes in refrigerator. Garnish with orange peel strips and fresh strawberry slices before serving.
7. Orange Cream Cheese Frosting: In a medium bowl, beat Neufchatel with an electric mixer on medium speed until smooth. Beat in greek yogurt. Stir in marmalade (frosting will thin slightly). If desired, tint frosting pink with a few drops red food coloring. Cover and chill frosting 4-24 hours before piping on cakes.
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