Serving Size: 1 cupcake
Preparation Time: 30 minutes
Cooking Time: 18 minutes
Cooling Time: 30 minutes
Ingredients
2 cups cake flour (such as Softsilk or Swans Down)
1 Tbsp. baking powder
1/4 tsp. baking powder
1/4 tsp. salt
1 cup fat-free milk, divided
1/2 cup canola oil
1 tsp. vanilla
4 egg whites
4 tsp. crushed sugar-free peppermint candies
Chocolate Mint Frosting
2 oz. unsweetened baking chocolate
3 Tbsp. light buttery spread (such as Promise Activ)
1 1/4 cups powdered sugar
1 egg white
1 tsp. peppermint extract
Preparation
1. Preheat the oven to 350 degrees. Line a muffin tin with cupcake liners, using more than one pan if necessary to make 16 cupcakes.
2. In a large bowl, mix together the flour, Splenda, baking powder, and salt.
3. Add in 2/3 cup of the milk, oil, and vanilla and beat for 2 minutes on medium speed of an electric mixer. Add in the egg whites and remaining milk and beat for 2 minutes on medium speed.
4. Pour the batter into the prepared cups. Bake for 18 minutes until a toothpick inserted into the cupcake comes out clean. Remove from the oven and let the cupcakes cool in the pan for 5 minutes. Turn out of the pan and transfer to a cooling rack to cool completely.
5. Frost with 2 tsp. of the Chocolate Mint Frosting and sprinkle with 1/4 tsp. crushed peppermint candy.
Chocolate Mint Frosting
1. In a double boiler over simmering water, melt the chocolate and butter. Add the powdered sugar, egg white, and peppermint extract and mix.
2. Fill a mixing bowl half with ice cubes, add water to cover. Transfer the top of the double boiler and set in the bowl of ice water. Beat the frosting with an electric mixer until the frosting is of spreadable consistency. Remove the frosting from the top of the double boiler to a bowl, cover, and set in the refrigerator for 1 hour, until thick. Spread 2 tsp. frosting on each cupcake.
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Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
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