The Last Vanilla Cupcake Recipe You Will EVER Need….
When I create a recipe I am trying to achieve several things. I like to use ingredients that most people already have in their pantry and fridge. This makes it easy to have a go-to recipe, and it generally means the recipe will be affordable since there really aren’t a whole lot of ingredients that need to be bought. I like to keep my recipes as healthy as I can, somewhat unique, and memorable. Now that my “test kitchen” is in full swing I’ve been doing cupcake research, cupcake 101 if you will. You are probably wondering, “How hard can it be to create a cupcake?” Well, unlike regular cooking, baking is a science. While I haven’t always been a true baker at heart, I am finding it easier and easier to come up with baked items that are just show stopping.
You will most likely see several different flavors of cupcakes roll through here over the next several weeks; I have a few in mind. 😉 First I wanted to make the most very basic, a vanilla cupcake. I figured if I could perfect a vanilla cupcake I could begin my cupcake “journey”. The first batch I made was dense, no very much vanilla flavor, was 120 calories, and just couldn’t stand on its own without an amazing frosting to top it. It wasn’t going to cut it; I knew I needed to do better. And as if it fell from the sky, into my lap, I whipped up one more batch at the end of the day and angels sang.
When I removed the cupcakes from the oven first of all the smell was amazing. It was a beautiful vanilla aroma. And second the coloring was breath taking. So, I was able to check the first two “musts” off of my list for an amazing vanilla cupcake. I don’t know about you, but I eat with my eyes and my sense of smell before I ever bite into anything! The hardest part was letting this little treasure sit on the cooling rack for long enough to let all of the flavors combine. Once it was cool I was ready for the true test. One bite and the flavor was mind blowing. The texture was beautiful, and everything together was just amazing. It was literally like biting into a soft, vanilla infused piece of heaven. You’ll notice that there isn’t any frosting in the picture because this baby can stand all on its own, but this would be a perfect cupcake to take on just about any creamy frosting.
Heavenly Vanilla Cupcakes
By: Angie Gouchenour
1/3 cup (2 ounces) Truvia zero calorie sweetener
3 Tablespoons of egg whites
3/8 cup vanilla yogurt (I used Kroger Carbmaster)
1 teaspoon of vanilla extract
½ cup + 1 ½ Tablespoons (2 ounces) of All-Purpose flour
½ teaspoon of baking powder
1/8 teaspoon of salt
Preheat oven to 375
Spray 6 muffin tins, or 12 mini muffin tins, with nonstick cooking spray (You can use papers, but they tend to stick)
Combine Truvia (You can use Stevia if you would like, but it tends to be bitter when it is baked), egg whites, vanilla yogurt, and vanilla extract in a bowl
Fold in the flour, baking powder, and salt. Don’t use a mixer, fold it in by hand or the cupcakes will be tough
After the oven is FULLY preheated place the muffin tin in the middle of the center rack and cook for 15 minutes. (Try to resist the temptation to open the oven door)
Turn the muffin tin one half turn and bake 2-3 more minutes until a toothpick can be inserted and removed clean
Transfer directly from the pan to a cooling rack (If they are left in the pan to long they will over cook)
Let cool completely before you dig in! 🙂
22 calories per muffin