It’s 10 o’clock on Sunday night, do you know what that means? It means that Monday, the first Monday fo the new semester, is almost here. Uggghhhh. I am NOT ready for a new semester to begin.
Fortunately, tomorrow morning I will at least have a lovely treat waiting for me!
This weekend, I baked Andie @ canyoustayfordinner.com‘s banana bread cupcakes with cream cheese frosting. She is right; nothing beats cream cheese frosting! Aaaannnd, these are low sugar and low fat! For reals!
You can find her recipe here.
Since I’ve been running regularly, I’ve been craving carbs and sweets like whoa. Since I am running I can afford to treat myself now and then, but I don’t want to undo an entire run with one dessert. So I experimented with substituting some ingredients from Andie’s recipe to cut down on sugar and fat. Here’s what I did:
makes 1 dozen
1 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 ½ teaspoons ground cinnamon
5 Tablespoons plus 1 teaspoon of Splenda Brown sugar blend (it’s not exactly sugar free, but a drastic reduction in sugar)
1 ¼ cups mashed very ripe bananas (2 very large bananas or 3 small)
2 teaspoons pure vanilla extract
1/4 cup vegetable oil and 1/4 cup of organic applesauce. I’ve tried substituting all of the oil with applesauce, but the consistency wasn’t right. So half of the oil that the recipe calls for mixed with applesauce that has no sugar added to it does the trick (the recipe originally called for 1/2 cup of veggie oil).
For the frosting:
4 ounces lite cream cheese, softened
½ teaspoon fresh lemon juice
2 cups confectioner’s sugar, made from Splenda. To make powdered sugar from Splenda, simply add 1 tsp cornstarch for every cup of splenda, and blend in a food processor on high for a few minutes, until the sweetener has the consistency of the powdered sugar you’re used to seeing come out of a box.
To make the cupcakes: Preheat the oven to 350 degrees F. Line a standard 12-cup muffin pan with paper cupcake liners. In a large bowl, whisk the flour, baking powder, salt, and cinnamon.
In a small bowl, whisk the sugar, eggs, mashed banana, vanilla, and oil. Add this wet mixture to the dry ingredients and mix until just combined. Spoon the batter into the prepared pan; each cup should be about three-quarters full.
Bake until golden brown and a toothpick inserted into one of the cupcakes comes out with only a few moist crumbs attached, about 15 to 18 minutes. Let the cupcakes cool in the pan for two minutes before removing and allowing them to cool completely on a wire rack.
Make the frosting: Beat the cream cheese in a large bowl until smooth. Add sugar and beat for 3 minutes on high speed until the sugar is fully incorporated and the mixture is silky. Add lemon juice and beat for one additional minute.
Talk about a guilt-free snack! The original recipe, with real sugar and oil made each cupcake only about 250 calories each; the reduction of sugar and oil DRASTICALLY reduces the calories, though, to be honest, I haven’t done the math.
When they’re this good AND low in sugar, who cares?! I say have two!