#cinnamoncupcake

Marking its origin in the 17th century, cupcakes are a petite form of cakes which can easily fill the appetite of an individual, but for foodies a couple of them might solve the purpose. Experimented with different flavors and frosting, a cupcake is a perfect partner for teatime gatherings and the dessert corners.

Whether you are a single digit or double digit, age is no parameter for its liking. Nevertheless, this small-pack of happiness comes with a great count of calories. Yeah Yeah! A foodie never counts calories; they only count the pieces their appetite can allow them to binge into. But a fitness foodie like me definitely has a healthy recipe for tasteful cupcakes. Yes! All you health-conscious people, finally a HEALTHY CUPCAKE!

To end the temptation and begin with the journey of sweet health, underneath is a meticulous ingredient list, along with simple and easy step-by-step guide to bake and taste a healthy cupcake.

CINNAMON & PEANUT BUTTER CUPCAKE

CUPCAKE BATTER:

1-1/4 cups Brown Sugar

3/4 cup Nut Butter – softened

1 teaspoon Vanilla Extract

4 large Egg Whites

2-1/4 cups All-purpose Flour

1/2 teaspoon Salt

2 teaspoons Baking Powder

3/4 cup Low-fat Milk

TOPPING:

1/2 teaspoon Ground Cinnamon

2 tablespoons Brown Sugar

FROSTING:

1/2 cup Low-fat Whipped Cream

1 lb.  Brown Sugar

1/2 cup Creamy Peanut Butter

1 tsp. Ground Cinnamon

Let’s start with healthy cinnamon batter

Take a mixing bowl, mix brown sugar and nut butter until fluffy and light.

Beat in vanilla extract and egg whites.

Now add in the dry ingredients; flour, baking powder and salt.

Now slowly and at equal intervals add low-fat milk to the above mixture and a good beat after each addition.

Once the cupcake batter is ready

Now take a baking tray or molds well-lined with butter paper and fill two-third of the space with the batter.

For topping mix the above stated quantity of brown sugar and cinnamon, sprinkle ¼ teaspoon over each cupcake.

All you now need is a pre-heated oven and bake at 375° for 13-15 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before you unmold the lovelies.

Now the fancy part

For decorating the lovelies; beat low-fat whipped cream, brown sugar, peanut butter and cinnamon. An electric beater will be a safe call for this.

After beating it for 20-30 seconds, bring all the messed up frosting together from the edges and another quick 20 seconds round with the beater.

Be rational! Once creamy, consider it done.

Now evenly spread frosting on lovely cinnamon cupcakes.

Don’t they look mesmerizing? Believe me they taste even better!

Try them; these perfect desserts are all-time favorites, and with a healthy twist, they grab even better chances to hold that first spot on the favorite list.