Although not particularly “light”, these cupcakes are an example of how we can use healthy fats, in this case olive oil. You can enjoy them as a weekly treat or indulgence.
Approximate Nutritional Content: 1 cupcake (recipe makes 12)
- Calories: 272 kcal.
- Fat: 9 gr. equivalent to 2 fat servings
- Carbohydrates: 46 gr. equivalent to 3 flour servings
- Protein: 3 gr. equivalent to half a protein serving
Note: nutritional information may vary depending on the amount and type of ingredients used, as well as the serving size.
Ingredients:
- 1 tablespoon unsalted butter
- 1 cup flour
- 1 1/3 cup sugar
- 2 tablespoons lemon zest
- 2 eggs
- 1/4 cup olive oil
- 2/3 cup skim milk
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon fresh thyme, finely chopped
- 1 1/2 cup refined sugar
- 3 tablespoons lemon juice
- 2 tablespoons unsalted butter, melted
Preparation:
- Place the oven rack in the center and preheat to 350 degrees.
- Use a cupcake or muffin pan. Brush each compartment with melted butter using a pastry brush. Dust the same pan with flour and remove excess.
- In a blender, combine the sugar and lemon zest, mix well. Add the eggs (one at a time) and then gradually incorporate the olive oil and milk. Mix all ingredients thoroughly.
- In a deep bowl, combine the flour, baking powder, salt, and thyme. Add to the blender gradually until the mixture is well combined.
- Pour the mixture into the muffin pan (equal amount in each compartment). Bake for 25 to 30 minutes or until lightly golden. Remove from the oven and let cool in the pan for 10 minutes, then remove.
- Prepare the glaze: using a hand mixer, beat the refined sugar, lemon juice, and 2 tablespoons melted butter until everything is combined and has a smooth texture. Drizzle over the cupcakes.
Enjoy!
