Does anyone have the weight watchers recipe for lemon cupcakes?!
Answers: It is made with lemon cake mix, applesauce and eggs. I have forgot the measurements and points. Thanks a lot.
Probably just follow the box directions, but you can substitute 3/4 of the margarine with applesauce and use shortening for the other 1/4. Bananas you can substitute measure for measure for butter.
http://www.livingwithoutmilk.com/margari...
If you want to substitute for eggs, you can use an egg replacer like "Ener-G" brand
~ 1.5 Tablespoons of Ener-G Egg Replacer plus 2 Tablespoons of Water
or this recipe that works well with cookies...
I haven't tried making a cake with this, but I find that the egg replacer of ...
1 teaspoon baking powder
1/2 teaspoon of baking soda
2 tablespoons flour
3 tablespoons water
Works really well in cookies
Or...
~2.5 Tablespoons of Ground Flaxseeds immersed in 3 Tablespoons of water, until slightly gelatinous
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Here is a recipe for lemon cupcakes with cake mix (not weight watchers, but uses egg whites instead of whole eggs.)
Lemon Cupcakes (from cake mix)
I was inspired to make lemon cupcakes because of the leftover lemon buttercream icing that i used for Kaley's cake. I thought lemon cupcake might go well with lemon buttercream. Furthermore, there were extra fondant daisies that could be used for decoration. :p It's pretty straightforward to make since I used the cake mix.
Ingredients:
1 package (18.25 oz) golden vanilla ( or white cake) mix (NO pudding in the mix)
1 1/4 cups unsweetened soy milk (or water)
2 Tb oil
3 egg whites
1 T Grated lemon zest
1T fresh lemon juice
1/4 t lemon extract
Directions:
Preheat oven to 350F. Line standard muffin pans with baking cups. In a large bowl, combine cake mix, water or soy milk, oil, and egg whites; beat with electric mixer for 2 minutes. If you do not have an electric beater, use a whip and mix well until all the lumps disappear and mixture is smooth. Add lemon zest, extract and juice and mix until well blended. Spoon into baking cups. Bake 20-22 minutes or until toothpick inserted comes out clean. Cool cupcakes in pan on cooling rack for 5-8 mins. Remove cupcakes from pan,'cool completely. Makes 24 standard cupcakes
Wilton's Buttercream icing
1/2 cup solid vegetable shortening
1/2 cup ( 1 stick) butter, softened
1 t vanilla extract
4 cups sifted confectioners' sugar ( approx 1 lb)
2 T milk
Directions: Cream butte, shortening with electric mixer until light and fluffy. Add vanilla. Mix well. Gradually add sugar, one cup at a time, beating well on medium speed; scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk; beat at medium speed until light and fluffy.
Able to store refrigerated for 2 weeks. Makes 3 cups
Lemon buttercream icing: Add 2 T lemon juice, 1 T freshly grated lemon zest and lemon extract. I used butter flavored shortening to give the icing a yellow tinge.
http://sakurambokitchen.blogspot.com/200...
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Here are some links to low calorie recipes..
Low calorie recipes
http://www.fitnessandfreebies.com/local/... (page 1)
http://www.fitnessandfreebies.com/lowcal... (page 2)
http://kitchenparade.com/2002/10/weight-... (weight watcher’s recipes)
http://aveggieventuresrecipebox.blogspot... (weight watcher’s recipes)
http://kitchen-parade-veggieventure.blog... (weight watcher’s zero points soup)
http://kitchen-parade-veggieventure.blog... (weight watcher’s smoothies)
http://kitchen-parade-veggieventure.blog... (one point lunch..weight watchers)
http://kitchen-parade-veggieventure.blog... (weight watcher’s one point supper)
http://kitchen-parade-veggieventure.blog... (weight watcher’s truffles)
http://aveggieventuresrecipebox.blogspot... (nutrition and weight loss tips)
try google and search all the recipes