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Quick, easy, yummy AND fat free. Lactose intolerant? Try this one!
We were talking fat-free and light sweets, right? Well, these cupcakes are absolutely delicious and they don't even have a spoonful of fat. Nope. None at all. No butter, no oil, no greasy ingredients, nothing. Only eggs, sugar, plain flour and strawberries. Not even baking powder. So, you have guests coming over on a Sunday evening, your fridge is almost empty and you have *no* time whatsoever to run to the 7/11? Whip up these cupcakes and nobody is going to complain.
This recipe is aimed at all of you lactose-intolerant people out there. Sorry, I tried to make this recipe vegan but I found no way of effectively replacing the eggs. More vegan recipes to come though - stay tuned ^___^
For people using different measurements: it's 2.50 oz sugar, 3 eggs, 3 oz plain flour and 10 strawberries. Or: 1/2 cup sugar, 3 eggs, 3/4 cup flour and 10 strawberries. The conversions are a bit so-and-so but luckily cooking allows a bit of adjustment without spoiling the result.
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You Will Need
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Step 1First of all, make sure your muffin pan is non-stick. You can do it by slightly greasing it, spraying it with non-stick spray or lining it with baking paper. Paper liners are OK too.
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Step 2Warm up some water in a small saucepan till it boils. If you need to save time, you can boil the water in the kettle and then pour it in the saucepan.
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Step 3Put the three eggs and the sugar in a heat-proof bowl. Warning: the bowl *must* be heat-proof because it will stay in contact with the boiling water. You can use glass, pyrex or metal, but be really careful with plastic.
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Step 4Whisk for 1 minute.
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Step 5Put the heat-proof bowl over the saucepan with the boiling water. Whisk continuously for 10 minutes.
(The one in the picture is not my belly, I was just wearing a big t-shirt. Honest.)
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Step 6You'll end up with a nice, fluffy, light yellow mixture like the one you see in this picture.
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Step 7Next, weight the plain flour and mix it in very well, whisking some more to get rid of all the lumps (I know, you've probably got Popeye's arms by now). Do NOT use self-raising flour. Nope. Just don't.
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Step 8Now put a spoonful of the mixture in each of the muffin cups. As it's really sticky, it's easier using two spoons. The cups should be filled for about a third to a half, but no more. A spoonful is usually enough. You should manage to fill 9/10 cups out of 12.
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Step 9Put a well-washed, whole strawberry in each cup, right in the middle. Push them into the mixture so they stick to it.
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Step 10Bake for 15 minutes at 190° Celsius, or until golden. The mixture will raise and the strawberries will erupt like small volcanoes, but don't worry: that's the way it's supposed to be.
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Step 11Remove from the pan and let the cupcakes cool down (if you manage).
Ta-dah! ^___^
If you were using egg whites only then you'd have a near fat free cupcake.
CO + K User