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$ $ $ $ $
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• • • • •
Time
30 mins

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.

Posted by Mary ;) from Turin, Piedmont, Italy • Published See Mary ;)'s 4 projects »
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  • How to bake a berry cupcake. Fat Free Strawberry Cupcakes - Step 1
    Step 1

    First 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.

  • How to bake a berry cupcake. Fat Free Strawberry Cupcakes - Step 2
    Step 2

    Warm 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.

  • How to bake a berry cupcake. Fat Free Strawberry Cupcakes - Step 3
    Step 3

    Put 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.

  • How to bake a berry cupcake. Fat Free Strawberry Cupcakes - Step 4
    Step 4

    Whisk for 1 minute.

  • How to bake a berry cupcake. Fat Free Strawberry Cupcakes - Step 5
    Step 5

    Put 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.)

  • How to bake a berry cupcake. Fat Free Strawberry Cupcakes - Step 6
    Step 6

    You'll end up with a nice, fluffy, light yellow mixture like the one you see in this picture.

  • How to bake a berry cupcake. Fat Free Strawberry Cupcakes - Step 7
    Step 7

    Next, 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.

  • How to bake a berry cupcake. Fat Free Strawberry Cupcakes - Step 8
    Step 8

    Now 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.

  • How to bake a berry cupcake. Fat Free Strawberry Cupcakes - Step 9
    Step 9

    Put a well-washed, whole strawberry in each cup, right in the middle. Push them into the mixture so they stick to it.

  • How to bake a berry cupcake. Fat Free Strawberry Cupcakes - Step 10
    Step 10

    Bake 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.

  • How to bake a berry cupcake. Fat Free Strawberry Cupcakes - Step 11
    Step 11

    Remove from the pan and let the cupcakes cool down (if you manage).

    Ta-dah! ^___^

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Comments

Linakins
Linakins · Royse City, Texas, US · 14 projects
Eggs are not fat free. Each large egg contains about 5 grams of fat.

If you were using egg whites only then you'd have a near fat free cupcake.
Reply
jennifer m.
jennifer m. · Glasgow, Scotland, GB · 3 projects
I tried making these and they look the same as everyone else's but are very sticky/chewy and not awfully edible. Any ideas where I seem to have gone wrong?
Reply

CO + K User

S cool I'm going to have to make these. I've been unable to eat any fat at all now for a fair while and the thing I miss most is cake. Happy thanks for posting this
Reply
Gertrude
Gertrude · Bern, Canton of Bern, CH · 3 projects
WoW ! Awesome except all of these it's fat free yeeey Happy Thank you for awesome sharing Happy very detailed
Reply
Mary ;)
Mary ;) · Turin, Piedmont, IT · 4 projects
Hmmm Sabrina, I think you need to add more flour to them. Maybe the eggs you used were slightly bigger than the ones I used. Don't let yourself down, try again! ;)
Reply
Sabrina S.
Sabrina S. · Verl, North Rhine-Westphalia, DE · 10 projects
they were sticky and tasted like egg....pure egg... Happy
Reply
Moonstar
Moonstar
HAHA I was thinking the SAME thing Pammerz was and almost passed this recipe by after thinking I didn't wanna bother with converting measurements... hilarious. Thanks Mary Happy
Reply
Pam
Pam · Pocatello, Idaho, US · 332 projects
YEY! I am off to bake! Thankfuly the hubby is gone, so I will get them all to myself Happy I bought some whipping cream too <3
Reply
Mary ;)
Mary ;) · Turin, Piedmont, IT · 4 projects
I forgot - 190 C is 374 F. Gas mark 3, I think. It's the usual setting you use to bake most sweets, anyway Happy
Reply
Mary ;)
Mary ;) · Turin, Piedmont, IT · 4 projects
Pammerz, I've updated the description with the "stupid measurements" for you "stupid americans" Happy Now you have no excuse whatsoever - you have to share your version! Happy
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