https://www.cutoutandkeep.net/projects/fat-free-strawberry-cupcakes/versions/1 • Posted by Princess Pam-attitude
So I really wanted to try out this awesome recipe that Mary shared, but it was in grams, not cups for us American's. I did find a site that helped me convert it though. Also Mary did her own conversions and added it to her Original Version, but here is the recipe I used. 3 Eggs 1/3 cup Sugar 3/4 cup Flour 9 Strawberries Then I filled each muffin cup with 1/4 cup batter and baked for 20 min at 375'F. I topped mine off with my favorite homemade whipped topping and fresh ground cinnamon. Here is that recipe too. 1/2 cup Sour Cream 1/2 cup Whipping Cream 1/4 cup Powdered Sugar 1/2 teaspoon Vanilla Stir together all ingredients in a glass bowl, place your whisk in the bowl and chill everything in the freezer for 5-10 min. Then take it out and whip it until you have firm but not gritty peaks. Use topping immediately or keep in refridgerator until needed. I haven't ever made anything this way (mixing ingredients in a hot bowl) but I really liked the way they turned out. They dont have the texture of cupcakes or scones. Kinda like a firmer Angel Food Cake spongy texture. But it really is great, and I am betting it will be even better when I have them with fresh hot coffee tomorrow morning :D
So I really wanted to try out this awesome recipe that Mary shared, but it was in grams, not cups for us American's. I did find a site that helped me convert it though. Also Mary did her own conversions and added it to her Original Version, but here is the recipe I used. 3 Eggs 1/3 cup Sugar 3/4 cup Flour 9 Strawberries Then I filled each muffin cup with 1/4 cup batter and baked for 20 min at 375'F. I topped mine off with my favorite homemade whipped topping and fresh ground cinnamon. Here is that recipe too. 1/2 cup Sour Cream 1/2 cup Whipping Cream 1/4 cup Powdered Sugar 1/2 teaspoon Vanilla Stir together all ingredients in a glass bowl, place your whisk in the bowl and chill everything in the freezer for 5-10 min. Then take it out and whip it until you have firm but not gritty peaks. Use topping immediately or keep in refridgerator until needed. I haven't ever made anything this way (mixing ingredients in a hot bowl) but I really liked the way they turned out. They dont have the texture of cupcakes or scones. Kinda like a firmer Angel Food Cake spongy texture. But it really is great, and I am betting it will be even better when I have them with fresh hot coffee tomorrow morning :D