Chris' Recipes

Bon Appetite!

“Lighter” Orange Cupcakes

Written By: Chris - Apr• 11•16

I was hosting a couple of gatherings last weekend and wanted to serve dessert.  Since we’re trying to cut back a bit, getting ready for swimsuit season I had to put some thought into this!  It was our daughter in law Bri’s birthday – so we had to have cake!  I went with cupcakes because it’s easier to proportion and then I could also send leftovers home with the guests!  I’m a firm believer in “real” ingredients and not a fan of many substitutes so after researching a bit, this recipe was developed from one I found online called healthy cupcakes – and it included a low sugar filler.  “For more than 100 years, Smucker’s® has been making life more fruitful by bringing you delicious fruit spreads and smiles.”  With more than 40 varieties, from the Apple Butter of their roots to the ever-popular Strawberry Preserves, they claim to have a flavor for just about everyone.  I don’t use a lot of jelly’s or jams due to the typical sugar content but decided to use the Smucker’s Low Sugar – Reduced Sugar Preserves in this recipe that offered a way to “enjoy the fruitful side of life with half the sugar”.  I went with the LOW SUGAR™ REDUCED SUGAR ORANGE MARMALADE, which is made with whole citrus fruit, including the rind.  Traditionally sweetened with sugar, fruit juice-sweetened, it’s easy to find at most supermarkets.  It really added a lush and tangy flavor that made these cupcakes bright and delicious!  They are really easy to make as well.

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Ingredients: 

I box Vanilla Cake Mix
1/2 Cup Water
1/3 Cup Canola Oil
3/4 Cup Egg Beaters
1 12.75 jar Low Sugar Orange Marmalade, divided
Sugar-Free Whipped Topping

Preheat the oven to 350 degrees.  Line 24 muffin cups with paper cupcake liners.

IMG_8123 better n' eggs

Combine the cake mix, water, oil, egg beaters and 3/4 cup of the orange marmalade in a bowl. Beat the ingredients with an electric mixer on medium-high speed for two minutes.  Use a scoop and fill the muffin paper liners two-thirds of the way full with the batter.

Bake for 20 to 25 minutes or until the tops spring back and they are golden on top.

IMG_8130 IMG_8131

While they are warm, spread the top of each cupcake with about 1/2 to one teaspoon of the remaining orange marmalade, using it up entirely.

Cool completely on a cooling rack and top with whipped topping just before serving.

Each cupcake is 5 SmartPoints on the WeightWatchers program.

Enjoy!
Cheers!!
~Chris

 

 

 

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