The classic vanilla-orange flavor combination comes through in these yummy cupcakes made for the lactose-intolerant. Sprinkles add a touch of fun to these travel-ready treats. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, beat egg whites, eggs, sugar, soy milk, oil, applesauce and 1/3 cup orange juice concentrate until well blended. In a small bowl, whisk flour, baking powder and salt; gradually beat into egg mixture., Fill prepared cups two-thirds full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a small bowl, mix confectioners' sugar and remaining orange juice concentrate until smooth. Dip cupcakes into glaze. If desired, decorate with sprinkles. Let stand until set.
Nutrition Facts : Calories 164 calories, Fat 4g fat (0 saturated fat), Cholesterol 26mg cholesterol, Sodium 249mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.
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