Want to have your cupcake without worrying about putting on the extra weight? Here is how you can do it! 10 Easy steps to cut down on the calories and still enjoy your bakes 🙂
Use less sugar
You can cut calories simply by using less sugar, or by substituting a no-calorie sweetener for part of the sugar. Keep in mind that some baking recipes depend on sugar for texture as much as taste.
Serve smaller servings
You can cut calories by being satisfied with a smaller serving. This is where fiber comes in. If you increase the fiber in appropriate recipes — by using whole-wheat flour, by adding high-fiber fruits instead of higher-calorie add-ins like chocolate, or by using fruit purees in place of a portion of the butter or oil — it’s easier to be satisfied with a smaller portion. Try our mini cupcakes today and be satisfied with a smaller portion!
In most bakery-type recipes (muffins, cakes, cookies, coffee cakes, brownies, nut breads, etc.) you can usually substitute whole-wheat flour for half of the white flour. Compared with 1/4 cup of white flour, each 1/4 cup of whole-wheat flour adds 3.5 grams of fiber, various phytochemicals, and double the amount of magnesium and selenium. The extra fiber slow digestion and increase fullness.
Use an Egg Substitute
You can replace half of the eggs in your bakery recipes with egg substitute. Some cake recipes call for three or four eggs; some muffin recipes call for one or two. For each large egg that you replace with 1/4 cup of egg substitute, you’ll cut 45 calories, 5 grams of fat, 1.6 grams saturated fat, and 213 mg cholesterol.
Cut the Fat
In most baking recipes, you can cut the fatty ingredient (butter, margarine, shortening, or oil) by half. So if a cake recipe calls for 1 cup of butter or margarine, you can usually use 1/2 cup instead. Remember to replace that 1/2 cup with a moist but healthful ingredient, and choose an ingredient that complements the flavor of your recipe. Try using fat-free sour cream, low-fat buttermilk, orange juice, low-fat yogurt, applesauce and other fruit purees, strong coffee, and light cream cheese. Cutting fat cuts lots of calories, as each gram of fat translates into 9 calories (comparing to a gram of carbohydrate or protein which has 4 calories only).
Use Light Products
Try substituting lower-fat and lower-sugar ingredients in your baking recipes if possible. Most of these products will help you cut calories and saturated fat along with the total grams of fat.
Cut Down on High-Calorie Extras
Recipe add-ins and embellishments can sometimes be left out or cut in half. If a recipe calls for chocolate chips, you can reduce the amount. In a cake recipe, you can often get by with half the original amount of frosting by just frosting the top and middle sections of the cake. Or you can eliminate the frosting and substitute a light sprinkling of powdered sugar. Using 2 tablespoons of frosting instead of 4 will shave about 130 calories, 4.5 grams of fat, and 2 grams of saturated fat. Each tablespoon of chocolate chips omitted cuts about 50 calories, 3 grams of fat, and 2 grams of saturated fat.
Keep a Carton of Fat-Free Sour Cream in Your Fridge
Fat-free sour cream is an easy replacement for real sour cream in recipes like pound cake or coffee cake. You can use it as a substitute for part of the fat in recipes for things like brownies, cakes or muffins. If your eight-serving recipe calls for 1 cup of butter or oil, and you use 1/2 cup of fat-free sour cream in place of half the butter or oil, you’ll save about 110 calories and 13 grams of fat per serving.
Add Zest to Your Batter With Citrus
The zest of a citrus fruit is full of aromatic oils and flavour. Adding citrus zest is an easy, zero-calorie way to boost the flavor of low-fat dough and batters.
Use Cooking Spray and Nonstick Pans
Using nonstick pans and dishes and a spritz of canola cooking spray means you’ll need less fat in the batter or crust to keep food from sticking. All sorts of nonstick bakeware are available. When you use one of these non-stick pans, your lighter cakes, muffins and tarts will come out nicely brown and won’t stick.