Low Fat Buttermilk Birthday Cupcakes

By cecelia26_

Ingredients

• Fluffy Cocoa Frosting:
• 2-1/4 cups flour
• 1/4 cup Argo® Corn Starch
• 1 teaspoon baking soda
• 1/2 teaspoon Argo® Baking Powder
• Dash salt
• 1-1/2 cups sugar
• 1-1/3 cups low fat buttermilk OR sour milk*
• 2 eggs
• 2 egg whites
• 1/2 cup Karo® Light Corn Syrup
• 1/4 cup butter, melted
• 1 tablespoon Mazola® Corn Oil
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract (optional)
• 3 egg whites, room temperature
• 3 tablespoons Karo Light Corn Syrup
• 3 tablespoons water
• 3/4 cup sugar
• Dash salt
• 1 teaspoon vanilla extract
• 3 tablespoons unsweetened cocoa powder, sifted
• Sprinkles, optional

Details

Servings 24
Adapted from karosyrup.com

Preparation

Step 1

1.Preheat oven to 350°F.
2.Combine flour, corn starch, baking soda, baking powder and salt in a small bowl; set aside.
3.Whisk sugar, buttermilk, eggs, egg whites, corn syrup, butter, oil, vanilla and almond extract, if desired, in a large bowl. Gradually stir in flour mixture until smooth. Divide batter evenly into 24 greased or paper-lined (2-1/2") muffin cups. Bake 18-22 minutes, or until inserted toothpick in cupcake comes out clean. Cool.
4.To make a cake: Pour batter into a greased and floured 13x9" baking pan. Bake 25 to 29 minutes until toothpick inserted in center comes out clean. (If using dark nonstick baking pan, reduce oven temperature to 325°F.) Cool in pan on wire rack.
5.Frost cooled cupcakes or cake.
Fluffy Cocoa Frosting:
1.Beat egg whites in large bowl with mixer at medium speed until frothy. Increase to high speed and beat just until soft peaks form (do not overbeat); set aside.
2.Stir corn syrup, water and sugar in a 2-quart saucepan. Cook over medium heat, stirring frequently until mixture boils. Cover and boil 2 minutes without stirring. Remove lid and boil 4 to 5 minutes longer or until candy thermometer reaches 244 to 245 degrees. Remove from heat.
3.Beating egg whites on high speed, pour hot syrup, in a thin steady stream into egg whites, being careful not to pour syrup onto beaters. Add salt; continue beating until mixture is stiffened and glossy. Beat in vanilla.
4.Gradually whisk sifted cocoa into egg white mixture, just until incorporated. Frost cake immediately or store frosting in airtight container in refrigerator for 2 days. (Frosting will gradually soften and deflate over time.)

TIP: To make sour milk, combine 1-1/4 teaspoons lemon juice (or vinegar) with enough low fat milk to measure 1-1/3 cups. Let stand 5 minutes.

Nutrition Information (1 serving = 1/24 of recipe): Calories 152; Total Fat 3g; Sat Fat 2g; Cholesterol 23mg; Sodium 182mg; Carbohydrate 29g; Dietary Fiber <1g; Sugars 19g; Protein 3g