Lactose Free Orange Cupcakes

6 egg whites
3 eggs
1 cup sugar
3/4 cup vanilla soy milk
1/3 cup canola oil
1/3 cup unsweetened applesauce
1/3 cup plus 1/4 cup orange juice concentrate, divided
3 cups all purpose flour
1 tablespoon plus 1-1/2 teaspoons baking powder
1-1/2 teaspoon salt
1-1/2 cup confectioners sugar
Assorted sprinkles

In a large mixing bowl, beat the egg whites, eggs, sugar, soy milk, oil, applesauce and 1/3 cup orange juice concentrate until well blended. Combine the flour, baking powder, and salt; gradually beat into egg mixture until blended.
Fill paper lined muffin cups two thirds full. Bake at 350 degrees for 18 to 22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For glaze, in a small bowl, combine the confectioners' sugar and remaining orange juice concentrate. Dip cupcakes into glaze; decorate with sprinkles if desired. Let stand until set.
Nutrition information per cupcake (makes 2 dozen): Calories: 164; Fat: 4g (sat. fat trace); Cholesterol: 26mg; Sodium: 249mg; Carbohydrate: 29g; Fiber: trace; Protein: 4g

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