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Stay Safe Fit to Survive Chocolate Buttermilk Cupcakes
 

Chocolate Buttermilk Cupcakes

Cupcakes are typically loaded with eggs and high-fat dairy products like sour cream, heavy cream and butter to give them their rich flavor. With a few simple changes, Executive Chef Bonnie Moore was able to cut 192 of the calories, 20 grams of total fat and 16 grams of saturated fat, and lower the cholesterol by 10 milligrams. These changes slimmed down the numbers, but not the taste.

Chef Moore was able to make these changes by:

  • Using cocoa powder instead of unsweetened chocolate
  • Using unsaturated oil instead of butter
  • Substituting non-fat buttermilk for sour cream
  • Eliminating the eggs
  • Eliminating the heavy cream in the frosting

Main Ingredients
1 cup cake flour
¾ teaspoon baking soda
¼ teaspoon salt
¾ cup sugar
2 ounces unsweetened baking chocolate
½ cup (1 stick) unsalted butter
½ cup sour cream
2 eggs
½ teaspoon vanilla
6 ounces semisweet chocolate
1 ½ cups heavy cream

Main Ingredients
1 ¼ cups cake flour
¾ cup cocoa
¾ teaspoon baking soda
¼ teaspoon salt
¾ cup sugar
¾ cup low-fat buttermilk
1/3 cup vegetable oil
1 ½ teaspoons vanilla
6 ounces semisweet or bittersweet chocolate

  

Calories: 385
Protein: 4 g
Total Carbohydrate: 32 g
Fiber: 0 g
Sugar: 21 g
Total Fat: 28 g
Saturated Fat: 18 g
Monounsaturated Fat: 4 g
Polyunsaturated Fat: 1 g
% Calories from Fat: 63 %
% Calories from Protein: 4 %
% Calories from Carbohydrate: 32 %

Calories: 192
Protein: 3 g
Total Carbohydrate: 30 g
Fiber: 1 g
Sugar: 19 g
Total Fat: 8 g
Saturated Fat: 2 g
Monounsaturated Fat: 3 g
Polyunsaturated Fat: 1 g
% Calories from Fat: 35 %
% Calories from Protein: 5 %
% Calories from Carbohydrate: 60 %

Click here to see the new recipe!



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