[butter & sugar free cupcakes]

I've been experimenting in the kitchen the past few weeks trying to find a 'healthy' cupcake. Last week's attempt was tasty, but didn't rise at all, so was very dense and more like a pudding, so I froze them and have been eating them as a warm dessert with a dollop of vanilla yoghurt (or icecream).

This week I am proud to say I have had some success with a much lighter 'cake-like' cupcake, rather than a banana bread! It's not exactly the same texture as a regular buttery and sugary cupcake, but that's because it has oats in it, so think of it as the 'multi-grain' version of a cupcake.

GUILT-FREE 'Z' CUPCAKES

Ingredients:

3 eggs (separated)

1/4 cup stevia (sugar alternative)

1/2 zucchini (peeled and finely grated)

1 tsp (heaped) almond spread

3/4 cup rolled oats (processed to a fine meal)

3/4 cup self-raising flour

1/4 tsp vanilla

Method:

(Preheat oven to 180 degrees Celsius)

1. Separate eggs - keep whites in a large bowl, put yolks into a food processor (or mixing bowl).

2. Add stevia to egg whites and whisk until soft peaks form.

3. Add grated zucchini, almond spread and vanilla to egg yolks and mix until well combined.

4. Then add rolled oats (meal) and flour, and mix to a paste.

5. Add paste to egg white mixture in small portions and gently combine with a folding action.

6. Once the paste is evenly distributed, place spoonfuls into patty pans (almost to the top) and bake until slightly golden on the edges and when a skewer comes out clean when you test.

7. To add a little 'guilt' to your 'clean' cupcake, wait until totally cool before icing with a small dollop of cream cheese frosting.

Ahhhh, stealth vegetables, don't you love 'em!