VIDEO: Cupcake: Create low-fat cream

Make cupcakes and frosting healthy and wholesome

Cupcakes don't have to be little fat and sugar sins. With a few little tricks you can save calories and enjoy it in a healthier way.

• Use stevia and sweetener. However, do not replace the entire amount of sugar in the recipe, as the sugar is important for the consistency of the dough. Replace a third of the amount of sugar. Use the information on the packaging of the products as a guide. Here you will find exact dosage instructions to replace a certain number of grams of sugar with drops or tablespoons of sweetener.
• Use condensed milk instead of cream for whipping. Let them freeze in the freezer for about two to two and a half hours before use, but don't harden them completely. That way you can use the milk Whip as stiff as cream. Cream cheese also works as a cream substitute. Alternatively, replace half of the cream with low-fat milk or yogurt so that the cream remains as a flavor carrier.
• Use whole wheat flours instead of classic white flours. These will not cause your blood sugar level to rise as quickly, so you will be full and satisfied with fewer cupcakes.
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• Pudding powder ensures a creamy consistency of the cream. Mix this with milk. This is how you can replace the butter in the recipe.


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• Replace chocolate with de-oiled cocoa powder, which is also very high in calories, but not as high in fat thanks to the lack of cocoa butter. Be sure to add some sugar to the muffindough add, this is also missing in the cocoa. To make the cupcake nice and juicy, add fruits such as apples.

Low fat cream recipe

1. First cook the pudding. Mix the custard powder with 5 tablespoons of sugar and 10 tablespoons of fruit juice.
2. Bring the remaining 490ml fruit juice to the boil. Take the saucepan off the stove and stir in the pudding mixture. Bring the pudding to the boil again, stirring constantly. Let the pudding cool down and put a foil over it so that no skin forms.
3. While the pudding is cooling, mix the low-fat quark with the powdered sugar. Now carefully fold in the pudding.
4. Whip the condensed milk in a separate bowl. Fold the milk into the curd pudding mixture.
5. Chill the finished cream for a few hours, then fill it in a piping bag and create a cream topping on your cupcakes.

The frosting for the cupcake is done!