I went to the store today and picked up some Meyer lemon cupcake mix. It only called for 2 eggs, a 1/2 cup of oil and a cup of milk. Being health conscious, I substituted 3 egg whites for the 2 whole eggs, 1/2 cup of unsweetened applesauce for the oil (an old trick) and I used 2% milk. I made 11 cupcakes, so splitting up the milk among them all resulted in each cupcake with less that 1 g of fat and no cholesterol. I also added 2 tablespoons of flaxseeds to the mix for extra fiber and for a tiny burst of omega-3's.
They baked up just fine, and the texture of the cupcakes was dense and moist. However, they sure are sticky. I wonder if the oil in the mix keeps the cake from sticking to the wrappers; it must, because taking one of these babies out of the wrapper means leaving a substantial bunch of cake behind that you later have to scrape off with your fingers or teeth. Not perfect.
The taste is fine; the sweet/sour juxtaposition is a little weird, but overall they taste fine. They would benefit from some plain vanilla frosting or a sweet sugary glaze, but only to cut down on the sourness. They do have, however, a weird aftertaste that I can't quite get out of my mouth.
I'd give the cupcakes a B-. The texture/sticking issue isn't so bad, and I can probably mitigate that in the future by adjusting my applesauce to oil ratio. The taste is the thing. They taste FINE, but they are kind of sour, and that aftertaste is just weird.
How do you try to lighten up your baking?
Oh, and btw, my current weight is 155. Back down to it baby! I ran 6.5 miles yesterday and logged almost 25 so far this week. We're getting back on the wagons!
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