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Dreamy Orange Lactose-Free Cupcakes

The classic vanilla-orange flavor combination comes through in these yummy cupcakes made for the lactose-intolerant. Sprinkles add a touch of fun to these travel-ready treats.—Healthy Cooking Test Kitchen

24 ServingsPrep: 25 min. Bake: 20 min. + cooling

Ingredients

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 thawed orange juice concentrate, divided
3 cups all-purpose flour
1 tablespoon plus 1-1/2 teaspoons baking powder
1-1/2 teaspoons salt
1-1/2 cups confectioners' sugar
Assorted sprinkles, optional

Directions

In a large 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 just until blended.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for
18-22 minutes or until a toothpick inserted near the center 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

2 of 2

Dreamy Orange Lactose-Free Cupcakes (continued)

Directions (continued)

remaining orange juice concentrate. Dip cupcakes into glaze;
decorate with sprinkles if desired. Let stand until set. Yield: 2
dozen.

Nutrition Facts: 1 cupcake (calculated without sprinkles) equals 164 calories, 4 g fat (trace saturated fat), 26 mg cholesterol, 249 mg sodium, 29 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.