White Wedding Cupcakes Directions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, cream the butter and sugar (or stevia) together until light and fluffy.
- Add the egg whites, one at a time, beating well after each addition. Mix in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation:
- Unsalted Butter: 16 points
- Stevia: 0 points
- Egg Whites: 0 points
- Vanilla Extract: 0 points
- All-purpose Flour: 12 points
- Baking Powder: 0 points
- Baking Soda: 0 points
- Salt: 0 points
- Buttermilk: 3.75 points
Total Points: 31.75 points
Servings: 12 cupcakes
Points Per Serving: 2.65 points per cupcake
Nutrition Information (Approximate per Cupcake):
- Calories: 200
- Fat: 11 g
- Protein: 3 g
- Carbohydrates: 22 g
- Sugar: 14 g
- Sodium: 170 mg
I await your comments! Enjoy!
