Skinny Gluten Free French Yogurt Cupcakes

 Scrumptious Low glycemic and super Low fat!!  Now that's Skinny!!  Enjoy  xoxo

Please go see these wonderful sites and all of the great recipes! This recipe also posted on and linked to Slightly Indulgent Tuesdays and Allergy Free Wednesday's

No mixers needed darlings,  just 2 bowls and a whisk..isn't that just heaven? 

 Sift together the flour, ground almonds, baking powder, xanthan (if using) and salt in a large bowl.

Put 1 cup of sugars and zest of 1 lemon or orange in another large bowl and, with your fingertips, rub the zest into the sugar. Add 1/2 cup yogurt, applesauce, and 1/2 tsp. vanilla and whisk until the mixture is well blended. Whisk in the dry ingredients.

 Spray your cupcake tins or line with papers

 Spoon batter into cupcake tins, filling cups about 2/3 of the way.

Aren't they pretty? 

Inspired by Dorie Greenspan's French yogurt cake with marmalade glaze

Ingredients

• 1 cup Gluten Free all-purpose flour  (recipe in my posts if you want to make your own)
• 1/2 cup ground almond meal (I grind mine in the coffee mill.  Not too long or you will make almond butter!)
• 2 1/4 tsp. GF baking powder
• 1/2 tsp. salt
• 1/4 tsp xanthan gum
• 1 1/4 cups blonde coconut palm sugar, divided/ OR try this Skinnier alternative - 6 Stevia packs + 3/4 cup blonde palm sugar (mix all together and reserve a 1/4 cup)
• Grated zest of 2 lemons or 1 orange, divided
• 2 1/2 cups plain Greek or regular yogurt, divided
• 3 large eggs
• 1 1/4 tsp. pure vanilla extract, divided
• 1/2 cup unsweetened applesauce + 1 tablespoon olive oil
• 1 package unflavored gelatin, bloomed according to directions (I use Knox.  Instructions on box)
• 1 (16-ounce) can GF blueberry pie filling

Directions  - keep reading!

 

Active time: 30 minutes
Total time: About 45 minutes

Preheat the oven to 350°.  Spray cupcake pans with olive oil spray or use liners.  This recipe will make 24 mini cupcakes + 6 regular cupcakes or 18 regular cupcakes

Sift together the flour,  baking powder, xanthan and salt in a large bowl. Add ground almonds and set aside

Put 1 cup of sugars, zest of 1 lemon or orange in another bowl and with your fingertips, rub the zest into the sugar.
Add 1/2 cup yogurt, eggs, applesauce, oil,  and 1/2 tsp. vanilla and whisk a few minutes until the mixture is well blended.

Stir in the wet ingredients into the dry.

Spoon batter into cupcake tins, filling cups about 2/3 of the way.

Bake for 18 to 20 minutes, or until the cupcakes begin to come away from the sides of pan; they should be golden brown, and a thin knife inserted in the center should come out clean. Transfer the pan to a rack and cool for 5 minutes, then run a butter knife between the cupcakes and the sides of the pan. Turn out cupcakes and cool to room temperature.

To make the glaze: In a medium bowl, mix together 1/4th cup sugars, zest of 1 lemon or orange, 1 tsp. vanilla, 2 cups Greek yogurt, and bloomed gelatin. Spoon over cooled cupcakes and chill.

Top each with a spoonful of pie filling.

hugs!!  Ali