At my last supper club one of the guests brought me a gift. It was a jar of Sunsweet’s Lighter Bake fat replacement. It is basically puréed prunes so I was very skeptical that I would get anything spectacular from this unusual ingredient. Afraid to try a whole batch just for my family I made a quarter batch of cupcakes, one with oil and one without.
My daughter had some friends over after school and I made them try both and tell me what they thought. I was shocked. All the girls and my rather picky husband liked the fat free ones best! Amazing!
At Supper Club we made mini cupcakes some with oil and some with the fat replacement. We didn’t tell the guests which was which until after they tasted and voted. What do you think was the favorite? You guessed it, fat free!
Since then I tried cookies with the Lighter bake. They were good, but more cakey than usual and they got softer after a day or two. I suppose if you like soft, cakey cookies it would be a great alternative. But if you are looking for a crunchy or chewier type it may not work out as well.
This is the simple chocolate cupcake recipe we used for our experiment at Supper Club.
- 1 ½ cups flour
- 3 tablespoons Carob or cocoa powder
- ½ teaspoon salt
- ¾ cup sugar
- 1 teaspoon baking soda
- 2 teaspoons vanilla
- 1 teaspoon white vinegar
- 6 tablespoons vegetable oil or Lighter Bake Fat Replacement
- 1 cup cold water
- Preheat 350 degrees F.
- Place the dry ingredients in a bowl.
- Make 3 small holes in the mixture. Pour the vanilla in one hole, the vinegar in another and vegetable oil in another. Pour water over the top and mix.
- Pour into a lightly greased 8 by 8 inch pan. Bake for 30 to 35 minutes.