Almost Fat-free Chocolate Cupcakes
1 1/3 cup All-purpose flour 1/2 cup Unsweetened cocoa powder 1 1/2 tsp Baking powder 1 1/2 tsp Baking soda 2 tsp Salt 3/4 cup Packed dark brown sugar 1/4 cup applesauce 1 Egg 1 Egg white 1 tbsp Oil 1 tsp Vanilla extract 2/3 cup Skim milk Powdered sugar, optional
Preheat oven to 350°F. Line 12 muffin cups with paper liners. Combine flour, cocoa, baking powder, soda and salt. Beat the next six ingredients until combined, about 1 minute. Stir in flour mixture alternately with milk until just combined. Pour batter into muffin cups. Bake 22-25 minutes or until toothpick comes out clean. Remove cupcakes from pan; cool on wire rack 30 minutes. Decorate with colouerd sugar, sprinkles etc Entenmann's Fat-Free Chocolate Cupcakes
1 small Box Jello chocolate pudding powder 1/2 cup Non-fat dry milk powder 1 tbsp Unsweetened Hershey's cocoa 1/2 cup Sugar 1 cup Self-rising flour 4 Egg whites, beat until stiff with 1 pinch Salt 1 tsp Vanilla 4 oz Applesauce 1/4 tsp Baking soda
In medium mixing bowl combine Jello powder, dry milk, cocoa, sugar and flour. Set aside. With electric mixer, beat alternately into the egg white mixture a cup at a time with the vanilla, applesauce and baking soda, which have been mixed together. Beat 2 minutes after last addition. Divide batter equally between 12 paper-line cupcake wells. Bake at 350°F about 18-20 minutes or until tester comes out clean. Cool in pan on wire rack 10 minutes then remove. |