The best delicious No-fat Chocolate Cupcakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this No-fat Chocolate Cupcakes recipe today!
Hello my friends, this No-fat Chocolate Cupcakes recipe will not disappoint, I promise! Made with simple ingredients, our No-fat Chocolate Cupcakes is amazingly delicious, and addictive, everyone will be asking for more No-fat Chocolate Cupcakes.
What Makes This No-fat Chocolate Cupcakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this No-fat Chocolate Cupcakes.
Ready to make this No-fat Chocolate Cupcakes Recipe? Let’s do it!
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3 1/4 c Unsifted flour
2 1/4 c Sugar
1 c Unsweetened cocoa powder
1/2 c Cornstarch
1 tb Baking powder
1 ts Baking soda
1 1/2 ts Salt
Sift together all
-ingredients. Store in
-tightly covered
Container at room
-temperature. Stir before
-using.
-=Chocolate Cupcakes
2 Egg whites, lightly beaten
3/4 c Water
1/2 c Light corn syrup
1 ts Vanilla
2 1/2 c Basic Baking Mix (recipe
-above)
FROM: Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!
(1:161/202))
~=Basic Baking Mix Use this premeasured mix to prepare chocolate
cookies, brownies or a cake. Makes 7 cups of mix.
Quick-Cook Fluffy icing (optional) (recipe follows) OR Confectioners’
Icing (optional) (recipe follows)
Preheat oven to 350~.
Line 12 muffin-pan cups with paper cupcake liners.
Stir together egg whites, water, corn syrup and vanilla in
medium-sized bowl. Add baking mix; stir to blend. Divide batter
evenly among 12 muffin cups, filling each about 2/3 full.
Bake in preheated 350~ oven for 20-25 minutes or until owooden pick
inserted in center of cupcake comes out clean. Remove pan to wire
rack to cool. Top with icing and raspberries, if desired.
Makes 1 dozen cupcakes.
Per Cupcake: 157 calories, 3 g protein, .45 g fat, 36 g carbohydrate,
190 mg sodium, 0 mg cholesterol.
Exchanges: 1 starch/bread, 1-1/4 fruit.
~=Quick-Cook Fluffy Icing 3/4 cup sugar 3 Tbsp water 2 tsp corn
syrup 1/2 tsp vanilla 1/8 tsp salt 1 egg white
Combine all 6 ingredients in the top of a double boiler; beat until
blended. Place over boiling water. Beat at high speed for 4 5 minutes
or until soft peaks form. Scrape into medium-sized bowl. Beat at high
speed until thick and spreadable. Makes enough to frost two 8-inch
layers or 1 dozen cupcakes.
~=Confectioners’ Icing 1 cup confectioners’ sugar 1/4 tsp vanilla
liquid to make it spreadable: water, brewed coffee, orange/lemon juice
Sift sugar into a small bowl. Add vanilla and enough liquid, 1 tsp
at a time, to make a spreadable frosting.
~=No-Fat Chocolate Pudding Cake Prepare 1 recipe Chocolate Cupcake
batter (recipe above), reducing water to 1/4 cup. Spread batter
evenly in 9x9x2-inch square baking pan coated with nonstick
vegetable-oil cooking spray. Sprinkle 1 cup firmly packed light
brown sugar evenly over batter. Pour 1-1/2 cups boiling water over
batter (water ahould cover mixture in pan). Bake in preheated 350~
oven for 35-40 minutes or until wooden pick inserted into cake
section comes out clean. Cool slightly in pan on wire rack. Spoon
onto dessert plates to serve warm or refrigerate to serve cold.
Makes 12 servings.
Per serving: 226 calories, 3 g protein, .45 g fat, 53 g carbohydrate,
196 mg sodium, 0 mg cholesterol.
Yields
7 Servings
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