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.
From
Yields
7 Servings
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