No-fat chocolate cupcakes

Yield: 7 Servings

Measure Ingredient
3¼ cup Unsifted flour
2¼ cup Sugar
1 cup Unsweetened cocoa powder
½ cup Cornstarch
1 tablespoon Baking powder
1 teaspoon Baking soda
1½ teaspoon Salt
\N \N Sift together all ingredients. Store in tightly covered
\N \N Container at room temperature. Stir before using. =>Chocolate Cupcakes
2 \N Egg whites, lightly beaten
¾ cup Water
½ cup Light corn syrup
1 teaspoon Vanilla
2½ cup 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 ⅔ 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, 1-¼ fruit.

~=>Quick-Cook Fluffy Icing ¾ cup sugar 3 Tbsp water 2 tsp corn syrup ½ tsp vanilla ⅛ 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 ¼ 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 ¼ 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 1-½ 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.

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