Almost Fat Free Chocolate Cupcakes Recipes
ALMOST FAT FREE CHOCOLATE CUPCAKES WITH CREAM CHEESE FROSTING
Have your cake and eat it too without feeling guilty for it!! Incredibly moist and tasty cupcakes that satisfy your sweet tooth without ruining your diet.
Provided by Meghan
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- In a mixing bowl, beat egg whites with salt until stiff peaks form.
- In medium bowl combine pudding mix, dry milk, cocoa, sugar and flour.
- In another container, combine vanilla, applesauce, and baking soda.
- With electric mixer, beat dry ingredients, 1 cup at a time, alternating with the applesauce mixture.Beat for 2 minutes after last addition.
- Divide batter equally between 12 paper-lined cupcake cups. Bake at 350° for about 18 to 20 minutes, or until a wooden pick or cake tester comes out clean when inserted in center.
- While cooling, make frostingin a medium bowl, stir together the cream cheese, marshmallow creme, lemon juice and vanilla until well combined.
- Gradually beat in the powdered sugar. Frost when cupcakes are completely cooled.
Nutrition Facts : Calories 280.2, Fat 4.9, SaturatedFat 3, Cholesterol 15.4, Sodium 334.9, Carbohydrate 52.8, Fiber 0.9, Sugar 32.8, Protein 6.4
ALMOST FAT FREE CHOCOLATE CUPCAKES
Make and share this Almost Fat Free Chocolate Cupcakes recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- 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 to 25 minutes or until toothpick comes out clean.
- Remove cupcakes from pan; cool on wire rack 30 minutes.
- Sprinkle with sugar, if desired.
Nutrition Facts : Calories 141.4, Fat 1.9, SaturatedFat 0.5, Cholesterol 0.7, Sodium 622.9, Carbohydrate 29.1, Fiber 1.6, Sugar 13.4, Protein 3.8
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