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Prep Time:20 minsAdditional Time:20 minsTotal Time:40 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:20 minsTotal Time:40 minsServings:8Yield:8 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:20 mins
Additional Time:
Total Time:40 mins
Total Time:
40 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsChocolate Cupcakes½cuprefrigerated or frozen egg product, thawed, or 2 eggs3tablespoonsbutter1 ⅓cupscake flour or 1 1/4 cups all-purpose flour⅓cupunsweetened cocoa powder1 ½teaspoonsbaking powder¼teaspoonsalt¼cup60% to 70% tub-style vegetable oil spread, chilled¾cupfat-free milk¾cupsugar (see Tips)1teaspoonvanillaChocolate Frosting¼cup60% to 70% tub-style vegetable oil spread, chilled2tablespoonsunsweetened cocoa powder½teaspoonvanilla1 ¼cupspowdered sugar (see Tips)1tablespoonfat-free milk
Cook Mode(Keep screen awake)
Ingredients
Chocolate Cupcakes
½cuprefrigerated or frozen egg product, thawed, or 2 eggs
3tablespoonsbutter
1 ⅓cupscake flour or 1 1/4 cups all-purpose flour
⅓cupunsweetened cocoa powder
1 ½teaspoonsbaking powder
¼teaspoonsalt
¼cup60% to 70% tub-style vegetable oil spread, chilled
¾cupfat-free milk
¾cupsugar (see Tips)
1teaspoonvanilla
Chocolate Frosting
2tablespoonsunsweetened cocoa powder
½teaspoonvanilla
1 ¼cupspowdered sugar (see Tips)
1tablespoonfat-free milk
Directions
Allow eggs and butter to stand at room temperature for 30 minutes. Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl, stir together flour, cocoa powder, baking powder and salt; set aside.
Preheat oven to 375 degrees F. In a large bowl, beat vegetable oil spread and butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 2 tablespoons at time, beating on medium speed until well mixed, scraping side of bowl constantly. Beat on medium speed for 2 minutes more. Gradually add eggs, beating well. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Fill muffin cups 2/3 full with batter.
Bake 13 to 15 minutes or until tops spring back when lightly touched. Cool in cups on a wire rack 5 minutes. Remove from cups; cool completely on a wire rack.
In a medium bowl, beat vegetable oil spread, cocoa powder and vanilla with an electric mixer on medium speed for 30 seconds. Gradually beat in powdered sugar (see Tips) until very smooth. Add enough fat-free milk to reach desired spreading consistency (about 1 tablespoon total). Frost cooled cupcakes with Chocolate Frosting.
Tips
We do not recommend using a sugar substitute for the frosting.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)170Calories6gFat26gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
