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Healthified Cupcakes with Chocolate Frosting

  • 80minutes

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Source: main.kitchendaily.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, D
MineralsNatrium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/4 cups all-purpose flour

  2. 1 1/2 cups powdered sugar

  3. 1/4 cup unsweetened baking cocoa

  4. 2 tablespoons no-trans-fat 68% vegetable oil spread stick or unsalted butter, softened

  5. 1 to 3 tablespoons fat-free (skim) milk

  6. 2/3 cup granulated sugar

  7. 1 1/2 teaspoons baking powder

  8. 1/4 teaspoon salt

  9. 1/2 cup fat-free (skim) milk

  10. 1/3 cup no-trans-fat 68% vegetable oil spread stick or unsalted butter, softened

  11. 2 teaspoons vanilla

  12. 3 egg whites

Instructions Jump to Ingredients ↑

  1. Heat oven to 350F. Place paper baking cup in each of 12 regular-size muffin cups.

  2. In medium bowl, beat all cupcake ingredients except egg whites with electric mixer on low speed 30 seconds; beat on medium speed 1 minute.

  3. Add egg whites; beat on medium speed 1 minute. Divide batter evenly among muffin cups.

  4. Bake 28 to 32 minutes or until toothpick inserted in center comes out clean and tops just begin to brown. Cool 2 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.

  5. In medium bowl, mix powdered sugar, cocoa, 2 tablespoons vegetable oil spread, 2 teaspoons vanilla and 1 tablespoon of the milk with electric mixer on low speed. Gradually beat in just enough of remaining milk to make frosting smooth and spreadable. Spread frosting over cupcakes.

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