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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 186.3
  • Total Fat: 6.1 g
  • Cholesterol: 0.7 mg
  • Sodium: 118.7 mg
  • Total Carbs: 31.6 g
  • Dietary Fiber: 1.5 g
  • Protein: 4.1 g

View full nutritional breakdown of Orange Mocha Frappu-- Cupcakes calories by ingredient
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Orange Mocha Frappu-- Cupcakes

Submitted by: DRAGONBECK

Introduction

Cupcakes inspired by Cupcakes inspired by
Number of Servings: 12

Ingredients

    1 3/4 c all-purpose flour
    1/2 c Splenda granular
    1 Tablespoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1/2 teaspoon cinnamon
    1 c unsweetened orange juice (Minute Maid Light)
    1 t orange extract (optional)
    1 egg or equivalent (Egg-Beaters)
    1/4 c reduced-calorie margarine (BlueBonnet Light)
    3/4 c semi sweet mini morsels

    Mocha Glaze:
    2 Tablespoons reduced-calorie margarine (BlueBonnet Light)
    2 Tablespoons unsweetened cocoa powder
    1/4 c coffee
    1 c Splenda granular
    1 1/2 t corn starch
    1 t vanilla

Directions

For cupcakes (or without a glaze-- muffins):
Preheat oven to 375. Spray a 12-hole muffin pan with fat-free cooking spray or line with paper liners. In a large bowl, combine flour, Splenda, baking powder, baking soda, salt, and cinnamon. In a medium bowl, combine orange juice, dry milk powder, egg, orange extract (if using) and margarine. (Add a few drops of food coloring to make them more orange colored, if desired). Add liquid mixture to flour mixture. Mix gently until just combined. Gently fold in chocolate chips. Spoon into muffin pans. Bake for 10-15 min, or until a toothpick inserted comes out clean.

Let cool for 5 minutes, remove from pan and finish cooling.

When cool, top with mocha glaze, if desired.

Mocha glaze:
In a food processor or blender, blend Splenda and corn starch until fine and powdery and resembles powdered sugar (If desired, you can use 1 c powdered sugar instead, but adjust calories accordingly.)

Melt the margarine in a small pan over low heat. Add cocoa and coffee, stir until it thickens, about 2 minutes. Do not boil. Remove from heat and stir in the sugar and vanilla until smooth. Spoon over your cooled cupcakes.

If you'd like to add nuts, dried orange peels, more mini morsels, or anything else on the glaze, sprinkle them over when the glaze is still warm

Number of Servings: 12

Recipe submitted by SparkPeople user DRAGONBECK.






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