Sugar Free Chocolate Cup Cake/no icing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Soy Flour, 3 cup, stirred (remove)Egg substitute, liquid (Egg Beaters), 1 cup (remove)egg white, fresh, 5 large (remove)Baking Powder, 5 tsp (remove)Butter, unsalted, 1 stick (remove)Salt, .5 tsp (remove)Vanilla Extract, 1 tsp (remove)*Maltitol Clear Syrup - Joseph's, 1.5 cup (remove)*Giant Baking Cocoa-Unsweetened Cocoa Powder, 5 tbsp (remove)*Almond Breeze Almond Milk, Unsweetened Vanilla, .5 cup (remove)
1 To make the cupcakes: Preheat oven to 325 F degrees. Whip egg whites
2 In separate bowl, using electric mixer, cream butter with egg beaters until light yellow and fluffy. Add vanilla and maltitil syrup, beat until mixed.
3 Add about 1/3 of whipped egg whites to the butter/egg mixture and mix lightly. Fold the whole thing in to the whipped egg whites and fold lightly.
4 Add 1 cup of flour and fold lightly. Add remaining flour, baking powder and cocoa and fold thoroughly, being careful not to break down whites.
5 Fill paper muffin cups in muffin tin about half full. Bake at 325 F about 15 to 20 minutes, until cracked on top.
Number of Servings: 24
Recipe submitted by SparkPeople user SLIMMERIN2006.
2 In separate bowl, using electric mixer, cream butter with egg beaters until light yellow and fluffy. Add vanilla and maltitil syrup, beat until mixed.
3 Add about 1/3 of whipped egg whites to the butter/egg mixture and mix lightly. Fold the whole thing in to the whipped egg whites and fold lightly.
4 Add 1 cup of flour and fold lightly. Add remaining flour, baking powder and cocoa and fold thoroughly, being careful not to break down whites.
5 Fill paper muffin cups in muffin tin about half full. Bake at 325 F about 15 to 20 minutes, until cracked on top.
Number of Servings: 24
Recipe submitted by SparkPeople user SLIMMERIN2006.
Nutritional Info Amount Per Serving
- Calories: 98.3
- Total Fat: 4.1 g
- Cholesterol: 10.4 mg
- Sodium: 194.6 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 2.4 g
- Protein: 8.0 g
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