Ribbon Cupcakes with Fluffy Cocoa Frosting
- Number of Servings: 30
Ingredients
Ribbon Cupcakes Smart Balance Buttery Spread, 8 tbsp (1 stick)Applesauce, unsweetened, .25 cup Granulated Sugar, 2 cupsFlour, white, 3 cupsSalt, .5 tsp Baking Powder, 4 tsp Milk, nonfat, 1.5 cup Egg white, 4, stiffly beatenVanilla Extract, 1 tsp Strawberry Extract, 1 tspRed food coloring.Cocoa, dry powder, unsweetened, 2 TBSPBaking Soda, 1/8 tsp2 TBSP waterFluffy Cocoa FrostingMilk, nonfat, 2/3 cup Flour, white, 3 TBSPSmart Balance Buttery Spread, 6 tbsp Shortening, Crisco, 5 tbsp Granulated Sugar, 2/3 cup Cocoa, dry powder, unsweetened, .25 cup Vanilla Extract, 1 tsp
Cupcakes:
Preheat oven to 350 degrees. Line muffin pans with muffin cups.
Cream Smart Balance Spread, sugar and applesauce.
In separate bowl, sift flour, salt and baking powder. Add flour mixture alternately with milk to creamed mixture. Fold in stiffly beaten egg whites. Divide batter into 3 equal parts.
To white part add vanilla extract.
To red part, add food coloring and strawberry extract.
To dark part, add cocoa powder, baking soda and water.
Spoon 1 TBSP of each color batter into 1 muffin cup.
Bake 15 minutes.
Fluffy Cocoa Frosting:
In a small saucepan, stir milk and flour until smooth. Cook over medium heat, stirring constantly until thick. Remove from heat and cool completely.
Cream buttery spread, crisco and sugar. Beat in cocoa. Add flour mixture and cream until sugar is dissolved. Beat in vanilla. Frost Ribbon cupcakes.
Number of Servings: 30
Recipe submitted by SparkPeople user CAVDUR.
Preheat oven to 350 degrees. Line muffin pans with muffin cups.
Cream Smart Balance Spread, sugar and applesauce.
In separate bowl, sift flour, salt and baking powder. Add flour mixture alternately with milk to creamed mixture. Fold in stiffly beaten egg whites. Divide batter into 3 equal parts.
To white part add vanilla extract.
To red part, add food coloring and strawberry extract.
To dark part, add cocoa powder, baking soda and water.
Spoon 1 TBSP of each color batter into 1 muffin cup.
Bake 15 minutes.
Fluffy Cocoa Frosting:
In a small saucepan, stir milk and flour until smooth. Cook over medium heat, stirring constantly until thick. Remove from heat and cool completely.
Cream buttery spread, crisco and sugar. Beat in cocoa. Add flour mixture and cream until sugar is dissolved. Beat in vanilla. Frost Ribbon cupcakes.
Number of Servings: 30
Recipe submitted by SparkPeople user CAVDUR.
Nutritional Info Amount Per Serving
- Calories: 183.8
- Total Fat: 6.5 g
- Cholesterol: 0.3 mg
- Sodium: 168.0 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 0.7 g
- Protein: 2.8 g
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