sugar free cupcake paula
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Egg, fresh, 1 large (remove) Water, tap, 0.10 cup (8 fl oz) (remove) Egg white, 1 serving (remove) Splenda, 36 tsp (remove) Fresh Raspberries, 0.15 cup (remove) Arm & Hammer Pure Baking Soda, 1 tsp (remove) Gold Medal Flour, Unbleached, all-purpose, 0.75 cup (remove) Reddi Whip Extra Creamy, 20 tbsp (remove) Bakers Corner Baking Cocoa, 6 tbsp (remove) 1 tsp Splenda 0.5g, 1 serving (remove) (C) Baking Powder (Argo) , 1 tsp (remove) Blue Berries, Fresh, .25 Cup, 1 serving (remove) Giant Non-Fat Plain Yogurt, 0.50 cup (remove)
Directions
Pre-heat oven to 350 deg. F.
Blend Flour, Splenda, Baking Powder and Soda. Mix very well.
In a separate bowl, make a paste of the cocoa powder and hot water. Add the Yogurt and the 2 eggs. Beat very well until completely smooth.
Add dry ingredients slowly, and beat until completely smooth.
Spoon approx. 1 tbsp batter into cupcake paper lined muffin tins. Bake 9-11 minutes until toothpick inserted into middle comes out clean
Number of Servings: 10
Recipe submitted by SparkPeople user HONORINGGOD.
Pre-heat oven to 350 deg. F.
Blend Flour, Splenda, Baking Powder and Soda. Mix very well.
In a separate bowl, make a paste of the cocoa powder and hot water. Add the Yogurt and the 2 eggs. Beat very well until completely smooth.
Add dry ingredients slowly, and beat until completely smooth.
Spoon approx. 1 tbsp batter into cupcake paper lined muffin tins. Bake 9-11 minutes until toothpick inserted into middle comes out clean
Number of Servings: 10
Recipe submitted by SparkPeople user HONORINGGOD.
Nutritional Info Amount Per Serving
- Calories: 69.8
- Total Fat: 2.3 g
- Cholesterol: 26.5 mg
- Sodium: 213.2 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 0.6 g
- Protein: 3.2 g
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