Sugar-free Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
3/4 cup Flour3/4 cup Splenda1 tbsp Baking Powder1 tsp Baking Soda6 Tbsp Dutch Processed Cocoa3-4 tbsp Hot Water1/2 Cup Yogurt2 Large Eggs (can be 1 whole egg, 1 white)cupcake papers
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.
Makes 24 small cupcakes.
Number of Servings: 24
Recipe submitted by SparkPeople user KAMINLENA.
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.
Makes 24 small cupcakes.
Number of Servings: 24
Recipe submitted by SparkPeople user KAMINLENA.
Nutritional Info Amount Per Serving
- Calories: 32.5
- Total Fat: 0.7 g
- Cholesterol: 18.0 mg
- Sodium: 195.4 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 0.6 g
- Protein: 1.5 g
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