Chocolate Carrot Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/2 c unsweetened cocoa powder1/2 c boiling water1.5 c sifted flour1.25 c splenda, granular1/2 teaspoon baking soda1/4 teaspoon salt3/4 canola mayo1/2 cup egg substitute1/4 cup unsweetened almond breeze1 teaspoon vanilla extractsprinkles (optional)
Combine Cocoa powder and boiling water, whisk until smooth.
Combine flour, splenda, baking soda, and salt. Mix in mayo.
Combine grated carrots, egg substitute,cocoa mixture and vanilla.
Add 1/3 egg mixture with flour mix. Blend on low until mixed and then on medium until smooth.
Repeat two more times.
Fill 12 lined cupcake tins. bake at 350 for about 20 minutes or until a toothpick comes out clean.
Number of Servings: 12
Recipe submitted by SparkPeople user AUDREYSMOMMY.
Combine flour, splenda, baking soda, and salt. Mix in mayo.
Combine grated carrots, egg substitute,cocoa mixture and vanilla.
Add 1/3 egg mixture with flour mix. Blend on low until mixed and then on medium until smooth.
Repeat two more times.
Fill 12 lined cupcake tins. bake at 350 for about 20 minutes or until a toothpick comes out clean.
Number of Servings: 12
Recipe submitted by SparkPeople user AUDREYSMOMMY.
Nutritional Info Amount Per Serving
- Calories: 135.9
- Total Fat: 5.7 g
- Cholesterol: 5.3 mg
- Sodium: 300.8 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 1.9 g
- Protein: 3.5 g