Sugar Free Chocolate Cup Cake/no icing

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Nutritional Info
  • Servings Per Recipe: 24
  • 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

View full nutritional breakdown of Sugar Free Chocolate Cup Cake/no icing calories by ingredient


Introduction

Very Good Cup Cake with no sugar, made with the natural sweetner maltitol Very Good Cup Cake with no sugar, made with the natural sweetner maltitol
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)

Directions

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.